There’s something special about pumpkin spice that makes it the ultimate fall flavor. Whether you’re a fan of lattes, pies, or cookies, nothing quite captures the season like the warm aroma of cinnamon, nutmeg, and cloves. That’s why I’m excited to share my recipe for I Think We Could Be Friends Pumpkin Bundt Cake. Not only is it incredibly delicious, but it’s also easy to make, and perfect for sharing at any gathering or celebration.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup whole milk
Instructions
- Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition.
- Add pumpkin puree and vanilla extract, and beat until smooth.
- Add flour mixture and milk alternately, beginning and ending with flour mixture, and beating until just combined.
- Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Nutritional Information
Serving size: 1 slice (1/12 of the cake)
- Calories: 466
- Total fat: 19g
- Saturated fat: 11g
- Cholesterol: 113mg
- Sodium: 396mg
- Total carbohydrates: 70g
- Dietary fiber: 2g
- Total sugars: 45g
- Protein: 6g
Cooking Time
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Total time: 1 hour 20 minutes
Equipment
- 12-cup bundt pan
- Electric mixer
- Whisk
- Medium bowl
- Large bowl
- Wire rack
Serving Suggestions
This pumpkin bundt cake is perfect on its own or served with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also delicious with a cup of hot apple cider or a pumpkin spice latte.
Variations
If you want to mix things up, try adding chopped nuts or chocolate chips to the batter before baking. You could also top the cake with a simple glaze made with powdered sugar, milk, and vanilla extract.
Substitutions
- If you don’t have pumpkin puree, you can use sweet potato puree or butternut squash puree instead.
- If you don’t have whole milk, you can use 2% milk or half-and-half instead.
- If you don’t have unsalted butter, you can use salted butter but reduce the amount of salt in the recipe to 1/2 teaspoon.
Storage
This pumpkin bundt cake can be stored at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. To freeze, wrap tightly in plastic wrap and then aluminum foil, and label with the date.
Tips
- Make sure your butter and eggs are at room temperature before you begin mixing the batter.
- Don’t overmix the batter, as this can result in a dense and dry cake.
- Use a toothpick or cake tester to check if the cake is done. If it comes out clean, the cake is ready.
Notes
This recipe makes a large cake that can easily feed a crowd. If you’re serving a smaller group, you can halve the recipe and bake it in a 6-cup bundt pan instead.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced, and is not the same as pumpkin puree. Make sure to use plain pumpkin puree for this recipe.
Can I make this cake ahead of time?
Yes, this cake can be made up to 2 days ahead of time. Just store it in an airtight container at room temperature or in the refrigerator until you’re ready to serve it.
Can I use a different type of pan?
Yes, you can use a 9×13 inch baking dish or two 9-inch round cake pans instead of a bundt pan. Just adjust the baking time accordingly.
My Thoughts
This I Think We Could Be Friends Pumpkin Bundt Cake is one of my favorite fall recipes. It’s moist, flavorful, and always a hit with my family and friends. I love how easy it is to make, and how versatile it is in terms of serving and toppings. Whether you’re hosting a holiday gathering or just want a cozy treat at home, this cake is sure to impress. So go ahead and give it a try – I think we could be friends too!