Spiced Pumpkin Bundt Cake

 

Spiced Pumpkin Bundt Cake

This cake is moist, full of simple spices and canned pumpkin, nuts optional, a beautiful treat.

Ingredients:

- 1 ¾ cups all-purpose flour  

- 1 teaspoon baking powder  

- 1 teaspoon baking soda  

- 1 teaspoon ground cinnamon  

- ½ teaspoon ground nutmeg  

- ½ teaspoon ground ginger  

- ½ teaspoon salt  

- 1 cup granulated sugar  

- ½ cup brown sugar, packed  

- ½ cup vegetable oil  

- 1 cup canned pumpkin puree  

- 3 large eggs  

- 1 teaspoon vanilla extract  

- ½ cup chopped walnuts or pecans (optional)  

- Powdered sugar for dusting (optional)  

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.  

2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.  

3. In a large bowl, combine granulated sugar, brown sugar, and vegetable oil. Beat in pumpkin puree, eggs, and vanilla extract until smooth and well blended.  

4. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Avoid overmixing to keep the cake tender.  

5. Fold in chopped walnuts or pecans if using.  

6. Pour the batter evenly into the prepared bundt pan and smooth the top.  

7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.  

8. Allow the cake to cool in the pan for about 15 minutes, then invert onto a wire rack to cool completely.  

9. Dust with powdered sugar before serving if desired.  

Prep Time: 15 minutes | Cooking Time: 60 minutes | Total Time: 75 minutes  

Kcal: 320 kcal | Servings: 12 servings  

Tips:  

Use canned pumpkin puree for consistent moisture and flavor in the cake.  

Ensure the bundt pan is well-greased to prevent sticking and maintain the cake’s beautiful shape.

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