Pumpkin Bundt Cake
Indulge in the cozy flavors of fall with this moist and flavorful Pumpkin Bundt Cake. Infused with warm spices and rich pumpkin puree, it’s the perfect dessert for gatherings or quiet evenings at home. Topped with a dollop of whipped cream or enjoyed plain, this cake captures the essence of autumn in every bite. Easy to make and visually stunning, it’s sure to impress your guests and create unforgettable memories around the table.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar (light)
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C). Grease a bundt pan.
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
- In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisk well.
- Gradually fold dry ingredients into wet ingredients until just combined; do not overmix.
- Pour batter into the prepared bundt pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Nutrition
- Serving Size: 1 slice (approximately 100g)
- Calories: 290
- Sugar: 23g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg