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Pumpkin Bundt Cake

Total Time

Prep: 10 min. Bake: 1 hour + cooling

Makes

16 servings

This pumpkin bundt cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

Ingredients

  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 large eggs, room temperature
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) pumpkin
  • Confectioners' sugar

Directions

  1. Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Pumpkin Bundt Cake Tips

What are some substitutions you can make in this pumpkin bundt cake recipe?

You could prepare this recipe with butternut squash puree or canned sweet potato puree for a tasty twist. But don’t be tempted to substitute pumpkin pie filling for the puree—it will provide a different texture. Discover our favorite canned pumpkin for baking.

How do you know when pumpkin bundt cake is done baking?

Bundt cakes take longer to bake than many other cake types. Insert a toothpick into the center of the cake (halfway between the inner tube and the outer wall of the cake). When the toothpick comes out clean, your pumpkin bundt cake is done! Learn what to watch for in our cake doneness guide.

How do you store pumpkin bundt cake?

Store the cake, covered, at room temperature for up to 4 days. For longer storage, wrap securely in food wrap and foil, and freeze the unsliced cake for a few months. If you like this recipe, try your hand at more old-fashioned fall desserts.

Christine Rukavena, Taste of Home Book Editor

Nutrition Facts

1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.