Pumpkin Bundt Cake with Spiced Pumpkin and Optional Chocolate Chips or Nuts Recipe
A moist and flavorful Pumpkin Bundt Cake that combines warm spices and rich pumpkin puree into a tender, dense cake perfect for fall gatherings. This recipe features a blend of aromatic spices, a moist crumb from vegetable oil and pumpkin, and optional chocolate chips or nuts for added texture. Finished with a drizzle of maple icing and a sprinkle of pumpkin pie spice, it’s an impressive yet easy-to-make cake to delight guests or enjoy as a comforting treat.
- Prep Time: 20 minutes
- Cook Time: 55-70 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12-14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dry 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
Wet Ingredients
- 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-ins
- 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
Optional Toppings and Garnishes
- Salted caramel, maple icing, or preferred icing
- Sprinkle of pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C) and thoroughly grease a 10–12-cup Bundt pan to ensure easy removal of the cake after baking.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly mixed and set aside.
- Mix Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and use a mixer or whisk to blend everything until fully incorporated. The batter will be thick and dense. If desired, gently fold in the semi-sweet chocolate chips or chopped nuts for added texture.
- Fill the Bundt Pan: Spoon or pour the batter evenly into the prepared Bundt pan, smoothing the top as needed.
- Bake the Cake: Bake the cake in the preheated oven for 55–70 minutes, or until a toothpick inserted into the center comes out clean with only a few lightly moist crumbs. Because of the cake’s size and density, baking times may vary slightly.
- Cool in Pan: Once baked, remove the Bundt pan from the oven and allow the cake to cool in the pan on a wire rack for about 2 hours, letting it set and firm up.
- Invert and Cool Completely: Carefully invert the cake onto a wire rack or serving plate to release it from the pan. Allow it to cool completely before adding any toppings.
- Add Toppings and Serve: Drizzle the cake with your choice of toppings such as maple icing or salted caramel. Sprinkle with pumpkin pie spice for an extra burst of seasonal flavor before the icing sets.
- Store Leftovers: Cover any leftover cake tightly. Store it at room temperature for a few days or refrigerate for up to 5 days to maintain freshness.
Notes
- Use pumpkin puree, not pumpkin pie filling, to ensure proper texture and sweetness.
- Vegetable oil keeps the cake moist, but you can substitute with canola or light olive oil if preferred.
- Optional add-ins like chocolate chips or nuts add texture and flavor contrast.
- For a dairy-free option, confirm that your chocolate chips and toppings are dairy-free.
- Maple icing adds a lovely complement to the spice profile of the cake, but salted caramel or cream cheese frosting also work well.
- Ensure even greasing of the Bundt pan to prevent sticking and preserve the cake’s shape.
- Because the cake is dense, the baking time may vary according to your oven; always test with a toothpick.
Keywords: Pumpkin Bundt Cake, Pumpkin Cake, Fall Dessert, Spiced Cake, Holiday Cake
