Pumpkin Bundt Cake

Fresh roasted pumpkin, chopped ginger and rich autumn spices come together in a delicious cake that’s perfect for fall entertaining. Join Chef Rachel Brickel in the Ginger and Baker Teaching Kitchen as she shares the recipe for this easy-to-make cake.

Pumpkin Bundt Cake

  • 3 cups flour
  • 2 tsp. baking powder
  • 1 tsp .baking soda
  • 1 ¼ tsp. kosher salt
  • 2 Tbsp. ground cinnamon
  • 1 ¼ tsp. ground ginger
  • ½ tsp. ground nutmeg, (freshly grated is best)
  • ¼ tsp. black pepper
  • 2 cups dark brown sugar
  • ½ cups butter, softened
  • ½ cup oil
  • 2  eggs
  • 15 oz .pumpkin puree
  • ½ cup sour cream
  • 2 tsp. vanilla extract
  • 2 Tbsp. crystallized ginger, chopped fine

Combine flour, baking powder, baking soda, salt, and spices. Cream butter, oil and brown sugar until light and fluffy. Add eggs, pumpkin sour cream and vanilla. Add in dry ingredients. Add chopped ginger. Pour into greased  bundt pan. Bake at 350F for 15 minutes, rotate pan and bake for 15 mins more or until the cake looks golden brown. Cool.

Used a starched doily to dust with powdered sugar