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Moist Fall Pumpkin Spice Bundt Cake

This Moist Fall Pumpkin Spice Bundt Cake is a comforting dessert that combines rich pumpkin flavor with warm spices, perfect for autumn gatherings and holiday celebrations.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour spooned and leveled
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup packed brown sugar light or dark
  • 3/4 cup granulated sugar
  • 1 can (15 oz) pumpkin puree not pie filling
  • 1 tsp pure vanilla extract
Add-ins
  • 1 1/4 cups semisweet chocolate chips or chopped walnuts or pecans
Toppings
  • Maple icing, brown butter icing, chocolate ganache, cream cheese frosting, whipped cream, brown sugar glaze or orange glaze
  • A sprinkle of pumpkin pie spice over the icing before it sets

Method
 

Oven Preparation
  1. Heat the oven to 350°F (177°C) and grease a 10 to 12 cup Bundt pan thoroughly.
Mix Dry Ingredients
  1. In a large bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
Mix Wet Ingredients
  1. In a second bowl, whisk together the wet ingredients: oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla.
Combine Batter
  1. Pour the wet mixture into the dry ingredients and stir until fully mixed and smooth. Fold in the semisweet chocolate chips, walnuts, or pecans.
Bake
  1. Transfer the batter to the prepared pan and bake for 55 to 70 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.
Cooling
  1. Let the cake cool in the pan for 2 hours before turning it out onto a rack or plate. Cool completely before adding icing.
Serve and Store
  1. Once cooled, add your choice of topping, slice, and serve. The cake can also be made ahead and stored.

Notes

Use quality pumpkin puree for best results; avoid pumpkin pie filling. Ensure the pumpkin is at room temperature for easier blending. Do not overbake to maintain moistness.