Whenever I make Carrot cake or pumpkin bread I feel like I am feeding my family a vegetable for dessert. I know it doesn’t work that way but this truly is the most moist Pumpkin Cake I have ever had. Make this pumpkin cake in a bundt or into cupcakes for single serving.
The Best Pumpkin Bundt Cake Recipe
There is nothing special about this cake other than the ratio of liquid and dry ingredients that keep it super moist.
Baked bundt cake
Can I frost a bundt cake?
You can make a simple glaze and drip that along the cake. We opted for frosting our bundt with cream cheese frosting. I just love cream cheese frosting so it was a pretty easy decision. I just made a half recipe of cream cheese frosting.
CAN I USE CANNED PUMPKIN?
You bet, we actually have never baked our own pie pumpkin we always use canned pumpkin. Check this out For more canned pumpkin recipes.
HOW LONG CAN MY CAKE SIT OUT?
Our cake sat out one day and then we placed it in the fridge. It was gone in about 3 days after sharing a few slices with a friend.
WHAT IF I DON’T HAVE A BUNDT PAN?
You can easily adapt this recipe into cupcakes, reducing the amount of time you bake it, and I have even seen people make this into a layer cake.. The options are open, just be sure to change the bake time based on the pan(s) you are using.
- 2 cups white sugar
- 1/2 cup unsweetened apple sauce
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups canned pumpkin
- 4 large eggs eggs
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp ginger
You can use 1 1/4 cup of vegetable oil instead of using apple sauce.
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