Pumpkin Bundt Cake

To store leftover Pumpkin Bundt Cake, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before serving.

Yes, you can make several substitutions in the Pumpkin Bundt Cake recipe. For a dairy-free option, use almond milk or coconut milk in place of buttermilk and substitute melted coconut oil for butter. If you're looking for a gluten-free version, you can use a 1:1 gluten-free flour blend instead of all-purpose flour. Additionally, you can replace granulated sugar with coconut sugar for a healthier alternative.

Pumpkin Bundt Cake pairs wonderfully with a variety of accompaniments. Consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. A warm cup of spiced chai or coffee also complements the flavors of the cake beautifully, making it a perfect treat for autumn gatherings.

To ensure your Pumpkin Bundt Cake comes out of the pan easily, make sure to thoroughly grease and flour the bundt pan before pouring in the batter. You can also use a non-stick baking spray for added assurance. Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack, as this helps it release more easily.

The cooking time for Pumpkin Bundt Cake is typically between 55-60 minutes at 350°F (175°C). To check if it's done, insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.