Pumpkin Bundt Cake Recipe
Indulge in the ultimate fall dessert with this moist and spiced Pumpkin Bundt Cake. Filled with rich pumpkin flavor and warm spices like cinnamon, nutmeg, and cloves, this bakery-style treat is perfect for cozy autumn days.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 Bundt cake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
Wet Ingredients:
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat to 350°F (175°C) and grease/flour a Bundt pan.
- Mix dry ingredients: Sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Combine wet ingredients: Whisk granulated sugar, brown sugar, and oil; beat in eggs, then add pumpkin and vanilla.
- Blend batter: Fold dry ingredients into wet mixture gently until just combined.
- Bake: Pour batter into pan, bake for 50–60 minutes until a toothpick comes out clean.
- Cool and serve: Cool in the pan for 15 mins, then invert onto a wire rack to cool completely. Optionally, dust with powdered sugar or a glaze.
Notes
- You can enhance the flavor with a dash of pumpkin pie spice.
- Store the cake in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Pumpkin Bundt Cake, Fall Dessert, Pumpkin Season, Home-baked Treat, Spiced Cake
Find it online: https://maicook.com/pumpkin-bundt-cake-recipe-2/