Pumpkin Bundt Cake

I’m not sure if I’m a little too late coming into the pumpkin cake trail this year. I made this cake a couple weeks ago and then forgot to blog about it. Haha! Typical. Thing is, pumpkins aka sugar pumpkins aren’t a thing here. I have only seen Libby’s canned pumpkins puree in one store and even then, it’s a fancier uptown grocer. What we usually call pumpkin here is really a kabocha squash. In fact, this is my first experience baking with pumpkin puree! I was pretty nervous when trying this out.

Fortunately, the recipe seems pretty simple with not very many ingredients.
Pumpkin Bundt Cake 1

It’s nice that this cake uses oil instead of butter. With the pumpkin in there, butter would have turned this super heavy and greasy.
Pumpkin Bundt Cake 2

As always, one egg at a time.
Pumpkin Bundt Cake 3

I couldn’t find any pumpkin spice mix so I just used the mixed spice that I already have. It contains nutmeg, cinnamon & allspice. Seems good enough, right?
Pumpkin Bundt Cake 4

No reason to take this picture but I liked how the flour streaks look around the eggy mixture. Very pretty!
Pumpkin Bundt Cake 5

I alternated the dry ingredients & pumpkin. It’s always nice when the recipe calls for a full can/pot/packet of something. I used to make stuff that calls for 2 tbsps of  things out of a whole jar or bag. And then I’ll forget that they’re still there. It’s just a whole mess. This one is great! I stole one tbsp out for Asher to nibble on with his dinner. 😛 Didn’t harm the final product, thankfully!
Pumpkin Bundt Cake 6

As I was using a 6-cup bundt cake tin instead of the prescribed 9, I turned the leftover batter into muffins.
Pumpkin Bundt Cake 7

And here is my very first pumpkin based cake!
Pumpkin Bundt Cake 8

I didn’t use the frosting recipe that came with the cake as I wanted something thinner and lighter. After making it, I realized I should have just gone with the original rather than winging it. Argh!
Pumpkin Bundt Cake 9

Frosting or not, I found myself loving the fluffy texture of the cake! Turns out the pumpkin itself doesn’t bring in too much flavour but adds a very nice bright, almost effervescent, orange to the cake.
Pumpkin Bundt Cake 10

See the texture? It’s really fluffy yet quite moist at the same time.
Pumpkin Bundt Cake 11

I’ll call this a success! And I’ll stick to the frosting recipe next time. Now that I know where to get canned pumpkins, I’m gonna get a hold of a couple to use through the year! No need to limit the appearance of pumpkins if canned ones are super convenient and easy to use. 🙂
Pumpkin Bundt Cake 12

Ps: More sweet recipes coming next week. Come back soon!

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Pumpkin Bundt Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: American
Serves: 1 10-in bundt cake or 1 7-in bundt cake + 4 muffins
  • 3 cups Flour
  • 2 tsp Baking Soda
  • 2½ tsp Pumpkin Pie Spice (in my case, Mixed Spice)
  • ½ tsp Salt
  • 1½ cups Castor Sugar
  • 1 cup Canola Oil
  • 3 large Eggs
  • 1 tsp Vanilla Extract
  • 1 (15 oz or 1¾ cups) can Pure Pumpkin (not pie pilling)
  1. Preheat oven to 350°F or 170°C.
  2. Grease a 10-inch (12 cups) bundt pan with canola oil and set aside. In my case, I used a 7-inch (6 cup) bundt pan + 4 muffin cups.
  3. In a medium bowl, whisk together flour, baking soda, spice mix & salt. Set aside.
  4. In a larger bowl, combine sugar & oil until smooth using a hand-held whisk or mixer, about 2 minutes.
  5. Add eggs, one at a time, beating well after each addition. Add in the vanilla extract & mix until combined.
  6. Add flour mixture to egg mixture alternately with pumpkin, beating well after each addition.
  7. Transfer batter to prepared bundt pan (and muffin cups if using).
  8. Bake for 60 minutes or until toothpick inserted near the center comes out clean. Remove from oven & place on a wire cooling rack.
  9. Cool for 15 minutes before inverting onto the wire rack. Cool cake completely.
  10. Top with cream cheese frosting if desired. Slice & serve!

Recipe from: Two Peas and Their Pod

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