This delightful pumpkin bundt cake is a perfect treat for autumn gatherings or any time you crave a comforting dessert. The warm spices combined with the rich pumpkin flavor create a moist and flavorful cake that is sure to impress your family and friends.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up a few items at the supermarket. Canned pumpkin puree is essential for this cake and can usually be found in the baking aisle. Buttermilk is another ingredient you might not have on hand; it adds a tangy flavor and helps keep the cake moist. If you can't find buttermilk, you can make a substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Ingredients For Pumpkin Bundt Cake Recipe
All-purpose flour: A versatile flour that provides the structure for the cake.
Baking soda: Helps the cake rise and become fluffy.
Baking powder: Works with baking soda to leaven the cake.
Ground cinnamon: Adds warmth and depth of flavor.
Ground nutmeg: Provides a slightly sweet and nutty flavor.
Ground ginger: Adds a touch of spice and complexity.
Salt: Enhances the flavors of the other ingredients.
Granulated sugar: Sweetens the cake and contributes to its texture.
Vegetable oil: Keeps the cake moist and tender.
Eggs: Bind the ingredients together and add richness.
Canned pumpkin puree: The star ingredient, providing moisture and pumpkin flavor.
Buttermilk: Adds tanginess and helps keep the cake moist.
Vanilla extract: Enhances the overall flavor of the cake.
Technique Tip for Baking
When preparing the bundt pan, ensure you grease it thoroughly and dust it with flour to prevent the cake from sticking. Use a pastry brush to get into all the crevices, and tap out any excess flour. This will help achieve a clean release and maintain the intricate design of the bundt cake.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and extra fiber, though it may make the cake denser.
baking soda - Substitute with baking powder: Use three times the amount of baking powder to replace baking soda, but it may slightly alter the taste.
baking powder - Substitute with cream of tartar and baking soda: Mix ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar for each teaspoon of baking powder.
ground cinnamon - Substitute with ground allspice: Allspice has a similar warm flavor profile, though it is slightly more pungent.
ground nutmeg - Substitute with ground mace: Mace is the outer covering of nutmeg seeds and has a similar flavor, though slightly more intense.
ground ginger - Substitute with fresh ginger: Use 1 tablespoon of freshly grated ginger for every ½ teaspoon of ground ginger for a more vibrant flavor.
salt - Substitute with kosher salt: Use the same amount, but kosher salt has larger grains, so it may need to be dissolved well.
granulated sugar - Substitute with brown sugar: Brown sugar adds moisture and a slight molasses flavor, which can enhance the cake's richness.
vegetable oil - Substitute with applesauce: Applesauce can reduce the fat content and add natural sweetness, though it may make the cake slightly denser.
eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a good vegan alternative that adds fiber.
canned pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, though it may slightly alter the flavor.
buttermilk - Substitute with milk and vinegar: Mix 1 tablespoon of vinegar or lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes to curdle.
vanilla extract - Substitute with almond extract: Almond extract has a strong, sweet flavor that can add a different but pleasant twist to the cake.
Other Alternative Recipes
How to Store or Freeze Your Cake
Allow the pumpkin bundt cake to cool completely on a wire rack before storing. This prevents condensation and sogginess.
Wrap the cake tightly in plastic wrap or aluminum foil to maintain its moisture and prevent it from drying out.
Place the wrapped cake in an airtight container or a resealable plastic bag for added protection against air and moisture.
Store the cake at room temperature for up to 3 days. If you prefer a longer shelf life, refrigerate it for up to a week.
For freezing, ensure the cake is completely cooled and wrapped tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
Label the wrapped cake with the date to keep track of its freshness.
Freeze the cake for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight or at room temperature for a few hours.
To maintain the cake's texture and flavor, avoid refreezing once it has been thawed.
If you prefer to freeze individual slices, wrap each slice in plastic wrap and place them in a resealable plastic bag. This allows you to thaw and enjoy single servings without defrosting the entire cake.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Wrap the pumpkin bundt cake in aluminum foil to keep it moist. Place it on a baking sheet and heat for about 15-20 minutes. Check if it’s warmed through by inserting a toothpick into the center; it should come out warm.
Use a microwave for a quick reheat. Slice the cake into individual portions and place a piece on a microwave-safe plate. Cover with a damp paper towel to prevent drying out. Microwave on medium power for 20-30 seconds. Check and add more time if necessary, but be careful not to overheat and dry out the cake.
For a stovetop method, use a steamer. Place the cake slices on a heatproof plate and set it in the steamer basket. Steam over simmering water for about 5-7 minutes. This method helps retain the cake's moisture and texture.
If you have an air fryer, preheat it to 300°F (150°C). Place the cake slices in the basket, ensuring they don’t overlap. Heat for about 3-5 minutes, checking halfway through to ensure they’re warming evenly.
For a toaster oven, preheat to 300°F (150°C). Wrap the cake in aluminum foil and place it on the rack. Heat for about 10-15 minutes, checking to ensure it’s warmed through without drying out.
If you prefer a more decadent approach, consider reheating the cake in a skillet. Melt a small amount of butter in a non-stick skillet over medium-low heat. Place the cake slices in the skillet and heat for about 2-3 minutes on each side until warmed through and slightly crispy on the edges.
Best Tools for Baking
Oven: Preheat to 350°F (175°C) to bake the cake.
Bundt pan: Grease and flour this to ensure the cake doesn't stick.
Whisk: Use to mix the dry ingredients together.
Mixing bowl: One for the dry ingredients and one for the wet ingredients.
Electric mixer: Beat the sugar and oil together, and then incorporate the eggs.
Spatula: Fold in the pumpkin puree, buttermilk, and vanilla extract.
Measuring cups: Measure out the flour, sugar, and other ingredients.
Measuring spoons: Measure out the baking soda, baking powder, spices, and salt.
Toothpick: Check for doneness by inserting into the center of the cake.
Wire rack: Cool the cake completely after removing it from the pan.
How to Save Time on This Recipe
Pre-measure ingredients: Measure all ingredients before starting to save time during the baking process.
Use canned pumpkin: Opt for canned pumpkin puree instead of making your own to cut down on preparation time.
One-bowl method: Combine wet and dry ingredients in one bowl to reduce cleanup time.
Room temperature ingredients: Ensure eggs and buttermilk are at room temperature for easier mixing and better cake texture.
Preheat oven early: Start preheating your oven before you begin mixing to ensure it's ready when you are.
Use a stand mixer: A stand mixer can speed up the process of combining ingredients and ensure a smooth batter.
Pumpkin Bundt Cake Recipe
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
- Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.
- In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- In another bowl, beat sugar and oil until well combined. Add eggs one at a time, beating well after each addition.
- Mix in pumpkin puree, buttermilk, and vanilla extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared Bundt pan.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
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