Moist Pumpkin Patch Bundt Cake Recipe
Fall baking becomes magical with this Moist Pumpkin Patch Bundt Cake Recipe. This cake brings warm spices and pumpkin flavor together perfectly.
Equipment
- Bundt pan (10-inch)
- Mixing bowls (2)
- Electric mixer
- Measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 2 cups all-purpose flour
- 1½ cups sugar
- 1 cup pumpkin puree
- ¾ cup vegetable oil
- 3 eggs
- 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
Instructions
- Preheat your oven to 350°F.
- Grease the bundt pan thoroughly.
- Mix dry ingredients in one bowl.
- Whisk wet ingredients in another bowl.
- Combine both mixtures until just blended.
- Pour batter into prepared pan evenly.
- Bake for 50 minutes until done.
- Test with a toothpick inserted center.
- Cool in pan for 15 minutes.
- Turn cake onto cooling rack completely.
Notes
- Use fresh pumpkin puree for best flavor
- Don't overmix the batter to stay moist
- Grease every crevice of bundt pan well
- Check doneness at 45 minutes first time
- Let cake cool completely before glazing