The Best Pumpkin Bundt Cake Recipe You’ll Ever Need

Autumn’s golden embrace brings this delectable pumpkin bundt cake into culinary spotlight, promising warmth and comfort in every slice.

Seasonal spices dance through soft, moist layers that melt smoothly on your palate.

Memories of cozy kitchens and grandmother’s baking traditions whisper from each rich bite.

Cinnamon and nutmeg weave their magical spell, creating an irresistible aroma that fills your home.

Simple ingredients combine to craft a dessert more than just a sweet treat – it’s a celebration of fall’s most cherished flavors.

Smooth cream cheese frosting adds a luxurious finishing touch that makes this cake impossible to resist.

Bake this stunner and watch faces light up with pure, unbridled joy.

What Makes Pumpkin Bundt Cake So Special

• Indulge in a warm, spiced pumpkin bundt cake that captures the cozy essence of autumn with its rich, aromatic flavors.
• Enjoy a crowd-pleasing treat that brings everyone together, offering a delectable sweet ending to any meal or gathering.
• Create an impressive dessert that requires minimal preparation and delivers maximum flavor, making it ideal for unexpected guests or potluck events.

What You’ll Need for Pumpkin Bundt Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the bundt cake.
• Granulated Sugar, Brown Sugar: These sweeteners add depth of flavor and help create a moist cake.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light and fluffy.
• Salt: Enhances the overall flavor of the cake.
• Pumpkin Pie Spice: A blend of warm spices that gives the cake its classic autumn flavor.

• Pumpkin Puree: Provides moisture, rich color, and signature pumpkin taste to the cake.
• Eggs: Bind the ingredients together and contribute to the cake's structure.
• Vegetable Oil, Unsalted Butter: Add moisture and richness to the cake.
• Vanilla Extract: Adds a subtle, sweet flavor that complements the pumpkin and spices.

• Powdered Sugar, Milk, Vanilla Extract: Create a smooth, sweet glaze that adds an extra layer of sweetness to the finished cake.

How to Make a Pumpkin Bundt Cake

Step 1: Fire Up The Oven

Crank the oven to a toasty 350F (175C).

Grab your bundt pan and give it a generous coating of cooking spray or butter to prevent any sticky situations.

Step 2: Create The Dry Foundation

• All-purpose flour
• White sugar
• Brown sugar
• Baking powder
• Baking soda
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt

Blend these ingredients until they’re perfectly combined and lump-free.

Step 3: Blend The Wet Performers

• Pumpkin puree
• Eggs
• Vegetable oil
• Vanilla extract

Mix until the mixture looks smooth and harmonious.

Step 4: Marry The Mixtures

Pour the wet ingredients into the dry ingredients.

Gently fold everything together using a spatula.

Stop mixing the moment everything looks incorporated – overmixing will make your cake tough.

Step 5: Bake To Perfection

Transfer the batter into your prepared bundt pan.

Slide it into the preheated oven and bake for 50-60 minutes.

Check doneness by inserting a toothpick – it should come out clean with just a few moist crumbs.

Step 6: Cool Down

Allow the cake to rest in the pan for 10-15 minutes.

Then carefully flip it onto a wire rack to cool completely.

Step 7: Drizzle With Glory

• Powdered sugar
• Milk
• Vanilla extract

Drizzle the glaze dramatically over the cooled cake, letting it cascade down the ridges.

Tips to Perfect Your Bundt Cake Bake

• Use fresh, high-quality pumpkin puree and drain excess moisture to ensure a light, fluffy texture.
• Experiment with different spice combinations like adding cardamom or increasing cinnamon for a more complex flavor profile.
• Fold wet and dry ingredients gently to avoid overmixing, which can create a dense, tough cake.
• Adjust glaze consistency by adding more powdered sugar for thickness or milk for a thinner drizzle.
• Store cake at room temperature in an airtight container for up to 3 days, or refrigerate for extended freshness.

Pumpkin Bundt: Store and Reheat Advice

• Store cake in an airtight container in the refrigerator for up to 5 days. Wrap tightly with plastic wrap to prevent drying out and maintain moisture.
• Wrap completely cooled cake in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze up to 2 months. Thaw at room temperature for 30-45 minutes.
• Warm individual slices in microwave for 15-20 seconds or in oven at 300F for 5-7 minutes. Add fresh glaze after reheating for extra moisture and flavor.

What to Serve with Pumpkin Bundt Cake

• Pair with Warm Spiced Chai Latte: The aromatic spices in chai like cinnamon, cardamom, and ginger complement the pumpkin cake's warm flavor profile, creating a harmonious and cozy taste experience.
• Enhance with Vanilla Bean Ice Cream: The creamy, cold vanilla ice cream provides a delightful contrast to the warm, spiced cake, balancing the rich textures and temperatures for a decadent dessert.
• Match with Caramel Macchiato: The sweet, buttery caramel notes and espresso undertones of this drink beautifully highlight the pumpkin cake's deep, autumnal flavors, offering a luxurious pairing.
• Serve with Maple Bourbon Whipped Cream: A dollop of maple bourbon whipped cream adds a sophisticated adult twist, enhancing the cake's sweetness and introducing subtle woody, spirited undertones.

Pumpkin Bundt Cake Recipe Variations

• Gluten-Free Pumpkin Cake: Replace wheat flour with almond or gluten-free blend for celiac or wheat-sensitive individuals. Use certified gluten-free baking powder to ensure complete allergen safety.
• Vegan Pumpkin Bundt: Substitute eggs with flax eggs or applesauce, use coconut oil instead of butter, and select plant-based milk for glaze. Ensures dairy-free and egg-free enjoyment for vegans.
• Low-Sugar Pumpkin Dessert: Swap regular sugar with monk fruit sweetener or stevia. Reduce overall sugar content while maintaining rich pumpkin flavor profile for health-conscious bakers.
• Nutty Protein Boost: Add chopped walnuts or pecans into batter for extra crunch and protein. Sprinkle nuts on top of glaze for additional texture and nutritional enhancement.

FAQs

• Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly. Make sure to use 100% pure pumpkin, not pumpkin pie filling.

• Is this cake suitable for vegetarian diets?

Absolutely! This pumpkin bundt cake is vegetarian-friendly. If you want to make it vegan, substitute eggs with flax eggs or applesauce.

• How can I tell if the cake is fully baked?

Insert a toothpick into the center of the cake. If it comes out clean with no wet batter, the cake is done. The top should also be golden brown and slightly springy when touched.

• What spices give this cake its signature flavor?

Typically, cinnamon, nutmeg, ginger, and cloves create the classic warm, autumn-inspired flavor profile for this pumpkin bundt cake.

Delicious Pumpkin Bundt Cake Recipe

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4.8 from 12 reviews

• Total Time: 1 hour 15 minutes
• Yield: 12 1x

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Description

Seasonal spices dance through this Pumpkin Bundt Cake, creating a warm embrace of autumn’s sweetest memories. Moist crumb and rich caramel notes invite you to savor each delectable slice, promising comfort in every heavenly bite.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1 cup pumpkin puree
• 2 eggs
• 1/2 cup vegetable oil

Spices and Seasonings:

• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves

Additional Ingredients:

• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

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Instructions

1. Thoroughly coat a 10-inch bundt pan with cooking spray or butter, ensuring complete coverage to prevent sticking. Warm the oven to 350°F (175°C) for optimal baking conditions.
2. Sift together all dry ingredients in a spacious mixing bowl, creating a uniform blend of flour, granulated and brown sugars, leavening agents, aromatic spices, and salt.
3. In a separate vessel, whisk pumpkin puree with eggs, vegetable oil, and vanilla extract until the mixture achieves a silky, homogeneous consistency.
4. Gently fold the liquid ingredients into the dry mixture, stirring with minimal agitation to maintain the cake’s potential for tenderness. Stop mixing the moment no dry streaks remain.
5. Transfer the batter into the prepared bundt pan, smoothing the surface with a spatula to ensure even distribution and eliminate potential air pockets.
6. Position the pan in the preheated oven and bake for 55-65 minutes. Verify doneness by inserting a thin skewer or toothpick into the center – it should emerge clean with minimal crumbs.
7. Allow the cake to rest in the pan for 15 minutes, which helps prevent structural collapse and facilitates easier removal.
8. Carefully invert the cake onto a wire cooling rack, permitting complete temperature reduction before embellishing.
9. Craft the glaze by whisking powdered sugar with milk and vanilla until achieving a flowing, lustrous consistency. Elegantly drizzle over the cooled cake, allowing it to cascade down the ridges.

Notes

• Experiment with alternative flours like almond or gluten-free blends to accommodate dietary restrictions without compromising the cake’s rich, moist texture.
• Reduce sugar content by substituting with natural sweeteners like maple syrup or using half the recommended amount for a lighter, less sweet version.
• Enhance nutritional value by adding chopped nuts, seeds, or a sprinkle of protein powder to boost the cake’s protein and healthy fat content.
• Create a dairy-free option by using plant-based milk alternatives and coconut oil instead of traditional dairy ingredients for a versatile, inclusive dessert.

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 200
• Sugar: 10g
• Sodium: 150mg
• Fat: 8g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 25mg