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Pumpkin Bundt Cake

Ingredients

For the Cake

  • 3 1/3 cups plus 2 tbs. flour
  • 1 3/4 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 tsp. cinnamon
  • 1 tsp. nutmeg
  • 3/4 tsp. ginger
  • 1/4 tsp. allspice
  • 1/4 tsp. cloves
  • 1 1/3 cup sugar
  • 1 cup brown sugar
  • 1 cup canola oil
  • 6 eggs
  • 2 cups pumpkin
  • 2 tsp. vanilla
  • 3/4 cup buttermilk

For the Icing

  • 2 cups powdered sugar
  • 1/2 tsp cinnamon
  • 1 tsp. vanilla
  • 3-4 tbs. milk

Instructions

For the Cake

  1. Preheat oven to 375 degrees.
  2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
  3. In a large bowl, beat together the sugar, brown sugar, and canola oil until combined.
  4. Mix in the eggs 2 at a time until incorporated. Beat in the pumpkin and vanilla.
  5. Add in the buttermilk and the flour mixture alternating in 2-3 additions each. Beat the batter until smooth.
  6. Pour into a greased bundt pan and bake for 50-55 minutes, until a cake tester comes out clean.
  7. Let the cake cool completely before icing.

For the Icing

  1. Whisk together the powdered sugar, cinnamon, vanilla, and milk. Add more milk or more powdered sugar until the icing reaches your desired consistency. Drizzle over the top of your cake, and sprinkle with walnuts.

Recipe Notes

Adapted from Pie In The Sky Cookbook