Pumpkin Spice Bundt Cake is the quintessential autumn dessert that combines the warm, comforting flavors of pumpkin, cinnamon, nutmeg, and cloves. This moist and flavorful cake is perfect for family gatherings, holiday celebrations, or simply enjoying with a cup of coffee on a crisp fall day. With its beautiful bundt shape and rich spices, this cake not only tastes amazing but also makes for an impressive centerpiece on any dessert table.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
- Powdered sugar for dusting (optional)
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure easy removal of the cake.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, spices (cinnamon, nutmeg, ginger, cloves), and salt. Set aside.
Step 3: Combine Wet Ingredients
In a large mixing bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix. If desired, fold in the chopped nuts for added texture.
Step 5: Pour into Bundt Pan
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
Step 6: Bake the Cake
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
Step 7: Cool the Cake
Once baked, remove the bundt pan from the oven and let it cool in the pan for about 10-15 minutes. Then, invert the cake onto a wire rack to cool completely.
Step 8: Serve
Once cooled, dust the top with powdered sugar if desired. Slice and serve your Pumpkin Spice Bundt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat!
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin puree. Just make sure to cook and blend the pumpkin until smooth before adding it to the batter.
How can I store leftover Pumpkin Spice Bundt Cake?
Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze slices for longer storage.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to check that all other ingredients are gluten-free as well.
What can I do with leftover pumpkin puree?
Leftover pumpkin puree can be used in various recipes, including soups, smoothies, pancakes, or even added to oatmeal for a nutritious boost.