Pumpkin Bundt Cake Recipe

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 15 ounces pumpkin puree; 1 cup light brown sugar packed; 3/4 cup granulated sugar; 1 cup canola oil; 1/2 teaspoon vanilla extract; 4 large eggs; 2 3/4 cups all purpose flour; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1/2 teaspoon salt

Servings: persons

15 ounces pumpkin puree
1 cup light brown sugar packed
3/4 cup granulated sugar
1 cup canola oil
1/2 teaspoon vanilla extract
4 large eggs
2 3/4 cups all purpose flour
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1/2 teaspoon salt

1
Preheat the oven to 350u00b0 F.
2
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
3
Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.
4
Sift the flour, pumpkin pie spice, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
5
Pour the batter into the bundt pan.
6
Transfer the pan to the middle rack of the preheated oven.
7
Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
8
Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
9
To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
10
Allow the cake to cool for 1-2 hours before slicing and serving.

1330

kcal

Calories

Fat

155

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 10 ingredients. The key ingredients include: 15 ounces pumpkin puree, 1 cup light brown sugar packed, 3/4 cup granulated sugar, 1 cup canola oil, 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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