• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pudge Factor

A food blog with everyday recipes, step-by-step directions and photos, and detailed recipes.

  • Cinco de Mayo Recipes
  • All Recipes
  • Meet Chula and Pudge Factor®
  • Recipes by Category
  • Just Recipes
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipe Index
  • Mardi Gras
  • St. Patrick’s Day
  • Just Recipes
  • Meet Chula and Pudge Factor®!
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Cakes

    Pumpkin Bundt Cake

    By Chula King · October 31, 2016 · Updated November 7, 2021 2 Comments

    • Facebook
    • Twitter
    • Yummly
    Jump to Recipe Print Recipe
    Moist and delicious - the perfect dessert for your Thanksgiving feast or any fall gathering.

    Tired of the same old pumpkin pie for Thanksgiving? If so, you should definitely try this incredible Pumpkin Bundt Cake. It has the same characteristic flavor of a pumpkin pie, but will leave your family and guests saying “WOW”! What’s even better is that it’s easy to make, and can be made ahead of time and frozen.

    Pumpkin Bundt Cake

    Ingredients 

    I used the following ingredients for the Pumpkin Bundt Cake: Granulated sugar, canola oil, eggs, pumpkin spice, baking soda, salt, canned pumpkin and all-purpose flour.

    ingredients

    Making the Pumpkin Bundt Cake

    As a starting point, I combined the sugar and oil in a large bowl, and beat on medium until well blended. Then I added the eggs, one at a time, beating well after each addition. I sifted in the pumpkin spice, baking soda, and salt, and continued beating the mixture until everything was well combined. Next I added the can of pumpkin and beat the mixture on high to ensure that all of the ingredients were fully incorporated.

    combining ingredients

    Finally, I added the flour all at once. I beat the mixture on low speed, just until the flour was almost incorporated. Next, I switched to a wooden spoon to scrape the sides of the bowl and stir. I made sure that all of the flour was mixed in. Once the flour was added, I made sure not to overdo the mixing. The reason was that I wanted to minimize the gluten formation.

    Adding flour

    Finally, I I transferred the batter to a 10-inch bundt pan that I had sprayed well with a baking spray. (I used Bak-Klene ZT that I got from Williams Sonoma).

    Batter in bundt pan

    I baked the Pumpkin Bundt Cake in a preheated 350° F oven for 65 minutes. After 65 minutes, I inserted a toothpick near the center and knew that the cake was ready because the toothpick came out clean. While the cake was cooking, I enjoyed the wonderful smells coming from the oven.

    I let the cake cool for about 10 minutes. After 10 minutes, I inverted it onto a wire rack to cool completely. When the Master Taste Tester saw the cake, he commented that the swirls looked like a northern hemisphere cyclone with counter-clockwise rotation. The Pumpkin Bundt Cake was moist and delicious. It made a perfect dessert for our Thanksgiving feast. Yum!

    Pumpkin Bundt Cake

    Here’s how you freeze and use the frozen Bundt cake for a later time:

    • Let it cool completely;
    • Put the Bundt cake on a cardboard disk, and put it in the freezer to freeze just until it’s firm and easy to handle;
    • Wrap the partially frozen cake in aluminum foil, making sure that the foil is securely folded around the cake to ensure that no air can get in;
    • Wrap it with a second layer of aluminum foil just to make sure that it’s air-tight;
    • Put the wrapped cake in a large Ziploc freezer bag; seal and label the cake with the date;
    • When ready to use, remove the cake from the Ziploc bag and loosen the foil. Let it thaw in the refrigerator overnight or at room temperature for an hour or two;
    • The frozen cake will retain its fresh flavor for a month or two.

    Pumpkin Bundt Cake

    If you’re in the mood for a Bundt Cake, but don’t necessarily want to make a Pumpkin Bundt Cake, you should try one of these awesome bundt cakes:

    • Halloween Surprise Bundt Cake
    • Easter Surprise Lemon Bundt Cake
    • Mardi Gras Lemon Bliss Bundt Cake
    • Lemon Cream Cheese Bundt Cake
    • Double Apple Bundt Cake

    I hope you liked this recipe for Pumpkin Bundt Cake as much as I do. If so, please consider rating it and leaving a comment. Also, if you’d like to receive notifications of new posts by email, ever your email address in the Subscribe box.

    Thank you so much for visiting Pudge Factor. I hope you’ll come back!

    Featured Pumpkin Bundt Cake

    Pumpkin Bundt Cake

    Tired of the same old pumpkin pie for Thanksgiving? If so, you should definitely try this incredible Pumpkin Bundt Cake. It has the same characteristic flavor of a pumpkin pie, but will leave your family and guests saying "WOW"! What's even better is that it's easy to make, and can be made ahead of time and frozen.
    5 from 2 votes
    Print Pin Rate
    Course: Cakes
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 1 hour 5 minutes
    Total Time: 1 hour 20 minutes
    Servings: 16 servings
    Calories: 238kcal
    Author: Chula King

    Ingredients

    • 2 ½ cups (17.5 ounces, 496 grams) granulated sugar
    • 1 cup (8 ounces, 227 grams) canola oil
    • 3 large eggs
    • 3 cups (15 ounces, 425 grams) all-purpose flour
    • 2 ½ teaspoons Pumpkin Spice
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 15 ounce can solid-pack pumpkin
    • Confectioners' sugar for dusting optional

    Instructions

    • Preheat oven to 350° F.
    • In a large bowl, combine the sugar and oil; beat on medium until well blended.
    • Add eggs, one at a time, beating well after each addition.
    • Using a small wire strainer, sift in pumpkin spice, baking soda, and salt; beat well to fully incorporate.
    • Add pumpkin; beat well to fully incorporate.
    • Add flour; beat on low just until combined. Scrape down sides with wooden spoon; stir to ensure that flour is fully combined.
    • Transfer to a greased 10-inch Bundt pan. Bake 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
    • Dust with confectioners' sugar, if desired.
    • Yield: 12 to 16 servings.

    Nutrition

    Calories: 238kcal | Carbohydrates: 51g | Protein: 3g | Fat: 2g | Cholesterol: 30mg | Sodium: 222mg | Potassium: 126mg | Sugar: 32g | Vitamin A: 2305IU | Vitamin C: 2.5mg | Calcium: 16mg | Iron: 1.5mg
    Tried this recipe?Please leave a comment below and/or give this recipe a rating. On Instagram? Take a picture and tag @pudgefactor or #pudgefactor.

    More Cakes

    • Red Velvet Cupcakes with Cream Cheese Frosting
    • Lemon Cream Cheese Bundt Cake
    • Irish Apple Cake
    • Lemon Bundtinis

    Filed Under: Cakes, Desserts, Holiday Side Dishes

    Reader Interactions

    Comments

    1. Glenda Fears McNeal says

      November 20, 2022 at 4:52 pm

      De light full indeed. Very moist and OOOOH SO GOOD!!!!!!!!
      Thank you

    2. Glenda Fears McNeal says

      November 20, 2022 at 4:55 pm

      5 stars
      The Pumpkin Bundt get a 5 star rating

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Photo of Chula - PudgeFactor Blogger

    Chula King is an award-winning photographer and videographer behind Pudge Factor. She’s a professor by day and foodie by night, showcasing her favorite tried and true recipes.

    More about me →

    Delicious Mardi Gras Recipes

    • Cajun Chicken Fricassee
    • Black-Eyed Pea Jambalaya
    • Easy Pecan Praline Morsels
    • Classic Shrimp Cocktail
    • Pancake Day Pancakes
    • New Orleans Shrimp Remoulade
    • Mardi Gras Cinnamon Roll King Cake (Bread Machine)
    • Beef Grillades and Smoked Gouda Grits

    See more Valentine Recipes→

    Sites Featured In

    Popular Recipes

    • Easy Peasy British Sausage Rolls
    • Chicken Schnitzel with Mustard Cream Sauce
    • Homemade Waffle Cones
    • Twice Baked Potato Casserole

    See more Recipes→

    Footer

    © 2012–2023 · Pudge Factor®, LLC · Privacy Policy · Disclaimer