Pumpkin Bundt Cake
A delicious and moist pumpkin bundt cake, perfect for fall. This recipe is easy to follow and yields a beautiful, flavorful cake.
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, whisk together flour, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, whisk together sugar, oil, eggs, pumpkin puree, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
This cake is best served at room temperature. You can store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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