Description
A moist, flavorful pumpkin spice bundt cake infused with warm autumn spices and finished with an optional maple glaze.
Ingredients
3 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tbsp pumpkin pie spice
1 tsp ground cinnamon
2 cups granulated sugar
1/2 cup packed light brown sugar
1 cup vegetable oil
4 large eggs, room temperature
1 tsp vanilla extract
1/2 cup sour cream
1 can (15 oz) pure pumpkin puree
Instructions
Step 1: Preheat your oven to 350°F (175°C) and thoroughly grease and flour a 10-12 cup bundt pan.
Step 2: In a medium bowl, whisk together the flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
Step 3: In a large mixing bowl, beat the granulated sugar, brown sugar, eggs, oil, and vanilla until smooth and light.
Step 4: Mix in the sour cream and pumpkin puree until fully combined and the color is consistent.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring by hand or on low speed until just combined.
Step 6: Pour the batter into the prepared bundt pan and bake for 55 to 65 minutes, or until a skewer comes out clean.
Step 7: Cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
Ensure your eggs and sour cream are at room temperature for the smoothest batter. Do not use pumpkin pie filling.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 29g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
