Pumpkin Bundt Cake
A moist and delicious pumpkin bundt cake, perfect for fall. This recipe uses pumpkin puree, warm spices, and a touch of maple syrup for extra flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp ground nutmeg
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 2 large eggs
- 1 cup pumpkin puree
- 0.5 cup vegetable oil
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
- In a separate bowl, cream together sugars and eggs until light and fluffy. Beat in pumpkin puree, oil, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
This cake is best served at room temperature. You can also add chocolate chips or nuts to the batter for extra flavor and texture.