Pumpkin Ring
Delight in the warm, spiced flavors of autumn with this show-stopping Pumpkin Ring, a moist and tender cake baked to golden perfection in a bundt pan. Infused with fragrant cinnamon, nutmeg, and ginger, and sweetened with a blend of granulated and brown sugars, this dessert is an irresistible blend of cozy and indulgent. Featuring pure pumpkin puree for a rich flavor and melt-in-your-mouth texture, this recipe is easy to prepare in just 20 minutes, making it perfect for gatherings or a simple seasonal treat. A dusting of powdered sugar adds a beautiful, elegant finish to the cake, which pairs wonderfully with a steaming cup of coffee or tea. Whether you're celebrating the holidays or simply embracing fall, this Pumpkin Ring is sure to become a favorite! Plus, it's a great way to add a little festive flair to your table with minimal effort.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.5 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1.25 cups granulated sugar
- 0.5 cups brown sugar, packed
- 3 large eggs
- 1.5 cups pure pumpkin puree
- 2 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.25 cups powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a standard bundt pan or ring-shaped cake pan, ensuring all crevices are sufficiently covered.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt. Set this dry mixture aside.
In a large mixing bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well-mixed.
Mix in the pumpkin puree and vanilla extract until fully incorporated. The mixture may look slightly curdled, which is normal.
On low speed, alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix just until combined; do not overmix.
Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake the pumpkin ring in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Once cooled, dust the pumpkin ring with powdered sugar if desired, for a decorative and lightly sweet finish.
Slice and serve! Enjoy your delicious Pumpkin Ring with a cup of coffee or tea.
Nutrition Facts
Calories |
396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 300 mg | 13% | |
| Total Carbohydrate | 66.4 g | 24% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 40.2 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 47 mg | 4% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 156 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.
