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Pumpkin Bundt Cake

A moist and flavorful Pumpkin Bundt Cake, bursting with the rich essence of pumpkin and cozy spices, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • 0.5 cups vegetable oil Can be replaced with a plant-based oil for dairy-free option.
  • 4 large eggs Ensure eggs are at room temperature.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Generously grease your bundt pan with vegetable oil or non-stick cooking spray.
  3. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
  4. In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until no floury streaks remain.
  6. Transfer the batter into the prepared bundt pan, smoothing the top with a spatula.
Baking
  1. Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serving
  1. Once cooled, drizzle with frosting or dust with powdered sugar, slice, and serve!

Notes

Tip: Incorporate chopped walnuts or pecans into the batter for a nutty twist. Store in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. To reheat, defrost in the refrigerator overnight or microwave individual slices for a few seconds.