Description
This moist and flavorful Pumpkin Bundt Cake is a perfect treat for fall, combining warm spices and rich pumpkin puree for a classic seasonal dessert. It’s easy to prepare in one bowl with simple pantry ingredients, offering an inviting aroma and a tender crumb. Optional additions like chocolate chips or nuts and toppings like maple icing or salted caramel enhance its deliciousness, making it ideal for holiday gatherings or cozy afternoons.
Ingredients
Scale
Dry 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 ground allspice
Wet Ingredients
- 1 cup (240ml) vegetable 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-Ins
- 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
Optional Toppings and Garnishes
- Salted caramel
- Maple icing
- Sprinkle of pumpkin pie spice
Instructions
- Prepare the Pan and Oven: Preheat your oven to 350°F (177°C) and grease a 10–12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until well combined. This blend of spices will give the cake its warm autumn flavor.
- Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients and mix with a whisk or mixer until fully incorporated and the batter is thick and uniform. If using, fold in chocolate chips or chopped nuts gently to distribute without deflating the batter.
- Fill the Pan and Bake: Spoon or pour the thick batter evenly into the prepared Bundt pan. Place the pan in the oven and bake for 55 to 70 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean with a few moist crumbs attached.
- Cool in the Pan: Remove the Bundt pan from the oven and set it on a wire rack. Allow the cake to cool for 2 hours in the pan to set properly and prevent breaking during removal.
- Release and Cool Completely: After the initial cooling, invert the cake onto a wire rack or serving plate. Let the cake cool completely before applying any icing or toppings to avoid melting and sliding.
- Add Toppings and Serve: Drizzle with your choice of salted caramel, maple icing, or other toppings. Optionally, sprinkle pumpkin pie spice on top for extra flavor and decorative appeal. Slice and serve at room temperature.
- Store Leftovers Properly: Cover any leftover cake tightly and keep at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness and moisture.
Notes
- The vegetable oil keeps the cake moist; you can substitute with canola or another neutral oil if preferred.
- Use pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
- If adding chocolate chips or nuts, fold them in gently to keep the batter aerated.
- Cooling the cake in the pan first helps prevent it from breaking when you turn it out.
- Custom toppings allow versatility—try salted caramel or maple icing to complement the pumpkin spice flavors.
- Store the cake well wrapped to maintain moisture and flavor over several days.
- Prep Time: 20 minutes
- Cook Time: 55-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Bundt Cake, Pumpkin Cake, Fall Dessert, Spiced Cake, Autumn Baking, Bundt Cake Recipe
