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

Scale

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

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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.