Moist Pumpkin Cake Recipe

A slice of moist pumpkin bundt cake on a white plate.

5 from 3 votes

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.

Prep Time10

Cook Time55

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: moist pumpkin cake, Pumpkin Bundt Cake, pumpkin cake, pumpkin tube cake

Servings: slices

Calories: 475cal

Author: Amy Desrosiers

Cost: $3

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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition