Name: Pumpkin Donut Bundt Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 16 Tablespoons Unsalted Butter, room temperature (2 sticks); 3 tablespoons Coconut Oil, melted; 1 ½ cups Granulated Sugar; 1 tablespoon Vanilla Extract; 4 large Eggs, room temp; 3 cups All-Purpose Flour; 6 tablespoons Cornstarch; 1 ½ teaspoons Baking Powder; 1 teaspoon Kosher Salt, Diamond Crystal; ¾ cup Whole Milk; 1 cup Pumpkin Puree, not pie mix; 2 tablespoons Pumpkin Spice Blend; 4 tablespoons Unsalted Butter; 1/4 cup Granulated Sugar; 1/4 teaspoon Kosher Salt, Diamond Crystal; 3/4 teaspoons Ground Nutmeg

Jump to Recipe

When you want to flavors of fall to fill your home, make this Pumpkin Donut Bundt Cake! It is packed with flavor, beautifully spiced, and just like a fall hug in every bite.

📖 Recipe

Pumpkin Donut Bundt Cake

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

When you want to flavors of fall to fill your home, make this Pumpkin Donut Bundt Cake! It is packed with flavor, beautifully spiced, and just like a fall hug in every bite.

Ingredients

16 Tablespoons Unsalted Butter, room temperature (2 sticks)
3 tablespoons Coconut Oil, melted
1 ½ cups Granulated Sugar
1 tablespoon Vanilla Extract
4 large Eggs, room temp
3 cups All-Purpose Flour
6 tablespoons Cornstarch
1 ½ teaspoons Baking Powder
1 teaspoon Kosher Salt, Diamond Crystal
¾ cup Whole Milk
1 cup Pumpkin Puree, not pie mix
2 tablespoons Pumpkin Spice Blend
4 tablespoons Unsalted Butter
¼ cup Granulated Sugar
¼ teaspoon Kosher Salt, Diamond Crystal
¾ teaspoons Ground Nutmeg

Instructions

Preheat your oven to 350˚ F and prepare a 12-cup bundt pan but buttering the pan generously with a pastry brush. Reserve until needed.

In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter, oil, sugar, and vanilla until fluffy and doubled in volume.

Beat in the eggs one at a time, mixing well between each addition.

Place the flour, cornstarch, baking powder, and salt into the bowl, and measure your milk.

With the mixer running on low, mix in the dry ingredients while slowly pouring in the milk until fully incorporated.

When everything is in the bowl, beat the batter for 2 minutes on medium speed until completely smooth.

Place the batter in the prepared bundt pan and bake in the preheated oven for 50-60 minutes, or until a cake tester comes out clean.

Cool in the pan for 10 minutes, then turn the cake out onto a wire rack and cool completely.

Melt the 4 tablespoons of butter, and stir together the granulated sugar, salt, and nutmeg in a small bowl.

When the cake has cooled, or is still slightly warm, brush the melted butter over it and dust with the sugar/nutmeg mixture until completely coated.

Store covered at room temp for 3-5 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 9gCholesterol: 86mgSodium: 354mgCarbohydrates: 48gFiber: 2gSugar: 7gProtein: 8g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

Pumpkin Donut Budnt Cake

📖 Recipe

Pumpkin Donut Bundt Cake

Ingredients

Instructions

Nutrition Information:

Yield:

Serving Size:

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📖 Recipe

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Nutrition Information:

Yield:

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