Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 450kcal 22%
Fat 20g 30%
Saturated Fat 4g 20%
Carbohydrates 60g 20%
Fiber 2g 8%
Sugar 35g 70%
Protein 5g 10%
Cholesterol 50mg 16%
Sodium 300mg 12%

Percent Daily Values are based on a 2,000 calorie diet.

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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: 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

Nutrition Facts

Pumpkin Bundt Cake

Ingredients

Optional Topping Ideas

Steps

Nutrition Facts

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