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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/pumpkin-bundt-cake-recipe/