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Irresistible Pumpkin Bundt Cake

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Embrace the flavors of fall with this delightful Pumpkin Bundt Cake. Its moist, fluffy texture is complemented by warm spices like cinnamon and nutmeg, making it the perfect addition to any autumn gathering. Whether enjoyed plain or dressed up with a sweet glaze, this cake will warm your heart and tantalize your taste buds. Prepare to impress friends and family with a dessert that’s as beautiful as it is delicious!

Ingredients

Scale
  • 1 cup canned pumpkin puree (100% pure)
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsalted butter, melted
  • 3 large eggs, room temperature
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a bundt pan with butter or non-stick spray.
  2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until combined.
  3. In another bowl, beat the sugar and melted butter until creamy. Add eggs one at a time, followed by pumpkin puree and vanilla; mix until smooth.
  4. Gradually fold the dry mixture into the wet ingredients using a spatula until just combined—do not overmix.
  5. If using nuts, gently fold them in now.
  6. Pour the batter into the prepared bundt pan and bake for 50-60 minutes or until a toothpick inserted comes out clean.
  7. Allow to cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

Keywords: For an added twist, consider mixing in chocolate chips or swapping pumpkin puree with sweet potato puree. Ensure your canned pumpkin is pure pumpkin to avoid excess moisture in your cake. Store any leftovers in an airtight container at room temperature for up to five days.

Find it online: https://cookingwithruth.com/irresistible-pumpkin-bundt-cake-recipe-for-fall-bliss/