Pumpkin Spice Bundt Cake
A delicious and moist pumpkin spice bundt cake, perfect for fall. This recipe is easy to follow and yields a beautiful, flavorful cake.
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 ginger
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup vegetable oil
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a separate bowl, cream together sugars, then add eggs one at a time, mixing well after each addition. Stir in pumpkin puree 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 store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.