Pumpkin Snickerdoodle Bundt Cake

Indulge in the warmth and flavors of fall with this delightful Pumpkin Snickerdoodle Bundt Cake. Made with a perfect blend of pumpkin puree, warm spices, and a sweet snickerdoodle coating, this moist and tender cake is sure to impress your family and friends. With a preparation time of just 30 minutes, you can easily whip up this autumn-inspired treat for any occasion. Whether you're a pumpkin lover or simply craving a mouthwatering dessert, this recipe is a must-try!

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups pumpkin puree
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1/2 cup granulated sugar (for coating)
• 1 tablespoon ground cinnamon (for coating)
• 1/4 cup unsalted butter, melted (for coating)

Directions

1. Preheat the oven to 350°F (175°C). Grease a 12-cup bundt pan with butter or cooking spray and lightly dust it with flour.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.
3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Add the pumpkin puree to the butter mixture and mix until well combined.
5. Alternately add the dry ingredients mixture and the buttermilk to the pumpkin mixture, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. Pour the vegetable oil into the batter and gently fold it in.
7. In a separate small bowl, mix together the granulated sugar and ground cinnamon for the coating.
8. Pour half of the cake batter into the prepared bundt pan. Sprinkle half of the cinnamon-sugar coating evenly over the batter. Pour the remaining batter on top, followed by the rest of the cinnamon-sugar coating.
9. Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
10. Remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully invert the pan onto a wire rack and gently tap to release the cake. Allow the cake to cool completely on the wire rack.
11. While the cake is cooling, melt the unsalted butter for the coating. Brush the melted butter over the surface of the cooled cake.
12. Serve the Pumpkin Snickerdoodle Bundt Cake as is or with a dollop of whipped cream. Enjoy!

Interesting Facts