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 (425g) can pumpkin puree (not pumpkin pie filling)

1 teaspoon pure vanilla extract

Optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Optional topping: salted caramel, maple icing, or any preferred glaze

Optional garnish: sprinkle of pumpkin pie spice

Instructions

Step 1: Preheat your oven to 350°F (177°C) and generously grease a 10–12-cup Bundt pan to prevent sticking.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set this dry mixture aside.

Step 3: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until well combined.

Step 4: Pour the wet ingredients into the dry ingredients and mix thoroughly with a mixer or whisk until just combined. The batter will be thick and should total about 5 cups.

Step 5: If desired, gently fold in chocolate chips or nuts for added texture and flavor.

Step 6: Pour or spoon the batter evenly into the prepared Bundt pan.

Step 7: Bake for 55 to 70 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Due to its size and density, the cake may need the full time or slightly longer depending on your oven.

Step 8: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours.

Step 9: Carefully invert the Bundt cake onto a wire rack or serving plate and allow it to cool completely before adding any toppings or icings.

Step 10: Drizzle with your preferred topping, such as maple icing or salted caramel, and sprinkle with pumpkin pie spice if desired before serving.

Tips & Variations

For extra moistness, ensure you use pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.

Try folding in chopped nuts for crunch or chocolate chips for a sweeter twist.

Maple icing pairs wonderfully with the spices—try using a simple blend of powdered sugar, maple syrup, and a little milk for a quick glaze.

To easily grease the Bundt pan, use a baking spray with flour or brush with butter and dust lightly with flour.

Storage

Store leftover cake covered tightly at room temperature for up to two days, or refrigerate for up to five days. When refrigerated, let the cake come to room temperature or warm slightly before serving for the best texture. Leftovers can also be frozen for up to 3 months; wrap tightly in plastic wrap and foil.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which can alter the flavor and texture of the cake. Always use pure pumpkin puree for the best results.

How do I know when the cake is done baking?

Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs. Because this is a dense Bundt cake, it might take closer to 70 minutes or slightly longer depending on your oven.