Kiss My Bundt Homemade Pumpkin Bundt Cake
An easy-made-from-scratch pumpkin cake recipe from Kiss My Bundt: recipes from the award-winning bakery by Chrysta Wilson. This easy cake recipe is a great choice for any autumn occasion from Halloween to Thanksgiving.
Ingredients
- 3 cups flour
- 1 tbsp baking powder
- 1 tbsp baking soda
- 1 tbsp pumpkin pie spice
- 1 tsp salt
- 4 eggs room temperature
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 15-16 oz can pumpkin purée NOT pumpkin pie filling
- 1 cup vegetable oil grape seed or avocado oil recommended
Instructions
- Preheat oven to 350 degrees.
- Sift together flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- Using an electric mixer (stand mixer or hand-held), beat eggs on medium speed until frothy, 3-4 minutes.
- Turn mixer speed to low and slowly add sugars. Beat until very thick.
- At a medium speed, mix in pumpkin purée and oil, mixing until thoroughly incorporated.
- With the mixer on low, add dry ingredients to the wet 1/2 cup at a time. Do this slowly so that the batter doesn’t develop clumps.
- Transfer batter to a 12-14 cup bundt pan that has been coated with a baker’s cooking spray that includes flour (or greased and floured). (Alternatively, you can use the batter to make 24 cupcakes, 2 cake rounds or one loaf cake.)
- Bake cake until an inserted toothpick or cake tester comes out clean--about 40 minutes. (Cupcakes will cook in less than half the time.)
- Invert cake onto a cooling rack or serving plate. If cake resists, cool in the pan for 15 minutes before inverting. (If cake still resists, cool an additional 15 minutes in the pan.) If you're planning to frost or glaze, cool completely, at least 1 hour before frosting.
- Serve plain or top with cream cheese frosting or a vanilla or cinnamon glaze.*
Notes
*Have you ever tried "crunchy cake?" When the bundt cake is still warm, it has a crunchy exterior and warm, pillow-like interior. (As it cools, the steam softens the exterior.) But this warm cake with a surprising crunch or, "crunchy cake," is a treat everyone needs to try at least once!
Use this recipe to make cupcakes or a layer cake
This cake batter recipe can also be used to make other cake shapes. To use it to make 24 cupcakes bake for 14-17 minutes before checking for doneness. To make a layer cake, use two round cake pans and cook for 28-32 minutes.A note on the provided nutrition information
The nutrition information provided has been estimated by an online nutrition calculator and is not a substitute for a professional nutritionist’s advice.Nutrition
Calories: 380kcal | Carbohydrates: 53g | Protein: 5g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 516mg | Potassium: 133mg | Fiber: 2g | Sugar: 31g | Vitamin A: 4796IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg