Pumpkin Bundt Cake
One thing I love about Bundt cakes is how they create a gorgeous shape when flipped out of the pan. Even better, the pure pumpkin puree adds moisture, flavor, and a beautiful orange-brown color that screams fall!
Print Recipe
Pin
Servings: 12
Calories: 400kcal
Ingredients
Main Ingredients
- 2 ¾ cups spooned and leveled all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 2 ¼ tsp ground cinnamon
- ⅓ tsp ground ginger
- ⅓ tsp ground cloves
- ⅓ tsp ground nutmeg
- ⅓ tsp ground allspice
- 1 cup olive oil, vegetable oil, or canola oil
- 4 eggs, room temperature
- 1 cup packed dark or light brown sugar
- ¾ cup granulated sugar
- 1 can of pumpkin puree (don't use pumpkin pie filling)
- 1 tsp pure vanilla extract
- optional 1 ⅓ cups chopped pecans/walnuts or semisweet chocolate chips
Topping (Optional)
- 1 cup of maple icing or salted caramel
- 1 ½ tsp pumpkin pie spice (for garnish)
Instructions
- Set your oven temperature to 350°F and grease a Bundt pan (size: 10 to 12 cups).
- Whisk baking soda, flour, cinnamon, salt, cloves, ginger, allspice, and nutmeg in a big bowl. Set that aside.
- In another bowl, mix oil, eggs, pumpkin, granulated sugar, brown sugar, and vanilla extract until combined. Pour this mixture into the bowl of dry ingredients (Step 2) and mix with your whisk or mixer. Optional: toss in some nuts or chocolate chips.
- Scoop or pour the cake batter into your Bundt pan. Bake for 55 to 70 minutes (give or take since the cake is heavy). To check, stick a toothpick into the middle; once you pull it out, there should be no moist crumbs on it.
- Let it chill in the Bundt pan on a wire rack (out of the oven) for about 2 hours. Then, carefully flip it onto a cake stand, serving plate, or a second wire rack.
- Let it cool completely before adding icing or toppings (e.g., maple spicing with sprinkles of pumpkin pie spice blend). Enjoy!
Notes
- (Optional) Instead of pre-ground spices, use whole spices and grind them yourself just before using. It creates a more intense flavor.
- (Optional) Consider adding roasted vegetables to the batter, such as shredded carrots, zucchini, or sweet potatoes.
- To marble the batter, spoon about ⅔ of it into the pan. Dollop some frosting atop the batter decoratively, then spoon the remaining ⅓ over the frosting. Gently swirl it with a knife.
Nutrition
Calories: 400kcal | Carbohydrates: 59.2g | Protein: 7.9g | Fat: 15.6g | Saturated Fat: 4.7g | Trans Fat: 15.6g | Cholesterol: 124mg | Sodium: 239mg | Potassium: 264mg | Fiber: 12.8g | Sugar: 22.1g | Calcium: 240mg | Iron: 4mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!