4.8 from 12 votes
Pumpkin Bundt Cake
Pumpkin Bundt Cake is a show-stopping delicious fall dessert. Easy, moist bundt cake recipe with pumpkin puree and pumpkin pie spices. Great for brunch too!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings:
12
servings
Calories:
445 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 2 1/4 cups sugar
- 1 cup vegetable oil
- 3 egg large
- 15 ounces pumpkin puree
- 3 cups flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon cloves ground
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350 degrees, spray bundt pan with baking spray.
- Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
- Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Pour into bundt pan and bake for 70-75 minutes or until a toothpick comes out clean.
Cup of Yum
Nutrition Information
Calories
445kcal
(22%)
Carbohydrates
65g
(22%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
15g
(75%)
Cholesterol
41mg
(14%)
Sodium
298mg
(12%)
Potassium
122mg
(3%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
5574IU
(111%)
Vitamin C
1mg
(1%)
Calcium
23mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 445
% Daily Value*
| Calories | 445kcal | 22% |
| Carbohydrates | 65g | 22% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 41mg | 14% |
| Sodium | 298mg | 12% |
| Potassium | 122mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 5574IU | 111% |
| Vitamin C | 1mg | 1% |
| Calcium | 23mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.