Pumpkin Bundt Cake

Soft and moist pumpkin bundt cake with warm pumpkin pie spice flavor and topped with a cream cheese frosting. A classic crowd-pleasing dessert for fall!

Prep Time: 20

Cook Time: 50

Let Cool: 30

Total Time: 1 40

Servings:

Ingredients

3 cups all-purpose flour
1 ½ cups granulated sugar
½ cup light brown sugar , packed
2 teaspoons baking soda
1 Tablespoon pumpkin pie spice
½ teaspoon Kosher salt
3 large eggs
2 teaspoons vanilla extract
15 ounce can pumpkin
1 cup vegetable oil
½ cup sour cream

Optional mix-in: 3/4 cup chocolate chips

Optional toppings: powdered sugar, cream cheese frosting, caramel sauce, chopped nuts

Instructions

Prep. Preheat oven to 350°F. Butter a bundt cake pan very well in all the creases and then dust with flour.
Dry ingredients. In a bowl, whisk together 3 cups flour, 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 2 teaspoons baking soda, 1 Tablespoon pumpkin spice and 1/2 teaspoon salt.
Wet ingredients. In a separate bowl, whisk 3 eggs and 2 teaspoons vanilla until just combined. Then stir 15 ounce can pumpkin, 1 cup vegetable oil and 1/2 cup sour cream.
Combine. Slowly add flour mixture to wet mixture and stir until just combined. Add 3/4 cup chocolate chips if desired. Then pour the batter into the prepared bundt pan.
Bake and cool. Bake for 50-60 minutes, or until a toothpick comes clean. Don't let it overcook. Let the cake cool for 10-15 minutes in the pan and then place the cooling rack on top of it and flip over. Let cool completely.
Add cream cheese frosting. When ready to serve, enjoy plain, add cream cheese frosting or drizzle with salted caramel sauce.

Notes

This recipe also makes 18 mini pumpkin bundt cakes. Bake for 18-20 minutes if using mini bundt cake pans.
If using my cream cheese frosting recipe to top your cake, you will likely need to add a few more Tablespoons of milk or heavy cream so that it turns into a drippier frosting that will coat the bundt cake. I like to add a Tablespoon at a time until the desired consistency is met (usually about 1/4 cup total).

Nutrition