Pumpkin Bundt Cake Recipe
This cake is baked in a 6-cup bundt cake pan, but also makes 3 additional muffins if you use that size pan. It is probably the best Pumpkin Cake you will try this season because the recipe is based off of our Bakery Style Pumpkin muffins.
Servings: 12 servings
- 1 3/4 cup all-purpose flour
- 1 tsp. baking soda
- 1/8 tsp. salt
- 1 cup granulated sugar
- 1/2 cup dark brown sugar
- 2 tsps. pumpkin pie spice
- 1/4 tsp. nutmeg
- 2 large eggs
- 15 ounces canned pumpkin
- 1 tsp. vanilla extract
- 1/2 cup vegetable oil
- 1/4 cup powdered sugar for dusting
Preheat oven to 350° Fahrenheit.
Grease and flour your bundt cake, and line cupcake pan with 3 liners.
In a large bowl, whisk together dry ingredients.
Add all wet ingredients directly to the dry ingredients and combine thoroughly with a whisk until just combined. Do not over mix or it will not be fluffy.
Scoop batter into the bundt pan and fill only 2/3 of the way. Add remaining batter to the cupcake pan.
Bake cake on the center rack for 30-35 minutes at 350° Fahrenheit. The cupcakes will need to be removed that the 18-20 minute mark. You will want to check the cake at the 30 minute mark. The cake top should be slightly cracked, and feel firm. A toothpick inserted into the center of the cake should come out clean.
Allow cake to cool for at least one hour before gently removing it from the pan. See post for notes.
Sprinkle on powdered sugar once cake is plated.
Nutritional values may vary and are meant to be a guide.
This cake will stay fresh when covered at room temperature for up to 5 days.
You can also freeze this cake by the slice. To enjoy, thaw until it reaches room temperature.
Serving: 1serving | Calories: 282cal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 150mg | Potassium: 122mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5560IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg