Description
A moist and flavorful pumpkin bundt cake, perfect for fall gatherings.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup buttermilk
Instructions
- Preheat oven to 350°F. Grease a bundt pan.
- Whisk flour, baking powder, baking soda, salt, and spices in a bowl.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then mix in pumpkin and vanilla.
- Alternately add dry ingredients and buttermilk, mixing just until combined.
- Pour batter into prepared pan and bake for 50-60 minutes.
- Cool in pan for 10 minutes, then invert onto a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Check doneness with a toothpick before removing from oven.
- Dust with powdered sugar or add cream cheese frosting if desired.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
