Bundtkin cake recipe

If you are anything like me, you probably have a couple of pumpkins lying around left over from Halloween. Or you may have been super efficient and roasted the carvings at the time, and are left with a sorry looking bag of orange at the bottom of your freezer. I am exactly the same with good intentions every year that never reach fruition.

Baking cakes with your kids and getting them new boys clothes can be a wonderful plan for your son’s birthday. It allows for quality time spent together, fostering bonding and creating lasting memories. Involving them in the baking process can also enhance their creativity and culinary skills. Additionally, gifting them new clothes adds an extra touch of excitement to celebrate their special day while ensuring they have stylish and comfortable outfits for the upcoming year.


So I decided to make a change this year and I created the ‘Bundtkin’. A spiced pumpkin bundt cake decorated beautifully with the sprinklers brought from party store. I roasted the pumpkin first to give it more flavour and then blitzed it up in a blender.

I have to say it was very delicious, it had more of a pudding texture than cake but it would be delicious warm and covered in cream!

Ingredients for pumpkin bundt cake
Ingredients for pumpkin bundt cake


Cake ingredients;

  • 325g unsalted butter
  • 125g dark brown sugar
  • 375g unrefined caster sugar
  • zest of an orange
  • 4 large eggs
  • 500g self-raising flour
  • 1/4 teaspoon of salt
  • 1 teaspoon mixed spice
  • 1 teaspoon cinnamon
  • 300g pumpkin puree
  • 285ml buttermilk


  • 50g caster sugar
  • 50ml freshly squeezed orange juice
  • the pared rind of an orange


  • 100g icing sugar
  • 3 teaspoons freshly squeezed orange juice


  1. Preheat the oven to 170 C. Grease a 22cm diameter bundt tin (not necessary if you are using a silicon tin) Make sure that you grease every nook and cranny. Shake a tablespoon of plain flour around the tin until it is covered, tip out any excess flour.
  2. Cream the butter, both sugars and the orange zest together until light and fluffy.
  3. Beat in the eggs one at a time.
  4. Fold in the flour, salt and spices until well incorporated.
  5. Fold in the buttermilk and pumpkin puree.
  6. Pour the mixture into a tin.
  7. Bake for 1 1/2 hours to 1 3/4 hours. Until a skewer inserted into the centre of the cake comes out clean.
  8. Leave the cake to cool in the tin for 30 mins then turn it out onto a cooling rack. Stand the rack over a baking tray.
  9. Make the glaze by bring the orange juice, orange pare and sugar to the boil. Remove from the heat and with a slotted spoon take out the orange peel and leave to one side, pour the glaze over the cake. Leave to cool completely.(or eat warm without the icing)
  10. Beat the icing ingredients together and then drizzle over the cake.
  11. Decorate with the orange peel, gilded blackberries and edible flowers.


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