Pumpkin Bundt Cake

Pumpkin and ginkgo leaf
Rachel Ballard/Creative RF/Getty Images
  • 75 mins
  • Prep: 15 mins,
  • Cook: 60 mins
  • Yield: Serves 8
Ratings (7)

This cake recipe is moist, tender, and very easy to make. It's not heavily spiced, so the pumpkin shines through. The cake is best eaten the next day, and can be topped with a vanilla icing. 

What You'll Need

  • 3 large eggs
  • 1 cup vegetable oil
  • 1 (15 oz.) can pumpkin puree​
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose
  • flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

How to Make It

  1. Preheat the oven to 350 F.
  2. Coat a 10-inch bundt pan with non-stick cooking spray with flour for baking.
  3. In a large mixing bowl, whisk the eggs, vegetable oil, pumpkin puree, and vanilla extract until blended. Add the flour, sugar, baking powder, cinnamon and salt and stir with a spatula until smooth and well blended.
  4. Pour the batter into the prepared bundt pan. Bake for 1 hour, or until a cake tester inserted into the center comes out clean.
  1. Cool in pan for 10 minutes before inverting to cool completely on a wire rack.


Nutritional Guidelines (per serving)
Calories 548
Total Fat 32 g
Saturated Fat 3 g
Unsaturated Fat 22 g
Cholesterol 113 mg
Sodium 282 mg
Carbohydrates 62 g
Dietary Fiber 2 g
Protein 5 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)