Country Inn Pumpkin Bundt Cake
Elevate your autumn baking game with this irresistible Country Inn Pumpkin Bundt Cake, a cozy dessert that captures the warm, spiced flavors of the season. Infused with fragrant cinnamon, nutmeg, ginger, and cloves, this moist Bundt cake features pure pumpkin puree for a rich, earthy sweetness that’s perfectly balanced by creamy buttermilk. With its soft, tender crumb and golden-brown exterior, this cake is a showstopper for holiday gatherings or afternoon coffee breaks. Finished with a light dusting of powdered sugar, it’s as visually stunning as it is delicious. Easy to prepare and bursting with fall-inspired ingredients, this pumpkin Bundt cake is guaranteed to become a cherished classic in your recipe collection.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 4 large eggs
- 1 can (15 ounces) pureed pumpkin (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 0.75 cup buttermilk
- 0.5 cup powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan, ensuring all grooves are coated to prevent sticking.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until evenly combined. Set aside.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the pumpkin puree and vanilla extract until fully incorporated.
Reduce the mixer speed to low and alternately add the dry ingredient mixture and the buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared Bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then invert the cake onto a wire rack to cool completely.
Once cooled, dust the cake with powdered sugar if desired before serving. Slice and enjoy!
Nutrition Facts
Calories |
6015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.8 g | 284% | |
| Saturated Fat | 131.9 g | 660% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1281 mg | 427% | |
| Sodium | 4276 mg | 186% | |
| Total Carbohydrate | 955.0 g | 347% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 669.6 g | ||
| Protein | 71.3 g | 143% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 662 mg | 51% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1408 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
