Pumpkin Bundt Cake

sallysbakingaddiction.com

Beth Larson

2 and ¾ cups ( 344g) all-purpose flour ( spooned & leveled)

2 teaspoons baking soda

½ teaspoon salt

2 teaspoons ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

½ teaspoon ground allspice

1 cup (240ml) vegetable oil or olive oil*

4 large eggs

1 cup ( 200g) packed light or dark brown sugar

¾ cup ( 150g) granulated sugar

1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)*

1 teaspoon pure vanilla extract

optional add-in: 1 and ¼ cups semi-sweet chocolate chips or chopped walnuts/pecans

subheading: Optional Topping Ideas:

optional topping: salted caramel, maple icing, or any listed below

optional garnish: sprinkle of pumpkin pie spice

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