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Pumpkin spice bundt cake is simply the perfect cake for fall. Moist, tender, and chock full of pumpkin spice fall flavor. This cake is so simple you will be baking it all season long.
Add in a cup of semi-sweet chocolate chips, and this cake would have a rich, super chocolatey backbone. From there, we added the wet ingredients that would help this bundt cake achieve its characteristic level of moistness: water, canola oil, sour cream, and eggs.
Whisk the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside. Mix the pumpkin puree, buttermilk, and vanilla extract in a large measuring cup and set aside.
Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
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