Pumpkin Bundt Cake Ii Recette

Indulge in this moist and delicious Pumpkin Bundt Cake, a family favorite adapted from a treasured magazine recipe! Perfectly spiced pumpkin cake with a tender crumb, guaranteed to be a crowd-pleaser. Serve warm with whipped cream or a scoop of your favorite ice cream for an unforgettable autumn treat.

Préparation 20 min

Cuisson 62 min

Calories 193.9 kcal

Protéines 6g

Note Soyez le premier

Recette Actions

Partagez cette recette :

Recette Auteur

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Pumpkin Bundt Cake Ii

Not found in recipe
Not found in recipe
2 large eggs
Not found in recipe
1/2 cup vegetable oil
1 (15 ounce) can pumpkin puree
Not found in recipe
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pumpkin Bundt Cake Ii? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

Comment préparer Pumpkin Bundt Cake Ii

Preheat oven to 350°F (175°C). Grease and flour a 10-inch fluted tube pan.
In a large mixing bowl, combine: 1 ½ cups (300g) granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, and ½ teaspoon salt.
Add 1 (15 ounce) can pumpkin puree, 2 large eggs, ½ cup (120ml) vegetable oil, and 1 teaspoon vanilla extract to the dry ingredients.
Beat on low speed for 30 seconds, scraping down the sides of the bowl as needed.
Increase speed to medium and beat for 4 minutes, or until the batter is smooth and well combined.
Carefully pour batter into the prepared bundt pan.
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Once cooled, dust with powdered sugar (optional) and serve with whipped cream or ice cream.

Nutrition Information (Approximate per serving)

Sodium

11 g

Sugar

58g

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Sweets & Sides Desserts The Americas American Southern Vegetarian Fall Recipes Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Vegetables Oven Fall Winter Cakes Seasonal Equipment Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Pumpkin Bundt Cake Ii ?

Pumpkin Bundt Cake Ii prend environ 82 minutes du début à la fin — environ 20 minutes de préparation et 62 minutes de cuisson.

Combien de calories contient Pumpkin Bundt Cake Ii ?

Pumpkin Bundt Cake Ii contient environ 193.9 calories par portion, avec environ 6 g de protéines, 8 g de glucides et 12 g de lipides.

De quels ingrédients ai-je besoin pour Pumpkin Bundt Cake Ii ?

Les principaux ingrédients de Pumpkin Bundt Cake Ii sont Yellow Cake Mix, Instant Butterscotch Pudding Mix, Eggs, Water, Vegetable Oil, Canned Pumpkin. Consultez la liste complète avec les quantités ci-dessus.