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Pumpkin Bundt Cake

A warm, fragrant cake that captures the essence of fall with a moist texture and rich flavor, perfect for gatherings or cozy evenings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon salt
Wet Ingredients
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil Can substitute with coconut oil
  • 1 cup canned pumpkin puree
  • 4 large eggs Make sure they are at room temperature
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent the cake from sticking.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix together the granulated sugar, brown sugar, vegetable oil, pumpkin puree, eggs, and vanilla extract until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! The batter will be thick.
  5. Pour the batter into the prepared bundt pan and smooth the top with a spatula.
Baking
  1. Bake in the preheated oven for around 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Can be frozen for up to 3 months.