Pumpkin Bundt Cake is the perfect way to celebrate the flavours of the season. The pumpkin pie spice mix will warm your heart and your home. A light dusting of powdered sugar not only adds flavour but also decorates the cake like the first delicate frost of the season.
Ingredients:
- nonstick cooking spray
- 1 15 oz. can pumpkin puree
- 1 cup packaged light brown sugar
- 3/4 cup granulated sugar
- 1 cup canola oil
- 1/2 teaspoon vanilla extract
- 4 large eggs
- 2 3/4 cups all purpose flour
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- icing sugar for dusting
Method:
Preheat the oven to 175°C (350°F). Generously spray a Bundt pan with nonstick cooking spray.
In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, canola oil and vanilla extract until well combined.
Add the eggs one at a time, beating well after each addition.
In a separate bowl sift together the flour, pumpkin pie spice, baking soda and salt.
Gradually add the dry ingredients to the pumpkin mixture, stirring just until combined.
Pour the mixture into the prepared Bundt pan and smooth down the top with a spatula.
Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
When cooled, dust with icing sugar before serving.
