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Pumpkin Bundt Cake with Warm Vanilla Cinnamon Sauce

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This pumpkin Bundt cake is a moist, warmly spiced fall dessert with rich pumpkin flavor and a tender crumb.

Ingredients

  • 2 1/2 cups granulated sugar
  • 1 cup neutral oil
  • 3 large eggs
  • 1 can (15 ounces) pumpkin puree
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt

Instructions

  1. Preheat the oven to 350°F. Grease and flour a Bundt pan thoroughly.
  2. In a large bowl, combine the sugar and oil. Add the eggs and mix until well combined, then mix in the pumpkin puree.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
  4. Add the dry ingredients to the pumpkin mixture and stir just until combined.
  5. Pour the batter evenly into the prepared Bundt pan and smooth the top.
  6. Bake until the cake is cooked through and a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool briefly in the pan before carefully turning it out onto a cooling rack. Cool completely before slicing and serving.

Notes

  • Use pure pumpkin puree rather than pumpkin pie filling.
  • Grease every groove of the Bundt pan well to help the cake release cleanly.
  • Store leftovers covered at room temperature or in the refrigerator.

Nutrition

Find it online: https://yumfamilyrecipes.com/pumpkin-bundt-cake-with-warm-vanilla-cinnamon-sauce/