Description

Pumpkin Bundt Cake is a moist and warmly spiced dessert made with real pumpkin purée and aromatic fall spices. It’s perfect for autumn gatherings and makes a beautiful presentation with minimal effort.

Ingredients

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup granulated sugar
1 cup brown sugar
1 (15 oz) can pumpkin purée (not pumpkin pie filling)
4 large eggs
1 cup vegetable oil or melted butter
2 tsp vanilla extract
Optional glaze or powdered sugar (for topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan thoroughly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, mix granulated sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with your choice of glaze.

Notes

Add chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.Top with a cream cheese or maple glaze for a seasonal finish.Use whole wheat flour for a heartier version.Make it dairy-free by using plant-based oil and avoiding dairy toppings.Can be made in loaf pans or a 9×13 pan—adjust baking time as needed.

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 29g
Sodium: 210mg
Fat: 17g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 49g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg