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!


  • 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


  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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