If you’re looking for the perfect Thanksgiving dessert to crown your holiday table, try making this moist pumpkin bundt cake. As the fall season goes underway, we all know the pumpkin season also kicks off. And as soon as the air turns crisp, I’m always ready to bake this pumpkin-shaped cake. It has a pumpkin flavor and is laced with fall spices. For me, no dessert heralds the arrival of fall than this pumpkin cake recipe!
This easy pumpkin cake recipe sets you up for success with only a few key ingredients. The pumpkin puree gives the cake a vibrant shade of orange and that delightful pumpkin taste. You can buy it from the store (I used a whole can of pumpkin puree!) OR make it yourself at home. Meanwhile, eggs and vegetable oil are key to making this dessert deliciously moist. The cake is also spiced up with cinnamon, nutmeg, cloves, and ginger. Of course, you also need sugar, flour, and baking soda. But to quicken the process and to get that gorgeous shade, feel free to whip up your cake with a yellow cake mix.
As with most bundt cake recipes, this pumpkin bundt cake looks fabulous when topped off with cream cheese frosting. Or, you can drizzle it with glaze. If pumpkin cakes loaded with chocolate chips appeal to you, then by all means stir in some into the cake batter! And sometimes I just skip all the topping and fill the cake with cream cheese filling.
Best of all? This pumpkin bundt cake recipe is easy and simple enough for anyone to make. All you need to do is mix the ingredients, pour the cake batter into the bundt pan, and bake for 70 to 75 minutes. Make sure to grease the bundt pan with a non-stick spray to keep the batter from sticking to the pan. If you want to adorn the cake with toppings, ALWAYS let it cool first so as not to ruin the smooth finish.
This pumpkin bundt cake recipe is everything you could want in a fall dessert cake. It’s thick, moist, and brimming with seasonal flavors. While it’s one of the best fall cake recipes around, you’ll want to bake it whatever the occasion is. In fact, I also serve this pumpkin cake during Halloween and Thanksgiving. My guests LOVE it every time!
How To Make Pumpkin Bundt Cake
This pumpkin bundt cake recipe makes a rich and moist cake every time. It’s made more delicious with pumpkin puree, cinnamon, nutmeg, cloves, and garlic. Perfect for fall dinner parties, Halloween, and Thanksgiving!
Serves:
Ingredients
- 2¼ cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 15 oz pumpkin puree
- 2 tsp baking soda
- 3 cups flour
- ½ tsp ground cloves
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 1 tsp ground nutmeg
- ½ tsp salt
Instructions
- Preheat the oven to 350 degrees F.
- Spray the bundt pan with baking spray.
- Whisk together the sugar, vegetable oil, eggs, and pumpkin puree in a large bowl.
- Sift the flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, ground ginger, and salt in a separate bowl.
- Add the dry ingredients to the wet ingredients and whisk until just combined. Then, pour the batter into the bundt pan.
- Bake for 70 to 75 minutes or until a toothpick comes out clean.
- Serve warm, and enjoy!
Nutrition
- Calories: 456.34kcal
- Fat: 20.35g
- Saturated Fat: 1.76g
- Trans Fat: 0.15g
- Monounsaturated Fat: 13.94g
- Polyunsaturated Fat: 3.57g
- Carbohydrates: 64.85g
- Fiber: 2.18g
- Sugar: 38.74g
- Protein: 5.23g
- Cholesterol: 46.50mg
- Sodium: 318.36mg
- Calcium: 26.65mg
- Potassium: 128.85mg
- Iron: 1.16mg
- Vitamin A: 295.78µg
- Vitamin C: 1.51mg
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