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If you’ve never baked with passion fruit before, this is the recipe to start with. This Passion Fruit Bundt Cake has a soft, fluffy crumb and is finished with a simple passion fruit jam that adds the perfect sweet-tart finish. It’s one of those cakes that isn’t overly sweet, making it perfect with an afternoon cup of coffee.

Passion fruit has always been one of my favorite flavors and probably the fruit I miss the most from Brazil. My godmother knew how much I loved it, so she’d often gift me jars of homemade passion fruit jam. On one trip back to Canada, I accidentally packed one of those precious jars in my carry-on and had to throw it away at airport security. I was absolutely devastated! Looking back, it’s funny, but at the time it felt like such a waste because it was so special.

That’s probably why I’m always looking for new ways to bake with passion fruit. Its bright, fresh, slightly tart flavor reminds me of home, and it’s the perfect match for this incredibly fluffy Bundt cake. The homemade passion fruit jam on top makes every bite even better.

Passion fruit bundt cake topped with passion fruit glaze

If you love passion fruit as much as I do, make sure to try my Brazilian Passion Fruit Mousse too. It’s one of my favorite no-bake summer desserts and comes together in just a few minutes.

If you enjoy simple Brazilian cakes like my Cornmeal Cake with Guava , Brazilian Corn Cake (Bolo de Milho) and Moist Brazilian Chocolate Sheet Cake (One Bowl) I think you’ll love this Passion Fruit Bundt Cake too. And if you’re as obsessed with passion fruit as I am, don’t miss my Brazilian Passion Fruit Mousse—it’s one of my favorite no-bake desserts for summer.

Why You’ll Love This Recipe

Made with real passion fruit. Passion fruit pulp is mixed into the batter and cooked into a simple homemade jam, so the flavor comes through in every bite.
Stays soft for days. Made with oil instead of butter, this cake has a tender crumb that stays moist, making it perfect for baking ahead.
A great introduction to Brazilian baking. If you’ve never baked with maracujá before, this is an easy recipe that lets its bright, tropical flavor shine.
The glaze is more than just decoration. Instead of a simple icing, the homemade passion fruit jam adds a fresh, tangy finish that complements the cake without making it overly sweet.
Perfect for coffee time. Like many Brazilian cakes, it’s simple enough for an afternoon coffee break but pretty enough to serve for birthdays, brunches, or celebrations.

Ingredients You’ll Need For The Cake

You’ll find the exact measurements in the recipe card below, but here’s a quick look at a few of the key ingredients.

Passion fruit pulp – Here in Canada, I find fresh passion fruit hard to come by, and even frozen pulp isn’t always easy to find. Over the past few years, I’ve been buying frozen passion fruit pulp from my local Brazilian grocery store (https://brazilianmarket.ca/, and it works beautifully in this recipe. I’ve seen it sold both with and without the seeds. I usually buy the version with the seeds because I like the look and texture, but if you prefer a smoother cake or glaze, you can easily strain them out before using the pulp.
Vegetable oil – Oil gives this cake a soft, moist crumb that stays fresh for several days, making it a great make-ahead dessert.
Baking powder – Make sure your baking powder is fresh so the cake rises nice and tall.
Passion fruit jam – Instead of a simple powdered sugar glaze, this cake is finished with a quick homemade passion fruit jam that adds a bright, tangy finish.

labeled ingredients for the passion fruit cake

Ingredients You’ll Need For The Glaze

The full list of ingredients and measurements can be found in the recipe card below.

How to Make Passion Fruit Bundt Cake

Don’t let the homemade jam fool you—this cake is surprisingly easy to make.

Start by beating the eggs and sugar until light and fluffy, then slowly drizzle in the oil. Mix in the passion fruit pulp before gently folding in the dry ingredients.

Pour the batter into a greased Bundt pan and bake until golden and a toothpick comes out clean.

Once the cake cools, make the passion fruit jam. Then spoon the jam over the top and let it drip down the sides before serving..

How to Store

Store the cake in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to 5 days. Let slices sit at room temperature for about 20 minutes before serving for the best texture.

Expert Tips

Beat the eggs and sugar well. This creates a lighter, fluffier cake.
Add the oil slowly while mixing so it emulsifies properly.
Measure the flour accurately using a kitchen scale whenever possible.
Don’t overmix once the flour is added or the cake can become dense.
Grease every corner of your Bundt pan well to prevent sticking.
Let the cake cool for about 15 minutes before removing it from the pan.
Wait until the cake is completely cool before adding the passion fruit jam.
For an even brighter flavor, add a little fresh passion fruit pulp over the glaze just before serving.

Frequently Asked Questions

Can I use frozen passion fruit pulp?

Yes! Frozen passion fruit pulp works beautifully.

Can I use fresh passion fruit?

Absolutely. Scoop the pulp directly from fresh passion fruit. You can strain the seeds if you prefer a smoother texture, or leave them in for a more traditional look.

Can I make this cake ahead of time?

Yes. This cake stays moist for a couple of days!

Equipment

9½-inch (24 cm) fluted Bundt pan
Stand mixer or electric hand mixer
Immersion blender (if using passion fruit pulp with seeds)
fine mesh sieve (optional, to sift the flour)
Small Saucepan

Ingredients

Cake

5 large eggs room temperature
230 g granulated sugar 1⅛ cups
130 g vegetable oil about ½ cup + 1½ tablespoons
140 g passion fruit pulp fresh or frozen (see Notes) 250 g all-purpose flour (2 cups)
250 g all-purpose flour 2 cups
8 g baking powder 2 teaspoons
¼ teaspoon fine salt
butter and flour to grease the bundt pan

Passion Fruit Glaze

180 ml water ¾ cup
1½ Tablespoons cornstarch
150 g passion fruit pulp fresh or frozen (about ⅔ cup)
5 Tablespoons granulated sugar

Instructions

Make the Cake

Preheat the oven to 350°F (175°C). Generously grease and flour a 9½-inch (24 cm) fluted Bundt pan, making sure to coat all the grooves well.
butter and flour
If using passion fruit pulp with seeds, blend it with an immersion blender for about 30 seconds to break up the seeds. If you're using seedless passion fruit pulp, you can skip this step. Set aside.
140 g passion fruit pulp
In the bowl of a stand mixer fitted with the whisk attachment (or using a large bowl and an electric hand mixer), beat the eggs and sugar for about 5 minutes, or until the mixture becomes pale, thick, and fluffy.
5 large eggs, 230 g granulated sugar
With the mixer running on low speed, slowly drizzle in the vegetable oil until fully incorporated.
130 g vegetable oil
Mix in the passion fruit pulp until combined.
140 g passion fruit pulp
Mix in the flour and salt just until combined. Add the baking powder last and gently fold it in until no dry streaks remain. Do not overmix.
250 g all-purpose flour , ¼ teaspoon fine salt, 8 g baking powder
Pour the batter into the prepared pan and smooth the top.
Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for at least 20 minutes, then carefully invert it onto a wire rack and cool completely.

Make the Passion Fruit Glaze

Once the cake has cooled completely you can start working on the glaze.
In a small saucepan, whisk together the water, and cornstarch until smooth.
1½ Tablespoons cornstarch, 180 ml water
Stir in the passion fruit pulp and sugar
150 g passion fruit pulp, 5 Tablespoons granulated sugar
Cook over medium heat, stirring constantly, until the mixture comes to a gentle boil and thickens enough to coat the back of a spoon, about 3–5 minutes.
Remove from the heat and spoon the glaze over the top, allowing it to drip naturally down the sides and center of the cake.
serve and enjoy.

Notes

Passion Fruit Pulp

Fresh or frozen passion fruit pulp both work well in this recipe. Here in Canada, fresh passion fruit can be difficult to find, so I usually buy frozen passion fruit pulp from my local Brazilian grocery store. I’ve found it sold both with and without seeds. I usually leave the seeds in because I like the look and texture, but you can easily strain them out if you prefer a smoother glaze or just buy the one that is sold without the seeds.

Measuring Ingredients

For the most consistent results, I recommend weighing your ingredients with a kitchen scale. Cup measurements are included as a guide.

Don’t Overmix

Once you add the flour, fold the batter just until combined. Overmixing can make the cake less tender.

Storage

Store covered at room temperature for up to **3 days** or refrigerate for up to **5 days**. Bring to room temperature before serving.

Please note calories provided are only a rough estimate.

Nutrition