Hamdi Saidani This Pioneer Woman Pumpkin Bundt Cake is an incredibly moist and spiced recipe, which is made with pumpkin puree and a classic fall spice blend. It’s the ultimate fall dessert, perfect for any occasion from a simple afternoon tea to a Thanksgiving celebration.
Pioneer Woman Pumpkin Bundt Cake Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 (15-ounce) can (425g) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
Optional Topping Ideas:
- Salted caramel sauce
- Maple icing
- Cream cheese frosting
How To Make Pioneer Woman Pumpkin Bundt Cake
- Prep Oven and Pan: Preheat the oven to 350°F (177°C). Generously grease a 10–12-cup Bundt pan, making sure to get into all the crevices.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
- Combine Wet Ingredients: In a separate large bowl, whisk together the oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until well combined.
- Mix the Batter: Pour the wet ingredients into the dry ingredients and stir with a whisk or spatula until completely combined. The batter will be thick.
- Bake the Cake: Spoon the batter into the prepared Bundt pan and spread it evenly. Bake for 55–70 minutes. The cake is done when a toothpick inserted into the center comes out clean with just a few moist crumbs attached.
- Cool Completely: Let the cake cool in the Bundt pan on a wire rack for at least 2 hours. Then, carefully invert the cake onto a serving plate. Let it cool completely before adding any toppings and slicing.
Recipe Tips
- How to prevent the cake from sticking? The secret to a perfect Bundt cake release is to grease the pan very thoroughly. Use a baking spray with flour or grease the pan with solid shortening and then dust it with flour, tapping out any excess.
- How do I know when the Bundt cake is done? Due to its dense nature, a Bundt cake takes a long time to bake. The toothpick test is the most reliable method. Don’t be alarmed if it takes longer than an hour to bake through.
- Can I add mix-ins? Absolutely! You can fold about 1 to 1 1/4 cups of semi-sweet chocolate chips, chopped pecans, or walnuts into the batter before pouring it into the pan.
- Why let it cool in the pan? This is a crucial step. A hot Bundt cake is very delicate. Letting it cool in the pan for a couple of hours allows the structure to set, which prevents it from breaking when you invert it.
What To Serve With Pumpkin Bundt Cake
This rich, moist cake is delicious on its own, but it’s even better with:
- A drizzle of salted caramel sauce
- A simple maple glaze (powdered sugar, maple syrup, and a splash of milk)
- A tangy cream cheese frosting
- A simple dusting of powdered sugar
How To Store Pumpkin Bundt Cake
- Room Temperature: Store the un-iced cake tightly covered at room temperature for up to 3 days. If it has a cream cheese frosting, it should be refrigerated.
- Freeze: This cake freezes beautifully. Let the un-iced cake cool completely, then wrap it tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator.
Pioneer Woman Pumpkin Bundt Cake Nutrition Facts
- Calories: 350-400 kcal
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this as a layer cake?
Yes. You can divide the batter between two greased and lined 9-inch round cake pans. The baking time will be shorter, around 30-35 minutes.
Can I use fresh pumpkin puree instead of canned?
You can, but for the best flavor and consistency in this recipe, canned pumpkin puree (like Libby’s brand) is strongly recommended. Homemade puree can often be more watery, which can affect the cake’s texture.
Can I reduce the oil?
The oil is what makes this cake incredibly moist. You can substitute up to half of the oil with an equal amount of unsweetened applesauce for a slightly lighter version.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Whoopie Pies Recipe
- Pioneer Woman Pumpkin Coffee Cake Recipe
- Pioneer Woman Pumpkin Chili Recipe
Pioneer Woman Pumpkin Bundt Cake Recipe
Description
An incredibly moist and perfectly spiced pumpkin cake baked in a beautiful Bundt pan, perfect for any fall occasion.
Ingredients
Instructions
- Preheat oven to 350°F. Thoroughly grease a 10-12 cup Bundt pan.
- In a large bowl, whisk the dry ingredients (flour, baking soda, salt, spices).
- In a separate bowl, whisk the wet ingredients (oil, eggs, sugars, pumpkin, vanilla).
- Pour the wet ingredients into the dry and stir until just combined.
- Pour the batter into the prepared pan and bake for 55-70 minutes.
- Cool the cake in the pan for 2 hours before inverting it onto a serving plate.
- Let it cool completely before adding any toppings and slicing.
Notes
- u003cliu003eThoroughly greasing your Bundt pan is the most important step to ensure the cake releases cleanly.u003c/liu003eu003cliu003eDo not overmix the batter after adding the flour to keep the cake tender.u003c/liu003eu003cliu003eThis cake is even more moist and flavorful on the second day.u003c/liu003eu003cliu003eIt’s a perfect make-ahead dessert for Thanksgiving or any fall gathering.u003c/liu003e
Pioneer Woman Pumpkin Bundt Cake Recipe
