Pumpkin Spice Bundt Cake
A moist, tender bundt cake infused with pumpkin and warming spices. Perfect for fall gatherings, holidays, or a cozy slice with morning coffee.
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree unsweetened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil or coconut oil
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared bundt pan. Bake 55–60 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes, then flip onto wire rack. Dust with powdered sugar or drizzle with cream cheese glaze.
Notes
Variations: Add chocolate chips for sweetness, chopped nuts for crunch, or a maple glaze for holiday flair. Avoid overmixing and ensure pan is greased well to prevent sticking.