Pumpkin Bundt Cake

66 Comments

A fabulous Pumpkin Cake made in a Bundt pan. I sprinkled mine with powdered sugar and served it with vanilla ice cream or you can drizzle it with icing.

Source: Jenny Hartin

Spray a 12 cup Bundt pan with cooking oil.

In a large bowl beat the sugar and butter until

light and fluffy. Add the vanilla and mix.

Add the eggs, one at a time, beating

well after the addition of each egg.

It will be light and fluffy when

all the eggs are beaten in.

In a small bowl, whisk together

the dry ingredients.

Add some of the flour mixture to

the batter and beat to combine.

Add some pumpkin and beat to combine.

Repeat until all of the flour and

pumpkin are used up.

Make sure it is mixed well.

Pour the batter into the prepared Bundt pan.

Bake in a preheated 350º oven for 60 minutes

or until a toothpick inserted in the center

comes out clean, mine took 64 minutes. Cool

for 15 minutes on a cooling rack in the pan.

Invert the cake onto a serving plate,

removing the pan and let cool completely.

You can dust with powdered

sugar or drizzle with frosting.

Serve with vanilla ice cream.

Pumpkin Bundt Cake

http://www.InDianesKitchen.com

Ingredients

  • 2¾ cups granulated sugar
  • 1½ cups butter, softened
  • 1 tsp. vanilla extract
  • 6 large eggs, room temperature
  • 3 cups all purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ¾ tsp. ground cinnamon 
  • ½ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 1 cup pumpkin purée (not pumpkin pie mix)

Directions

  1. Preheat oven to 350 degrees.
  2. Spray a 12 cup Bundt pan with cooking oil.
  3. In a large bowl, beat the sugar and butter until light and fluffy. Add the vanilla and mix.
  4. Add the eggs, one at a time, beating well after the addition of each egg. It will be light and fluffy when all the eggs are beaten in.
  5. In a small bowl, whisk together the dry ingredients.
  6. Alternating the pumpkin and flour mixture, add them to the batter and beat to combine after each addition until both are used up.
  7. Pour the batter into the prepared Bundt pan. Bake for 60 minutes or until a toothpick inserted in the center comes out clean, mine took 64 minutes.
  8. Cool for 15 minutes on a cooling rack in the pan. Invert the cake onto a serving plate, remove the pan and let cool completely.
  9. You can dust with powdered sugar, drizzle with frosting and/or serve with vanilla ice cream.

http://www.InDianesKitchen.com

Categories: Butter, Cakes, Desserts, Eggs, Ice Cream, Powdered sugar, Pumpkin, Spices/Seasoning

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66 Comments »

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    • Use my basic vanilla ice cream recipe that I use for indianeskitchen.com/2017/06/21/chocolate-chip-ice-cream/ and leave out the chocolate chips and vanilla extract. Add 1 cup of pumpkin purée (not pie purée) and 2-3 tsp. of pumpkin pie spice it should be delicious. Just follow my directions for the chocolate chip ice cream to make it, adding in both pumpkin ingredients. I hope this helps.

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  12. That looks delicious!!! We’re carving pumpkins (5!) today and I may some of the insides to make this. It looks very doable for a non baker like me. Thanks Diane!

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  19. I wonder where my mom’s bundt pan went to? She used to make a coffee cake in it that my dad liked – she no longer used after he was gone as we’d need to freeze some and we’d eating it for a long time afterwards.

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