Double the Pumpkin, Double the Joy: Let’s Bake!

Hey there, my fellow kitchen adventurers! Olivia here, apron dusted with flour and heart full of excitement. Can you smell it? That magical blend of cinnamon, nutmeg, and sweet pumpkin swirling through the air? It’s officially *that* time of year—when cozy sweaters meet warm ovens, and baking becomes a love language. Today, we’re diving headfirst into my absolute FAVORITE fall creation: a Moist, Spiced Pumpkin Bundt Cake. And guess what? We’re making a double batch because one cake is never enough when there’s joy to spread!

Picture this: two gorgeous, golden-brown bundts cooling on your counter, their intricate curves begging for a snowy dusting of powdered sugar. This cake isn’t just dessert; it’s a hug in food form. Perfect for potlucks that turn into laughter-filled reunions, lazy Sunday brunches with your favorite people, or those “I-need-a-slice-of-comfort” Tuesday afternoons. The best part? You don’t need fancy skills—just a bowl, a whisk, and that gorgeous pumpkin spirit. So, grab your favorite mug of cider (or coffee—no judgment here!), and let’s bake some autumn magic together. Trust me, your kitchen’s about to become the coziest place on earth.

Why This Cake? A Little Slice of My Heart

This pumpkin bundt recipe? It’s woven into my story like cinnamon in apple pie. Years ago, when I was just a wide-eyed newlywed hosting my first big Friendsgiving, I was *determined* to impress. I spent hours on a complicated dessert tower… only to watch it slide tragically onto the floor five minutes before guests arrived. Cue the panic! My sweet grandma, visiting from Vermont, just chuckled, wiped my tears, and whispered, “Livvy, darling, let’s make something simple and full of heart.”

We whipped up this pumpkin bundt—double batch, of course—in under 20 minutes. As it baked, filling our tiny apartment with that unmistakable spiced warmth, Grandma shared stories of her own kitchen disasters turned triumphs. When we pulled those bronzed beauties out of the oven, dusted them generously with powdered sugar (“Like Vermont snow,” she’d say), and served them with dollops of whipped cream? The room erupted in happy sighs. No one missed the fancy tower. That night taught me that the best recipes aren’t about perfection—they’re about love, resilience, and the magic that happens when good food brings people together. Every time I bake this cake, I feel Grandma right there with me, sprinkling extra joy.

Gathering Your Pumpkin Treasures

Here’s your cozy baking toolkit! A double batch means twice the goodness, so we’re using two standard 10-12 cup bundt pans. Pro tip: Measure everything before you start (mise en place for the win!).

• 5 cups sugar – Sweetens the deal! For deeper flavor, swap 1 cup with brown sugar. It adds a lovely molasses note.
• 2 cups canola oil – Our moisture maestro! Vegetable oil works too, but canola’s mild flavor lets pumpkin shine. For a lighter twist, replace ½ cup with unsweetened applesauce.
• 6 large eggs, room temp – Crucial for structure and richness! Cold eggs can deflate your batter. Tip: Place them in warm water for 5 mins if you forgot to take them out.
• 6 cups all-purpose flour – The sturdy backbone. Spoon & level into your measuring cup—don’t scoop! Packed flour = dense cake.
• 4 tsp baking soda – Our rising star! Ensure it’s fresh (test with vinegar—it should fizz!). No baking powder here—soda reacts with the pumpkin’s acidity.
• 2 tsp ground cinnamon + 2 tsp ground nutmeg – The warm, spicy soul of fall! Feeling adventurous? Add 1 tsp ginger or cardamom.
• 1 tsp salt – Balances sweetness and enhances all flavors. Use fine sea salt.
• ½ tsp ground cloves – A little goes a long way! Intense and warming. If you’re sensitive, reduce to ¼ tsp.
• 2 cans (15 oz each) pure pumpkin – NOT pumpkin pie filling! Libby’s is my go-to. Pro insight: Canned pumpkin is consistent and perfectly thick—fresh puree can be watery.
• Confectioners’ sugar, for dusting – The snowy finish! Sift it for a dreamy look. A simple glaze (1 cup powdered sugar + 2 tbsp milk) works too!

Let’s Bake Some Magic: Step-by-Step

Prep Time: 20 mins | Bake Time: 60-70 mins | Yields: 2 bundt cakes (24-28 slices)

Step 1: Preheat & Prep!
Fire up your oven to 350°F (175°C). Now, show those bundt pans some LOVE! Grease every nook and cranny with butter or baking spray, then dust with flour. Tap out excess. (This is your anti-stick insurance policy! Trust me.)

Step 2: Blend the Wet Crew!
In a large bowl (like, seriously big—this is a double batch!), beat the sugar, oil, and room-temp eggs with a hand mixer or stand mixer on medium for 2-3 minutes. You want it smooth, pale, and slightly fluffy. Chef’s hack: Scrape the bowl halfway! Hidden pockets of sugar love to lurk.

Step 3: Whisk the Dry Dream Team!
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, and cloves. Whisk well—no one wants a bite of raw baking soda! Pro tip: Sift if your spices are clumpy.

Step 4: Marry Wet & Dry!
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined after each addition. Do not overmix! Overworking = tough cake. A few flour streaks? Okay! They’ll vanish in the next step.

Step 5: Pumpkin Power!
Add both cans of pumpkin. Switch to a sturdy spatula and fold gently until you have a gorgeous, uniform orange batter. It’ll be thick but pourable—like spiced velvet!

Step 6: Pan & Bake!
Divide the batter evenly between your prepped pans. Smooth the tops. Bake on the center oven rack for 60-70 minutes. Chef’s non-negotiable: Rotate pans halfway for even browning! Cake is done when a toothpick inserted near the center comes out clean or with just a few moist crumbs.

Step 7: Cool Like a Pro!
Let cakes cool in their pans on a wire rack for 15 minutes exactly. This sets the structure. Then, place the rack over each pan, take a deep breath, and flip! Gently lift the pan—ta-da! If it sticks? Gently tap the pan bottom or run a thin knife around the center tube. Cool completely before dusting.

Step 8: The Grand Finale!
Once cakes are completely cool (patience, grasshopper!), sift confectioners’ sugar generously over the tops. Slice, serve, and watch the happy faces!

Sharing is Caring: Serving Your Masterpiece

This cake is a showstopper all on its own! Place it on a simple cake stand or rustic wooden board. Dust that powdered sugar just before serving—it looks like fresh snowfall! For extra pizzazz:

• Pair slices with a cloud of freshly whipped cream or a scoop of vanilla bean ice cream.
• Drizzle with warm caramel sauce or a sprinkle of toasted pecans.
• Serve alongside spiced coffee, chai tea, or sparkling cider.

Remember, bundts are made for sharing—take one cake to the party, keep one for cozy home snacking!

Make It Your Own: Delicious Twists!

Love this base recipe? Try these fun spins:

• Chocolate Swirl Dream: Fold 1 cup chocolate chips into half the batter. Layer plain and chocolate batter in pans, then swirl gently with a knife.
• Nutty Crunch: Add 1 ½ cups toasted chopped pecans or walnuts to the batter. Sprinkle extra on top with the sugar dusting.
• Cream Cheese Pocket: Fill a piping bag with a mix of 8 oz softened cream cheese, ¼ cup sugar, and 1 egg. Pipe a ring into the batter in each pan before baking.
• Gluten-Free Friendly: Swap AP flour 1:1 with a trusted gluten-free blend (like King Arthur’s). Add 1 tsp xanthan gum if your blend doesn’t include it.
• Maple Kiss: Replace ½ cup sugar with pure maple syrup and add 1 tsp maple extract. Top with a maple glaze (1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk).

Olivia’s Extra Pinch of Love (and Laughs)

This recipe has been my autumn anthem for over a decade! It started as a single batch scribbled on a sticky note, but after one too many “Can I have the recipe?” and “Can you bring two?” moments, doubling became non-negotiable. Pro tip: These cakes freeze BEAUTIFULLY! Wrap cooled, undusted cakes tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight on the counter—dust with sugar, and it tastes freshly baked!

True story: Once, in a pre-coffee haze, I forgot the baking soda. The result? Two dense, sad pumpkin frisbees. My husband, bless him, still ate a slice “for moral support.” Now, I always measure my leaveners FIRST and chant: “Soda, sugar, spice, everything nice!” Baking is equal parts science and silly human moments—embrace them both!

Your Questions, Answered!

Q: Help! My cake stuck to the pan. How do I prevent this?
A: Bundts can be tricky! Grease generously with butter or baking spray (the kind with flour works wonders!), getting into every crevice. Dust evenly with flour, tapping out excess. Let cakes cool 15 minutes—no less, no more—before inverting. If it resists, gently run a thin, flexible knife around the center tube and edges.

Pumpkin Bundt Cake

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• Author: OliviaBennett
• Total Time: 10 minute

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Description

Cozy up, cake lovers—this gloriously spiced pumpkin bundt is the ultimate fall hug in dessert form. With its moist crumb, warm spices, and that magical powdered sugar snowfall, it’s made to share (and snack on solo later—no shame here!). Baked in two beautiful bundt pans, this double batch is perfect for potlucks, brunch tables, or freezing for surprise guests. Grandma-approved, fuss-free, and full of heart—let’s get baking!

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Ingredients

Scale 1x2x3x

• 5 cups granulated sugar (or 4 cups white + 1 cup brown for extra depth)

• 2 cups canola oil (or 1½ cups oil + ½ cup applesauce for a lighter touch)

• 6 large eggs, room temp

• 6 cups all-purpose flour

• 4 tsp baking soda

• 2 tsp cinnamon

• 2 tsp nutmeg

• ½ tsp cloves

• 1 tsp salt

• 2 (15 oz) cans pure pumpkin puree (not pie filling)

• Powdered sugar, for dusting

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Instructions

• Preheat oven to 350°F (175°C). Grease & flour two 10–12 cup bundt pans thoroughly.

• Mix wet ingredients: Beat sugar, oil, and eggs until smooth and pale (2–3 mins).

• Mix dry ingredients: Whisk together flour, baking soda, salt, and spices.

• Combine: Gradually add dry mix to wet, mixing on low. Fold in pumpkin until just combined.

• Pour into pans evenly. Smooth tops.

• Bake 60–70 mins, rotating halfway. Cakes are done when a toothpick comes out clean.

• Cool in pans 15 mins, then invert onto wire racks. Cool fully.

• Finish with a generous dusting of sifted powdered sugar (or drizzle with glaze if you like!)

Notes

: Freeze one cake (un-dusted) for up to 3 months. Thaw, dust, serve—instant fall magic.

• Prep Time: 20 mins
• Cook Time: 60–70 mins

Nutrition

• Calories: 310 cal Per Serving
• Sugar: 28g
• Fat: 14g
• Carbohydrates: 42g
• Protein: 3g

Final Thoughts

As the scent of spiced pumpkin lingers in your kitchen, remember: baking is alchemy, not perfection. Whether your cake releases flawlessly or needs a little “creative reconstruction” (we’ve all been there!), what matters is the joy stirred into every step. This double-batch recipe is my love letter to autumn—a reminder that abundance tastes best when shared. So slice thick, laugh loudly, and maybe hide the last piece for yourself. After all, as Grandma used to say, “A baker’s privilege is the warm corner straight from the pan.” Happy baking, kindred spirits!