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Pumpkin Bundt Cake

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Pumpkin Bundt Cake

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!

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 Ideas
  • optional topping: salted caramel, maple icing, or any listed below
  • optional garnish: sprinkle of pumpkin pie spice

Directions

  • Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan. (I like this one or this one.)
  • Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.
  • Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  • Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
  • Allow to cool completely before drizzling with topping/icing and serving. On the pictured cake, I used the maple icing from these maple brown sugar cookies. I also sprinkled a homemade pumpkin pie spice blend on top of the icing before it set.
  • Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.

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