Pumpkin Bundt Cake Recipe

Classic Pumpkin Bundt Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (15 ounces) pumpkin puree
1/2 cup water

Steps:

Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, beat together the sugar and oil until combined. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree and mix until smooth.
Add the flour mixture to the pumpkin mixture in three parts, alternating with the water and beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Pumpkin Spice Latte Bundt Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (15 ounces) pumpkin puree
1/2 cup strong coffee, cooled
1/2 cup milk
2 tablespoons instant coffee granules
1 tablespoon vanilla extract

Steps:

Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, beat together the sugar and oil until combined. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree and mix until smooth.
In a small bowl, whisk together the coffee, milk, instant coffee granules, and vanilla extract.
Add the flour mixture to the pumpkin mixture in three parts, alternating with the coffee mixture and beginning and ending with the flour mixture. Mix until just combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Pumpkin Caramel Bundt Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (15 ounces) pumpkin puree
1/2 cup caramel sauce, plus more for serving

Steps:

Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, beat together the sugar and oil until combined. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree and mix until smooth.
Add the flour mixture to the pumpkin mixture in three parts, mixing until just combined.
Stir in the caramel sauce until well combined.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Drizzle with additional caramel sauce before serving.

Pumpkin Cheesecake Swirl Bundt Cake

Ingredients:

3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon ginger
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
4 large eggs
1 can (15 ounces) pumpkin puree
1 package (8 ounces) cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Steps:

Preheat the oven to 350°F. Grease a 12-cup Bundt cake pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, beat together the sugar and oil until combined. Add the eggs one at a time, beating well after each addition. Add the pumpkin puree and mix until smooth.
In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until smooth.
Add half of the pumpkin batter to the prepared pan. Spoon the cream cheese mixture over the pumpkin batter. Add the remaining pumpkin batter on top.
Use a knife to swirl the cream cheese mixture into the pumpkin batter.
Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Conclusion

Pumpkin Bundt cake is a delicious and versatile dessert that can be enjoyed year-round. Whether you prefer a classic recipe or something with a twist, there are endless possibilities when it comes to this flavorful ingredient. With these unique and delicious Pumpkin Bundt Cake Recipes, you’re sure to impress even the most discerning foodies. So go ahead and indulge in the warm and comforting flavors of pumpkin – your taste buds will thank you!