A bundt cake is a dense but surprisingly tender delight of a dessert and our pumpkin spice variation takes this classic to delicious new heights.

Prep time: 20 minutes

Cook time: 60 minutes

Servings: 14-16


  • 2 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 2 1/2 teaspoon Homemade Pumpkin Pie Spice
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 15 ounce can pumpkin puree
  • Confectioners’ sugar, for garnishing


Preheat oven to 350°F. Prepare 10-inch fluted tube pan by generously spraying with cooking spray. Set aside.

In large bowl, blend together granulated sugar and oil with a mixer on medium speed until well combined. With mixer running on low speed, add eggs, one at a time.

In a separate medium bowl, whisk together flour, Homemade Pumpkin Pie Spice, baking soda and salt. Alternate adding flour mixture and pumpkin puree in 1/4 cup increments, beating well after each addition. Pour mixture into prepared cake pan and flatten top with back of spoon.

Bake until wooden toothpick inserted in center of cake comes out clean, about 60 minutes. Let cool 10-15 minutes before inverting onto wire rack or serving plate to cool completely. Sprinkle top of cake with desired amount of confectioners’ sugar.


ORANGE & FIELD TIP: Be sure to generously spray the cake pan with cooking spray otherwise the cake itself has a high chance of sticking when you go to invert it.