Pumpkin Bundt Cake Recipe (Spiced)
Pumpkin Bundt cake recipe made with both fresh grated pumpkin and pumpkin purée, warmly spiced with cinnamon, cloves, and allspice. You’ll mix the batter in one bowl, fold in walnuts, then bake until a skewer comes out clean. Follow the how to make steps for an easy, moist cake.
Ingredients
For the cake
Step-by-Step Method
Prep the oven and pan
Heat the oven to 350°F (175°C). Grease the Bundt pan well and dust it lightly with flour so the cake releases easily.
Whisk eggs and sugar
In a large bowl, whisk the eggs and sugar for 2–3 minutes until the mixture looks lighter and smooth.
Add pumpkin and flavorings
Stir in the grated fresh pumpkin, pumpkin purée, and vanilla. Mix in cinnamon, cloves, allspice, and salt.
Combine dry ingredients
In a second bowl, mix baking soda, baking powder, whole wheat flour, and all-purpose flour. Add this to the wet mixture in 2–3 additions, stirring gently just until you don’t see dry flour.
Fold in walnuts
Add the walnut pieces and fold until evenly distributed. Don’t overmix; keep the batter relaxed.
Bake
Pour the batter into the pan and level the top. Bake for 50–60 minutes, until a skewer comes out clean.
Cool and unmold
Let the cake cool in the pan for 10–15 minutes. Turn it out onto a plate or rack, then slice once fully cooled.