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One-Bowl Pumpkin Cake

This pumpkin cake is fluffy, tender and packed with pumpkin flavor - perfect for the Fall season!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 servings
Course: Dessert
Cuisine: American

Ingredients

For cake:
  • 1 ½ cups egg whites aquafaba for vegan option (the liquid from a can of chickpeas)
  • 1 ¼ cups confectioner's sugar
  • 1 cup all-purpose flour
  • 1 ½ tsp cream of tartar
  • 1 ½ tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • ¼ tsp salt
  • 1 cup sugar
  • 1 cup pumpkin puree
For serving:
  • white chocolate optional, use dairy-free chocolate for vegan option
  • Whipped Cream optional, use dairy-free brand for vegan option

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all of the cake ingredients, except for the canned pumpkin. Mix well.
  3. Carefully fold in the canned pumpkin until well combined.
  4. Pour the pumpkin cake batter into a bundt pan.
  5. Bake for 40 to 45 minutes on the lowest oven rack, and when the cake is golden brown on top, and springs back when touched it should be done, if not, leave another 5 minutes.
  6. Remove the cake from the oven, and run a knife around the edges and middle to loosen the cake. Invert the cake onto a cake plate, and let the cake cool before removing the pan. After about 30 minutes try to remove the pan, it should come off the cake easily.
  7. When the cake has cooled, melt the white chocolate in the microwave, and drizzle over the cake. Top with whipped cream and cinnamon. Serve, and Enjoy!