Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled); 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 (see Note); 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 (not pumpkin pie filling)*; 1 teaspoon pure vanilla extract; optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans; optional topping: salted caramel, maple icing, or any listed below; optional garnish: sprinkle of pumpkin pie spice

Instructions

Prep:15minCook:1h 5min

This is my go-to pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, nuts, or leave it plain. I particularly love it plain with the maple icing from these maple brown sugar cookies on top!

Updated at: Fri, 22 Nov 2024 21:07:44 GMT