10Ingredients
Calories
80Minutes

Though it may be the perfect dessert for Thanksgiving dinner, once you try this Pumpkin Bundt Cake, you'll be looking for excuses to make it all year!

Ingredients

  • 15 ounces pumpkin puree
  • 1 cup light brown sugar (packed)
  • 3/4 cup granulated sugar
  • 1 cup canola oil
  • 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 2 3/4 cups all purpose flour
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt

Directions

  1. Preheat the oven to 350° F.
  2. Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
  3. Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.
  4. Sift the flour, pumpkin pie spice, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
  5. Pour the batter into the bundt pan.
  6. Transfer the pan to the middle rack of the preheated oven.
  7. Bake the bundt cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean.
  8. Remove the pan from the oven. Allow the cake to cool in the pan for 15-20 minutes.
  9. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate.
  10. Allow the cake to cool for 1-2 hours before slicing and serving.
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