Description
Delicious pumpkin bundt cake with warm spices.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk pumpkin, oil, eggs, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and mix until combined.
- Pour the batter into a greased bundt pan.
- Bake for 50-60 minutes or until a toothpick comes out clean.
- Let cool for 10 minutes before inverting onto a wire rack.
Notes
- This cake pairs well with cream cheese frosting.
- Store leftovers in an airtight container.
- Can be made ahead and freezes well.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Pumpkin Bundt Cake, dessert, fall baking