Pumpkin Bundt Cake Ii
Embrace the cozy flavors of fall with this Pumpkin Bundt Cake II, a show-stopping dessert brimming with warm spices and rich pumpkin goodness. Made with pure pumpkin puree, aromatic cinnamon, nutmeg, and ginger, this moist cake is a seasonal favorite that's both simple to make and irresistibly delicious. The tender crumb is beautifully complemented by a dusting of powdered sugar, offering just the right touch of sweetness. Perfect for holiday gatherings or an indulgent treat with your morning coffee, this one-bowl wonder comes together in just 20 minutes of prep time and bakes to golden perfection in under an hour. Whether you're entertaining a crowd or treating your family, this classic pumpkin Bundt cake is sure to become a cherished tradition.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
- 2 teaspoons vanilla extract
- 0.5 cup whole milk
- 0.25 cup powdered sugar (for optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard Bundt pan, making sure all crevices are well-coated.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl with a spatula as needed.
Add the pumpkin puree and vanilla extract to the wet mixture, and mix until fully incorporated.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the milk (start and end with the dry ingredients). Mix until just combined, being careful not to overmix.
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely.
Optional: Once the cake has cooled, dust the top with powdered sugar before serving.
Nutrition Facts
Calories |
445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 262 mg | 11% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 37.8 g | ||
| Protein | 6.3 g | 13% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 143 mg | 3% | |
*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.
