This Pumpkin Spice Bundt Cake is velvety soft, moist, and full of pumpkin flavor. A fall classic that’s as easy to make as it is delicious!
The recipe for this pumpkin spice bundt cake comes from my grandmother’s old recipe box, so I can only take partial credit for how delicious it is. I did adapt it some, so I’m positive my Juju (as we lovingly called my grandmother) is up in heaven saying, “Molly Kathryn, that cake was perfectly fine just the way I had it.” And she’s probably right. But something I inherited from my Juju is that I can’t leave well enough alone. So, in my defense, I come by it honestly.
My favorite part about adapting this recipe was the recipe card on which it was originally written down. Reading my grandmother’s handwriting made me feel like we were baking this pumpkin spice cake together. It inspired me to start writing down my recipes so that one day my children and grandchildren can thumb through them (and probably make their own adaptations to which I will make snarky comments about from the heavenly realms).
But let’s move on and talk about this pumpkin spice Bundt cake. Because it deserves to be talked about. Really and truly one of the simplest and most delicious cakes you’ll make this fall. It’s got all the nostalgic, cozy flavors of pumpkin spice that will make you feel warm and toasty on the inside. It’s also incredibly tender and moist thanks to the magic combination of vegetable oil, sugar, and pumpkin puree. And did I mention it’s super easy to make? Like honestly, so easy. So simple to whip up, but it looks and tastes like you are a cake-baking mastermind.
Alright, friends, get to baking! And write your recipes down. Your loved ones will thank you decades from now.
What you’ll need to bake this cake:
Vegetable oil: Using vegetable oil in this pumpkin spice cake keeps it extra moist. Vegetable oil stays liquid at room temperature, which is why this cake stays moist long after it comes out of the oven!
Sugar: For flavor and a tender crumb.
Eggs: For richness, as well as binding and structure.
Vanilla: For extra flavor.
Flour: For structure.
Kosher salt: To balance out all that sweetness.
Baking soda and baking powder: For leavening power.
Ground cinnamon, nutmeg and allspice: A combination of warm spices compliments the subtle profile of pumpkin and adds great fall flavor.
Pumpkin puree: Pumpkin adds a subtle fall flavor, pairs beautifully with warm spices, and adds great moisture to this cake. And of course, adds that wonderful orange color! Quick note: Be sure you’re using pumpkin puree and not pumpkin pie filling.
Powdered sugar for dusting.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
What’s the best way to measure sifted flour? Sift then measure, or measure then sift? Good question. I prefer to measure my flour first (preferably by weight, but if you don’t have a kitchen scale use the spoon & level method), then sift into the bowl I’m using for all my dry ingredients.
Why alternate adding dry ingredients and pumpkin puree to the batter? Adding these ingredients gradually to the batter in an alternating pattern prevents overmixing. Overmixed batter may result in a gummy texture rather than a soft and light pumpkin cake.
What’s the best way to grease a Bundt pan? I get great results by using my homemade cake release. It’s so easy to make and I get great results every time. You can find the instructions here on how to make and use it. You can also use liberal amounts of shortening and dust with flour or use a quality non-stick baking spray like Baker’s Joy with good results.
Pumpkin Spice Bundt Cake
Description
This Pumpkin Spice Bundt Cake is velvety soft, moist, and full of pumpkin flavor. A fall classic that’s as easy to make as it is delicious!
Ingredients
- 224 gm (1 cup) vegetable oil
- 500 gm (2 1/2 cups) granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla bean paste or vanilla extract
- 375 gm (3 cups spoon and leveled) all-purpose flour, sifted
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 15 oz (1 can) pumpkin puree (not pumpkin pie filling)
- Powdered sugar for dusting
Instructions
- Generously grease a 10 to 12-cup Bundt pan*, and preheat the oven to 350°F.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the vegetable oil and sugar and mix until fully combined. Beat in the eggs one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the sifted flour, kosher salt, baking soda, baking powder, and ground spices.
- Beginning and ending with the flour mixture, alternate adding the flour mixture and the pumpkin puree to the batter, mixing on low speed until just incorporated after each addition. Pour the batter into the prepared pan and carefully bang the pan on the counter a few times to remove excess air bubbles.
- Bake for 55-65 minutes, until a toothpick inserted in the cake comes out clean. Allow to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar right before serving, if desired.
Notes
**My favorite way to grease a Bundt pan: I get great results by using my own homemade cake release. It’s so easy to make and I get great results every time. You can find the instructions here on how to make and use it. You can also use liberal amounts of shortening and dust with flour or use a quality non-stick baking spray like Baker’s Joy with good results.
Storage: Store cake in an airtight container at room temperature for up to 5 days.
