Pumpkin Bundt Cake
This pumpkin bundt cake recipe is soft, moist, and full of warm pumpkin spice. Top it with a simple cream cheese frosting for an easy fall dessert to share.
Ingredients
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup light brown sugar , packed
- 2 teaspoons baking soda
- 1 Tablespoon pumpkin pie spice
- ½ teaspoon Kosher salt
- 3 large eggs
- 2 teaspoons vanilla extract
- 15 ounce can pumpkin
- 1 cup vegetable oil
- ½ cup sour cream
Optional mix-in: 3/4 cup chocolate chips
Optional toppings: powdered sugar, cream cheese frosting, caramel sauce, chopped nuts
Instructions
- Prep. Preheat oven to 350°F. Butter a bundt cake pan very well in all the creases and then dust with flour.
- Dry ingredients. In a bowl, whisk together 3 cups flour, 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking soda, 1 Tablespoon pumpkin spice and 1/2 teaspoon salt.
- Wet ingredients. In a separate bowl, whisk 3 eggs and 2 teaspoons vanilla until just combined. Then stir 15 ounce can pumpkin, 1 cup vegetable oil and 1/2 cup sour cream.
- Combine. Slowly add flour mixture to wet mixture and stir until just combined. Add 3/4 cup chocolate chips if desired. Then pour the batter into the prepared bundt pan.
- Bake and cool. Bake for 50-60 minutes, or until a toothpick comes clean. Don't let it overcook. Let the cake cool for 10-15 minutes in the pan and then place the cooling rack on top of it and flip over. Let cool completely.
- Add cream cheese frosting. When ready to serve, enjoy plain, add cream cheese frosting or drizzle with salted caramel sauce.
Notes
- This recipe also makes 18 mini pumpkin bundt cakes. Bake for 18-20 minutes if using mini bundt cake pans.
- If using my cream cheese frosting recipe to top your cake, you will likely need to add a few more Tablespoons of milk or heavy cream so that it turns into a drippier frosting that will coat the bundt cake. I like to add a Tablespoon at a time until the desired consistency is met (usually about 1/4 cup total).
- Store: Store cake covered in the refrigerator for 4-5 days. If you do not frost it, you may store it at room temperature.
- Freeze: Cool your unfrosted cake completely then wrap in plastic wrap and store frozen up to 3 months. Thaw in the refrigerator and bring to room temperature before adding any frosting or glaze to the top.
Nutrition
Serving: 1piece, Calories: 303kcal, Carbohydrates: 41g, Protein: 4g, Fat: 14g, Saturated Fat: 11g, Cholesterol: 34mg, Sodium: 207mg, Potassium: 102mg, Fiber: 1g, Sugar: 24g, Vitamin A: 3762IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
