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–+ servings
whole bourbon pumpkin cake on a white plate with fall-themed decorations

Bourbon Pumpkin Cake (gluten-free, whole grain, all-purpose options)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 20 slices
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 3 hours 10 minutes
This bourbon pumpkin cake is full of pumpkin flavor and soaked in a butter bourbon sauce. You can make it with gluten-free, whole grain or all-purpose flours.

Ingredients

For the cake:

  • 2 1/2 cups + 2 tablespoons (329 grams) flour see notes
  • 1 tablespoon + 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 3/8 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 large eggs 50 grams each, out of shell, room temperature
  • 1 cup (200 grams) light brown sugar or raw sugar, or coconut sugar
  • 1/2 cup (160 grams) honey
  • 3/4 cup (180 ml) olive oil or another neutral vegetable oil that's liquid at room temp
  • 2 tablespoons water or orange juice or bourbon
  • 1 1/2 tablespoons vanilla extract
  • 1 1/3 cups (319 grams) pumpkin puree (that's 3/4 of a 15-ounce can)

For the sauce:

  • 1/2 cup (112 grams) unsalted butter (or vegan butter for dairy-free)
  • 1/2 cup (120 ml) water
  • 1/2 cup (100 grams) granulated sugar or raw sugar
  • 1/4 teaspoon salt
  • 1/2 cup (118 ml) bourbon (or dark rum or brandy)

Instructions

  • Adjust oven rack to lower third of the oven. Preheat the oven to 325°F (163°C) and spray a 9-cup Bundt pan (I used the Harvest Leaves Bundt) very well with cooking spray (preferably the baking kind with flour in it).
  • In a large mixing bowl, mix together the dry ingredients (flour through salt).
    2 1/2 cups + 2 tablespoons (329 grams) flour, 1 tablespoon + 2 teaspoons pumpkin pie spice, 2 teaspoons baking soda, 3/8 teaspoon baking powder, 3/4 teaspoon salt
  • In another large mixing bowl, lightly beat the eggs and then add the remaining cake ingredients. Stir until thoroughly combined. Add the dry mixture to the wet mixture, and stir just until combined. Pour the batter into the prepared pan and bake for 50 minutes or until a toothpick inserted in the middle of the cake comes out clean.
    3 large eggs, 1 cup (200 grams) light brown sugar, 1/2 cup (160 grams) honey, 3/4 cup (180 ml) olive oil, 2 tablespoons water, 1 1/2 tablespoons vanilla extract, 1 1/3 cups (319 grams) pumpkin puree
  • Let the cake cool in the pan for 10 minutes and then invert onto a wire rack.
  • While the cake is cooling, prepare the syrup. In a large saucepan over medium heat, heat the butter, water, sugar and salt until the sugar has dissolved, stirring occasionally. Take the saucepan off the heat and stir in the bourbon (it'll bubble).
    1/2 cup (112 grams) unsalted butter, 1/2 cup (120 ml) water, 1/2 cup (100 grams) granulated sugar, 1/4 teaspoon salt, 1/2 cup (118 ml) bourbon
  • Wash and dry the Bundt pan and place the cake back into the pan. Poke holes into the cake (I used a meat thermometer to do this), about every 3/4" or so. Pour the syrup slowly over the cake. It will get absorbed. Let soak for 2 hours and then invert the cake back onto a serving platter. Cover and store at room temperature for up to 3 days.
  • General tip: if you have issues with the syrup-drenched cake not coming out of its pan, fill a pot with hot water and submerge 2/3 of the pan in the water and hold it there for 30 seconds. The heat will help loosen the cake from the pan. If it doesn't plop right out, give the top of the pan a good whack.
  • Let the cake cool completely, about 2 hours. Cover and store at room temperature for up to 3 days.

Notes

  • For the flour, you can use whole wheat flour, white whole wheat flour, whole spelt flour, all-purpose flour or 2 1/2 cups + 2 tablespoons (352 grams) of this 1-to-1 gluten-free baking flour.
  • I especially recommend weighing the flour if you're using the GF flour. It's easy to overpack the measuring cups.
  • If you taste the batter, it'll taste strongly of olive oil, but after baking, the taste goes away. If you're worried about it, use a light-flavored olive oil rather than extra-virgin.
  • If you're gluten-free, make sure your bourbon is gluten-free!
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields 8-12 slices. The nutritional info was calculated based on 12 slices.

Nutrition

Calories: 348kcalCarbohydrates: 49gProtein: 4gFat: 14gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 37mgSodium: 250mgPotassium: 106mgFiber: 2gSugar: 23gVitamin A: 2723IUVitamin C: 1mgCalcium: 37mgIron: 2mgNet Carbs: 47
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