Pumpkin Bundt Cake Recipe
Introduction
This pumpkin bundt cake is soft, moist, and packed with warm pumpkin pie spice flavors. It’s a classic crowd-pleaser perfect for the fall season or any holiday gathering. Top it with cream cheese frosting or enjoy it plain for a delicious treat.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon Kosher salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounce can pumpkin
- 1 cup vegetable oil
- 1/2 cup sour cream
- Optional: 3/4 cup chocolate chips
Instructions
- Step 1: Preheat your oven to 350°F. Butter a bundt cake pan thoroughly, making sure to get into all the creases, then dust it with flour.
- Step 2: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, pumpkin pie spice, and salt.
- Step 3: In a separate bowl, whisk the eggs and vanilla extract until just combined. Stir in the canned pumpkin, vegetable oil, and sour cream until smooth.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. If using, fold in the chocolate chips.
- Step 5: Pour the batter into the prepared bundt pan and spread it evenly.
- Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Be careful not to overbake.
- Step 7: Let the cake cool in the pan for 10 to 15 minutes. Then place a cooling rack on top of the pan and invert the cake onto it. Allow the cake to cool completely.
- Step 8: When ready to serve, enjoy the cake plain or top with cream cheese frosting or a drizzle of salted caramel sauce.
Tips & Variations
- Make sure to butter and flour the bundt pan well to prevent sticking and ensure the cake releases cleanly.
- For extra flavor, add 1/2 cup chopped pecans or walnuts to the batter.
- Use pumpkin pie spice or create your own blend with cinnamon, nutmeg, ginger, and cloves.
- Add chocolate chips for a rich twist, or omit for a classic pumpkin flavor.
- Serve with a dusting of powdered sugar if you prefer a lighter topping than frosting.
Storage
Store the pumpkin bundt cake tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. If refrigerated, bring to room temperature before serving or warm slightly in the microwave. The cake can also be frozen for up to 3 months; thaw overnight in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree made from cooked and pureed pumpkin. Be sure to drain any excess moisture to avoid a soggy cake.
How do I prevent the cake from sticking to the bundt pan?
Thoroughly butter the pan, making sure to coat every groove, then dust with flour and tap out the excess. Using a non-stick spray specifically for baking works well too.
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Pumpkin Bundt Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
Description
Soft and moist pumpkin bundt cake with warm pumpkin pie spice flavor, perfect for fall and holiday gatherings. This crowd-pleasing dessert is made with a blend of spices, pumpkin puree, and a tender crumb, optionally topped with cream cheese frosting or salted caramel sauce.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar, packed
- 2 teaspoons baking soda
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon kosher salt
Wet Ingredients
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 oz can pumpkin puree
- 1 cup vegetable oil
- 1/2 cup sour cream
Optional
- 3/4 cup chocolate chips (optional)
- Cream cheese frosting for topping (optional)
- Salted caramel sauce for drizzling (optional)
Instructions
- Prepare the pan: Preheat your oven to 350°F (177°C). Butter a bundt cake pan thoroughly, making sure to cover all crevices, then dust it lightly with flour to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking soda, pumpkin pie spice, and kosher salt until well combined.
- Mix wet ingredients: In a separate bowl, whisk the eggs and vanilla extract until just combined. Stir in the pumpkin puree, vegetable oil, and sour cream until the mixture is smooth.
- Combine and fold: Slowly add the dry ingredients into the wet ingredients, stirring gently until just combined. If using, fold in the chocolate chips evenly into the batter without overmixing.
- Pour batter into pan: Transfer the batter into the prepared bundt pan, spreading it out evenly.
- Bake: Place the bundt pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake to keep the cake moist.
- Cool: Let the cake cool in the pan for 10-15 minutes. Then, place a cooling rack on top of the pan and flip it over to release the cake. Allow the cake to cool completely on the rack.
- Frost or serve: Once cooled, serve the cake plain, or add cream cheese frosting or a drizzle of salted caramel sauce as desired.
Notes
- Ensure the bundt pan is well buttered and floured to prevent the cake from sticking.
- Do not overmix the batter to keep the cake tender.
- Check doneness with a toothpick to avoid overbaking and drying out the cake.
- Allow the cake to cool completely before frosting for best results.
- Optional chocolate chips add a nice texture and flavor contrast.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: Pumpkin bundt cake, pumpkin cake, fall dessert, pumpkin pie spice, cream cheese frosting, holiday cake
