Ingredients

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 cup (240ml) vegetable oil (see Notes)
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 3/4 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 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Optional Toppings

• Salted caramel
• Maple icing
• Any preferred glaze or frosting
• Optional garnish: a light sprinkle of pumpkin pie spice

Instructions

1. Heat the oven to 350°F (177°C). Thoroughly grease a 10–12-cup Bundt pan and set it aside.
2. In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined.
3. In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth. Add the wet mixture to the dry ingredients and mix with a whisk or electric mixer just until fully incorporated. If using chocolate chips or chopped nuts, gently fold them into the batter. The finished batter will be thick and will measure about 5 cups.
4. Transfer the batter into the prepared Bundt pan, spreading it evenly. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Because this is a large cake, baking times may vary slightly depending on your oven.
5. Remove the cake from the oven and let it cool in the pan for 2 hours, placing the pan on a wire rack.
6. Carefully invert the cake onto a serving plate or cooling rack, then allow it to cool completely before decorating.
7. Once fully cooled, drizzle with your favorite topping or icing and, if desired, finish with a light dusting of pumpkin pie spice before the glaze sets.
8. Store leftover cake tightly covered at room temperature for several days or refrigerate for up to 5 days.

Notes

Make Ahead

• Bake the cake in advance without adding the topping.
• Once cooled, cover and refrigerate for up to 2 days.
• Bring it back to room temperature before decorating and serving.
• The baked cake also freezes well for up to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature before adding icing.

Mini Bundt Cakes

• This batter can be baked in mini Bundt pans, although the texture will be denser than the full-sized version.
• It yields approximately 24–30 mini Bundt cakes, depending on the pan size.
• Fill each cavity only halfway.
• Bake for 20–25 minutes, checking for doneness with a toothpick.

Spice Substitute

• Instead of using 1/2 teaspoon each of ginger, cloves, nutmeg, and allspice, you may substitute 2 teaspoons pumpkin pie spice.
• Continue using the 2 teaspoons ground cinnamon as listed.

Oil Options

• Vegetable, canola, avocado, or olive oil all work well.
• For a lighter variation, replace half of the oil with 1/2 cup (90g) unsweetened applesauce, using 1/2 cup (120ml) oil plus the applesauce.
• If using coconut oil, melt it first and ensure all remaining ingredients are at room temperature. Mix and bake immediately, as cooling coconut oil thickens the batter and may create a denser cake.

Pumpkin

• Canned pumpkin puree is recommended for the most consistent flavor and texture.
• Do not substitute pumpkin pie filling.

Topping Ideas

• Salted caramel sauce
• Maple icing
• Brown butter icing
• Chocolate ganache
• Cream cheese frosting
• Brown sugar glaze
• Orange glaze
• Fresh whipped cream