Pumpkin Bundt Cake: 1 Bowl, Perfect Fall Treat
A moist and spiced pumpkin bundt cake perfect for fall. It is easy to make and has a tender crumb.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F. Grease a bundt pan.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat butter and sugars until fluffy. Add eggs one at a time, then vanilla.
- Mix in pumpkin puree. Alternate adding flour mixture and milk, starting and ending with flour.
- Pour batter into the pan. Bake for 50 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- You can add 1/2 cup chopped walnuts or pecans for crunch.
- Store cake in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Find it online: https://www.recipekitchenhub.com/pumpkin-bundt-cake-recipe/