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Easy Pumpkin Bundt Cake
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Easy Pumpkin Bundt Cake – Perfectly sweet, subtly spiced, moist, soft, tender, and bursting with fall flavors! Great for breakfast, a snack, or dessert.
Course
Dessert
Cuisine
American
Prep Time
10
mins
Cook Time
40
mins
Total Time
50
mins
Servings
12
Calories
260
Author
Elena Tomasi
Ingredients
2¾ cups minus 1 tablespoon (300 g)
cake flour*
4
teaspoons
baking powder
1
teaspoon
ground cinnamon
½
teaspoon
ground ginger
½
teaspoon
ground nutmeg
½
teaspoon
ground cloves
¼
teaspoon
salt
10 oz. (280 g)
pumpkin puree
not pumpkin pie filling
¾ cup+1 tablespoon (180 g)
light brown sugar
½ cup+1½ tablespoon (140 ml)
mild olive oil
2
large eggs
at room temperature
Optional: powdered sugar for dusting
Instructions
Preheat the oven to 356°F (180°C) and grease a 9-inch (23 cm) bundt pan.
In a large bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
In another bowl, whisk together the pumpkin, brown sugar, oil, and eggs.
Pour the wet ingredients into the dry ingredients and whisk until well combined. The batter will be thick.
Transfer the batter into the prepared bundt pan and bake for 35-40 minutes or until a toothpick inserted into the the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
When the pumpkin bundt cake is completely cool, dust with powdered sugar.
Notes
if you want to use all-purpose flour: 2½ cups
Nutrition
Calories:
260
kcal
|
Carbohydrates:
35.7
g
|
Protein:
3.8
g
|
Fat:
11.9
g
|
Saturated Fat:
1.9
g
|
Cholesterol:
27
mg
|
Sodium:
16
mg
|
Fiber:
1.4
g
|
Sugar:
15.5
g