Description
A moist and flavorful bundt cake made with pumpkin and warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a bowl, mix flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk granulated sugar, brown sugar, and oil.
- Add eggs, pumpkin puree, and vanilla to the sugar mixture and mix well.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Pour batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Let it cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- Store leftovers in an airtight container.
- This cake can be frozen for up to 3 months.
- Top with cream cheese frosting for extra flavor.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: The Great Pumpkin Bundt Cake, pumpkin cake, fall desserts