A delightful and moist pumpkin bundt cake with a hint of spice, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
Ensure the bundt pan is greased well to prevent sticking.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and pumpkin pie spice.
Sift the dry ingredients together for a smoother batter.
Add the eggs, pumpkin puree, butter, milk, and vanilla extract to the dry ingredients and mix until smooth.
Mix on low speed initially to avoid splattering, then increase to medium.
Pour the batter into the prepared bundt pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the cake cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Run a knife around the edges of the pan to loosen the cake before inverting.
Serve the cake as is, or with a dollop of whipped cream or a drizzle of glaze.
For added flair, dust the cake with powdered sugar before serving.
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