Pumpkin Cake Recipe
This classic Pumpkin Bundt Cake is rich, moist, and lightly spiced with nutmeg. Made with sweetened condensed milk and folded egg whites for a tender crumb, it’s a simple old-fashioned dessert that’s perfect for fall baking.
Serve it plain with a dusting of confectioners sugar, or add a drizzle of glaze if you want a little extra sweetness.
Pumpkin Bundt Cake
Ingredients
- 1/2 cup margarine
- 3 eggs, separated
- 3/4 cup sugar
- 1 can sweetened condensed milk
- 1 1/2 cups pumpkin (plain canned pumpkin)
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon nutmeg
- Confectioners sugar (for dusting)
Preheat oven: 325°F
Instructions
- Cream margarine and sugar in a large mixing bowl.
- Add egg yolks and beat until creamy.
- Add sweetened condensed milk and pumpkin; beat until smooth.
- Sift together flour, baking soda, baking powder, and nutmeg. Add to the batter all at once and mix well.
- Beat egg whites until stiff peaks form, then gently fold into the batter.
- Pour into a greased and floured bundt pan and bake 60–70 minutes.
- Cool about 10 minutes, remove from the pan, and dust with confectioners sugar.
Total Cook Time: 60–70 minutes
Equipment: bundt pan
Servings: 12
Pumpkin Bundt Cake FAQ
Do I use canned pumpkin or pumpkin pie filling?
Use plain canned pumpkin, not pumpkin pie filling.
Why are the eggs separated?
Whipped egg whites are folded in to give the cake a lighter texture.
Should this cake be refrigerated?
No refrigeration is needed unless you add a cream-based frosting. Store covered at room temperature.