Pumpkin Bundt Cake

This is my goto pumpkin Bundt cake recipe because the crumb is incredibly moist the cake tastes perfectly spiced and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips a cinnamon swirl chopped nuts or leave it plain. I particularly love it plain with maple icing on top!
Ingredients
2 and 34 cups 344g allpurpose flour spooned leveled
2 teaspoons baking soda
12 teaspoon salt
2 teaspoons ground cinnamon
12 teaspoon ground ginger
12 teaspoon ground cloves

12 teaspoon ground nutmeg
12 teaspoon ground allspice
1 cup 240ml vegetable oil or olive oil
4 large eggs
1 cup 200g packed light or dark brown sugar
34 cup 150g granulated sugar
1 15ounce 425g can pumpkin puree not pumpkin pie filling
1 teaspoon pure vanilla extract
optional addin 1 and 14 cups semisweet chocolate chips or chopped walnutspecans
Instructions
Preheat the oven to 350F 177C and grease a 1012cup 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 youll have around 5 cups total.
Spoonpour the batter into the prepared Bundt pan. Bake for 5570 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 dont 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 platecake
stand.
Allow to cool completely before drizzling with toppingicing 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 andor in the refrigerator for up to 5 days.