The cooler temperatures in the morning signal the arrival of fall here in the Lake Conroe area. With fall, we crave the traditional autumnal flavors in our food and drink. A popular favorite is that of pumpkin. Last year I posted three pumpkin recipes. Hopefully, you have tried and loved all three. Today I wanted to give you a wonderful recipe for a pumpkin bundt cake.

Pumpkin Bundt Cake

Pan Prep:

The most important part of making a bundt cake of any flavor involves proper pan preparation. I take a stick of butter and unwrap one end. Then I grease the pan with the butter until I am satisfied the sides, bottom, and middle of the pan is covered. (***Note: you will NOT use the entire stick of butter. Only the tip at the end will be used.) Now shake about a teaspoon of flour into the pan and knock it about until the butter is covered with flour. You might have to use a little more flour. Remove excess flour into the trashcan. If you notice any bare spots, touch up with butter and flour. Now your pan is properly prepared and you should not have any problems maintaining the beautiful pattern on the cake itself.

Preheat the oven to 350 degrees.

You will need:

3 cups sugar
3 eggs
1 cup oil (light olive, vegetable, or coconut)
15 oz can of pumpkin puree
3 cups all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1 tsp nutmeg
1/2 tsp ground cloves
2 tsp cinnamon

In a large mixing bowl, combine the oil, sugar, and eggs. Add the pumpkin puree. Mix well.

In a smaller bowl, combine the flour with the baking soda, baking powder, and spices. Slowly mix the flour mixture with the pumpkin mixture. Stir until well combined. Spoon the batter into the prepared pan. Bake for 30 minutes at 350. Turn down the heat to 275 degrees and continue baking for one hour.

Allow the cake to cool for 10-15 minutes before removing it from the bundt pan. I use a knife to loosen the middle and sides from the pan first. You can serve as is or dust with powdered sugar like the one in the photograph. You can also serve with whipped cream.

Also, I have this exact recipe gluten-free by substituting the all-purpose flour for my favorite gluten-free flour blend.

This is a moist and delicious cake filled with all the pumpkin flavors. You will find yourself wanting a slice for breakfast, lunch, and dinner. I mean pumpkin is a vegetable, right? Therefore, this cake is also healthy for you. 😉 Try this recipe for a beautiful, fall-inspired dessert. Pumpkin Bundt Cake–it tastes as good as it sounds.