Pumpkin Bundt Cake
A sweet tribute to the autumn harvest, our Bundt cake mix makes it easy to bake a moist, tender pumpkin cake that tastes just as good as it looks. Here, we’ve used our Nordic Ware Leaf Bundt Cake Pan, which especially suits the season, but any Bundt pan with a 10-cup (2.5-1) capacity will work.
- Williams-Sonoma Pumpkin Bundt Cake Mix (includes cake mix and pumpkin puree packets)
- 4 eggs
- 12 Tbs. (1 1/2 sticks) (6 oz./185 g) unsalted butter, melted and cooled
- 1/2 cup (4 fl. oz./125 ml) milk
- Confectioners’ sugar for dusting
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a 10-cup (2.5-l) Bundt pan.
Put 1/2 cup (3 oz./90 g) of the cake mix in the bowl of an electric mixer fitted with the flat beater. Add the eggs and beat on low speed until just combined, about 1 minute. Add the melted butter, increase the speed to medium-high and beat for 3 minutes. Add the remaining cake mix, the pumpkin puree and milk, reduce the speed to low and beat until just combined, about 1 minute.
Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cake comes out clean, 50 to 55 minutes. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.
Just before serving, dust with confectioners’ sugar. Serves 16.
Williams-Sonoma Test Kitchen