Description
Embrace the flavors of fall with this Easy Pumpkin Bundt Cake, a moist and aromatic dessert that combines rich pumpkin puree with warm spices. Each slice delivers a delightful taste experience, topped with a sweet glaze that’s perfect for gatherings or cozy afternoons at home. This cake is destined to become a cherished seasonal favorite.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 3 large eggs, room temperature
- 1/2 cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a bundt pan with vegetable oil or non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.
- In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
- Gradually add the dry ingredients to the wet mixture and stir until just combined—avoid overmixing.
- Pour the batter into the prepared bundt pan and level it out gently.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 290
- Sugar: 22g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For added texture, consider folding in chocolate chips or chopped nuts before pouring the batter into the bundt pan. Store any leftovers in an airtight container at room temperature for up to three days or refrigerate for longer freshness. This cake can be made ahead of time; it often tastes even better after resting for a day as flavors meld.