Pumpkin Bundt Cake Recipe

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 2 cups sugar; 1 1/4 cups vegetable oil; 1 cup fresh pumpkin or 1 cup canned pumpkin; 1 teaspoon vanilla extract; 2 teaspoons cinnamon, ground; 1/8 teaspoon cloves or 1/8 teaspoon allspice, ground; 1/4 teaspoon salt; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 1/2 cups whole wheat flour; 1 1/2 cups all-purpose flour; 1 1/2 cups walnut pieces

Servings: persons

4 eggs
2 cups sugar
1 1/4 cups vegetable oil
1 cup fresh pumpkin or 1 cup canned pumpkin
1 teaspoon vanilla extract
2 teaspoons cinnamon, ground
1/8 teaspoon cloves or 1/8 teaspoon allspice, ground
1/4 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour
1 1/2 cups walnut pieces

1
Preheat oven to 350 degrees F.
2
Grease and flour a 10-inch bundt pan or tube pan.
3
In a large mixing bowl, mix the eggs with a large fork until well blended.
4
Mix in the sugar.
5
Add the oil in a steady stream, mixing all the while, until the mixture is thick and smooth.
6
Mix in the pumpkin, vanilla, cinnamon, clove and salt. Add the baking soda and baking powder in pinches, breaking up any lumps with your fingers.
7
Stir in thoroughly.
8
Stir in the whole wheat and all-purpose flours just until blended.
9
Stir in the walnuts.
10
Pour and scrape the batter into the pan and bake for 45 to 50 minutes, or until a tester inserted in the center comes out clean.
11
Cool in the pan on a rack for 10 minutes.
12
Invert, remove the pan, and cool on the rack for about 15 minutes more. (Makes 10-12 servings)

2111

kcal

Calories

145

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 eggs, 2 cups sugar, 1 1/4 cups vegetable oil, 1 cup fresh pumpkin or 1 cup canned pumpkin, and more.

Yes, Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Bundt Cake

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