Go Back

Pumpkin Cake

Print Recipe

Ingredients
  

  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tbsp pumpkin pie spice
  • 1/2 cup melted butter
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 can pumpkin puree 15 oz (not pumpkin pie filling)
  • 4 large eggs
  • 1 tsp vanilla

Instructions
 

  • Pre heat oven to 350 degrees and grease and flour your bundt pan.
  • In a medium bowl combine flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  • In the bowl of a stand mixer combine the melted butter, oil, sugars, pumpkin puree, eggs, vanilla and beat on low until combined.
  • With the mixer on low slowly add the dry ingredients until combined and there are no more lumps.
  • Pour batter into mini bundt pans and bake for about 20 minutes. If you are using a large bundt pan it can take anywhere from 45-60 minutes. Keep an eye on the cake and remove from the oven when a toothpick comes out clean.
  • Let the cakes cool in the pan for about 10 minutes (20 for large cake) then turn pan upside down to let the cakes slide out. If needed use a small knife to loosen the edge of the cake from the pan.