A great fall bake, this cake has a moist crumb thanks to the oil in the batter, and the flavor is spiced and sweet, just plain wonderful. Oh, and the cream cheese frosting! It's the perfect combination.
It starts with the sugar and eggs that are beaten together until frothy and then the oil is added in a thin stream until you have a thick batter.This takes about 3 minutes.
Next comes the pumpkin puree, which should be well incorporated before adding the dry ingredients. I add the warm pumpkin spices at this point, but you can choose to add them with the flour.
The dry ingredients are added at the end after all the wet ingredients have been thoroughly beaten. The idea at this point is to beat as little as possible, just until the batter is well combined.
I always finish my cake batter with a spatula to make sure there is no flour left unmixed in the bottom of the bowl, and also to scrape the sides well for the last time.
Most bundt cakes will bake to a golden brown top before they're fully baked inside. So always use a cake tester or toothpick to check and make sure it comes out clean to be sure it is fully baked.