Easy Pumpkin Bundt Cake
Elevate your fall dessert game with this Easy Pumpkin Bundt Cake, a moist and flavorful treat that’s as simple to make as it is satisfying to eat. Bursting with warm spices like cinnamon, nutmeg, and ginger, and enriched with real pumpkin puree, this autumnal cake delivers all the cozy flavors of the season in every bite. With just 15 minutes of prep time and straightforward mixing steps, this recipe is perfect for bakers of all levels. The tender crumb, achieved with the addition of buttermilk, pairs beautifully with a light dusting of powdered sugar for a visually stunning and deliciously sweet finish. Whether you’re hosting a holiday gathering or simply craving something festive, this pumpkin bundt cake is an effortless showstopper that serves 12 and is sure to impress. Serve it as is or with a dollop of whipped cream for the ultimate fall dessert experience!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 1 teaspoon Ground nutmeg
- 0.5 teaspoons Ground ginger
- 15 ounces Pumpkin puree (not pumpkin pie filling)
- 0.5 cups Vegetable oil
- 0.5 cups Buttermilk
- 3 large Eggs
- 2 teaspoons Pure vanilla extract
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan or spray it with a non-stick baking spray that contains flour.
In a large mixing bowl, whisk together flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger until well combined.
In a separate medium-sized mixing bowl, combine pumpkin puree, vegetable oil, buttermilk, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually add the wet ingredients to the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it's okay if a few lumps remain.
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 in the center of the cake comes out clean.
Remove from the oven and let the cake cool in the pan on a wire rack for about 15–20 minutes.
Carefully invert the bundt pan onto a serving plate or cake stand and gently release the cake from the pan. Allow it to cool completely before garnishing.
Optional: Dust the top of the cake with powdered sugar for a light, sweet finishing touch before serving.
Slice and enjoy this deliciously spiced pumpkin bundt cake with family and friends!
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 36.5 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 203 mg | 4% | |
*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.
