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Pumpkin Bundt Cake

Pumpkin Bundt Cake

Though it may be the perfect dessert for Thanksgiving dinner, once you try this pumpkin Bundt cake, you'll be looking for excuses to make it all year! The recipe is a Yummly original created by Sara Mellas.

Author: OnlineCook

Meal Type: Milk Free

Cuisine: Other

Difficulty: EASY

Prep. Time:

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 20 minutes

Servings: 12 Servings

Calories: 374 kcal per serving

Ingredients

  • nonstick cooking spray
  • 1 can - pumpkin puree
  • 1 cup - light brown sugar
  • ¾ cup - granulated sugar
  • 1 cup - canola oil
  • ½ tsp - vanilla extract
  • 4 - eggs
  • 2 ¾ cups - all purpose flour
  • 4 teaspoons - pumpkin pie spice
  • 2 teaspoons - baking soda
  • ½ tsp - salt
  • powdered sugar

Instructions

  1. Preheat the oven to 350°F.
  2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
  3. Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.
  4. Sift the flour, pumpkin pie spice, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
  5. Pour the batter into the bundt pan.
  6. Bake the bundt cake on middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
  7. Check to see that cake is done. Remove from oven or add time as needed.
  8. Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate. Dust with powdered sugar if desired.
  9. Allow the cake to cool for 1-2 hours before slicing and serving.

Nutrition

Energy: 374 kcal | Total Fat: 21 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 62 mg | Total Carbs: 59 g | Fiber: 1 g | Sugars: 33 g | Proteins: 6 g | Sodium: 358 mg | Polyunsaturated: 6 g | Monounsaturated: 13 g

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