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–+ servings
Dark orange bundt cake topped with powdered sugar with slices cut and leaning against each other.
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Pumpkin Bundt Cake

This moist and flavorful pumpkin bundt cake captures the essence of autumn with every bite, boasting warm spices and a tender crumb that's perfect for a cozy afternoon treat.
Course Dessert
Cuisine American
Keyword Pumpkin Bundt Cake
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 16
Author Heidi Bruaw

Ingredients

  • 4 Eggs
  • 2 Cups Sugar
  • 1 Cup Vegetable Oil
  • 2 Cups Pumpkin canned
  • 2 Cups Flour sifted
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1½ teaspoons Cinnamon
  • ¼ teaspoon Ginger
  • ¼ teaspoon Allspice
  • 1 Cup Bran Buds Cereal
  • 1 Cup Nuts chopped
  • Powdered Sugar optional topping

Instructions

  • Preheat oven to 350℉.
  • Grease and flour a Bundt pan and set aside.
  • In a large mixing bowl, beat the eggs until light and fluffy.
  • Add the sugar gradually and beat until well blended.
  • Stir in the vegetable oil and pumpkin.
  • In a separate bowl, sift the flour, baking powder, baking soda, salt, and spices together.
  • Stir the flour mixture into the egg mixture.
  • Stir in the bran buds and nuts.
  • Pour the batter into the greased and floured Bundt pan.
  • Bake at 350℉ for 60-70 minutes, or until the cake tests done.
  • Cool in the pan on a wire rack for at least 15 minutes before removing.
  • Remove from the pan and turn onto wire cooling rack to finish cooling.
  • Sprinkle with powdered sugar just before serving.