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pumpkin-bundt-cake-recipe

Pumpkin Bundt Cake Recipe

A moist and flavorful pumpkin Bundt cake perfect for fall gatherings.
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Preparation Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 280 kcal

Ingredients 

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon salt
  • 1.5 cups granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 0.5 cup buttermilk
  • 1 teaspoon vanilla extract

Instructions 

  1. Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition.
  4. Mix in pumpkin puree, buttermilk, and vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  6. Pour batter into prepared Bundt pan.
  7. Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Nutritional Value

Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 3000IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1.5mg

Keywords

Bundt Cake, Fall Dessert, Pumpkin
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