Pumpkin Bundt Cake

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is super moist, extra fluffy, wonderfully spiced, and incredibly yummy! Packed with all those beloved fall flavors, it’s the ideal treat for any celebration.

PREP TIME15 mins
COOK TIME50 mins
TOTAL TIME1 hr 5 mins
SERVINGS12

INGREDIENTS

  • 3 cups (420 grams) all-purpose flour
  • 3 tsp baking powder
  • 1 tsp baking soda
  • 1 Tsp kosher salt
  • 1 tbsp pumpkin pie spice
  • 3/4 cup (12 tablespoons or 170 grams) unsalted butter, melted
  • 1 1/2 cups (300 grams) brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (120 grams) plain yogurt or sour cream
  • 1/2 cup (120 milliliters) applesauce
  • 1/4 cup (60 milliliters) vegetable or canola oil
  • 15 ounces (425 grams) pure pumpkin puree

INSTRUCTIONS

  1. Preheat your oven to a toasty 350º F (180º C). Grab a bundt cake pan and give it a good spray with baking spray.
  2. In a big bowl, mix together flour, baking powder, baking soda, salt, and pumpkin spice – basically, all the good stuff.
  3. Now, in another bowl that’s not too big, whisk together melted butter, brown sugar, granulated sugar, yogurt, applesauce, oil, and pumpkin puree. It’s like making a tasty potion!
  4. Pour your wet potion into the dry stuff and whisk until it’s smooth and happy together. The batter will be thick, but that’s okay. Pour it into your prepared baking pan.
  5. Pop it into the oven and let it bake for 45-50 minutes, or until a toothpick poked in the center comes out clean. Take it out and let it cool for 2 hours right there in the pan. Then, flip the slightly cooled cake onto a wire rack or a fancy serving dish. Let it cool completely before adding the glaze and serving it up. Enjoy your delicious creation!

NOTES

  • Get Ahead: Prepare the whole cake in advance. Once it’s cooled, cover it up and leave it at room temperature for up to 2 days.
  • Keep It Fresh: Seal the cake tightly and stash it at room temperature for 2 days or in the fridge for 5 days.
  • Freeze It: Want to save some for later? Freeze the baked cake for up to 2 months. When you’re ready, let it thaw overnight in the fridge and bring it to room temperature (if you like) before adding frosting and serving.
  • For a Two-Layer Cake: Pour the batter into two 9-inch round cake pans. Stick to the same oven temperature, and bake for around 25 minutes, or until it’s fully cooked. Keep an eye on it because baking times can vary. Check with a toothpick—when it comes out clean from the center, your cake is good to go.
  • Sheet Cake Fun: Pour the batter into a 9×13-inch baking pan. Stick to the same oven temperature, and bake for 30-35 minutes. Baking times can differ, so watch it closely. Once a toothpick inserted into the center comes out clean, your cake is ready to enjoy!

Extra Tips:

  • Get your measurements spot on! A kitchen scale is like your baking superhero.
  • Heat up that oven 15 minutes in advance. Let it get cozy and warm for the perfect bake.
  • Mix your batter with care—no overmixing! Just blend until all the ingredients are happily hanging out together.
  • Once your batter is ready, pop it in the oven right away.
  • Don’t peek! Keep that oven door closed until your yummy creation is all set. Follow the recipe’s minimum time.
  • Ovens have personalities too! Baking times vary, so watch out for quirky thermostat behavior. Keep an eye on your oven—it might like to play tricks!

 

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A stunning pumpkin bundt cake, embodying the warm and comforting essence of autumn. The cake's golden exterior hints at its moist and spiced interior, filled with the unmistakable aroma of pumpkin and fall spices. The bundt shape adds an elegant touch, making it a perfect centerpiece for seasonal gatherings. Each slice reveals a tender crumb, delicately flavored with cinnamon, nutmeg, and cloves, creating a symphony of autumnal flavors. Glazed with a luscious cream cheese icing or a drizzle of maple glaze, this pumpkin bundt cake is a delectable celebration of the harvest season, capturing the essence of cozy gatherings and festive warmth.

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