This bundt cake is incredibly moist thanks to real pumpkin purée and just the right blend of spices. It’s simple to make but looks elegant with minimal effort—no layering or decorating required. Perfect for Thanksgiving, Halloween, or weekend baking, it’s also easy to make ahead and freezes well. The warm cinnamon, nutmeg, and cloves make your kitchen smell amazing while it bakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground ginger
Ground cloves
Granulated sugar
Brown sugar
Pumpkin purée (not pumpkin pie filling)
Eggs
Vegetable oil or melted butter
Vanilla extract
Optional glaze or powdered sugar (for topping)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a separate bowl, combine granulated sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract. Mix until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 15–20 minutes before inverting onto a wire rack to cool completely.
Once cooled, top with a simple glaze or dust with powdered sugar if desired.
Servings and timing
This Pumpkin Bundt Cake serves 12 to 14 people. Prep time is about 15 minutes, bake time is 50–60 minutes, and cooling time is around 1 hour, for a total time of approximately 2 hours.
Variations
Add chocolate chips or chopped nuts for extra texture.
Use a cream cheese glaze for a tangy complement to the sweet spices.
Mix in dried cranberries or raisins for a fruity twist.
Swap in whole wheat flour for a heartier version.
Add a maple glaze for a sweet, seasonal finish.
Make it dairy-free with plant-based oil and no butter or milk.
Storage/Reheating
Store the cake covered at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices or the whole cake tightly and store for up to 2 months. Thaw at room temperature. To reheat individual slices, microwave for 10–15 seconds.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, use pure pumpkin purée to avoid added sugar and spices that could throw off the recipe.
What size bundt pan should I use?
A standard 10- or 12-cup bundt pan works best for this recipe.
How do I prevent the cake from sticking to the pan?
Grease and flour the pan thoroughly, or use a baking spray with flour.
Can I add a glaze?
Yes, a simple vanilla, cream cheese, or maple glaze works beautifully.
Is this cake sweet enough without frosting?
Yes, it’s moist and flavorful on its own, but a light dusting of powdered sugar adds a nice touch.
Can I use butter instead of oil?
Yes, melted butter can be used, though oil tends to make the cake more moist.
Can I make this cake ahead of time?
Definitely. It stays moist for several days and can be frozen for longer storage.
How do I know when the cake is done?
A toothpick inserted into the thickest part should come out clean or with a few crumbs, not wet batter.
What if I don’t have all the spices?
You can use a pumpkin pie spice blend as a substitute for the individual spices.
Can I make this in a different pan?
Yes, you can bake it in two loaf pans or a 9×13-inch pan—just adjust the baking time accordingly.
Conclusion
Pumpkin Bundt Cake is a beautiful, delicious dessert that captures the cozy essence of fall in every bite. With its soft texture, spiced aroma, and simple preparation, it’s perfect for gatherings or everyday indulgence. Whether served plain, glazed, or topped with powdered sugar, this cake is a comforting and impressive seasonal treat.
Pumpkin Bundt Cake is a moist and warmly spiced dessert made with real pumpkin purée and aromatic fall spices. It’s perfect for autumn gatherings and makes a beautiful presentation with minimal effort.
Ingredients
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp ground cloves
1 cup granulated sugar
1 cup brown sugar
1 (15 oz) can pumpkin purée (not pumpkin pie filling)
4 large eggs
1 cup vegetable oil or melted butter
2 tsp vanilla extract
Optional glaze or powdered sugar (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan thoroughly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
In a separate bowl, mix granulated sugar, brown sugar, pumpkin purée, eggs, oil, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
Once cooled, dust with powdered sugar or drizzle with your choice of glaze.
Notes
Add chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.Top with a cream cheese or maple glaze for a seasonal finish.Use whole wheat flour for a heartier version.Make it dairy-free by using plant-based oil and avoiding dairy toppings.Can be made in loaf pans or a 9×13 pan—adjust baking time as needed.
