Q1: What is the absolute, number one secret to a truly moist pumpkin cake?

The secret is to use oil instead of butter in the cake batter. Because oil is a liquid at room temperature, it creates a final cake that is noticeably moister and stays softer for longer than a traditional butter-based cake.

Q2: How do I keep my bundt cake from sticking to the pan?

The key is to grease and flour your pan meticulously . Use a softened butter or a baking spray with flour to get into every single nook and cranny of your intricate bundt pan. Then, add a few tablespoons of flour and tilt and tap the pan until the entire greased surface is covered in a thin, even layer of flour. This creates a non-stick barrier that will help your cake to release beautifully.

Q3: Can I make this cake ahead of time for a party?

Yes, absolutely! This is an ideal make-ahead dessert. You can bake the cake a day or two in advance and store it, un-glazed and well-wrapped, at room temperature. It is best to add the fresh glaze on the day you plan to serve it.

Q4: Can I make this recipe in a different kind of pan?

Yes! If you do not have a bundt pan, you can bake this cake in two 9x5-inch loaf pans . You will need to reduce the baking time to about 45-55 minutes. You can also bake it in a 13x9-inch sheet pan for about 30-35 minutes to create classic pumpkin bars.

Q5: What is the difference between canned pumpkin puree and pumpkin pie filling?

It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final cake much too sweet and improperly spiced.

Moist Pumpkin Bundt Cake (Easy Recipe!)

Pumpkin Bundt Cake (Easy Recipe!)

A classic, from-scratch recipe for a moist and flavorful Pumpkin Bundt Cake, perfect for the fall season. This simple, one-bowl cake features a tender crumb thanks to the use of oil, and is richly flavored with canned pumpkin and a warm blend of spices including cinnamon, nutmeg, and cloves. After baking in a fluted tube pan and cooling, the cake is finished with a simple, elegant dusting of confectioners’ sugar.

Author: Grace

Ingredients

2 1/2 cups sugar
1 cup canola oil
3 large eggs, at room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin puree
Confectioners’ sugar, for dusting

Instructions

Preheat the oven to 350°F. Thoroughly grease and flour a 10-inch fluted tube (Bundt) pan.
In a large bowl, combine the sugar and oil until blended. Add the eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, and cloves.
Alternately add the dry ingredients and the pumpkin puree to the egg mixture, beating well after each addition until the batter is smooth.
Pour the batter into the prepared Bundt pan.
Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
Remove the pan and allow the cake to cool completely.
Just before serving, dust the cake with confectioners’ sugar.

Notes

This is a simple ‘one-bowl’ method cake (for the wet and dry mixing), making for easy preparation.
It’s important to grease and flour the intricate details of the Bundt pan very well to ensure the cake releases cleanly.
Alternating the addition of the dry ingredients and the pumpkin helps to create a tender cake by preventing the overdevelopment of gluten.
The cake must be cooled completely before dusting with confectioners’ sugar, otherwise the sugar will melt.

Find it online: https://www.eatswithsoul.com/moist-pumpkin-bundt-cake/