Recipe // Pumpkin Bundt Cake

Holla! Another pumpkin-y dessert for ya'll! And this is a good one. Not that my other pumpkin desserts aren't good, this one is just especially good. This pumpkin bundt cake is the perfect mix between a pumpkin bread and a regular cake. It's moist and fluffy while still being dense and full of pumpkin-y goodness. You could also make this as a sheet cake but let's be honest, the bundt cake pan turns the cake into a pretty awesome shape. 

I gave my grandparents a chunk of the cake (because I knew it would be detrimental to my health to keep the whole cake in our house) and they


 it. I'm pretty sure my grandpa wants me to make it again for tomorrow. So I'll probably have to make it for our family's Thanksgiving meal. 

Look at that when you slice it open. Moist and dense but still light and delicious. Ah! So. Good. This is real life people.

I attempted to make a caramel glaze for it but I'm not even going to lie...I failed. But that's okay the cake is delicious on it's own! I ended up just drizzling a caramel/milk mixture over top and putting a bit of sea salt on top and it was pretty good. But honestly it's much better without a topping.


 1 cake          

Prep Time:

 5 minutes          

Bake Time:

 50 minutes          

Total Time:

 55 minutes


2 cups granulated sugar

1/2 cup packed brown sugar

1 cup vegetable oil

3 eggs

2 1/2 cups all-purose flour

1/2 cup whole wheat flour

2 1/4 tsp baking soda

1/2 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

1 tsp pumpkin pie spice

1/2 tsp salt

pinch of ground cloves

1 (15oz) can pumpkin puree


1. Preheat oven to 350° and spray a bundt cake with nonstick cooking spray.

2. In a large bowl cream together sugars, oils, and eggs until well combined. 

3. Add in flours, baking soda, spices, and salt. Mix again, carefully, until the wet and dry ingredients are incorporated enough so that it's not powdery anymore. Then, add in the pumpkin puree and beat until everything is well combined.

4. Pour the batter into prepared bundt pan. Bake for 50-60 minutes or until toothpick inserted near the center comes out clean. Allow the cake to cool for a few minutes before turning it upside down on a wire cooling rack, leaving the pan on. Once the pan is cool to the touch, remove the pan from the cake and allow the cake to cool completely on the wire cooling rack.