Pumpkin Bundt Cake

Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan. (I like this one or this one.)

Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.

Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.

Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.

Allow to cool completely before drizzling with topping/icing and serving. On the pictured cake, I used the maple icing from these maple brown sugar cookies. I also sprinkled a homemade pumpkin pie spice blend on top of the icing before it set.

Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.