This pumpkin cake is one of my favorite fall recipes! It’s so easy and makes the house smell amazing too!
Pumpkin Bundt Cake
Yields: one 9.75 × 3.38 inch bundt pan
Ingredients:
- 3 cups of flour
- 1⁄2 tsp salt
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground ginger
- 1⁄4 tsp ground nutmeg
- 2 tsp cinnamon
- 1 cup melted and cooled butter
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 eggs at room temperature
- 1 cup buttermilk, or whole milk at room temperature (You can make buttercream at home! Just add 1 tablespoon of lemon juice to 1 cup of milk and set it aside for 10 minutes and voila! 🥛 )
- 2 cups of pumpkin puree
- 2 tsp vanilla extract
Instructions:
- Preheat the oven to 350 F. Grease the bundt pan perfectly with butter, sprinkle a couple tablespoons of flour in the pan, rotate the pan allowing the flour to cover the entire interior of the pan. Invert the pan over the sink and tap out the excess.
- Whisk all the dry ingredients (flour, baking powder, baking soda, salt, ginger, nutmeg, cinnamon) together in a bowl and set aside.
- In a large bowl, add melted butter, brown sugar, and granulated sugar and beat on medium for a few minutes until well combined.
- Add the eggs one at a time and mix well until incorporated.
- Add pumpkin puree and vanilla extract and mix until combined.
- Mix in the dry ingredients in 3 parts, alternating with buttermilk beating well after each addition.
- Transfer the batter to the prepared pan and bake in the preheated oven for 60 to 65 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes and then invert it onto a plate or wire rack and cool completely. Dust with confectioners sugar.
