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.

Course Dessert

Cuisine American

Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Servings

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