• Sharon Rhys

Pumpkin and Pear Bundt Cake (Vegan)

It's all about pumpkin in the fall. It would be a shame not to use this produce to its fullest. Last month, I brought you a nice loaf of pumpkin bread with white chocolate. This time I bring you a delectable pumpkin and pear bundt cake with brown butter frosting just for the holidays.

The great thing about this recipe is that you make the cake ahead of time especially if you're planning to entertain. For freshness, I recommend making this the night before. The following day, frost the cake and you are good to go.



Makes: 1cake


Dry Ingredients

2 cups all-purpose flour

**1 cup white lily flour @whitelilybaking (see Notes)

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. ground clove

¼ tsp. ground ginger

¼ tsp. all spice

½ tsp. salt


  1. Sieve all dry ingredients together in a large mixing bowl. Set aside.


**1½ cups D’Anjou pears (cored, peeled, diced to ½” cubes – See Notes)

½ tbsp. all-purpose flour


  1. Toss the pears with the flour.

  2. Shake off excess flour and set aside.

Wet Ingredients

1 – 15 oz. can pumpkin puree

¾ cup organic apple sauce

¾ cup grapeseed oil

**½ cup raw cane sugar

**½ cup monk fruit sweetener (see Notes)

**¼ cup oat milk + ¾ tsp. vinegar (see Notes)

1 tsp. vanilla extract

1 tsp. maple extract

lemon zest


  1. Preheat the oven to 350°F.

  2. Grease and flour a 12 cup bundt cake pan.

  3. Whisk all the wet ingredients together in a large mixing bowl until very well combined.

  4. Make a well in the center of the dry ingredients. Add the wet ingredients to the well. Gently fold the ingredients together until well combined.

  5. Add the prepared pears to the batter. Gently fold to combine.

  6. Pour the batter into the prepared pan.

  7. Lightly tap the pan on the counter to remove air bubbles.

  8. Bake for ~40 – 45 mins.

  9. Cool for ~15 mins before removing from pan to finish cooling on a wire rack.


**1/3 cup oat milk (see Notes)

¼ cup packed brown sugar

¼ cup raw cane sugar

¼ cup plant-based butter

¼ tsp. salt

1 tsp vanilla extract

1 cup confectioners’ sugar


  1. While the cake cools, prepare the frosting.

  2. In a small saucepan, add all frosting ingredients except the vanilla extract and confectioners’ sugar.

  3. Whisk and bring the mixture to a boil. Boil for ~1 min until slightly thickened.

  4. Remove saucepan from heat.

  5. After ~2 mins, add the vanilla extract and confectioners’ sugar to the mixture. Whisk until well combined and smooth.

  6. Immediately pour the frosting over the completely cooled cake.

  7. Once the frosting sets, slice, serve and enjoy.


  • If you do not have white lily flour, use all-purpose flour.

  • I reduced the sugar in this recipe by using Lakanto monk fruit sweetener. If you do not have the sweetener, use raw cane sugar.

  • Add vinegar to the oat milk to make dairy free buttermilk.

  • I used oat milk from Oatly.

  • I used pears that are firm and only slightly ripened. This is to ensure that the pears do not turn mushy after baking.

  • This recipe has been adapted from Betty Crocker. Original recipe can be found here: https://www.bettycrocker.com/recipes/pear-spiced-bundt-cake/5798e079-6691-445c-864f-70ece973087e


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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