Go Back
+ servings

Pumpkin Bundt Cake

A moist and flavorful pumpkin bundt cake perfect for fall gatherings.
Print Recipe
Preparation Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 350 kcal

Ingredients 

Cake Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 4 large eggs
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, beat the butter and sugars together until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the pumpkin puree and vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top.
  7. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 100mg | Sodium: 250mg | Potassium: 150mg | Fiber: 2g | Sugar: 30g | Vitamin A: 4000IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg

Keywords

Bundt Cake, Fall Dessert, Pumpkin
Tried this recipe?Let us know how it was!