Ingredients for Fall's Pumpkin Spice Bundt Cake
- 2 cups all-purpose flour
- Baking Powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Cinnamon
- Sugar
- 2 large eggs
- Pumpkin Pie Filling
- 1/2 cup vegetable oil
- 1 cup chopped pecans or walnuts (optional)
- Cream Cheese
- Butter
- Milk
- Vanilla
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How to Make Fall's Pumpkin Spice Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan or two 9-inch round cake pans.
- In a large bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1/2 teaspoon salt, and 1 1/2 cups granulated sugar.
- In a separate bowl, whisk together the wet ingredients: 2 large eggs, 1 (15-ounce) can pumpkin puree, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped pecans or walnuts (optional).
- Pour batter into the prepared pan(s).
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out clean. (Bundt cakes may take a bit longer).
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the frosting (see frosting recipe below).
- Once the cake is completely cool, frost generously. Sprinkle with extra pumpkin pie spice for an elegant touch (optional).
- Enjoy! This cake is best served at room temperature.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
252g
Fat
63g
Carbs
30g
