Pumpkin Gingerbread Bundt Cake

4.70 from 20 votes

Course Dessert

Cuisine American

Keyword pumpkin gingerbread cake

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 305cal

First, preheat oven to 350F.
Then, in a medium bowl, add flour (4 cups,) baking powder (1 tbsp,) baking soda (2 tsp), ginger (1 tbsp,) cinnamon (1 tsp,) cloves (1 tsp,) and nutmeg (1/2 tsp.) Set aside.
Next, in a large mixing bowl add: brown sugar (1 cup packed,) molasses (1 cup,) pumpkin (15 oz,) and butter (1/2 cup) and mix until combined.
Then, add eggs (2) one at a time to the pumpkin mixture and mix.
Next, add about one cup of the flour mixture at a time to the pumpkin mixture and mix.
Then, add one cup of boiling water to the mixture and mix well.
Next, butter the bundt cake pan: Use softened butter (1 tbsp) and manually put butter onto the pan getting into the crevices. Butter the pan well including the center tube.
Then, add 1 tbsp flour and swirl around to coat the butter evenly as possible.
Then, pour cake batter into the butter and floured cake pan and bake at 350F for 50-60 minutes or until a toothpick comes out clean. Let cool for 30-45 minutes before removing from the pan.
When cake is fully cooled, gently use a knife to pull the cake away from the sides of the pan and the center of the pan. Turn the pan upside down, gently pull out and place on a plate. You may need to cut some of the bottom so the cake sits level.
Last, put 1 tbsp of powdered sugar into a small strainer and shake on top of the bundt cake for decoration. This will also help hide imperfections.

You may use a non-stick bundt pan but, also use an oil spray or butter and flour it so it comes out easier.