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Pumpkin Polenta Cake


Serves 10
2 ½ cups all purpose flour, plus more for pan
2 tsp pumpkin pie spice
1 tsp cinnamon
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup light brown sugar
3 large eggs, at room temperature
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup Pastene Instant Polenta
⅓ cup milk


Prep time: 10 minutes | Cook time: 50-60 minutes

  • Preheat the oven to 350° F. Grease and flour the bundt cake pan. Make sure all the ingredients are at room temperature for best results.
  • Add flour, spices, baking powder, baking soda and salt in a large bowl. Stir to combine with a whisk and set aside. 
  • With an electric mixer or a stand mixture with the paddle attachment, beat the butter and two sugars at medium speed until creamy and fluffy.
  • Add the eggs, one at a time. Reduce the speed to low and add the pumpkin and the polenta.
  • Next add the flour mixture in fourths alternating with the milk and ending with the flour mixture. Stir to combine but don’t over mix.  
  • Pour into prepared pan and bake for 50 to 60 minutes. Test with a cake tester or a metal skewer until it comes out clean (no raw batter)
  • Let cake stand on a cooling rack for 10 minutes and then turn out on to rack to cool completely.
  • Plate, dust the cake with confectioners sugar and serve.

Product Used

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