Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 65 min
Total time: 80 min
Yield: 12
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 groundallspice; 1 cup (240ml) vegetable oil or olive oil*; 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

Prep 15m

Cook 1h 5m

Total 1h 20m

This Pumpkin Bundt Cake is the perfect fall dessert. Made with a flavorful blend of pumpkin puree and warm spices, this moist and tender cake is a crowd-pleaser. Optional add-ins like chocolate chips or nuts, and various toppings like salted caramel or maple icing, take this cake to the next level.

Pumpkin Bundt Cake

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Pumpkin Bundt Cake

Ingredients

Optional Topping Ideas

Steps

Nutrition Facts

Pumpkin Bundt Cake

Ingredients

Optional Topping Ideas

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts