Easy Pumpkin Bundt Cake
User Reviews
5
Easy Pumpkin Bundt Cake
Description
This bundt cake recipe uses all-purpose flour blended with baking powder, baking soda, and warm spices like cinnamon and pumpkin pie spice. Brown and granulated sugars provide sweetness, alongside the moisture from canned or properly strained pumpkin puree and plant-based milk. Optional nuts and pumpkin seeds add texture and nutty accents.
After mixing the dry and wet ingredients gently to avoid developing gluten, the batter is poured into a thoroughly greased and floured bundt pan to prevent sticking. Baking is done at 350°F for about an hour, with doneness tested by a clean fork insertion.
Once baked and cooled briefly in the pan, the cake is gently loosened with a knife before being inverted onto a rack. The cake presents a tender crumb with balanced moistness, suitable for serving alone or with toppings such as pumpkin glaze or cream cheese frosting flavored with pumpkin pie spice.
Following tips on accurate flour measurement, avoiding overmixing, and preparing homemade pumpkin puree consistency help ensure the best results. Proper bundt pan preparation also aids in clean removal after baking.
Ingredients
- 3 ½ cups all-purpose flour
- 2 tablespoons baking powder
- 2 teaspoons baking soda
- ½ teaspoon salt
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 1 ½ tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice
- 1 cup pumpkin seed optional, chopped
- 1 cup walnut
- 1 cup pecan
- 1 ¼ cups plant-based milk of choice
- 1 cup vegan butter melted
- 1 pumpkin puree 15-ounce can
Instructions
- Preheat the oven to 350 degrees F. and fully grease a bundt cake pan with vegan butter, then sprinkle a little flour in the cake pan. Move the pan around so the flour gets distributed and stuck to all of the inside of the cake pan.
- In a large bowl, add the flour, baking powder, baking soda, salt, both sugars, cinnamon, pumpkin spice, and pumpkin seeds, walnuts, or pecans (if using). Mix well and set aside.
- Make a well in the center of the flour mixture, add the plant-based milk, melted vegan butter, and pumpkin puree. Mix using an electric mixer or by hand. Mix until all ingredients are fully incorporated, but do not overmix.
- Pour the cake batter into the bundt cake and level it with a spatula.
- Bake the cake for 1 hour or insert a fork into the cake, if the cake comes out clean, the cake is ready. If it’s not, bake in 5 minute increments until fork comes out clean.
- Place the cake pan on a cooling rack for 10 minutes. With a butter knife, gently insert it around the edges to loosen it up. Gently shake and tap the cake pan to help loosen it. When you feel the cake has separated from the walls of the pan, place a cooling rack on top of the pan and then flip the cake onto the cooling rack. Remove the pan and allow the cake to cool completely before frosting.
- To make the frosting: In a medium bowl, add the vegan cream cheese frosting, pumpkin spice and 2 tablespoons of plant-based milk. Mix well using a mixer or a whisk. Mix well and add more plant-based milk to achieve a slowly runny consistency.
- Drizzle the frosting on the cooled cake and sprinkle some more nuts.
Notes
- Measure flour by fluffing, spooning into measuring cup, and leveling with a knife to prevent dense or dry cake.
- Avoid overmixing batter to keep the cake tender and prevent it from becoming dense or rubbery.
- If using homemade pumpkin puree, strain excess liquid to achieve a consistency similar to canned pumpkin for proper texture.
- Thoroughly grease and flour the bundt pan to ensure the cake releases cleanly after baking.
- This cake pairs well with a pumpkin glaze or cream cheese frosting spiced with pumpkin pie spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 503 kcal
% Daily Value*
| Calories | 503kcal | 25% |
| Carbohydrates | 72g | 24% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 3g | 150% |
| Sodium | 753mg | 31% |
| Potassium | 271mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 34g | 68% |
| Vitamin A | 6740IU | 135% |
| Vitamin C | 4mg | 4% |
| Calcium | 238mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
