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Pumpkin Spice Bundt Cake

Pumpkin spice Bundt cake is baked with pumpkin puree and warm spices for a moist, tender crumb. A thorough coating of baking spray with flour helps the cake release cleanly from the pan.
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Prep Time 20 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • baking spray nonstick with flour, for the pan
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 2 cups granulated sugar
  • 1 cup neutral oil such as canola or vegetable oil
  • 4 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling

Equipment

  • 1 10- to 12-cup Bundt pan

Method
 

  1. Heat the oven to 350°F.
  2. Thoroughly coat a 10- to 12-cup Bundt pan with baking spray with flour.
  3. In a large bowl, whisk together the flour, baking soda, baking powder, fine salt, cinnamon, ginger, nutmeg, and cloves.
  4. In a separate large bowl, whisk the sugar and oil until combined.
  5. Whisk in the eggs one at a time.
  6. Whisk in the vanilla and pumpkin puree.
  7. Add the dry ingredients to the pumpkin mixture in three additions, folding with a spatula just until no dry streaks remain.
  8. Scrape the batter into the prepared pan and smooth the top.
  9. Bake for 55 to 65 minutes, until a skewer inserted in the center comes out clean or with a few moist crumbs.
  10. Cool the cake in the pan for 15 minutes.
  11. Invert the cake onto a wire rack and lift off the pan.
  12. Cool completely before serving.

Notes

For an easy release, thoroughly coat every part of the Bundt pan with baking spray with flour. Store covered in the refrigerator for up to 4 days; freezer-friendly. A 1:1 gluten-free flour blend can be used as a dietary swap, though the texture may vary.