A moist and easy pumpkin bundt cake made with buttermilk and loaded with pumpkin puree and warm fall spices then sprinkled with some powdered sugar; such a lovely fall dessert.
This cake recipe is the perfect fall dessert that I guarantee will be your favourite recipe once you try it.
A bundt pan is so lovely with its decorative sides and top; making the cake in bundt pan always turn out beautiful and doesn't need any decorations. That is why I didn't want to add frosting to this cake as it already looks lovely.
Pumpkin Bundt Cake Ingredients
- Granulated sugar
- Buttermilk
- Cooking oil
- Eggs
- Pumpkin puree
- All-purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Salt
Topping
Powdered sugar
How To Make Moist Pumpkin Bundt Cake?
Preparations: 1- Preheat the oven to 180C.
2- Grease a bundt tin generously with butter.
Making the cake: In a bowl, whisk sugar and buttermilk using an electric mixer.
Add oil, whisk then add the eggs, one by one and whisk again.
After that add the pumpkin puree and whisk.
Finally, add all the dry ingredients and whisk one more time.
Baking: Pour the batter into the bundt mold then bake for 50-55 minutes.
Leave the cake to cool completely then sprinkle powdered sugar on top.
How To Know If My Cake Is Fully Baked?
Simply, insert a toothpick in the centre of the cake; it should come out clean if the cake is fully baked.
Top Tips
- You can store this pumpkin cake in the refrigerator in an airtight container for 4-5 days, or you can freeze it for about 2-3 months.
- You can top this pumpkin cake with any topping you like, such as cream cheese, whipped cream, salted caramel, or chocolate ganache or make it simple as I love and just sprinkle some powdered sugar on top of it.
- Measure the flour correctly because adding more flour than needed will lead to a dry cake.
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Moist Pumpkin Bundt Cake Recipe (Easy)
Ingredients
- 1 ¼ cups granulated sugar
- 1 cup buttermilk
- ¼ cup oil
- 2 eggs
- 1 cup pumpkin puree
- 2 ⅓ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Topping
- 2 tablespoon powdered sugar
Instructions
- Preheat the oven to 180C, and grease a bundt tin generously with butter.
- In a bowl, whisk sugar and buttermilk using an electric mixer.1 ¼ cups granulated sugar, 1 cup buttermilk
- Add oil, whisk then add the eggs, one by one and whisk again.¼ cup oil, 2 eggs
- After that add the pumpkin puree and whisk.1 cup pumpkin puree
- Finally, add all the dry ingredients and whisk one more time.2 ⅓ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- Pour the batter into the bundt mold then bake for 50-55 minutes.
- Leave the cake to cool completely then sprinkle powdered sugar on top.2 tablespoon powdered sugar
Notes
- You can store this pumpkin cake in the refrigerator in an airtight container for 4-5 days, or you can freeze it for about 2-3 months.
- You can top this pumpkin cake with any topping you like, such as cream cheese, whipped cream, salted caramel, or chocolate ganache or make it simple as I love and just sprinkle some powdered sugar on top of it.
- Measure the flour correctly because adding more flour than needed will lead to a dry cake.
Nutrition
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Dorothy
I am planning on making this for a family clambake this weekend. I’m wondering why the oven temperature is in centigrade ♀️What would that be in Fahrenheit?
Radwa
Hi Dorothy, 180 C equals 356 F.