Though pumpkin recipes dominate in the fall, there’s no need to wait for a specific season to bake this pumpkin Bundt cake. It uses simple, easy-to-find ingredients that can be mixed together at any time of the year. The only hard part is waiting an hour for the cake to bake—the aroma that comes from the oven is incredible!
Ingredients for Pumpkin Bundt Cake
Sugar: Granulated sugar helps set the stage for this recipe and mixes well with the canola oil to provide plenty of flavor.
Oil: Instead of butter, this recipe uses canola oil as the fat, adding moisture and helping bind ingredients. Don’t have canola oil on hand? Use olive oil.
Flour: All-purpose flour adds structure to cake recipes. To avoid clumps, either sift or whisk the flour before adding it to the cake batter.
Spices: This pumpkin spice Bundt cake is full of flavor thanks to cinnamon, nutmeg and clove. Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking.
Pumpkin: Try one of our Test Kitchen’s choices for the best canned pumpkin for this recipe. Canned pumpkin adds amazing moisture and plays a role in developing the soft texture of this cake.
