Description
Celebrate autumn with the Easy Pumpkin Bundt Cake, a moist, flavorful fall dessert perfect for Thanksgiving, Halloween parties, or cozy gatherings. Combining the richness of pumpkin with warm spices, this cake is easy to make and sure to impress.
Ingredients
Scale
- 1 box yellow cake mix (or your favorite cake mix)
- 1 can (15 oz) pumpkin puree
- 1 cup sour cream or Greek yogurt
- 3 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup chopped walnuts (optional for Pumpkin Walnut Cake)
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 6-cup bundt pan thoroughly with butter or non-stick spray, then lightly dust with flour or cocoa powder.
- In a large bowl, combine the yellow cake mix, pumpkin, sour cream, eggs, oil, and spices. Mix until smooth. Fold in chopped walnuts if making pumpkin walnut cake.
- Pour the batter into the prepared bundt pan. Smooth the top with a spatula. Bake for 45-50 minutes, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely. Dust with powdered sugar or add glaze for presentation.
Notes
- Ensure your bundt pan is well-greased to prevent sticking.
- Use canned pumpkin puree — not pumpkin pie filling.
- Experiment with spices like ginger or allspice to enhance flavor.
- For extra crunch, use fresh walnuts or pecans.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg