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
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves. Set aside.
- 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.
- Add the pumpkin puree to the butter mixture and mix until well combined.
- 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.
- Pour the vegetable oil into the batter and gently fold it in.
- In a separate small bowl, mix together the granulated sugar and ground cinnamon for the coating.
- 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.
- Bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- 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.
- While the cake is cooling, melt the unsalted butter for the coating. Brush the melted butter over the surface of the cooled cake.
- Serve the Pumpkin Snickerdoodle Bundt Cake as is or with a dollop of whipped cream. Enjoy!
