Easy Pumpkin Bundt Cake
Easy Pumpkin Bundt Cake – Perfectly sweet, subtly spiced, moist, soft, tender, and bursting with fall flavors! Great for breakfast, a snack, or dessert.
2¾ cups minus 1 tablespoon (300 g)
10 oz. (280 g)
not pumpkin pie filling
¾ cup+1 tablespoon (180 g)
light brown sugar
½ cup+1½ tablespoon (140 ml)
mild olive oil
at room temperature
Optional: powdered sugar for dusting
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.
if you want to use all-purpose flour: 2½ cups
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