This super moist, fluffy pumpkin bundt cake is dusted with cinnamon and sugar and tastes like a giant pumpkin donut. It is not overly sweet and is an excellent companion for a cup of coffee.
Love pumpkin spice season? You’re not the only one! Get ready to enjoy this moist and delicious pumpkin cake recipe. This is a great dessert for any occasion, but you can also bake it as a breakfast treat or an afternoon snack. It’s sure to please even your pickiest eaters! This moist and delicious Pumpkin Spice Cake Recipe will be perfect for any occasion whether it be a dinner party, family gathering, or just because you want some yummy pumpkin desserts in your life! Check out this post to find out how easy it is to make this sweet dish yourself today and start enjoying all of the flavors of fall right now.
Ingredients
Before starting this recipe, you’ll want to verify that you have the following ingredients:
- Granulated sugar – Adds a nice sweetness to the cake that is not overbearing.
- Light brown sugar – Adds a delicious caramel flavor to the cake.
- Canola oil – You can use vegetable oil too, but I like using canola oil for health benefits.
- Baking soda – Helps the cake to rise up beautifully.
- Eggs – Room temperature large eggs work best because they mix up perfectly.
- All-purpose flour – The flour base to make this perfect!
- Spice – Pumpkin spice, cinnamon, and nutmeg adds the quintessential warm pumpkin spice flavor.
- Salt – Enhances the flavors of the cake.
- Pumpkin – *Not pumpkin pie filling adds the pumpkin flavor.
Equipment and Supplies Needed
We used the following equipment and supplies to make this recipe. Items that are optional or can be substituted will be noted.
- Bundt Cake Pan – You will need a 10-cup size bundt cake pan. You can also bake this in a 9″ x 13″ pan.
- Nonstick baking spray – Prevents the cake from sticking to the pan.
- Bowls – You will need two large bowls to mix both the dry and wet ingredients in.
- Hand or Stand Mixer – To mix the cake batter with.
- Rubber Spatula – This allows you
- Oven – adjusted to the center rack position
How to Make Pumpkin Cake
Make sure the oven rack is adjusted to the center position. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray. You can also use shortening + flour if you prefer a different method. I like the baking spray that contains flour because it is no-fail every time I use it.
In a large bowl, combine the oil and sugars until fluffy; add eggs one at a time. In another bowl, combine the flour, cinnamon, pumpkin spice, nutmeg, salt.
Add the pumpkin and dry mixture to the fluffy sugar mixture alternating between both to make sure everything is well-combined. You only need to mix it until you no longer see flour streaks.
Add pumpkin mixture to the greased bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake will be a deep brown, and spring back when gently pressed.
Allow this cake to fully cool for at least one hour before transferring it to a wire rack.
Once transferred, sprinkle cinnamon and sugar around the the cake over the sink to keep things clean. I adopted this cake hack when I got sick of cleaning up sticky sugar from my countertops. Transfer your cake carefully to a cake stand or platter. This cake is not crumbly and is pretty flexible and should not break.
How to Store Pumpkin Cake Last?
If you want to store your super moist pumpkin cake, just follow these easy steps.
This cake will last for up to 3 days at room temperature when covered tightly. If you have a nice cake storage container or cake stand with a cover that will work well. If not, make sure to layer the cooled cake with several layer of plastic wrap.
If you want to freeze this cake you will want to wrap it in multiple layers of plastic wrap to prevent freezer burn for one month.
Pumpkin Recipes to Try Today
Jumbo Pumpkin Muffins with Caramel
Moist Pumpkin Cake Recipe
Equipment
- 10 cup bundt cake pan
- nonstick spray
- large bowl (x2)
- Hand or Stand Mixer
- Rubber Spatula
- oven adjusted to the center rack position
Ingredients
- 1 ¼ cups granulated sugar
- 1 cup light brown sugar
- 1 cup canola oil can also use vegetable oil*
- 2 teaspoons baking soda
- 3 large eggs room temperature
- 3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin spice
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 15 ounces Pumpkin *not pumpkin pie filling
Cinnamon & Sugar Cake Coating
- ¼ cup granulated sugar
- ½ tablespoon cinnamon
Instructions
- Make sure the oven rack is adjusted to the center position. Preheat the oven to 350°F. Spray a 10-cup bundt pan with nonstick spray.
- In a large bowl, combine the oil and sugars until fluffy; add eggs one at a time. In another bowl, combine the flour, baking soda, cinnamon, pumpkin spice, nutmeg, salt.
- Add the pumpkin and dry mixture to the fluffy sugar mixture alternating between both to make sure everything is well-combined.
- Add mixture to the greased bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center of the cake comes out clean. This cake will be a deep brown, and spring back when gently pressed.
- Allow this cake to fully cool for at least one hour before transferring it to a wire rack.
- Once transferred, sprinkle cinnamon and sugar around the the cake over the sink to keep things clean. Transfer your cake carefully to a cake stand or platter.
Don’t forget the baking soda!!!!! I did!!!!
Sorry that happened- yikes!
How do you get the sugar and cinnamon to stay on cake as in the instructions it doesn’t say to add the baking soda so therefore first cake went garbage
I love dessert recipe and Thank you for sharing about how to prepare pumpkin pan cakes.