Pumpkin Bundt Cake
A moist and flavorful bundt cake perfect for autumn and Thanksgiving celebrations, featuring pumpkin and a blend of warm spices.
Equipment
- 1 9-inch bundt pan, greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch bundt pan. Gather and measure all ingredients before starting.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and pumpkin puree until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Serving
- Dust with powdered sugar or drizzle with glaze before serving. Slice and enjoy with your favorite fall beverage.
Storage
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature for best results. Use the freshest spices for the most flavor. Ingredient Substitutions: Substitute brown sugar with coconut sugar for a deeper flavor. How to Serve: Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Storage & Freshness: Keep the cake in a sealed container to maintain its moisture. Make-Ahead Tips: Bake the cake a day before serving to enhance flavors.