Step 1 of 9
Pumpkin Bundt Cake
Preheat the oven to 350°F.
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Step 2 of 9
Pumpkin Bundt Cake
Spray a bundt cake pan liberally with nonstick cooking spray. Set aside.
PRO TIP If using a nonstick pan, coat the pan in a small amount of butter, melted shortening, or oil rather than using nonstick cooking spray. Dust with granulated sugar, flour, or nut flour (optional) to assist in pulling the bundt cake out of the pan later.
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Step 3 of 9
Pumpkin Bundt Cake
Place the pumpkin, sugars, canola oil, vanilla, and eggs in a large mixing bowl. Whisk until smooth and combined.
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Step 4 of 9
Pumpkin Bundt Cake
Sift the flour, pumpkin pie spice, baking soda, and salt into the bowl. Whisk until the ingredients come together into a smooth, medium-thick batter.
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Step 5 of 9
Pumpkin Bundt Cake
Pour the batter into the bundt pan.
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Step 6 of 9
Pumpkin Bundt Cake
Bake the bundt cake on middle rack of oven until a toothpick inserted in the center of the cake comes out clean, 55-70 minutes.
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Step 7 of 9
Pumpkin Bundt Cake
Check to see that cake is done. Remove from oven or add time as needed.
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Step 8 of 9
Pumpkin Bundt Cake
Allow the cake to cool in the pan for 15-20 minutes. To release the cake, run a butter knife between the edge of the cake and the pan. Turn the cake onto a large serving plate. Dust with powdered sugar if desired.
PRO TIP Make sure to let the cake cool for a bit before inverting the pan! This helps prevent the cake from falling out into a crumbly mess. Don't wait too long though - the cake can become damp and stick to the pan.
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Step 9 of 9
Pumpkin Bundt Cake
Allow the cake to cool for 1-2 hours before slicing and serving.