Pumpkin Bundt Cake

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This post featuring my pumpkin bundt cake was sponsored by Eggland’s Best. An Eggland’s Best coupon, information, and two gift packs have been provided by Eggland’s Best. Regardless opinions are 100% mine and yours may differ.

pumpkin bundt cake recipe

Every Thanksgiving my mom makes about 3-4 large loaves of pumpkin bread. My brothers, who are in their 30s, still argue over who gets to lick the bowl. I make my share of pumpkin bread as well but each year during the holidays I also like to make a pumpkin bundt cake. It’s a little bit more moist than the bread that I make and it just looks cuter (if cute can be used to describe food).

eggland's best holiday recipe

To make the cake, the first thing you do is crack open your eggs and beat them ever so slightly. That is the hardest part of the recipe. After your eggs are beaten, you add the sugar and oil. If you’re trying to eat healthier, you can substitute applesauce for the oil. I’ve tried this and it works well. And you should make sure you’re using Eggland’s Best eggs. I won’t go into all the details here but there is a difference in the nutritional value of the eggs you buy at the supermarket. If you want less fat and more nutrients, check out the Eggland’s Best website and I bet you’ll be surprised how spending just a buck or so more on eggs really can make a difference in your diet.

pumpkin bundt cake recipe #E9S

You can frost your cake in a variety of different ways. Usually I’ll make a cream cheese frosting but today, since I was short on time, I opted to go with a simple powdered sugar and milk glaze. Sometimes the cream cheese frosting can be overwhelming but the glaze? Just the right amount of sweetness and perfect for those holiday get togethers.

5.0 from 4 reviews
Pumpkin Bundt Cake
Recipe type: Dessert
This pumpkin cake uses minimal ingredients, is really moist and easy to make.
  • 4 Eggland eggs
  • 2 cups white sugar
  • 1 cup canola oil
  • 2 cups all purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 1 15 oz can pumpkin
  • 1 tsp vanilla
  1. Preheat the oven to 350 degrees F and spray your pan with nonstick cooking spray.
  2. Beat the eggs slightly and add sugar + oil, mixing well.
  3. Add flour, cinnamon, baking soda, pumpkin and vanilla, mixing well.
  4. Pour into your bundt pan and cook for 1 hour or until done.
  5. Invert onto a serving dish and drizzle with frosting (powdered sugar and milk) if desired.

 What is your go-to holiday dessert?

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About Sarah


  1. I love all things pumpkin so I’m excited to give this a try!!!
    Leila recently posted…Friendship On Fire {Book Review}My Profile

  2. I’m so incredibly excited about this. I adore pumpkin, so this is going to definitely be bookmarked and made!
    Leanne recently posted…New Years sales at Simon Malls {Northgate Mall GC giveaway}My Profile

  3. MJ @ The Flying Couponer says:

    Oooooh yummy! Your Pumpkin Bundt Cake looks delicious!

  4. I love all things pumpkin and this looks amazing. I’m excited to try this recipe. Thanks for sharing.
    Chelsea Nicole recently posted…5 Ideas for Making Memories with BooksMy Profile

  5. That looks amazing! I love anything with pumpkin in it. Hey, pumpkin is a veggie, so this totally counts as health food, right?
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  6. This looks amazing, cant wait to try it
    Terri recently posted…Wednesdays for Women – LoveMy Profile

  7. This looks and sounds absolutely delicious! I’m going to have to try this! Thank you for sharing 🙂 Happy Wednesday!

    Diary of a Debutante
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  8. Wow. This looks great. I pinned for later. I hope mine comes out as good as yours. I always make homemade sugar cookies during the holidays.
    Tiffany (Fabulous Mom Blog) recently posted…Buff your way to complexion perfectionMy Profile

  9. I’m also a big pumpkin fan! I don’t use my bundt cake pan enough! I think I’ll have to try this!
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  10. Drooling over the deliciousness. Confession: I stock up on canned pumpkin to enjoy it all year round!
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