Pumpkin Bundt Cake

ByMia Harper
Delicious Pumpkin Bundt Cake topped with cream cheese icing on a white plate.

Recipe Information

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 80 minutes
  • Servings: 10-12 servings
  • Difficulty Level: Easy

Nutrition Information

  • Calories per serving: 280
  • Protein: 4g
  • Carbohydrates: 38g
  • Fat: 13g
  • Fiber: 2g
  • Sugar: 18g
  • Sodium: 180mg

Pumpkin Bundt Cake is the perfect dessert to bring comfort and warmth, especially during the autumn season. Its vibrant orange hue, aromatic spices, and the comforting essence of pumpkin make it a beloved treat for gatherings or cozy evenings at home. Fluffy yet dense, this cake strikes a lovely balance between sweetness and spice, begging to be paired with a cup of coffee or tea.

Why Make This Pumpkin Bundt Cake

There are countless reasons to bake this Pumpkin Bundt Cake. For one, it’s incredibly easy to make, even for novice bakers. The combination of spices warms the heart, while the pumpkin adds a wonderful moistness and flavor. Additionally, it’s versatile! You can serve it at birthday parties, holiday feasts, or simple weeknight dinners. And who can resist a gorgeous Bundt cake that’s not only delicious but impressive in appearance?

How to Make Pumpkin Bundt Cake

Ingredients:

  • 2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
  • Powdered sugar for dusting (optional)

Directions:

Step 1: Preparation

Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan to ensure your cake comes out easily after baking.

Step 2: Mixing

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. This step ensures that your spices and leavening agents are evenly distributed throughout the flour for consistent flavor.

In another bowl, combine the pumpkin puree, vegetable oil, eggs, and vanilla extract. Mix these wet ingredients until they are smooth and well combined.

Step 3: Combining

Gradually add the wet mixture to the dry ingredients. Stir together until just combined; be careful not to overmix. If you desire a little crunch, fold in the chopped walnuts or pecans.

Step 4: Baking

Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Optionally, dust with powdered sugar for an elegant touch before serving.

How to Serve Pumpkin Bundt Cake

This cake is fantastic served on its own, but you can elevate it by drizzling a glaze of cream cheese frosting or whipped cream on top. Pair it with a scoop of vanilla ice cream for a delectable dessert experience. It’s equally delightful for breakfast or as an afternoon snack with your favorite hot beverage.

How to Store Pumpkin Bundt Cake

You can store your Pumpkin Bundt Cake at room temperature for up to 3 days. Simply cover it with plastic wrap to keep it moist. If you want it to last longer, you can refrigerate it for about a week or freeze the cake for up to three months. Just make sure to tightly wrap it in foil or freezer-safe plastic.

Expert Tips for Perfect Pumpkin Bundt Cake

  • Always measure your flour correctly by spooning it into a measuring cup and leveling it off to avoid a dense cake.
  • For added richness, use brown sugar instead of white sugar or mix them for a deeper flavor.
  • Experiment with spices! Consider adding allspice or cardamom for a unique twist.
  • Remember, every oven is different; start checking your cake for doneness a few minutes early.

Delicious Variations

  • Add chocolate chips to the batter for a sweet surprise.
  • For a dairy-free option, replace the vegetable oil with coconut oil and the eggs with flaxseed eggs or a suitable egg replacement.
  • Try incorporating shredded coconut or dried cranberries for added texture.

Frequently Asked Questions

1. Can I use fresh pumpkin instead of canned?
Absolutely! If you’re using fresh pumpkin, make sure to puree it until smooth and remove as much moisture as possible.

2. How do I prevent my cake from sticking to the pan?
Ensure you thoroughly grease and flour the Bundt pan. You may also use a baking spray designed for non-stick pans.

3. How can I tell when the cake is done?
A toothpick inserted into the center should come out clean or with just a few crumbs attached. If it comes out wet with batter, it needs more time.

4. Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day. Prepare it a day or two in advance if you wish!

5. How do I adjust this recipe for high altitude?
At high altitudes, you may need to reduce the sugar slightly and increase the flour to help stabilize the cake. You can also increase the oven temperature by 15°F.

Conclusion

There you have it—a delightful Pumpkin Bundt Cake that is sure to please everyone. With its moist texture, sweet and spicy aroma, and beautiful presentation, it’s perfect for any occasion. Don’t hesitate to invite friends over and share a slice or enjoy a quiet moment with it all to yourself. Happy baking!

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