Moist and flavorful pumpkin spice Bundt cake with a perfect blend of autumn spices. A classic fall dessert ideal for gatherings or cozy afternoons.

Scale

2 1/2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground cloves

1/4 tsp ground ginger

1 1/2 cups pumpkin puree

1 cup granulated sugar

1/2 cup brown sugar

1/2 cup vegetable oil

4 large eggs

1 tsp vanilla extract

Optional: glaze or powdered sugar for topping

1. Preheat oven to 350°F (175°C) and grease a Bundt pan.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.

3. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.

4. Gradually fold dry ingredients into wet ingredients until just combined.

5. Pour batter into prepared Bundt pan and smooth the top.

6. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean.

7. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Optional: drizzle with glaze or sprinkle with powdered sugar before serving.

Use a light hand when folding the batter to keep it fluffy.

Pumpkin puree can be fresh or canned.

Cake can be stored in an airtight container for up to 4 days.

Keywords: Pumpkin Spice Bundt Cake, Fall Dessert, Classic Autumn Cake, Pumpkin Cake