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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.
Course
Dessert
Cuisine
American
Keyword
bundt cake, pumpkin
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
15
minutes
minutes
Total Time
1
hour
hour
25
minutes
minutes
Servings
12
Calories
496
kcal
Author
Jenny
Equipment
Bundt Cake
Mixing Bowl
Kitchen Aid Mixer
Spatula
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
Preheat your oven to 350
In a separate bowl sift flour and the dry ingredients
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
Pour into ungreased Bundt pan (I did grease mine cause I was nervous it would stick even though it says not to)
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.
Cut in half and wrap in foil
Serve with cool whip and it truly tastes better on the second day
Nutrition
Calories:
496
kcal
|
Carbohydrates:
77
g
|
Protein:
5
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
11
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.1
g
|
Cholesterol:
41
mg
|
Sodium:
225
mg
|
Potassium:
126
mg
|
Fiber:
2
g
|
Sugar:
51
g
|
Vitamin A:
5576
IU
|
Vitamin C:
1
mg
|
Calcium:
33
mg
|
Iron:
2
mg