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–+ servings
A pumpkin bundt cake with caramel glaze on a white plate.
5 stars (1 rating)

Super Moist Pumpkin Bundt Cake

Prep: 10 minutes
Cook: 45 minutes
Cooling Time: 15 minutes
Total: 1 hour 10 minutes
Servings: 12 servings
This Pumpkin Bundt cake is super moist and has a perfect balance of warm cinnamon flavor that will transport you to a cozy autumn day, making it the perfect dessert to enjoy during the fall season. Top this cake with a thin caramel glaze or simply enjoy with a dusting of powdered sugar.
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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.
  • Dry baking ingredients in a glass bowl.
    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.
  • Wet ingredients for pumpkin cake in a glass bowl.
    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.
  • Pumpkin bundt cake batter in a bowl.
    Combine the wet ingredients into the dry ingredients and mix with a spatula only until combined.
  • Pumpkin bundt cake batter poured into a greased bundt pan.
    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.
  • A pumpkin bundt cake with caramel glaze on a white plate.
    Top with caramel glaze.

Notes

You can also top this cake with pumpkin cream cheese frosting.
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
Course: Appetizer, Bundt Cake, Cake, Cakes
Author: Sam Adler
Cuisine: American
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