Ingredients for Pumpkin Bundt Cake Ii
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- 2 large eggs
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- 1/2 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
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- 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
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How to Make 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
7g
Carbs
8g
