Servings
Font
Back
5.0 from 3 votes

Pumpkin Bundt Cake

This Pumpkin Bundt Cake with classic fall spices has a moist crumb and makes a beautiful presentation for a fall dessert table.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
1 hr
Total Time
2 hrs 10 mins
Servings: 12 servings
Calories: 273 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350 degrees F. Grease and flour a 10-cup Bundt pan.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
  3. 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.
  4. Add the dry ingredients to the pumpkin mixture in 3 additions, mixing until just combined. (Don't overmix.) Fold in chopped pecans, if using.
  5. 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.
  6. 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

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

% 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.