Description
Enjoy the rich flavors of autumn with this easy to make Pumpkin Bundt Cake, perfect for any fall gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together the sugars, oil, and eggs until well combined.
- Add the pumpkin puree and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Notes
- For an extra touch, drizzle with cream cheese frosting before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: Pumpkin Bundt Cake, Fall Recipe, Pumpkin Dessert