Pumpkin Bundt Cake - Sally's Baking Addiction
"Perfectly spiced and moist, this pumpkin Bundt cake uses an entire can of pumpkin. Top with salted caramel or icing for a decadent treat!..."
INGREDIENTS
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2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
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2 teaspoons baking soda
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1/2 teaspoon salt
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2 teaspoons ground cinnamon
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1/2 teaspoon ground ginger
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1/2 teaspoon ground cloves
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground allspice
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1 cup (240ml) vegetable oil or olive oil*
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4 large eggs
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1 cup (200g) packed light or dark brown sugar
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3/4 cup (150g) granulated sugar
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1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
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1 teaspoon pure vanilla extract
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optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
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optional topping: salted caramel, maple icing, or any listed below
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optional garnish: sprinkle of pumpkin pie spice
Comments & Reviews
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