Pumpkin Bundt Cake

This Pumpkin Bundt Cake is a perfect fall dessert!

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I have a serious love for Bundt cakes as I’m sure you can tell.  I just can’t stop…I won’t stop.  The pans are too fun (not to mention pretty) to cook with!  There are some amazing pans out there that I’m dying to get my hands on…

So far on the blog I’ve shared Bundt recipes for peach, lemon, carrot pumpkin, eggnog, coconut, Earl Grey tea, caramel apple and now pumpkin.  I had to make a pumpkin one because it wouldn’t be fall without pumpkininallthethings!

Pumpkin Bundt Cake  2{A Pretty Life}

Be still my heart, look at this cake.  In all it’s swirly pumpkin gloriousness.

Pumpkin Bundt Cake  4{A Pretty Life}

And the best thing?  It tastes as good as it looks.  It’s moist, pumpkin-y and spicy…all the things a fall cake should be.

Pumpkin Bundt Cake  {A Pretty Life}

Served with freshly whipped whipping cream, this cake is divine.  I’ll be making another one for Thanksgiving.

Whisk

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Pumpkin Bundt Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup pure pumpkin
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 11/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup milk
  • 1/3 cup raisins optional

Instructions

  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. In a mixing bowl, cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla and pumpkin, and mix well.
  6. In a separate bowl, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
  7. To the butter mix, add 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
  8. Pour into the prepared Bundt pan.
  9. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.

Pumpkin Bundt Cake  6{A Pretty Life}

So dust off that Bundt pan and get baking…you’ll be glad you did.

Pumpkin Bundt Cake  5{A Pretty Life}

Have a delicious day!

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20 Comments

  • Reply Marlene September 21, 2015 at 6:10 AM

    Lovely cake! FYI, the pumpkin was left out of the ingredient list. Oops!

  • Reply Olivia @ livforcake September 22, 2015 at 2:53 PM

    Well this looks amazing. You had me at Bundt and Pumpkin :).

  • Reply Jennifer September 23, 2015 at 6:33 AM

    I haven’t done any cooking with pumpkin but would love to try this recipe. Is the pure pumpkin a pie pumpkin that’s been roasted? Thank you!

    • Reply Jo-Anna@APrettyLife September 23, 2015 at 9:17 AM

      Hi Jennifer! You can certainly use roasted pumpkin pure, but most of the time I just use canned pure pumpkin! Happy Baking!

  • Reply Martine September 28, 2015 at 10:13 AM

    Hi can I use fresh pumpkin puree ? We only have fresh one in France and I really like to try this cake !!!

  • Reply Kimberlee September 28, 2015 at 3:04 PM

    What a pretty cake! Sounds like a great recipe to try – pinned.

  • Reply Lisa @ Fun Money Mom September 28, 2015 at 8:57 PM

    This looks absolutely delicious and perfect for a holiday dessert! Thanks so much for sharing at Share The Wealth Sunday!
    xoxo
    Lisa

  • Reply Beverly October 2, 2015 at 10:24 AM

    Your cake looks so good. I love that pan. Somehow it always makes the cake look better.
    Thanks for sharing at Turn It Up Tuesday,
    Bev

  • Reply Charlene Asay October 3, 2015 at 2:48 PM

    I love bundt cakes too. That pan is beautiful! THanks for sharing your link at Saturday Sharefest link party.

  • Reply Jamie October 3, 2015 at 5:37 PM

    YUM – that looks amazing!!! Anything pumpkin and I’m in! Thank you for sharing with us at the #HomeMattersParty

  • Reply Ashley October 5, 2015 at 7:33 PM

    Thank you for linking up to last week’s Tasty Tuesday linky. I’ve pinned your recipe this the Creative K Tasty Tuesday Pinterest board. I hope that you’ll link up again tomorrow.

  • Reply Ashleigh October 6, 2015 at 10:24 PM

    Thank you for linking up with the OMHG WW! Please link up with us again this week and share your great posts! xx

  • Reply Julie @ Lilacs & Longhorns October 10, 2015 at 5:55 AM

    Your pumpkin cake looks amazing and I adore the pan you used! It makes it look extra special and delicious! I am definitely trying this recipe this weekend for my mother-in-law’s birthday — she adores pumpkin and so do I!

  • Reply Barb @ The Everyday Home October 11, 2015 at 7:23 PM

    This looks so yummy I could just lick the screen. LOL Thank you so much for sharing over at Share It One More Time Link Party. I am happy to say your cake was featured. Yay! Hope to see you again at the party. Have an amazing week! ~Barb

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