This Pumpkin Donut Cake is the most delicious cake! It’s moist, perfectly seasoned, not overly sweet and finished off with a generous sprinkling of cinnamon sugar. It’s that perfect cake you’ve been wanting for the holidays.
I don’t know what it exactly is about bundt cakes, but I kind of love them. I hope that you love them too because they’re such a simple, classic dessert and the flavor options are endless.
Yep, I’m still here baking all things pumpkin, so if you’re tired of pumpkin recipes then I’m sorry, but not sorry. Seriously though, this Pumpkin Donut Bundt Cake is completely fantastic and in case you’ve fallen off the pumpkin band wagon for the year, this cake might just get you back on.
This pumpkin cake is simple, delicious and the perfect companion with a cup of delicious hot chocolate or a cold glass of milk. . . you choose.
This cake is super easy to throw together. You don’t even need a stand or hand mixer for it. You start by combining the dry ingredients together in a bowl and whisk them until combined.
In another bowl combine the wet ingredients and whisk until smooth. Add the dry ingredients and mix until just combined. Make sure not to overmix the batter. Pour into your bundt pan and bake away. Once it’s cooled, invert it onto a cooling rack and brush it with melted butter and then a serious sprinkling of cinnamon sugar (yes, I forgot to take photos of the final few steps🤦♀️).
It’s perfect cake for this time of year. If you’ve been searching for a new dessert to add to your Thanksgiving table this year, then I think you’ve found it. This cake is a winner!
Look at that buttery, cinnamon sugary crust. . . . are you drooling?
You definitely should be. This cake is fantastic on its own or serve it with a scoop of vanilla ice cream and even a drizzle of caramel sauce . . . sooo good!
Here is what you will need for this pumpkin donut cake:
- all purpose flour
- baking powder, baking soda & salt
- canola oil
- canned pumpking
- cinnamon, ginger, allspice & nutmeg
A few kitchen go-to tips for perfect cakes:
- Preheat your oven 30 minutes prior to baking.
- Use good quality pans. For bundt cakes I use and love this Nordic Ware bundt pan.
- Spray your bundt pan well and dust with flour. You can also use the Baker’s Joy cooking spray that has flour in it.
- Don’t overmix your cake batter once you add the dry ingredients.
- Check to see that your baking powder and baking soda are fresh.
- Make sure your wet ingredients are at room temperature.
- Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it.
Oh and your house is going to smell amazing when you bake this cake! I can’t wait for you to give this one a try.Print
Recipe Source: Adapted slightly from The View From Great Island