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Perfect Small-Batch Pumpkin Bundt Cake: Easy Fall Dessert

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This small-batch pumpkin Bundt cake is a happy accident turned into a favorite fall dessert. It’s perfectly sized for a family of four, incredibly moist, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed light brown sugar
  • ¾ cup (170g) pumpkin purée
  • ⅓ cup (80ml) vegetable oil
  • ¼ cup (60ml) buttermilk
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ teaspoons pumpkin pie spice
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Generously spray a 6-cup Bundt pan with non-stick baking spray, making sure to get into every crevice. Set aside.
  2. In a large bowl, whisk together 1 cup flour, ½ teaspoon baking soda, ½ teaspoon baking powder, ¼ teaspoon salt, and 1½ teaspoons pumpkin pie spice until evenly distributed.
  3. In a separate medium bowl, whisk together ¾ cup granulated sugar and ¼ cup packed brown sugar. Add ⅓ cup oil, ¼ cup buttermilk, 1 egg, and 1 teaspoon vanilla. Whisk until smooth. Add ¾ cup pumpkin purée and whisk again until well combined.
  4. Pour the wet mixture into the dry mixture. Use a rubber spatula to fold together just until no streaks of flour remain (about 10 to 15 strokes). Do not overmix; a few small lumps are fine.
  5. Pour the batter into the prepared Bundt pan. Tap the pan gently on the counter a few times to release air bubbles. Spread the batter evenly with the spatula.
  6. Bake for 30 to 35 minutes. Start checking at 30 minutes by inserting a toothpick into the thickest part; it should come out clean or with a few moist crumbs. If not, bake for another 3 to 5 minutes.
  7. Cool the cake in the pan on a cooling rack for exactly 10 minutes.
  8. Invert the cake onto the rack by placing the rack on top of the pan, holding both firmly, and flipping over. Lift the pan off slowly. If any parts stick, let the pan sit for another 2 minutes and try again.
  9. Cool completely on the rack (at least 30 minutes) before serving or glazing.

Notes

Don’t overmix the batter to avoid a dense cake. Grease the pan thoroughly with a baking spray that contains flour. Let eggs and buttermilk come to room temperature for best results. Check for doneness with a toothpick rather than relying solely on time. Cool completely before glazing to prevent the glaze from sliding off.

Nutrition

Keywords: pumpkin bundt cake, small batch bundt cake, fall dessert, pumpkin cake, easy pumpkin recipe

Find it online: https://dahliadishes.com/perfect-small-batch-pumpkin-bundt-cake-easy-fall-dessert/