Description
This moist pumpkin bundt cake is perfect for any autumn gathering or cozy evening at home. Celebrate Thanksgiving or Halloween with its rich flavors, and adapt to using a 6 cup bundt pan or mix boxes for convenience. Ideal for festive moments, this pumpkin walnut cake delivers heartwarming satisfaction.
Ingredients
Scale
- 2 cups granulated sugar
- 1 cup butter, softened
- 1 teaspoon salt
- 4 eggs
- 2 cups pumpkin puree
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 3 cups all-purpose flour
Instructions
- Preheat oven to 350°F (175°C) and grease the bundt pan thoroughly.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the pumpkin puree until well combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, cloves, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and spread evenly with a spatula.
- Bake for 60-70 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 20 minutes before inverting it onto a cooling rack to cool completely.
Notes
- Ensure all ingredients are accurately measured, especially flour, to avoid a dense cake.
- Remember to let the cake cool completely before applying any frosting or glaze.
- For a nutty variation, consider adding walnuts or pecans to the batter.
- Prep Time: 15 mins
- Cook Time: 65 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400 kcal
- Sugar: 30 g
- Sodium: 370 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
Keywords: easy pumpkin bundt cake, Thanksgiving dessert, fall baking, aromatic spice cake