Simple Sourdough Discard Pumpkin Bundt Cake Recipe

If you’re an avid sourdough baker like me, you know the struggle of finding new and delicious ways to use up that never-ending supply of sourdough discard. This sourdough discard pumpkin bundt cake is the perfect solution! It’s moist, flavorful, and spiced just right, making it an ideal treat for cozy fall mornings or as a show-stopping dessert for your holiday gatherings.

Background & Inspiration

It’s pumpkin spice season! Growing up, I wasn’t much for pumpkin spice lattes or pumpkin bread. However, I feel like enjoying pumpkin everything is a stepping stone into adulthood.

The first time I tried a pumpkin spice bundt cake was when I was working at a wedding, and the bride and groom chose to have Nothing Bundt Cakes’ pumpkin spice cake as their wedding cake. It took one bite for me to be hooked!

For better or worse, we don’t have a Nothing Bundt Cakes locally, and after seeing the ingredient, it’s probably for the better.

INGREDIENTS: POWDERED SUGAR (SUGAR, CORNSTARCH), SUGAR, PUMPKIN, BLEACHED ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN AND/OR XANTHAN AND/OR GUAR GUMS), SUGARED EGGS (WHOLE EGG, EGG YOLK, CORN SYRUP SOLIDS, SALT, CELLULOSE GUM), CANOLA OIL, BUTTER (CREAM, SALT), PUMPKIN SPICE PACK (BAKING SODA, CINNAMON, SEA SALT, CLOVES, NUTMEG, SPICE), VANILLA EXTRACT, PAN SPRAY (SOYBEAN OIL, SOY LECITHIN). CONTAINS: EGG, MILK, SOY, WHEAT.

Nothing Bundt Cakes

To satisfy my craving for both pumpkin and bundt cake and use up my sourdough discard, I decided to make sourdough discard pumpkin bundt cake! It came out moist, and it was so easy to put together and bake. I dropped a few slices off to my friend, and by the time we were done chatting, the slices had disappeared.

Not only does this recipe help reduce waste by using sourdough discard, but it also elevates a classic pumpkin cake with an extra depth of pumpkin flavor and moist crumbs. Whether you’re a seasoned baker or just starting your sourdough journey, this bundt cake is sure to become a family favorite.

So, grab your sourdough discard, some pumpkin puree, and your favorite fall spices, and let’s bake this pumpkin bundt cake recipe that captures the essence of autumn in every bite. Need more fall baking, sourdough recipes? Try my sourdough discard pumpkin scones, sourdough discard pumpkin bread, or sourdough discard caramel apple empanadas!

@renaissance.alana

Sourdough discard pumpkin bundt cake🎃 #sourdough #baking #CapCut

♬ The Pumpkin’s Song (Menu Theme) – Oskar Schuster

Tools

• Hand Mixer (no stand mixer necessary)
• Glass Mixing Bowls
• 10-Cup Bundt Cake Pan
• Wire Rack

Ingredients

Wet Ingredients

Pumpkin Puree: I used the canned pumpkin puree from Walmart that’s used for pumpkin pie filling. 100% pumpkin, no extra ingredients/preservatives! As we get into the fall season and pumpkins are coming out, making a homemade pure pumpkin puree would be perfect here too (and you can keep the pumpkin seeds as a snack)!

Sourdough Starter Discard: I used a sourdough starter discard that was a few days old that I had stored in my refrigerator. You can use an active starter in place of discard. You will get a tangy flavor with discard than with active sourdough starter, which I prefer! A tangy sourdough starter will have been in the fridge for 3+ days.

Eggs: I used pasture-raised eggs that were at room temperature.

Olive Oil: You can switch out for your preferred, neutral oil. I personally don’t recommend vegetable oil because we don’t use seed oils in our house.

Milk: I used raw milk, but you can use pasteurized milk too.

Butter: I buy my butter in bulk from Sam’s Club since I do a lot of baking. Salt is my kryptonite, so I use salted butter. Feel free to use unsalted butter! I use softened butter for greasing the pan, but you can use melted butter too.

Dry Ingredients

All-Purpose Flour: I like to use King Arthur All-Purpose Flour for baking, but my homemade sourdough starter is made with whole wheat flour. You could switch out the AP flour for whole wheat for a grainer textured blondie. Bread flour can be substituted here as well.

Pumpkin Spice: Organic pumpkin spice from Walmart. You can make your own pumpkin pie spice blend too for that pumpkin spice flavor.

Ground Cinnamon: You can’t have cinnamon rolls without the cinnamon! I use an organic cinnamon powder.

Granulated Sugar: I used organic granulated white sugar.

Brown Sugar: I used light brown sugar, but you can use dark brown sugar too!

Baking Powder: I like to use baking powder that has no added aluminum (I’m not a fan of aluminum foil either)!

Baking Soda

Salt: If you haven’t tried Redmond’s Real Salt, you’re missing out!

(Optional) Chocolate Chips: Enjoy Life Baking Chocolate is by far my favorite choice for chocolate chips. They have no allergens, only unsweetened chocolate, cane sugar, and cocoa butter. I’m surprised by how many chocolate chips include soy!

How to Make Sourdough Discard Pumpkin Bundt Cake

Preheat your oven to 350 degrees, positioning the rack to the middle of the oven. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and pumpkin spice.

Melt butter on your stovetop. In a large bowl combine the melted butter, granulated sugar, and brown sugar using a hand mixer (use a large mixing bowl, trust me!). Add the oil while continuing to mix. Follow by adding in the eggs, one at a time, fully incorporating the first before adding the second.

Add in the pumpkin purée and the sourdough discard, mixing until fully combined.

Stir in the flour mixture, one-third at a time, until there are no more streaks of flour. Add milk. Do not overmix!

Prepare your bundt cake by oiling or buttering the inside of the pan, making sure to cover every crevice! You don’t want the cake to stick to the inside of the pan. Pour the cake batter into the bundt cake pan. Use a spatula to evenly spread the batter.

Bake the cake for 50-55 minutes, or until a toothpick is inserted and comes out clean. Move the cake pan onto a wire rack and allow it to cool for 10 minutes. After those 10 minutes, place the wire rack on top of the pan and flip it over. Tap the top and sides of the pan, and then lift the pan to unveil the cake.

Let the sourdough cake cool for an additional 20 minutes before slicing and serving! I topped mine with powdered sugar for extra flair. Store leftover slices in an airtight container in the refrigerator for 5-7 days. Enjoy this delicious cake!