Pumpkin Bundt Cake Recipe

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Libby's 100% pure Pumpkin Puree - 1 cup; All Purpose flour - 2 1/2 cups; Nutmeg Powder - 1/2 teaspoon; Cinnamon Powder - 1/2 teaspoon; Milk - 1/2 cup; Sugar - 1 1/3 cup; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup vegetable oil; 4 eggs' white; Pinch of salt; 1/2 cup water

Servings: persons

Libby's 100% pure Pumpkin Puree - 1 cup
All Purpose flour - 2 1/2 cups
Nutmeg Powder - 1/2 teaspoon
Cinnamon Powder - 1/2 teaspoon
Milk - 1/2 cup
Sugar - 1 1/3 cup
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
4 eggs' white
Pinch of salt
1/2 cup water

1
1) Preheat the oven to 350 F .
2
3) In a mixing bowl mix all the dry ingredients together.
3
4) Now take another bowl and add Egg Whites, Oil and beat with a electric beater for 10 minutes. Now add Pumpkin Puree, water and mix with a wooden spoon. Pour the egg mixture on the dry ingredients bowl and mix with a hand mixture to make a smooth cake batter. Make sure there is no lump in the batter.
4
5) Grease a Bundt cake pan and add the above mixture into it. Tap the pan so that the mixture spreads evenly.
5
6) Bake the cake for about 40 minutes and check with the toothpick test.
6
7) After 40 minutes take it out from the oven and allow it to cool. Once cooled remove from the pan and slice the cake, serve with Hot Coffee.

409

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: Libby's 100% pure Pumpkin Puree - 1 cup, All Purpose flour - 2 1/2 cups, Nutmeg Powder - 1/2 teaspoon, Cinnamon Powder - 1/2 teaspoon, 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.

That's it — enjoy your meal!

Pumpkin Bundt Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions