Side Pannel
Pumpkin Bundt Cake Recipe
Pumpkin Bundt Cake Recipe
- Recipe Submitted by maryjosh on 01/16/2019
Ingredients List
- 2 and ¾ cups (340g) all-purpose flour (spoon & leveled)
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- 1 and ½ cups dark or semi-sweet chocolate chips
- 1 cup (240ml) vegetable oil*
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- ¾ cup (150g) granulated sugar
- 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
- 1 teaspoon pure vanilla extract
- optional topping: salted caramel, brown butter icing, or maple icing
Directions
Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch bundt pan.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don't be alarmed if it takes a little longer in your oven.
Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
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