Beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Stir in the pumpkin puree for a vibrant orange hue and delicious fall flavor.
Don't forget a splash of vanilla extract for a touch of warmth and depth of flavor.
Gradually add the dry ingredients to the wet ingredients in batches, alternating with milk (optional) for added moisture. Mix until just combined, avoiding overmixing.
Pour the smooth batter into your prepared Bundt pan
Bake the cake for 55-70 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Let the cake cool in the pan for a while before inverting
Make sure your ingredients, including canned pumpkin puree (not pumpkin pie filling!), flour, sugar, eggs, oil, and warm spices like cinnamon, nutmeg, and ginger, are ready for action
Set your oven to 350°F (177°C) to create the ideal environment for even baking. Grease and flour a Bundt pan to ensure easy cake removal later.
In a separate bowl, cream together vegetable oil and sugar until light and fluffy. This step incorporates air for a tender crumb
In a large bowl, whisk together flour, baking soda, salt, and all your favorite warm spices. This combines the dry ingredients evenly.