Pumpkin Bundt Cake

If you’re looking for a showstopper fall dessert that brings all the cozy vibes with minimal fuss—this is it. This Pumpkin Bundt Cake is wonderfully moist, warmly spiced, and just the right balance of sweet and earthy. It’s a recipe I reach for every year as soon as the leaves start to turn, and every time it hits the table, it disappears in minutes.

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What Is Pumpkin Bundt Cake?

This classic fall cake is made with canned pumpkin purée and warm spices like cinnamon, nutmeg, and cloves, all baked in a beautiful Bundt pan for that signature sculpted look. Unlike your standard loaf cake or cupcake, a Bundt cake feels just a little more special—perfect for holidays, gatherings, or even a quiet Sunday coffee moment.

Why You’ll Love This Pumpkin Bundt Cake

I mean…what’s not to love?

• Moist and flavorful: The pumpkin keeps it perfectly tender with just the right crumb.
• One-bowl batter: Yep, it’s a mix-and-bake situation.
• Make-ahead friendly: It actually tastes better the next day.
• Freezes like a dream: Ideal for prepping ahead of holiday hosting.

Whether you’re a seasoned baker or just dipping your toes into autumn baking, this is a can’t-fail recipe that always impresses.

What Does Pumpkin Bundt Cake Taste Like?

Imagine the warm hug of your favorite pumpkin pie in cake form. It’s rich but not heavy, spiced without being overwhelming, and kissed with the natural sweetness of pumpkin. The golden-brown crust from the Bundt pan contrasts beautifully with the soft, tender crumb inside. Add a simple glaze or dusting of powdered sugar—and wow. The smell when this is in the oven? Absolutely heavenly.

Healthier Comfort in Every Slice

Pumpkin is not only tasty—it’s loaded with vitamins A and C, fiber, and antioxidants. Plus, this cake uses oil instead of butter for a lighter texture and longer shelf life. Want to cut down on sugar? I’ve got you covered with substitution tips below!

Ingredients You’ll Need

• 2 ½ cups all-purpose flour
• 1 tablespoon pumpkin pie spice (or your own mix of cinnamon, nutmeg, ginger, and cloves)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 ¼ cups granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 1 (15 oz) can pumpkin purée (not pumpkin pie filling!)
• 1 teaspoon vanilla extract

Optional for Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla or maple extract

Tools You’ll Need

• 10- to 12-cup Bundt cake pan
• Mixing bowls
• Whisk and spatula
• Electric mixer (optional but helpful)
• Cooling rack
• Sifter (for glaze or dusting powdered sugar)

Ingredient Additions & Substitutions

I promised you versatile, and here’s proof!

• Applesauce: Swap ½ cup of the oil for unsweetened applesauce for a lighter cake.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: This cake is already dairy-free unless you add glaze—use almond or oat milk for the drizzle.
• Chocolate chips or nuts: Fold in 1 cup of dark chocolate chips or toasted pecans/walnuts for a crunchy twist.
• Cranberries: A handful of dried cranberries adds a tart pop.

How to Make Pumpkin Bundt Cake

Step 1: Prep Your Pan

Grease your Bundt pan very thoroughly—I recommend butter and a dusting of flour or a baking spray that includes flour. Preheat oven to 350°F (175°C).

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk together the oil, sugars, eggs, pumpkin purée, and vanilla until smooth.

Step 4: Combine

Add the dry ingredients to the wet in batches, mixing just until combined. Don’t overmix!

Step 5: Bake

Pour the batter into your prepared pan. Tap the pan gently on the counter to remove air bubbles.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool

Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack. Let cool completely before glazing or slicing.

Step 7: Glaze (Optional but Gorgeous)

Mix the glaze ingredients until smooth and drizzle over the cooled cake. Let it set for a few minutes before serving.

What to Serve With Pumpkin Bundt Cake

• A dollop of whipped cream or a scoop of vanilla ice cream.
• A hot cup of chai tea or pumpkin spice latte—so autumn!
• As a brunch centerpiece with fresh fruit, eggs, and sausage.

Tips for the Perfect Pumpkin Bundt Cake

• Don’t skip greasing the pan well! It’s key to a clean release.
• Use room temperature eggs—they mix better and make a fluffier cake.
• Let it cool fully before glazing to avoid a runny mess.
• For extra shine, brush the cake with a little maple syrup after baking.

How to Store Pumpkin Bundt Cake

This cake keeps wonderfully!

• At room temp: Store covered for up to 3 days.
• In the fridge: Up to 6 days—just let it come to room temp before serving.
• Freezer: Wrap tightly in plastic wrap and foil, freeze for up to 3 months. Thaw overnight in the fridge.

General Info About Pumpkin Desserts

Pumpkin is a natural fit for baking due to its moisture and subtle sweetness. Its mild flavor pairs beautifully with spices and adds richness without needing much fat. Canned pumpkin is not only convenient—it’s also consistent, making it ideal for reliable baking results. You’ll find it in everything from quick breads and cookies to cheesecakes and pies this season.

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s puréed and well-drained. Fresh pumpkin tends to have more moisture than canned.

My Bundt cake stuck—help?

Try greasing the pan really well next time, and allow the cake to cool for 15 minutes before inverting.

Can I make this in a loaf or sheet pan?

Absolutely! You’ll need to adjust the baking time—start checking around the 35-minute mark for loaf pans.

How can I make it less sweet?

Reduce the granulated sugar by ¼ cup and increase the spices slightly to keep the flavor balanced.

Final Thoughts on This Pumpkin Bundt Cake

There’s something truly magical about baking with pumpkin. The aroma alone is enough to make your kitchen feel like fall! This Pumpkin Bundt Cake is soft, warmly spiced, and beautiful enough for any occasion, yet simple enough to make anytime. It’s quickly become one of my most-requested recipes from family and friends.

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