¾cup(12 tablespoons/170 gr) unsalted butter, melted
1 ½cups(264 gr) brown sugar
½cup(100 gr) granulated sugar
½cup(130 gr) plain yogurt or sour cream
½cup(120 ml) applesauce
¼cup(60 ml) vegetable or canola oil
1can (15 oz) pumpkin puree
Preheat oven to 350˚ F. Using baking spray, generously grease a bundt cake pan.
In a large bowl, whisk together flour, baking powder, baking soda, salt and pumpkin spice.
In a second medium bowl, whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil and pumpkin puree.
Add wet ingredients to dry ingredients and whisk until smooth and well combined. The batter will be thick. Pour batter into prepared baking pan.
Bake for 45-50 min, or until a toothpick poked in the center comes out clean. Remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled cake onto a wire rack or serving dish. Allow cooling completely before glazing and serving.
MAKE AHEAD: You can make the entire cake ahead of time. Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving.STORE: to store you can cover the cake tightly and store at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.FREEZE: Baked cake can be frozen up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.Instead of pumpkin pie spice, you can use 1/2 teaspoon of ginger, cloves, nutmeg, allspice and 2 teaspoons of cinnamon.LOOKING FOR MORE EGGLESS CAKE RECIPES?