From the Cook
From the Cook
1/3
Pumpkin Bundt Cake
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Instructions
1
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Preheat oven to 350℉.
2
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Grease and flour a Bundt pan and set aside.
3
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In a large mixing bowl, beat the eggs until light and fluffy.
4
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Add the sugar gradually and beat until well blended.
5
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Stir in the vegetable oil and pumpkin.
6
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In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices together.
7
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Stir the flour mixture into the egg mixture.
8
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Stir in the bran buds and nuts.
9
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Pour the batter into the greased and floured Bundt pan.
10
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Bake at 350℉ for 60-70 minutes, or until the cake tests done.
11
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Cool in the pan on a wire rack for at least 15 minutes before removing.
12
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Remove from the pan and turn onto wire cooling rack to finish cooling.
13
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Sprinkle with powdered sugar just before serving.
My Calorie Intake
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Tips & Tricks (5)
- Spice Bloom Magic 🌟Toast your ground spices like allspice, cinnamon, and ginger in a dry pan for 30-60 seconds before adding to the batter to intensify their warm, aromatic flavors.
- Moisture Master Technique 💧Use canned pumpkin at room temperature and blot excess moisture with paper towels to prevent a soggy cake and ensure a perfectly tender crumb.
- Bundt Pan Pro Tip 🍰Generously grease the bundt pan with a mixture of softened butter and flour, ensuring you get into every crevice to prevent the cake from sticking.
- Nutty Crunch Strategy 🥜Toast your nuts in a dry skillet before adding to the batter to enhance their flavor and prevent them from sinking to the bottom of the cake.
- Powdered Sugar Perfection 🍬Let the cake cool completely before dusting with powdered sugar to prevent absorption and maintain a beautiful, delicate coating.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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