Empty My Fridge
Pumpkin Bundt Cake
Ingredients
- Flour2
- Baking soda2 tsp
- Salt½ tsp
- Cinnamon · ground2 tsp
- Ginger · ground½ tsp
- Clove · ground½ tsp
- Nutmeg · ground½ tsp
- Allspice · ground½ tsp
- Vegetable oil1 cup
- Egg4
- Brown sugar1 cup
- Sugar¾ cups
- Pumpkin1
- Vanilla1 tsp
- Chocolate chip · chopped
- Salted caramel · maple icing, or any listed below
Instructions
- Heat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice. Set aside. In another bowl, whisk the oil, eggs, brown sugar, granulated sugar, pumpkin and vanilla until combined. Pour the wet mixture into the dry and mix with a mixer or whisk until completely combined. Fold in chocolate chips or nuts if using. The batter is thick, and you should have a
- Pour the batter into the prepared pan. Bake for 55–70 minutes, until a toothpick inserted in the cake comes out clean with just a couple of lightly moist crumbs. The cake is large and heavy, so it may take longer in some ovens.
- Cool in the pan on a wire rack for 2 hours. Then invert the slightly cooled cake onto a rack or serving plate.
- Let the cake cool completely before drizzling with icing and serving.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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