Pumpkin Bundt Cake
This Pumpkin Bundt Cake is one of my favorites to bake in autumn. It's soft, moist, and full of warm spices like cinnamon and pumpkin pie spice. The pumpkin purée makes the cake really rich and keeps it fresh for days. I like to serve it with a simple dusting of powdered sugar, but you can also add a glaze if you want something extra. It’s a perfect cake to share with friends over coffee, or even for a family gathering. It’s easy to make, and the smell in your kitchen is just amazing! I hope you enjoy making it as much as I do.
Ingredients
Pumpkin Bundt Cake
- 3 1/4 cup flour
- 2 cup sugar
- 3 eggs
- 1 cup oil
- 1 1/2 cup pumpkin puree
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Preparation Steps
Hey there, chef! Let's make some magic with this recipe. For the best results, try to stick to the steps and ingredients list like glue. Think of it like a science experiment – weird substitutions might make things go *boom* (and not in the tasty way). 😉
Pumpkin Bundt Cake
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Preheat the oven to 350°F.
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In a bowl, mix together the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
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In the KitchenAid stand mixer (or with a hand mixer), beat the oil and sugar for about 2 minutes, then add the eggs one at a time. Lower the speed, and add the pumpkin purée and vanilla extract.
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Gradually fold the dry mixture into the wet mixture using a spatula. Pour the batter into a well-greased pan and bake at 350°F for 50-60 minutes.
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After baking, leave the bundt cake in the pan for 10 minutes, then turn it out. Once cooled, dust with powdered sugar.
