Description
A moist and tender Pumpkin Spice Bundt Cake that captures the essence of fall with its rich flavors and warm spices.
Ingredients
- All-purpose flour: 250 g (2 cups)
- Granulated sugar: 200 g (1 cup)
- Baking powder: 1 1/2 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/2 tsp
- Ground cloves: 1/4 tsp
- Ground ginger: 1/4 tsp
- Unsalted butter: 120 g (1/2 cup), melted
- Large eggs: 2 (approx. 100 g)
- Pumpkin puree: 240 g (1 cup)
- Milk: 60 ml (1/4 cup)
- Vanilla extract: 1 tsp
Instructions
- Preheat your oven to 175°C (350°F) and grease your Bundt pan.
- In a large bowl, mix the dry ingredients: flour, sugar, baking powder, baking soda, salt, and spices.
- In a separate bowl, whisk together the wet ingredients: melted butter, eggs, pumpkin puree, milk, and vanilla extract.
- Gradually combine the wet and dry mixtures, folding gently until just combined.
- Pour the batter into the prepared Bundt pan, smoothing the top.
- Bake for 45–55 minutes, checking for doneness with a toothpick.
- Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Optional ingredients include chopped nuts, chocolate chips, dried fruit, and extra spices.
- For gluten-free, substitute all-purpose flour with a gluten-free blend.
- For vegan, replace eggs with flaxseed meal or chia seeds, and use plant-based butter and milk.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
Keywords: Pumpkin Spice, Bundt Cake, Fall Dessert, Baking Recipe