This Pumpkin Bundt Cake is right up my daughter’s alley!! She is obsessed with everything pumpkin during the fall time of year. Now the other two said it wasn’t cake cause I never frosted it but said it was good bread.
This post was first published in 2014
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Now probably not much of a surprise that Kylie is obsessed with pumpkin right?? Now I love easy recipes so the fact I could dump this all in my mixer totally made my day!! Since she has Pinterest on a phone now I am constantly being sent mom can we try this for different pumpkin recipes!
Pumpkin Cookbook: Pancakes, Pies, Pasta Fall Favorite Seasonal Recipes
The Pumpkin Cookbook, 2nd Edition: 139 Recipes Celebrating the Versatility of Pumpkin and Other Winter SquashCooking with Pumpkin: Recipes That Go Beyond the Pie
Pumpkin Bundt Cake Recipe Ingredients:
- White Sugar
- Vegetable Oil
- Eggs
- Canned Pumpkin– Fresh pumpkin puree will cook differently than canned pumpkin puree.
- All-Purpose Flour
- Salt
- Baking Powder
- Ground Cloves
- Ground Cinnamon
- Nutmeg
- Baking Soda
Pumpkin Bundt Cake Directions
Preheat your oven to 350
** Once again I throw everything in my Kitchen Aid starting at the top and working my way down. My neighbor has these directions from her recipe but I am too lazy to follow the steps. **
In a large mixing bowl, sift flour and combine with the dry ingredients
Cream oil and sugar in a separate large mixing bowl
Whip the eggs with oil and sugar, then mix in the canned pumpkin.
Add the flour and dry ingredients into the large mixing bowl with the wet ingredients
Pour into greased Bundt pan
Bake for 1 hour and 15 minutes or so until done; use a toothpick or long skewer to test the cake is baked.
Cool on top of the pumpkin can, and then use a spatula to loosen the sides o the cake.
Flip the pan to get the cake out.
Serve with cool whip or whipped topping!
Add Ins For Pumpkin Cake
- Chocolate Chips– come on, pumpkin chocolate chip bundt cake sounds fantastic, right?
- Chopped Pecans– Pumpkin pecan bundt cake, sounds like the perfect fall-baked treat, right?
- Cream Cheese Frosting– You can also use homemade cream cheese frosting like what I use on my Pumpkin Spice Bars.
- Dried Cranberries
- Pumpkin Seeds
- Raisins
Pumpkin Cake Pans
The cooking time of the pumpkin spice cake will vary, so be sure to keep an eye as it bakes and test with a toothpick or long skewer to verify it has baked completely.
Pumpkin recipes to make
Homemade Pumpkin Bread-Love everything pumpkin spice?? This Homemade Pumpkin bread is the perfect way to bring in cooler weather or dream of fall and everything baking!!! Easy frugal bread to make and freeze!
2 Ingredients Pumpkin Spice Muffins-These Pumpkin Spice Weight Watchers 2 weight watchers points with only three ingredients! They are the perfect pumpkin fall treat the whole family will love!
2 Ingredient Pumpkin Brownie-These 2 Ingredient Pumpkin Brownies are quick and easy; low Weight Watchers points dessert as well! They are fudge-like in their consistency!
Homemade Pumpkin Bundt Cake
This Pumpkin Bundt Cake is the perfect way to get in the fall spirit and excited for everything fall!! This is perfect to have with coffee or tea, and would even make an amazing breakfast as well.
Ingredients
- 3 Cups Sugar
- 1 cup Vegetable oil
- 3 Eggs
- 15 Ounce Canned Pumpkin
- 3 Cups Flour
- ½ Teaspoon Salt
- ½ Teaspoon Baking Powder
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Cinnamon
- 1 Teaspoon Nutmeg
- 1 Teaspoon Baking Soda
Instructions
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Preheat your oven to 350
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** Once again I throw everything in my kitchen Aid starting at the top and working my way down. My neighbor has these directions from her recipe but I am too lazy to follow the steps. **
-
Line bottom of tube center pan with foil or wax paper. (Not sure what this does either cause I skipped it)
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In a separate bowl sift flour and the dry ingredients
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Cream oil and sugar in a large mixing bowl
-
Whip in eggs with oil and sugar then mix in pumpkin.
-
Add Flour and spice mix to wet ingredients
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Pour into ungreased Bundt pan (I did grease mine cause I was nervous it would stick even though it says not to)
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Bake for 1 hour and 15 minutes or so till done
-
Cool on top of pumpkin can and then use a spatula to loosen the sides o the cake. Flip pan to get the cake out.
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Cut in half and wrap in foil
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Serve with cool whip and it truly tastes better on the second day
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