Pumpkin Bundt Cake
This pumpkin bundt cake is moist, loaded with pumpkin pie spices, and has a few surprises that make it extra good! It's easy to make and a fall favorite recipe.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Servings: 24 servings
- 3 cups flour
- 4 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons nutmeg
- 2 teaspoons allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups sugar
- 15 ounces pumpkin puree
- 4 large large eggs
- 1 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup maple syrup
- apple butter caramel icing You'll need about 1/2 of a recipe.
Preheat oven to 350 F.
Whisk together flour, spices, baking soda, and salt.
In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
Mix in the oil, rum, and maple syrup.
Slowly add the flour mixture and mix until fully incorporated.
Pour batter into a well-greased and floured bundt pan.
Bake about 70 minutes or until a skewer inserted into the middle of the cake comes out clean.
Set bundt pan out on the counter to cool for 15 minutes, then invert and drizzle with apple butter caramel icing.
You can use either canned or homemade pumpkin puree.
If you use canned pumpkin puree, make sure to buy the can that says pumpkin puree or pureed pumpkin. Do not buy pumpkin pie filling. Pumpkin pie filling is already sweetened and will ruin these cupcakes.
Make sure to prep the Bundt pan by greasing and flouring it before pouring in the batter. If you do not, you may end up ruining the cake when you try to remove it.
Calories: 225kcal | Carbohydrates: 47g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 220mg | Potassium: 87mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2813IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg