Print

Easy One-Bowl Pumpkin Bundt Cake Recipe Kids Love

pumpkin bundt cake recipe - featured image
Print Recipe

This incredibly moist and perfectly spiced pumpkin bundt cake is a one-bowl wonder that’s quick, easy, and a guaranteed crowd-pleaser. Made with simple pantry ingredients, it’s perfect for family meals, potlucks, or a cozy autumn treat.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 (15-ounce) can (425g) pumpkin purée (not pumpkin pie filling)
  • 1 cup (240ml) vegetable oil
  • 4 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves

Instructions

  1. Preheat your oven to 350°F (175°C). Generously grease a 10-inch bundt pan with a flour-based cooking spray, making sure to get into all the crevices.
  2. In a large mixing bowl, combine the pumpkin purée, vegetable oil, granulated sugar, brown sugar, and eggs. Whisk until smooth and well combined. Stir in the vanilla extract.
  3. Add the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves directly into the bowl with the wet ingredients. Give the dry ingredients a quick stir with a fork to combine them slightly.
  4. Stir the batter gently with a whisk or wooden spoon just until no streaks of flour remain. A few small lumps are fine. Do not overmix.
  5. Pour the batter into the prepared bundt pan and spread it evenly. Tap the pan gently on the counter to release any air bubbles.
  6. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be golden brown and spring back when touched.
  7. Let the cake cool in the pan on a wire rack for exactly 15 minutes. Then, place a plate or cooling rack over the pan, flip it over, and lift the pan off gently. Let the cake cool completely on the wire rack before slicing.

Notes

For best results, ensure eggs and pumpkin purée are at room temperature. Do not overmix the batter. Grease the bundt pan thoroughly for a clean release. Let the cake cool in the pan for exactly 15 minutes before turning out. Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, easy pumpkin cake, one-bowl cake, fall dessert, pumpkin recipe, bundt cake, kid-friendly

Find it online: https://novanosh.com/easy-one-bowl-pumpkin-bundt-cake-recipe-kids-love/