Eva's Pumpkin Bundt Cake

Eva's Pumpkin Bundt Cake

Tags:

A simple and delicious pumpkin cake to celebrate fall. This cake comes together in one bowl by using a kitchen scale to weigh ingredients right into the bowl instead of using measuring cups – saves on dishes! We used the Nordic Ware Kaleidoscope Bundt Pan to make this beautiful cake.

A pumpkin bundt cake sits on a cutting board. Alongside the cake, the bundt pan in which the cake was baked sits on a turquoise wooden table.

Eva's Pumpkin Bundt Cake Recipe

Servings: Serves 8-12

Ingredients

  • 1 can pumpkin puree (about 2 cups, or 15 oz, 423g)
  • 4 eggs
  • 1 cup (180g) vegetable oil
  • ½ cup (120g) water
  • 2 cup (400g) white sugar
  • 1 cup (220g) brown sugar
  • 2 tsp. baking soda
  • 3 ½ cup (420g) all-purpose flour
  • 1.5 tsp. salt**
  • 3 tsp. Gryffon Ridge Pumpkin Pie Spice**
  • OR
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • ½ tsp. cloves
  • 1 tsp. ginger

Instructions

  • Preheat oven to 350 degrees. Grease and flour a 10-cup bundt pan. If using a detailed bundt pan such as a Nordic Ware pan, prepare your pan with Baker’s Joy spray.
  • Mix all ingredients except all-purpose flour in a large bowl. Whisk to blend until mixture is fully combined.
  • Gently fold in flour and mix until no lumps remain.
  • Pour batter into prepared pan, leaving room for the cake to rise; about one inch from the top edge. You will likely have extra batter – throw the excess into a cupcake pan for little pumpkin cupcakes! Adjust bake time for the excess dependent on the pan used.
  • Bake for 55-70 minutes, or until a cake tester comes out cleanly.
  • Let cake rest in the pan for 10 minutes. To remove the cake from the pan, invert the pan onto a cooling rack and allow the cake to cool fully on a rack before slicing.

Notes

**Available at LeRoux Kitchen

Referenced products

See all articles in Recipes

Looking for more great recipes?