This easy 1-bowl pumpkin bundt cake is moist, lightly spiced, versatile, and absolutely perfect for dessert and afternoon tea. Bonus? it's not loaded with butter and sugar, and you can make it easily in one bowl without lots of fancy equipment.
Prep Time5 minutesmins
Cook Time35 minutesmins
Total Time40 minutesmins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Bundt Cake
Servings: 10
Author: Katia
Ingredients
2large eggs
1 cup(100 grams)dark brown or brown sugar
1/2 cup (120 ml)vegetable oil (I use expeller-pressed canola oil)
1 can(15oz/420 grams)pumpkin puree or 2 cups of homemade pumpkin puree (not pumpkin pie filling)
1 tspvanilla extract
2 cups(250 grams)all-purpose flour (spoon and leveled US cups)
3-4 Tbspconfectioner's sugar, or according to taste
3 Tbspmilk
Instructions
Preheat the oven to 360°F (180°C), set the oven rack in the middle position, and grease a 9-inch bundt pan.
Mix the wet ingredients: in a large bowl mix sugar and eggs until the sugar is dissolved. Then add vegetable oil, vanilla extract, pumpkin puree, and stir until smooth.
Mix the dry ingredients: mix all the dry ingredients in a bowl, or alternatively, add the flour to the wet ingredients and then sift the rest of the dry ingredients with a colander, this helps to spread spices and baking agents evenly.
Mix wet and dry ingredients until combined but do not overmix.
Pour and spread the batter into the prepared pan. Bake for about 32-35 minutes. Baking times vary, keep in mind the cake is done when a toothpick inserted in the center comes out clean.
Remove the cake from the oven and set the pan on a wire rack. Allow the cake to cool for about 15 min in the pan before unmolding and let it completely cool before adding any cream cheese topping or frosting.
Easy cream cheese topping (optional)
Mix all the ingredients into a bowl, taste, and make sure you're happy with the amount of sugar and with the consistency. You can add a bit more milk if you like.
When it's smooth and silky you can spread it on top of the cake. Done!
Notes
Storage: it keeps well, unfrosted, for up to 3 days at room temperature and up to 4 days in the fridge. It keeps well for up to 3 days in the fridge with the cream cheese topping. Freezable: let the unfrosted pumpkin bundt cake cool completely, then wrap it in cling film and freeze for up to 2 months.Pumpkin spice substitutions: you can use 1/4 teaspoon each: ground nutmeg, ground cloves, ground cinnamon, and ground ginger, alternatively, you can use only cinnamon.Pumpkin cake variations: swap the cream cheese for 1½ cup of dark chocolate chips, sultanas, raisins, walnuts, or pecans. Fold one of these ingredients into the cake batter as soon as it's just combined. Cream cheese topping: keep in mind this is not a traditional cream cheese frosting, and it's not pipeable.Muffins: the recipe yields 12 large muffins, and baking time is 18-20 minutes, or until a skewer inserted into the center of a muffin comes out clean.