Easy Pumpkin Bundt Cake with Canned Pumpkin
This super easy and moist Pumpkin Bundt Cake skips the pumpkin pie spice overload and lets real pumpkin flavor take the spotlight. Made with canned pumpkin, a cozy hit of cinnamon, and a drizzle of homemade caramel glaze, you don't even need a mixer to make it. All you need is one bowl and a good spatula. This is the kind of fall dessert that looks fancy but comes together in minutes.
Ingredients
- 2 1/2 cup (312.5 g) all purpose flour
- 2 cup (440 g) brown sugar
- 2 tsp (2 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- 1/2 tsp (0.5 tsp) kosher salt
- 1 tsp (1 tsp) ground cinnamon, add to taste
- 4 (4) eggs large, room temperature
- 1/2 cup (118.29 ml) whole milk, room temperature
- 1/2 cup (118.29 ml) vegetable oil
- 1 tbsp (1 tbsp) vanilla extract
- 15 oz (425.24 g) pumpkin puree, canned NOT pie filling
Instructions
- Preheat the oven to 350°F and heavily spray a 10 cup bundt pan with flour coated baking spray.
- In a large bowl combine the 2 1/2 cup flour, 2 cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp kosher salt, and 1 tsp ground cinnamon and mix well with a spatula to combine, making sure to break up the brown sugar clumps.
- In another bowl combine the 4 eggs, 1/2 cup milk, 1/2 cup oil, 1 tbsp vanilla extract, and 15 oz can of pure pumpkin and mix with a spatula until smooth.
- Combine the wet ingredients into the dry ingredients and mix with a spatula only until combined.
- Pour the batter into the bundt pan and bake for 45 minutes. The cake is done when the middle springs back and the edges of the cake start to release from the sides.
- Cool for 15 minutes in the pan, then invert onto a wire rack to cool completely.
Notes
STORAGE AND FREEZING
Storing: Once cooled, cover the cake tightly with plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days. If you live in a humid climate, storing it in the refrigerator may help maintain its freshness for up to 5 days. Freezing: Allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. The cake can be frozen for up to 3 months. To thaw the frozen cake, transfer it to the refrigerator and let it thaw overnight. Once thawed, you can add the glaze if desired.Serving: 1slice, Calories: 357kcal, Carbohydrates: 60g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 56mg, Sodium: 296mg, Potassium: 188mg, Fiber: 2g, Sugar: 37g, Vitamin A: 5611IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 2mg
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