Ingredients
Scale
*For the cake:*
- 1 cup sugar
- 1 ¼ cup light brown sugar
- 15 oz pumpkin puree
- ½ cup vegetable oil
- ½ cup melted salted butter
- 1 ½ tsp vanilla extract
- 3 eggs (at room temperature)
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3 cups all-purpose flour
- 2 tbsp cornstarch
- 2 tsp baking soda
- ½ tsp salt
*For the topping:*
- ½ cup melted salted butter
- ½ cup sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
*For the cake:*
- Preheat the oven to 350°F and generously grease and flour a bundt pan.
- In a stand mixer, blend together butter, vegetable oil, both sugars, pumpkin puree, and vanilla extract until smooth at medium speed.
- Incorporate eggs, pumpkin pie spice, and cinnamon, mixing until just combined.
- In a separate bowl, sift flour, cornstarch, and baking soda, then slowly add to the mixer with salt on low speed until just combined.
- Pour the batter into the prepared bundt pan and bake for 60 minutes, or until fully cooked.
- While the cake is baking, create the topping by combining granulated sugar, pumpkin pie spice, and cinnamon in a medium bowl. Set aside.
- Once baked, let the cake cool in the pan for ten minutes. Invert the pan onto a wire rack, placing a large jelly roll pan underneath to catch the sugar mixture.
- While the cake is still warm, brush it with melted butter and generously sprinkle the sugar mixture on top. Enjoy the deliciousness!