Pumpkin Bundt Cake Recipe

It’s time! Enjoy this gorgeous pumpkin bundt cake recipe as you cozy up by the fire and celebrate the changing of seasons. Everything you love about Fall can be summed up by this cake.

As Fall approaches, I get so excited thinking about all the flavors of Autumn gracing our table. I love baking with pumpkin spice; it’s such a warm and inviting flavor. We already have so many great pumpkin recipes on the site, like this Pumpkin Bread Pudding, our Chocolate Pumpkin Bread Recipe, or this Pumpkin Apple Bread with Streusel Topping.

The texture of this cake is moist, light and fluffy. It’s not so much pumpkin to be overwhelming, and the spices meld so beautifully that it tastes like Fall on a plate. Keep reading to get all the instructions, tips, and tricks to make the cake perfectly every time.

Why You’ll Love Our Recipe for Pumpkin Bundt Cake

• Pure Comfort. The blend of warm spices and rich pumpkin will be the delight of everyone in your family. From the smell of our pumpkin spice bundt cake recipe as it bakes, to the first bite, it brings “home” to the table.
• So easy. You don’t have to get fancy or complicated to make an amazing homemade cake everyone loves.
• To-die-for texture. You won’t believe how light, fluffy, and moist this cake is. You can eat it without frosting it’s so good!

Ingredients you’ll need for this recipe

While you’ll find the full ingredient list in the recipe card below, I wanted to highlight a few important ingredients:

• All-Purpose Flour. Bleached or unbleached all-purpose flour.
• Baking Powder and Baking Soda. Combining these two leavening agents helps create the perfect height and texture.
• Spices. Ground Cinnamon, Allspice, Nutmeg, Ground Ginger, Salt, Ground Cloves
• Light Brown Sugar. You can use dark brown sugar if you want.
• Salted Butter. We use real full-fat butter which makes a soft and tender crumb. You want the butter to be at room temperature meaning that when pressed with your finger it leaves a dent, not melted or runny. If you use unsalted butter, you’ll want to add 1 teaspoon of salt.
• Canned Pumpkin Puree. Do not confuse this with pumpkin pie filling.
• Vanilla Extract. Pure extract if you’ve got it.
• Milk. Whole milk is recommended for the fat content which will produce a fluffy super moist cake.

Ingredients for the Glaze

• Powdered Sugar.
• Milk or Heavy Cream. Just enough liquid to make the glaze smooth.
• Vanilla Extract. Pure extract if you’ve got it.

How To Make Pumpkin Bundt Cake

Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.

Get everything ready for the perfect pumpkin bundt cake recipe.

Preheat your oven so that the cake cooks evenly and doesn’t get too done on the outside before the inside is ready. Butter your pan with a pastry brush or paper towel.

Mix dry ingredients.

Use a large mixing bowl to blend the flour, spices, baking powder, and baking soda using a wire whisk. Set that aside.

Mix the liquid ingredients.

Start by creaming the fat and sugar for the recipe. Then add eggs, pumpkin, and vanilla. Do not add the milk yet.

Combine the wet and dry ingredients.

Add the flour, about ⅓ of the mixture alternating with some of the milk. Mix well before adding more flour and milk. Do not overmix.

Fill the Pan and Bake your Pumpkin Bundt Cake. Cool.

Fill the pan with batter approximately 3/4 full. Bake until a cake tester or toothpick is inserted into the center of the cake and comes out with just a few crumbs.

Note: Cracking on the surface is normal. It’s where the moisture expanded within the cake.

Cool the cake in the pan for 10 minutes and then invert it onto a cooling rack to finish cooling. When the cake is almost cool, make the glaze.

Mix the Glaze Ingredients.

Just put the glaze ingredients into a bowl and stir together. You want the consistency to be thin enough to drizzle. If it’s too thin, add more powdered sugar. If it’s too thick, add more cream. Once the cake is cool, drizzle it with the glaze.

Make sure the cake is completely cooled before you glaze it. Otherwise, it will just absorb the glaze.

You can glaze the cake while it’s sitting on the cooling rack or a serving plate. The glaze will drip from the cake if on a cooling rack. If you glaze it on a serving plate, the extra glaze will pool onto the serving plate. Who doesn’t want more glaze?

Let it sit for a few minutes before serving the cake.

Frequently Asked Questions

Do I have to use a bundt pan?

No, you don’t, but make sure you don’t overfill the pan more than 2⁄3 to 3⁄4 cup full. See my free printable pan conversion chart. If you’ve got too much batter, make cupcakes!

When can I tell that my entire cake is ready and done baking in the oven?

Bake in the preheated oven for 40 to 43 minutes. When I bake a bundt cake, I always check sooner. I checked at 30 minutes. The cake is cooked when the toothpick you insert in the middle comes back clean.

How To Store Pumpkin Bundt Cake Recipe

Best way to store Pumpkin Bundt Cake

The cake can be stored lightly covered at room temperature for up to 3 days. We prefer using a cake dome. It allows the right amount of air to the cake so it doesn’t get soggy or dry out too quickly.

Can I freeze Pumpkin Spice Bundt Cake?

Yes. Freeze a whole cake or individual slices. Wrap the cake completely or store it in an airtight container to prevent freezer burn. Freeze for up to three months. Thaw loosely covered at room temperature. You can reapply the glaze if it has been absorbed by the cake.

Tips for the perfect Pumpkin Bundt Cake

• Do not over-mix the cake batter when you blend wet and dry ingredients. You want to stop mixing as soon as the dry ingredients have disappeared.
• Place a sheet pan under the bundt cake pan in your oven to make removing the pan super easy.
• Turning the cake halfway through the baking time will ensure an even bake all the way around.
• Don’t over bake. Doing so will cause your cake to become dry and dense. 

Variations

• You can choose to frost or make a glaze. For variety, I recommend the amazing glaze we made here or a cream cheese frosting as I did with our Carrot Cake Cupcakes recipe, a cream cheese glaze that we used with our Pumpkin Donuts, or this amazing Caramel Icing recipe. You can’t go wrong with any of them.
• If you want to simplify, you could dust it with a little powdered sugar as I did with our Kentucky Butter Cake.
• Make it spicy: If you like Fall flavors but don’t want them to hint at pepper, omit the ground cloves.
• Make it kid-friendly: omit the ground cloves and ginger. The cinnamon will shine through, and the allspice will bring up the flavors to make it a comfort food cake for many occasions. Speaking of the kiddos, add chocolate chips!
• Add chopped pecans or walnuts.
• Turn the cake out onto a beautiful cake platter for serving and presenting this special Pumpkin Bundt Cake Recipe to guests as a beautiful Fall dessert, a special event, or a holiday gathering.

If you enjoyed this recipe, check these out!

• Fresh Peach Bundt Cake Recipe
• Pumpkin Hummus
• Pumpkin Mousse in Chocolate Cups
• Gingerbread Bundt Cake Recipe
• Pumpkin Bars
• Pumpkin Spice Muffins

I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.

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