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pumpkin cake on a plate
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Light and Moist Pumpkin Cake

light and moist Pumpkin Cake made with simple healthy ingredients.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert, Snack
Cuisine: American
Keyword: Easy, Flavorful
Servings: 16
Calories: 289kcal
Author: Janna/Fit As A Fiddle Life


Dry Ingredients

Wet Ingredients

  • 1 3/4 cup pumpkin puree 1 can
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 4 lg eggs
  • 1 cup olive oil

Icing (optional)

  • 1 cup powdered sugar
  • 2 tbsp half and half or milk or heavy whipping cream
  • 1/4 tsp vanilla


  • Preheat oven to 350°F. Spray pan with cooking spray.
  • Combine flour, cinnamon, pumpkin spice, baking powder, baking soda, and salt.
  • Whisk eggs with a fork and combine with oil. Add sugar and brown sugar. Mix well.
  • Combine egg mixture with pumpkin puree.
  • Add flour mixture to pumpkin mixture and stir until well mixed.
  • Let batter rest for 10 minutes.
  • Add batter to bundt pan. Place on bottom rack of oven. Bake for 35 minutes until a tooth pick inserted in the middle of the cake comes out clean.
  • Place on a rack and let cool for 10-15 minutes. Run a knife gently around the outside of the cake and around the inside stim.
  • Place a cake plate over the bundt pan and invert. Cake should easily slide out of the pan.
  • Let cake completely cool. Add powdered sugar dusting or a light powdered sugar glaze.

Powdered Sugar Glaze

  • Mix powdered sugar with milk. Add vanilla. Drizzle over cake.


Calories: 289kcal | Carbohydrates: 41g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 2mg | Sodium: 270mg | Potassium: 133mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4180IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg