Pumpkin Bundt Cake Recipe

By: Rabia

Ingredients:
– 2 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking soda
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground nutmeg
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 cup granulated sugar
– 1 cup packed brown sugar
– 1 cup vegetable oil
– 4 large eggs
– 1 (15-ounce) can pumpkin puree
– 1 teaspoon vanilla extract
Directions:
1. Preheat the oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
2. In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. In another bowl, beat granulated sugar, brown sugar, and vegetable oil until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Stir in the pumpkin puree and vanilla extract until fully incorporated.
6. Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
7. Pour the batter evenly into the prepared bundt pan.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
Kcal: 350 kcal | Servings: 12 servings
Tips:
Use room temperature eggs for better batter consistency and volume.
Dust the bundt pan with a mixture of flour and sugar for a beautiful cake crust.
Rabia
Latest posts by Rabia (see all)
Recommended  Baked Sausage Cream Cheese Crescents

Leave a Comment