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!

Ingredients

Scale

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

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