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Pumpkin Bundt Cake

A moist slice of pumpkin bundt cake with creamy glaze, served on a wooden surface.
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This incredibly moist pumpkin bundt cake is packed with warm fall spices and rich flavor. Easy to prepare with no mixer required, it uses a full can of pumpkin puree and can be topped with maple icing, salted caramel, or cream cheese glaze for a versatile autumn dessert.

Ingredients

Scale
  • 2 and 3/4 cups (344g) all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup (240ml) vegetable oil
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 15-ounce (425g) can pumpkin puree
  • 1 teaspoon pure vanilla extract
  • Optional: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Instructions

  1. Preheat the oven to 350°F (177°C) and generously grease a 10–12-cup Bundt pan.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
  3. In another bowl, whisk together oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and mix until fully combined. Fold in chocolate chips or nuts if using.
  5. Spoon the thick batter evenly into the prepared Bundt pan.
  6. Bake for 55–70 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  7. Let the cake cool in the pan for 2 hours on a wire rack, then invert it onto a serving plate.
  8. Cool completely before drizzling with icing or topping of choice. Slice and serve.

Notes

  • Use canned pumpkin puree for best consistency and flavor.
  • You can substitute half of the oil with unsweetened applesauce.
  • Store at room temperature for 2 days or refrigerate for up to 5 days.
  • Freeze unglazed cake for up to 3 months; thaw before glazing and serving.
  • Use a 1:1 gluten-free flour substitute for a gluten-free version.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-bundt-cake-delicious-recipe/