Pumpkin Bundt Cake

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.

Course Dessert
Cuisine Dessert
Keyword bundt cake, pumpkin
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12
Author Jenny


  • 3 Cups Sugar
  • 1 cup of vegetable oil
  • 3 Eggs
  • 2 cups of pumpkin I Used a 15 ounce can of Libby’s pumpkin
  • 3 Cups of flour
  • ½ Tsp Salt
  • ½ Tsp Baking Powder
  • 1 Tsp Cloves
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg
  • 1 Tsp Baking Soda


  1. Preheat your oven to 350
  2. ** 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. **
  3. Line bottom of tube center pan with foil or wax paper. (Not sure what this does either cause I skipped it)
  4. In a separate bowl sift flour and the dry ingredients
  5. Cream oil and sugar in a large mixing bowl
  6. Whip in eggs with oil and sugar then mix in pumpkin.
  7. Add Flour and spice mix to wet ingredients
  8. Pour into ungreased Bundt pan (I did grease mine cause I was nervous it would stick even though it says not to)
  9. Bake for 1 hour and 15 minutes or so till done
  10. 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.
  11. Cut in half and wrap in foil
  12. Serve with cool whip and it truly tastes better on the second day