Pumpkin Bundt Cake
User Reviews
5.0
3 reviews
Excellent
Pumpkin Bundt Cake
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This Pumpkin Bundt Cake with classic fall spices has a moist crumb and makes a beautiful presentation for a fall dessert table.
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Ingredients
- 2-3/4 cups non self-rising cake flour (measured with a spoon-and-level method)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (omit for a less spiced cake)
- 1/2 teaspoon kosher salt
- 4 large eggs , room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar , lightly-packed
- 15 ounces pumpkin puree (1 can, not pumpkin pie mix)
- 1 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup chopped toasted pecans (optional, but recommended)
- powdered sugar or glaze , for serving (see notes)
Instructions
- Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In a large bowl, whisk together eggs, granulated sugar, and light brown sugar until light. Add pumpkin puree, oil, and vanilla, and whisk until smooth.
- Add the dry ingredients to the pumpkin mixture in 3 additions, mixing until just combined. (Don't overmix.) Fold in chopped pecans, if using.
- Pour batter into prepared pan and bake for 55-60 minutes, until a cake tester comes out with just a few crumbs attached. Cool the cake in the pan for 10-15 minutes, then invert onto a rack to cool completely.
- Dust with powdered sugar, or drizzle with your choice of cake glaze such as Cream Cheese Glaze, Brown Butter Glaze, or Powdered Sugar Glaze with Maple. If glazing the cake, a few chopped toasted or caramelized pecans on the top make a pretty finish.
Notes
- Pumpkin Bundt Cake keeps well for up to 3 days at room temperature if dusted with powdered sugar or using a glaze that doesn't require refrigeration. (We find that the flavor is best on Day 2!)
- Powdered Sugar Glaze, made with the maple syrup variation.
- Cream Cheese Glaze
- Brown Butter Glaze (optional: spike it with a little bourbon for the adults!)
- If using cream cheese glaze or brown butter glaze and refrigerating the cake for storage, let it stand at room temperature (72 degrees F or less) for 20-30 minutes before slicing and serving.
Nutrition Information
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Calories
273kcal
(14%)
Carbohydrates
43g
(14%)
Protein
4g
(8%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Cholesterol
70mg
(23%)
Sodium
177mg
(7%)
Potassium
183mg
(5%)
Fiber
2g
(8%)
Sugar
36g
(72%)
Vitamin A
5622IU
(112%)
Vitamin C
2mg
(2%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 43g | 14% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 177mg | 7% |
| Potassium | 183mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 36g | 72% |
| Vitamin A | 5622IU | 112% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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