Description
Incredibly moist and perfectly spiced Pumpkin Bundt Cake packed with cinnamon, nutmeg, and pure pumpkin puree. Easy to make and perfect for fall baking!
Ingredients
2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup (240ml) vegetable oil (see Note)
4 large eggs
1 cup (200g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)*
1 teaspoon pure vanilla extract
optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
Optional Topping Ideas
optional topping: salted caramel, maple icing, or any listed below
optional garnish: sprinkle of pumpkin pie spice
Cook Mode Pr
Instructions
1. Preheat oven to 350°F (175°C) and generously grease a 10-inch bundt pan with nonstick baking spray.
2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl.
3. In a separate bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth.
4. Gently fold the wet pumpkin mixture into the dry ingredients until just combined.
5. Fold in the optional chocolate chips or nuts, then pour the batter into the prepared pan.
6. Bake for 55 to 65 minutes until a toothpick comes out clean. Cool in pan for 15 minutes before inverting onto a wire rack.
Notes
Be sure to use 100% pure pumpkin puree, not pumpkin pie filling. Cool exactly 15 minutes before flipping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 410
- Sugar: 32g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 20g
- Protein: 5g