PREHEAT OVEN TO 350 F
GREASE THE BUNDT PAN WITH OIL AND DUST WITH COCOA POWER, POWDERED SUGAR, OR GLUTEN FREE FLOUR
IN A BOWL COMBINE ALL THE DRY INGREDIENTS, FLOUR, BAKING SODA, BAKING POWDER, GROUND CINNAMON, GROUND GINGER, NUTMEG, PUMPKIN SPICE. SET ASIDE
IN A MIXING BOWL COMBINED SUGAR AND EGGS, MIX AT MEDIUM SPEED UNTIL FLUFFY NEXT ADD SOUR CREAM, OIL, VANILLA AND PUMPKIN PUREE, MIX WELL
ADD HALF THE FLOUR AND 1/3 OF THE WATER TO YOUR WET MIXTURE ADDING 1/3 OF EACH AGAIN AND THEN THE REST WHILE MIXING WELL
POUR BATTER INTO THE PREPARED BUNDT PAN
TAP PAN GENTLY ON THE COUNTER TO REMOVE ANY BUBBLES
BAKE FOR 50-60 MINUTES ON THE CENTER RACK
COOL FOR 15 MIN BEFORE REMOVING FROM THE PAN
WHEN COOLED SPRINKLE POWER SUGAR ACROSS THE TOP OF THE CAKE