The Most Tender Pumpkin Bundt Cake Recipe You’ll Ever Bake

Crafting a perfectly spiced pumpkin bundt cake brings pure autumn magic right into your kitchen.

Seasonal aromas will dance through every room as warm cinnamon and nutmeg mingle.

Soft, tender crumbs promise a delightful dessert that feels like a cozy embrace.

Layers of rich flavor promise something beyond ordinary fall treats.

Simple ingredients combine to create an impressive centerpiece for any gathering.

Sweet and spicy notes will transport you to crisp woodland walks.

You’ll want to slice into this golden masterpiece and savor each remarkable bite.

Why Pumpkin Bundt Cake Is a Spiced Showstopper

• Even novice bakers can confidently create this delectable dessert without complicated techniques or specialized skills.
• Packed with warm spices and rich pumpkin flavor, this cake delights everyone from kids to grandparents with its irresistible taste.
• Perfect for potlucks, holiday gatherings, or casual weekend desserts, this cake transitions seamlessly between casual and elegant occasions.

Key Ingredients in Pumpkin Bundt Cake

• All-Purpose Flour: The base that provides structure and volume to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender crumb.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances the overall flavor of the cake.

• Ground Cinnamon, Ground Nutmeg, Ground Ginger: Classic fall spices that create a warm, aromatic flavor profile.

• Pumpkin Puree: Provides moisture, rich color, and signature pumpkin flavor to the cake.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Large Eggs: Bind the ingredients together and contribute to the cake's structure.

• Powdered Sugar, Milk, Vanilla Extract: Create a sweet, smooth glaze that adds a delightful finishing touch to the cake.

How to Make Pumpkin Bundt Cake Smoothly

Step 1: Warm Up the Oven

Set your oven to 350F (175C) and generously coat a 10-cup Bundt pan with cooking spray or butter to prevent sticking.

Step 2: Create Dry Ingredient Blend

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

Blend these ingredients thoroughly until they’re completely integrated.

Step 3: Whip Wet Ingredient Mixture

• Pumpkin puree
• Vegetable oil
• Eggs

Mix these ingredients until they form a cohesive, creamy texture.

Step 4: Merge Mixtures

Slowly introduce the wet ingredients into the dry ingredients.

Fold gently with a spatula, stirring just until everything is incorporated.

Stop mixing as soon as no dry streaks remain to keep the cake tender.

Step 5: Fill the Bundt Pan

Transfer the batter into the prepared Bundt pan.

Use a spatula to spread the mixture evenly, creating a smooth surface.

Step 6: Bake to Perfection

Place the pan in the preheated oven and bake for 50-60 minutes.

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

Step 7: Allow Cake to Rest

Let the cake sit in the pan for 15-20 minutes.

This helps it set and makes removal easier.

Carefully invert the cake onto a wire cooling rack.

Step 8: Craft Delectable Glaze

• Powdered sugar
• Milk
• Vanilla extract

Adjust the milk quantity to achieve your desired glaze consistency.

Step 9: Finish with Glaze

Once the cake has completely cooled, drizzle the glaze over the top, letting it cascade down the cake’s ridges.

Slice, serve, and savor every delightful bite!

Helpful Tips for Pumpkin Bundt Cake

• Add extra ground cinnamon or pumpkin pie spice for a more intense autumn taste profile.
• Replace vegetable oil with applesauce to reduce fat while keeping the cake incredibly moist and tender.
• Use a non-stick Bundt pan and dust with flour after greasing to ensure easy cake release without sticking.
• Substitute eggs with mashed banana or flax eggs and use plant-based milk for a delicious dairy-free version of this classic dessert.
• Wrap the cooled cake tightly in plastic wrap and store at room temperature for up to 4 days to maintain maximum freshness and soft texture.

Store and Refresh Pumpkin Bundt Cake Easily

• Store cake in an airtight container 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 2-3 months. Thaw overnight in refrigerator before serving.
• Slice cake and microwave individual portions for 15-20 seconds. Add a small pat of butter for extra moisture and restored softness.
• Let frozen or refrigerated cake sit at room temperature for 30-45 minutes. This helps restore cake's original texture and brings out subtle spice flavors.

Pairing Ideas for Spiced Pumpkin Bundt Cake

• Pair with Warm Spiced Chai Latte: A creamy, aromatic chai tea with matching warm spices like cinnamon and ginger perfectly complements the pumpkin cake's rich flavor profile, creating a cozy autumn drinking experience.
• Serve with Maple Pecan Ice Cream: Creamy vanilla ice cream enhanced with maple syrup and toasted pecans adds a luxurious cold contrast to the warm cake, balancing its spicy undertones and providing a delightful textural experience.
• Match with Salted Caramel Sauce: Drizzling rich, buttery salted caramel over each slice intensifies the cake's sweetness while introducing a sophisticated savory note that elevates the entire dessert.
• Accompany with Cinnamon Whipped Cream: Light, airy whipped cream infused with ground cinnamon creates a silky, delicate topping that enhances the cake's warm spices and adds an extra layer of indulgence.

Pumpkin Bundt Cake Variations to Try

• Gluten-Free Pumpkin Bundt: Replace wheat flour with a gluten-free blend using almond or rice flour, ensuring the same rich pumpkin flavor for those with wheat sensitivities.
• Vegan Autumn Cake: Substitute eggs with mashed banana or flax eggs, and use coconut oil instead of vegetable oil to create a plant-based version that maintains the cake's moisture.
• Keto-Friendly Pumpkin Treat: Swap regular flour with almond or coconut flour, use a sugar substitute like erythritol, and reduce overall carbohydrate content while preserving the warm spice profile.
• Dairy-Free Pumpkin Delight: Replace milk in the glaze with almond or oat milk, and use dairy-free margarine when greasing the pan to accommodate lactose-intolerant bakers.

FAQs

• Can I use fresh pumpkin instead of canned puree?

Yes, you can! Roast and puree fresh pumpkin until smooth. Make sure to drain excess moisture to maintain the cake’s texture.

• What if I don't have all the spices?

No worries! You can use pumpkin pie spice blend as a convenient substitute, which typically contains cinnamon, nutmeg, ginger, and cloves.

• How do I know if I'm overmixing the batter?

Stop mixing as soon as the dry and wet ingredients are just combined. Overmixing can make the cake tough and dense, losing its soft texture.

• Is this cake suitable for people with dietary restrictions?

The recipe contains eggs and wheat flour. For gluten-free options, try using a gluten-free flour blend, and for vegan alternatives, replace eggs with flax eggs or applesauce.

Perfectly Spiced Pumpkin Bundt Cake Recipe

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4.7 from 23 reviews

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

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Description

Cozy autumn flavors shine through this perfectly spiced pumpkin bundt cake, blending warm cinnamon and nutmeg with rich, moist pumpkin goodness. Sweet seasonal comfort awaits you in each delightful slice of this irresistible dessert.

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Ingredients

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Main Ingredients:

• 1 cup pumpkin puree (canned or fresh)
• 4 large eggs
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar

Spices and Seasonings:

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon baking soda

Glaze Ingredients:

• 1 cup powdered sugar
• 2/3 tablespoons milk
• 1 teaspoon vanilla extract

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Instructions

1. Thoroughly coat a 10-cup Bundt pan with non-stick spray, ensuring complete coverage. Set oven temperature to 350F (175C).
2. Sift together all dry ingredients in a spacious mixing bowl, creating a uniform spice-infused powder mixture.
3. Whisk pumpkin puree, vegetable oil, and eggs in a separate container until achieving a silky, homogeneous texture.
4. Gently fold wet ingredients into dry ingredients, using a circular motion to incorporate without overworking the batter.
5. Transfer cake mixture into prepared Bundt pan, using a spatula to distribute evenly and eliminate air pockets.
6. Position pan in preheated oven and bake for 50-60 minutes, checking doneness by inserting a wooden skewer near the center – it should emerge clean.
7. Remove from oven and let cake rest inside pan for 15-20 minutes, allowing structural integrity to stabilize.
8. Carefully invert cake onto wire cooling rack, allowing complete temperature reduction.
9. Craft glaze by blending powdered sugar with milk and vanilla, adjusting liquid proportions to create desired drizzling consistency.
10. Once cake reaches room temperature, artfully cascade glaze across the surface, creating an elegant, sweet finish.

Notes

• Spice Intensity Adjustment: Modify the spice blend to suit personal taste preferences by increasing or decreasing cinnamon, nutmeg, and ginger quantities.
• Moisture Preservation: For an extra moist cake, substitute some vegetable oil with applesauce or Greek yogurt to enhance texture and reduce fat content.
• Gluten-Free Adaptation: Replace all-purpose flour with a gluten-free flour blend, ensuring the cake remains light and tender by adding xanthan gum for better structure.
• Vegan Transformation: Swap eggs with flax eggs or mashed banana, and use plant-based milk in the glaze to create a completely dairy-free and egg-free version of the cake.

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

Nutrition

• Serving Size: 12
• Calories: 250
• Sugar: 20 g
• Sodium: 150 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 35 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg