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Pumpkin bundt cake.
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5 from 1 vote

Moist Pumpkin Bundt Cake

This moist pumpkin bundt cake is made with buttermilk and flavored with warm fall spices. It is the perfect fall dessert.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 246kcal
Author: Radwa

Equipment

  • Bundt cake pan
  • Measuring spoons
  • Measuring cups
  • Mixing bowl

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
  • 2 tablespoon powdered sugar , for topping

Instructions

  • Preheat the oven to 180C, 350F 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

Measure the flour correctly because adding more flour than needed will lead to a dry cake.

Nutrition

Serving: 1slice | Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3250IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg