Pumpkin Bundt Cake
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Sally's Baking Addiction · by Sally★ 4.9

Pumpkin Bundt Cake

NUTRITION · PER SERVING270M COOK
CAL 21%·PRO 12%
CARBS 53G51% OF CAL
4G FIBER18G OTHER30G TOTAL SUGAR
FAT 21G45% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A moist, tender pumpkin bundt cake infused with warm spices like cinnamon, ginger, and cloves. Versatile enough to serve plain or topped with frosting or caramel sauce.

dessertamericanbaked gooddairy freevegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup (240ml) vegetable oil (see Note)
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)*
  • 1 teaspoon pure vanilla extract
  • optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
  • optional topping: salted caramel, maple icing, or any listed below
  • optional garnish: sprinkle of pumpkin pie spice
PREP
15M
SODIUM
330MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.