Pumpkin Bundt Cake Recipe

Introduction

This Pumpkin Bundt Cake is a moist, flavorful dessert perfect for autumn gatherings or anytime you crave the cozy taste of pumpkin spice. With simple ingredients and easy steps, it delivers a delightful treat that’s sure to impress family and friends.

Ingredients

• 2 ½ cups (17.5 ounces, 496 grams) granulated sugar
• 1 cup (8 ounces, 227 grams) canola oil
• 3 large eggs
• 3 cups (15 ounces, 425 grams) all-purpose flour
• 2 ½ teaspoons pumpkin spice
• 2 teaspoons baking soda
• ½ teaspoon table salt
• 15 ounce can solid-pack pumpkin
• Confectioners’ sugar for dusting (optional)

Instructions

1. Step 1: Preheat your oven to 350° F. Spray a 10-cup Bundt pan generously with nonstick spray.
2. Step 2: In a large bowl, combine the sugar and canola oil. Beat on medium speed until well blended.
3. Step 3: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
4. Step 4: Using a small wire strainer, sift in the pumpkin spice, baking soda, and salt. Beat thoroughly to combine.
5. Step 5: Stir in the canned pumpkin and beat well to incorporate fully.
6. Step 6: Add the flour and beat on low speed just until combined. Scrape down the sides of the bowl with a wooden spoon and stir to ensure all the flour is mixed in.
7. Step 7: Pour the batter into the prepared Bundt pan, spreading evenly.
8. Step 8: Bake for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean.
9. Step 9: Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
10. Step 10: If desired, dust the cooled cake with confectioners’ sugar before serving.

Tips & Variations

• For accurate results, weigh your flour instead of relying on volume measurements, as flour density can vary. A standard cup of flour weighs about 5 ounces.
• Use a high-quality nonstick spray, like Bak-Kleen, to retain the cake’s detailed Bundt shape.
• Instead of dusting with confectioners’ sugar, try drizzling a vanilla or cream cheese glaze for added flavor and decoration.

Storage

Store the pumpkin Bundt cake covered tightly at room temperature for up to 3 days. For longer storage, wrap the cake well and refrigerate for up to a week. To reheat, warm slices gently in the microwave for 15-20 seconds or serve at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of solid-pack pumpkin?

It’s best to use pure canned pumpkin (solid-pack) because pumpkin pie filling contains added spices and sugars, which can alter the cake’s flavor and texture.

How can I tell when the cake is fully baked?

Insert a toothpick near the center of the cake. If it comes out clean or with a few dry crumbs, the cake is done. If it has wet batter, bake a few minutes longer and test again.

Pumpkin Bundt Cake Recipe

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★★★★★

4.5 from 391 reviews

This moist and flavorful Pumpkin Bundt Cake is a perfect autumn treat, combining spiced pumpkin with a tender crumb. With a hint of pumpkin spice and a subtle sweetness, it’s easy to prepare and ideal for holiday gatherings or everyday indulgence.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 60 to 65 minutes
• Total Time: 75 to 80 minutes
• Yield: 12 to 16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Dry Ingredients

• 3 cups (15 ounces, 425 grams) all-purpose flour
• 2 ½ teaspoons pumpkin spice
• 2 teaspoons baking soda
• ½ teaspoon table salt

Wet Ingredients

• 2 ½ cups (17.5 ounces, 496 grams) granulated sugar
• 1 cup (8 ounces, 227 grams) canola oil
• 3 large eggs
• 15 ounce can solid-pack pumpkin

Optional

• Confectioners’ sugar for dusting

Instructions

1. Preheat the Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-cup Bundt pan generously with a high-quality nonstick spray to preserve the intricate pan detail.
2. Combine Sugar and Oil: In a large mixing bowl, combine the granulated sugar and canola oil. Beat on medium speed until the mixture is fully blended and smooth.
3. Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure a smooth batter.
4. Add Dry Ingredients: Using a small wire strainer, sift in the pumpkin spice, baking soda, and salt directly into the wet mixture. Beat thoroughly to fully incorporate these spices and leavening agents.
5. Incorporate Pumpkin: Add the solid-pack pumpkin to the batter and beat well until fully combined, ensuring even distribution of moisture and flavor.
6. Add Flour: Add the all-purpose flour gradually, beating on low speed just until combined. Scrape down the sides of the bowl with a wooden spoon and stir gently to ensure the flour is fully integrated without overmixing.
7. Transfer and Bake: Pour the batter evenly into the prepared 10-inch Bundt pan. Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted near the center comes out clean.
8. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then carefully invert it onto a wire rack, remove the pan, and let it cool completely.
9. Optional Decoration: Dust the cooled cake with confectioners’ sugar or drizzle with a vanilla or cream cheese glaze before serving.

Notes

• For best results, weigh your ingredients, especially the flour, to ensure accuracy; one cup of flour weighs approximately 5 ounces.
• Use a high-quality nonstick spray like Bak-Kleen to maintain the Bundt pan’s intricate design.
• Instead of dusting with confectioners’ sugar, consider drizzling a vanilla or cream cheese glaze over the cake for added flavor.

Keywords: Pumpkin Bundt Cake, Pumpkin Cake, Bundt Cake, Autumn Dessert, Spiced Cake, Holiday Baking