Pumpkin Bundt Cake
This Pumpkin Bundt Cake is a moist, tender fall dessert bursting with warm spices, perfect for holiday gatherings or cozy weekends. It’s easy to make with simple ingredients and delivers a rich, flavorful bite every time.
Servings: 12 servings
Ingredients
- 1 cup granulated sugar for sweetness and structure
- ¾ cup light brown sugar adds moisture and rich caramel notes
- 1 cup vegetable oil keeps the cake moist and tender
- 3 large eggs at room temperature, provide stability and richness
- 1 teaspoon pure vanilla extract enhances flavor depth
- 3 cups all-purpose flour the foundation of the cake’s structure
- 2 teaspoons baking soda helps the cake rise
- 3 teaspoons pumpkin pie spice a blend of cinnamon, nutmeg, ginger, and cloves for that signature fall flavor
- ½ teaspoon salt balances the sweetness and enhances flavor
- 1 15-oz can pumpkin puree adds moisture and classic pumpkin taste
- ½ cup sour cream for tanginess and extra moistness
Instructions
- Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, making sure to get into all the crevices. Lightly dust the pan with flour and tap out the excess to ensure the cake releases cleanly after baking.
- In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until combined and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until silky and well blended.
- In a separate bowl, sift together the all-purpose flour, baking soda, pumpkin pie spice, and salt to evenly distribute the leavening agents and spices.
- Add the pumpkin puree and sour cream to your wet ingredients and mix until fully incorporated. The batter will be thick but smooth.
- Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined to avoid a dense cake. The batter will be thick and spiced with a lovely orange hue.
- Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely, preventing breakage and preserving its shape.
- Once cooled, optionally dust with powdered sugar, drizzle a simple vanilla glaze, or serve plain with whipped cream or ice cream for an extra special treat.
Equipment
- Bundt Pan
- Large Mixing Bowl
- Whisk
- Sifter
- Spatula
- Wire Rack
Notes
Make sure eggs are at room temperature for a lighter texture. Use fresh pumpkin pie spice or make your own blend for best flavor. Grease and flour the bundt pan thoroughly to prevent sticking. Check the cake early at 50 minutes to avoid overbaking. Let the cake cool before glazing. For more pumpkin flavor, add an extra ½ teaspoon of pumpkin pie spice. Variations include adding nuts, chocolate chips, different spices, gluten-free flour, or topping with cream cheese frosting. Store leftovers wrapped tightly at room temperature for up to 3 days or refrigerate up to a week. The cake can also be frozen for up to 3 months.