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Pumpkin Bundt Cake

Pumpkin Bundt Cake

This Pumpkin Cake is so moist and is made with the spices available at home, a perfect recipe for this fall.

Course Dessert
Cuisine International
Keyword Autumn, Baked, Bakes, Bundt, Cake, Fall, Pumpkin
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 6 inch Bundt Cake
Author Renu Agrawal-Dongre

Ingredients

  • 2 large eggs
  • 1/2 Cup 120 ml Vegetable Oil
  • 1 tsp pure vanilla extract
  • 3/4 Cups / 175 gms Granulated white sugar
  • 1 Cups/ 280 ml Fresh pumpkin puree
  • 1 Cups/ 130 grams All purpose flour /Maida/Plain Flour (One can replace with Whole Wheat flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground ginger

Instructions

For Pumpkin Puree

  1. Peel and cut the pumpkin into cubes.

  2. Boil them in a large pan until soft or pressure cook them

  3. Once cool, puree them in a blender or using a strainer with the back of a spoon.

For the Cake

  1. Preheat the oven to 180 Deg C. Spray or grease a 6 inch bundt pan or a tube pan.

  2. In a wide bowl sift together the flour, baking soda, baking powder, salt and spices.

  3. In a separate bowl of your stand mixer or with hand mixer beat the eggs, sugar, vanilla extract until well combined. Should take around 2-3 minutes. The colour slightly changes.

  4. Add the pumpkin puree and beat until incorporated.

  5. Add the flour mixture to the pumpkin batter and beat just until incorporated.

  6. Pour the prepared batter into the prepared pan.

  7. Bake for approximately 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean.

  8. Let it cool completely before removing.

  9.  One can then frost the cake with some chocolate ganache or enjoy it as is.

Recipe Notes