Pumpkin Bundt Cake

This moist and flavorful pumpkin bundt cake captures the essence of autumn with every bite, boasting warm spices and a tender crumb that's perfect for a cozy afternoon treat.

Author: Real Life of Lulu

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 16 Servings

Calories: 373 kcal per serving

Ingredients

4 - Eggs
2 cups - Sugar
1 cup - Vegetable Oil
2 cups - Pumpkin canned
2 cups - Flour
2 teaspoons - Baking Powder
1 tsp - Baking Soda
½ tsp - Salt
1 ½ teaspoons - Ground Cinnamon
¼ tsp - Ginger
¼ tsp - Ground Allspice
1 cup - Bran Buds Cereal
1 cup - Nuts
Powdered Sugar

Instructions

Preheat oven to 350℉.
Grease and flour a Bundt pan and set aside.
In a large mixing bowl, beat the eggs until light and fluffy.
Add the sugar gradually and beat until well blended.
Stir in the vegetable oil and pumpkin.
In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices together.
Stir the flour mixture into the egg mixture.
Stir in the bran buds and nuts.
Pour the batter into the greased and floured Bundt pan.
Bake at 350℉ for 60-70 minutes, or until the cake tests done.
Cool in the pan on a wire rack for at least 15 minutes before removing.
Remove from the pan and turn onto wire cooling rack to finish cooling.
Sprinkle with powdered sugar just before serving.

Nutrition