A delightful dessert that captures all the warmth and coziness of fall, boasting rich pumpkin flavor and warm spices.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon salt
1 cup granulated sugar
1 cup packed brown sugar
1 cup vegetable oil
4 large eggs
1 can (15 oz) pumpkin puree (or homemade pumpkin puree)
1 batch cream cheese frosting (recipe below)
Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until evenly mixed. Set aside.
In another bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well blended. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Carefully pour the batter into the prepared bundt pan, smoothing the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
Once the cake is completely cool, frost it with your cream cheese frosting and sprinkle with chopped nuts if desired.
