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To make a delicious Moist Pumpkin Bundt Cake, you need a few key ingredients: - 1 ½ cups all-purpose flour - 1 tsp baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - ½ tsp ground nutmeg - ½ tsp ground ginger - ¼ tsp ground cloves - ½ tsp salt - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup vegetable oil - 1 cup pure pumpkin puree (canned or fresh) - 3 large eggs - 1 tsp vanilla extract - ½ cup buttermilk These ingredients create a soft, moist cake full of pumpkin flavor. The spices add warmth and depth, making it perfect for fall. You can easily swap out some ingredients if needed. Here are a few ideas: - Instead of all-purpose flour, you can use cake flour for a lighter texture. - If you don’t have buttermilk, mix ½ cup milk with 1 tsp lemon juice or vinegar. Let it sit for 5 minutes to thicken. - For a healthier oil option, use applesauce instead of vegetable oil. These substitutions keep the flavor while making the cake fit your needs. Want to add a twist to your cake? Consider these optional add-ins: - 1 cup chopped pecans or walnuts for a crunchy bite. - ½ cup raisins or chocolate chips for sweetness. These add-ins not only enhance the taste but also make your cake unique. Feel free to experiment and find your favorite combo! {{ingredient_image_1}} First, set your oven to 350°F (175°C). Take a 10-cup Bundt pan and grease it well. Use butter or cooking spray to coat the pan. Then, add a bit of flour to the pan. Shake it around to cover all surfaces. This step helps the cake come out smoothly after baking. Grab a medium bowl. Add 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of baking soda. Then, sprinkle in 1 teaspoon of ground cinnamon, ½ teaspoon of ground nutmeg, ½ teaspoon of ground ginger, and ¼ teaspoon of ground cloves. Don’t forget to include ½ teaspoon of salt. Whisk these dry ingredients well. This mix gives your cake its warm fall flavor. In a large mixing bowl, combine 1 cup of granulated sugar and ½ cup of packed brown sugar. Pour in ½ cup of vegetable oil and beat the mix on medium speed until smooth. Next, add in 1 cup of pumpkin puree, 3 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well combined. Now, it’s time to combine the dry and wet ingredients. Gradually add the dry mix to the wet mix. Alternate this with ½ cup of buttermilk. Blend just until combined—don’t overmix! If you want, fold in 1 cup of chopped pecans or walnuts and ½ cup of raisins or chocolate chips. Pour the finished batter into the prepared Bundt pan. Smooth the top with a spatula and bake it in the preheated oven for 45 to 50 minutes. To check if it's done, insert a toothpick in the center. If it comes out clean, your cake is ready! Let the cake cool in the pan for about 10 minutes. Then, invert it onto a wire rack to cool completely. You can dust it with powdered sugar or drizzle a glaze made from powdered sugar and milk for extra sweetness. To keep your pumpkin Bundt cake moist, use fresh pumpkin puree. Canned puree works too, but ensure it’s not too watery. Mixing in buttermilk adds richness. The oil in the recipe also helps maintain moisture. Avoid overbaking; check for doneness early. A toothpick should come out clean, but not dry. When mixing your cake batter, start with the sugars and oil. Mix them well to create a smooth base. Add the pumpkin, eggs, and vanilla next. Mix until just blended; overmixing can make your cake tough. Alternate adding the dry mix and buttermilk. This technique keeps the batter light and fluffy. After baking, let the cake cool in the pan for about 10 minutes. This step helps it firm up. Use a knife to gently loosen the edges. Then, flip the pan upside down on a wire rack. Give it a gentle tap to release the cake. Allow the cake to cool completely before serving. This helps it set and enhances the flavors. Pro Tips Use Fresh Pumpkin: For the best flavor, consider using fresh pumpkin puree made from roasted pumpkin instead of canned. It adds a richer taste. Don't Overmix: Mix the batter just until combined to ensure a tender cake. Overmixing can lead to a dense texture. Check for Doneness: Ovens can vary, so start checking for doneness a few minutes before the recommended baking time to prevent overbaking. Storage Tips: Store leftover cake in an airtight container at room temperature for up to three days, or refrigerate for longer freshness. {{image_2}} You can make this pumpkin bundt cake even better by adding new flavors. Try adding a pinch of allspice or cardamom for a warm twist. You can also use a splash of almond or orange extract. These flavors blend well with pumpkin and spice. You will create a unique cake that is perfect for fall. If you want to cut down on sugar, there are great options. You can use honey or maple syrup instead. These natural sweeteners add a nice flavor. Just remember to reduce the liquid in your recipe slightly if you use these. Another option is coconut sugar, which has a lower glycemic index. This makes the cake a bit more health-friendly while still being sweet. You can easily make this cake gluten-free. Use a gluten-free flour blend instead of all-purpose flour. Many blends work well in baking. Just make sure it has xanthan gum for better texture. This will help the cake rise and stay moist. You won’t miss the regular flour at all! After you enjoy your Moist Pumpkin Bundt Cake, you may have some left. To store it, place the cake in an airtight container. You can keep it at room temperature for up to three days. If you want to store it longer, refrigerate it. This will help keep the cake fresh and moist. Just be sure to wrap it tightly in plastic wrap before placing it in the fridge. If you want to save your cake for later, freezing is a great option. First, let the cake cool completely. Then, slice it into pieces. Wrap each slice in plastic wrap, then place them in a freezer bag. You can freeze it for up to three months. When you're ready to enjoy a slice, just take it out and let it thaw at room temperature. You can also warm it in the microwave for a few seconds if you prefer. To keep your Bundt cake fresh, avoid cutting into it until you're ready to serve. Once cut, store the cake in an airtight container. If you notice any dryness, you can brush the slices with a bit of simple syrup. This will add moisture back into the cake. Always check for any signs of spoilage before consuming. Enjoy your delicious treat with confidence! Yes, you can use fresh pumpkin. First, cook a small pumpkin. Cut it in half and remove the seeds. Roast the halves in the oven until soft. Then, scoop out the flesh and mash it until smooth. You need one cup of pumpkin puree for this cake. Fresh pumpkin adds a nice flavor, but canned is easier. Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. You should also look for a golden-brown color on the top. The cake will spring back when you touch it lightly. These signs help ensure your cake is perfectly baked. Pumpkin bundt cake pairs well with many treats. Serve it with whipped cream for a classic touch. You can also add a scoop of vanilla ice cream for extra sweetness. A drizzle of caramel sauce adds a lovely flavor too. Consider garnishing with toasted nuts for crunch. Enjoy with a cup of coffee or tea! You now have all the info needed to bake a perfect pumpkin bundt cake. We covered key ingredients, helpful tips, and creative variations to suit your needs. Remember, keep your cake moist with the right techniques and store leftovers so they stay fresh. You can adapt the recipe to fit your taste and dietary needs. Now, it’s time to enjoy your delicious creation with friends or family. Happy baking!

Moist Pumpkin Bundt Cake

A deliciously moist pumpkin bundt cake, perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 0.5 cup vegetable oil
  • 1 cup pure pumpkin puree
  • 3 large eggs
  • 1 tsp vanilla extract
  • 0.5 cup buttermilk
  • 1 cup chopped pecans or walnuts (optional)
  • 0.5 cup raisins or chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt cake pan, ensuring it's well-coated.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set aside.
  • In a large mixing bowl, combine the granulated sugar, brown sugar, and vegetable oil. Beat on medium speed until well blended.
  • Add the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Mix until smooth and fully combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix just until combined, ensuring not to overmix.
  • Fold in the chopped nuts and raisins or chocolate chips if using.
  • Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
  • Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.
  • Once cooled, you may dust the cake with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk for added sweetness and decoration.

Notes

Serve the cake on a beautiful platter, garnished with a sprinkle of cinnamon and some toasted pecans or walnuts over the top.
Keyword bundt cake, fall dessert, pumpkin cake