Pumpkin Bundt Cake is exactly what I was wanting for a chilly fall day. Just to be a little fancy, I piped on a little molasses buttercream I found in my freezer, leftover from another cake. And since my little boy was napping, I took the time to snap a pretty photo of the cake in front of our Christmas tree.
This pumpkin bundt cake has a great texture and crumb, a nice spiced flavor, rises spectacularly in the oven, and remains moist for days after baking. The perfect cake, right?
If you’re curious about the bundt pan I used, it’s the Nordic Ware Chiffon Bundt Pan, which has a 10-cup capacity. The design on this bundt pan is just stunning, and the cake or bread looks gorgeous with a simple dusting of powdered sugar to highlight the ruffles, or you can do as I did and pipe icing along the pattern.
This is probably my last post until after Christmas – I wish you all a wonderful holiday season!
You Might Also Like
Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!
Pumpkin Bundt Cake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.
- Bundt Pan
- 1 15-oz can pumpkin puree (not pumpkin pie filling)
- 2 cups granulated sugar
- 1 cup vegetable oil (or 1/2 cup oil + 1/2 cup melted unsalted butter)
- ¾ cup whole milk, room temperature
- 3 large eggs
- 2 tsp vanilla extract
- 4 cups all-purpose flour, spooned and leveled
- 2 tsp baking soda
- 1 tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- 1 tbsp espresso powder (optional)
- Preheat the oven to 350. Thoroughly grease your bundt pan with non-stick spray.
- In a large bowl, whisk together the pumpkin, sugar, oil, milk, eggs, and vanilla until smooth.
- In a separate bowl, whisk together the flour, baking soda, salt and spices.
- Add the dry ingredients to the wet and mix just until well combined.Spoon the batter into the prepared pan/s.
- On the middle oven rack, bake in a bundt pan for about 75-90 minutes, until a cake tester or sharp knife comes out clean or with moist crumbs clinging to it (but not raw batter). During the last 20 minutes of baking, start checking for doneness every 5 minutes or so.
- Cool in the pan for 15 minutes, then carefully turn out onto a plate. Cover loosely with a clean kitchen towel and cool completely before adding icing or powdered sugar.