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Pumpkin Bundt Cake

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is wonderfully moist, warmly spiced, and perfectly balanced in sweetness. It’s a cozy fall dessert that’s easy to make, showstopping in presentation, and delicious every time.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x

Ingredients

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

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan using butter and flour or baking spray.
  2. In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In another bowl, whisk together the oil, granulated sugar, brown sugar, eggs, pumpkin purée, and vanilla until smooth.
  4. Gradually mix the dry ingredients into the wet ingredients in batches until just combined. Do not overmix.
  5. Pour batter into prepared Bundt pan and tap gently to remove air bubbles.
  6. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
  8. If desired, mix glaze ingredients until smooth and drizzle over cooled cake. Let set before serving.

Notes

  • Use applesauce to replace half the oil for a lighter cake.
  • Gluten-free? Use a 1:1 flour blend.
  • Dairy-free? The base cake is already dairy-free—use almond or oat milk in glaze.
  • Enhance with 1 cup dark chocolate chips or chopped nuts.
  • Add dried cranberries for a tart contrast.
  • Brush with maple syrup post-bake for a glossy finish.
  • Author: Selena Trump
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 370
  • Sugar: 27g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 49g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin bundt cake, fall dessert, moist cake, easy bundt cake