Pumpkin Spice Bundt Cake
This Pumpkin Spice Bundt Cake is a moist, tender fall cake filled with warm cinnamon and pumpkin spice flavors. It’s easy to make, beautiful enough for a holiday table, and delicious served with a dusting of powdered sugar or a simple glaze.
Ingredients
- 3 eggs
- 1 1/2 cups of sugar
- 1 cup canola oil
- 1 cup pumpkin puree
- 1 Tbsp. vanilla
- 2 1/2 cups of flour
- 2 Tbsp baking powder baking powder
- 2 Tsp. pumpkin pie spice
- 1 tsp. cinnamon
Instructions
- Preheat your oven to 350- degrees
- In a bowl beat the eggs with the sugar until light and fluffy. Then add the oil, pumpkin and vanilla and mix until well blended
- Mix the flour with the baking powder, pumpkin spice and cinnamon
- Add the flour mixture to the egg mixture and mix only until well combined.
- Pour into a 9 cup greased bundt pan. Bake in a preheated 375- degree oven for 35- 40 minutes or until a tooth pick comes out clean
- Let the cake cool slightly before removing from the pan.
- Top with powder sugar or caramel sauce.
Notes
Tip text
Don't overmix the batter once the flour is added. Mix just until the ingredients are incorporated for a tender, moist cake. Be sure to generously grease and flour your Bundt pan, especially around all the details and curves, so the cake releases easily.