Pumpkin Bundt Cake
A cozy, spiced pumpkin bundt cake that stays moist for days and is perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Regular flour works perfectly here.
- 1.5 cups granulated sugar Brown sugar adds deeper caramel flavor.
- 0.5 cups brown sugar Adds caramel flavor.
- 1 tbsp pumpkin spice mix Or use a combination of cinnamon, ginger, nutmeg, and cloves.
- 1 tbsp baking powder Helps the cake rise.
- 1 tsp baking soda Helps the cake stay fluffy.
- 1 tsp salt Balances the sweetness.
Wet Ingredients
- 1 cup pumpkin puree Use pure pumpkin, not pumpkin pie filling.
- 0.5 cups oil Keeps the cake soft. Can also use melted butter.
- 3 large eggs Hold everything together and keep the crumb tender.
- 1 tsp vanilla extract Enhances flavor.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Grease the bundt pan thoroughly using baking spray with flour or softened butter and flour.
Mixing
- In a large bowl, mix together the wet ingredients: pumpkin puree, oil, eggs, and vanilla extract.
- In another bowl, whisk together the dry ingredients: flour, sugar, brown sugar, pumpkin spice, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients until just combined, avoiding overmixing.
Baking
- Pour the batter into the prepared bundt pan. Bake for 50-55 minutes, checking for doneness with a toothpick.
- Allow the cake to cool in the pan for 10-15 minutes before flipping out onto a wire rack.
Notes
Optional: Drizzle with a simple glaze made from powdered sugar, milk, and vanilla. Add a pinch of cinnamon for extra flavor. Store covered at room temperature for up to 3 days or in the fridge for 5-6 days, bring to room temp before serving.