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Pumpkin Bundt Cake Recipe

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★★★★★

4.5 from 102 reviews

This moist and flavorful Pumpkin Bundt Cake is the perfect autumn treat, combining warm spices with rich pumpkin puree. The cake is dense and tender, baked to a golden finish in a Bundt pan and optionally topped with maple icing or salted caramel. It can be enhanced with chocolate chips or nuts for added texture and flavor, making it a crowd-pleaser for fall gatherings and holiday celebrations.

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/Garnishes

  • Salted caramel
  • Maple icing
  • Sprinkle of pumpkin pie spice

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10–12-cup Bundt pan thoroughly to prevent sticking. This ensures even baking and easy release of the cake.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until well combined. Set this mixture aside.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth and well incorporated.
  4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Using a mixer or a whisk, mix until the batter is completely combined and thick. If using, fold in the chocolate chips or chopped nuts gently to distribute evenly.
  5. Fill Pan and Bake: Spoon or pour the thick batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Note that baking times may vary due to the cake’s density.
  6. Cool in Pan: Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool for 2 hours while still in the pan to set properly.
  7. Invert and Cool Completely: Carefully invert the Bundt cake onto a wire rack or serving plate. Let it cool completely before adding any toppings or icing to avoid melting.
  8. Add Toppings and Serve: Drizzle the cooled cake with your choice of topping, such as maple icing or salted caramel, and sprinkle with pumpkin pie spice if desired. Slice and serve.
  9. Store Leftovers: Cover leftover cake tightly. It can be stored at room temperature for several days or refrigerated for up to 5 days to maintain freshness.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid excess sugars and spices that could alter the cake’s texture and flavor.
  • Vegetable oil is preferred for moisture and a neutral flavor; you can substitute with other neutral oils if desired.
  • Optional chocolate chips or nuts add texture but can be omitted for a simpler cake.
  • The cake is dense and large, so ensure thorough baking to avoid undercooked centers.
  • Allow the cake to cool fully before icing to prevent melting or sliding of the topping.

Keywords: Pumpkin Bundt Cake, Pumpkin Cake, Fall Dessert, Autumn Cake, Spiced Pumpkin Cake, Bundt Cake Recipe

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