Ingredients for Pumpkin Bundt Cake
- 2 large eggs
- 1 ½ cups granulated sugar
- Vegetable Oil
- Fresh Pumpkin
- Vanilla Extract
- 1 teaspoon ground cinnamon
- Cloves
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ cups whole wheat flour
- All Purpose Flour
- Walnut Pieces
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How to Make Pumpkin Bundt Cake
- Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or tube pan.
- In a large mixing bowl, whisk together 2 large eggs until light and frothy.
- Gradually add 1 ½ cups granulated sugar, whisking until combined.
- With the mixer running on low speed, slowly pour in ½ cup vegetable oil until fully incorporated. The mixture will be thick.
- Stir in 1 (15-ounce) can pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground cloves, and ¼ teaspoon salt.
- In a separate bowl, whisk together 1 teaspoon baking soda and 1 teaspoon baking powder. Gently fold into the wet ingredients until just combined.
- In a separate bowl, whisk together 1 ½ cups whole wheat flour and 1 ½ cups all-purpose flour. Gradually add to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup chopped walnuts (optional).
- Pour batter into the prepared bundt pan. Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
163g
Fat
26g
Carbs
23g
