If you’re on the hunt for the perfect fall dessert that’s cozy, comforting, and downright irresistible, this Pumpkin Bundt Cake hits the mark. Made with pantry-friendly ingredients and loaded with warm spices, this cake delivers bakery-level results without the fuss. It’s the kind of dessert that brings people back for seconds—and maybe thirds. The rich, moist texture and deep pumpkin flavor make it ideal for autumn gatherings, holiday dinners, or a cozy night in. Pumpkin Bundt Cake isn’t just another seasonal treat—it’s the one that’ll have guests asking for the recipe before they finish their slice.
Table of Contents
Table of Contents
Why You’ll Love This Pumpkin Bundt Cake Recipe
- Incredibly moist and tender with a rich pumpkin spice flavor
- Super easy to make with no fancy equipment required
- Uses simple pantry ingredients you probably already have
- A perfect treat for Thanksgiving, potlucks, or family gatherings
- Delicious with or without toppings, plus easy to customize
- Stays fresh for days and freezes beautifully
What sets this Pumpkin Bundt Cake apart? The perfect balance of spices—never overpowering, always warm and comforting. The texture is rich yet fluffy, and it’s baked in a Bundt pan for that gorgeous presentation without any need for frosting skills. Whether served plain or dressed up with a drizzle of maple icing or caramel, it’s always a crowd-pleaser.
Ingredients Needed for Pumpkin Bundt Cake
Dry Ingredients
- 2 ¾ cups all-purpose flour – spooned and leveled for accuracy
- 2 teaspoons baking soda – helps the cake rise beautifully
- ½ teaspoon salt – enhances the overall flavor
- 2 teaspoons ground cinnamon – warm and classic
- ½ teaspoon ground ginger – adds a little kick
- ½ teaspoon ground cloves – deepens the spice profile
- ½ teaspoon ground nutmeg – earthy and sweet
- ½ teaspoon ground allspice – rounds out the spice blend
Wet Ingredients
- 1 cup vegetable oil – keeps the cake moist and tender
- 4 large eggs – room temperature, for structure and richness
- 1 cup packed brown sugar – deep molasses flavor
- ¾ cup granulated sugar – balances sweetness
- 1 (15 oz) can pumpkin puree – not pumpkin pie filling!
- 1 teaspoon pure vanilla extract – for depth of flavor
Optional Mix-ins & Toppings
- 1 ¼ cups semi-sweet chocolate chips or chopped nuts (walnuts or pecans)
- Optional toppings: drizzle of salted caramel or maple glaze
- Optional garnish: sprinkle of pumpkin pie spice for visual and flavor boost
Pro Tip: Want a nut-free version? Skip the nuts and stick with chocolate chips—or go without for a classic finish.
How to Make Pumpkin Bundt Cake
1. Prep the Pan & Oven
Start by preheating your oven to 350°F (177°C). Thoroughly grease a 10 to 12-cup Bundt pan with nonstick spray or butter and flour. Make sure you get into all the nooks—this ensures the cake releases easily after baking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and all the spices (cinnamon, ginger, cloves, nutmeg, allspice). This spice combo is the heart of the cake’s flavor, so don’t skip or substitute.
3. Combine the Wet Ingredients
In a separate bowl, whisk the oil, eggs, both sugars, pumpkin puree, and vanilla until fully blended. The mixture should be smooth and slightly thick.
Why it matters: Whisking well now means no overmixing later, which could make your cake dense.
4. Combine Wet & Dry Mixtures
Gradually add the dry ingredients to the wet, stirring just until everything is combined. If you’re using chocolate chips or nuts, gently fold them in now. The batter will be thick and aromatic—resist the urge to overmix!
5. Fill the Bundt Pan
Carefully spoon the thick batter into your prepared Bundt pan, smoothing the top with a spatula. You should have about 5 cups of batter.
6. Bake to Perfection
Bake for 55 to 70 minutes, or until a toothpick inserted into the thickest part comes out mostly clean (a few moist crumbs are okay).
Visual cue: The top should be set and golden brown, and the cake should begin to pull away from the sides.
7. Cool Before Releasing
Let the cake cool in the pan on a wire rack for 2 full hours. This ensures it sets completely and releases cleanly. Then, invert onto a wire rack or cake stand and let cool fully before topping.
8. Top & Serve
Once completely cool, drizzle with maple icing, salted caramel, or your favorite glaze. For extra flair, sprinkle with pumpkin pie spice.
Serving and Storage Tips
Serving Suggestions
- Slice and serve with whipped cream or vanilla ice cream
- Drizzle with maple glaze or salted caramel for extra indulgence
- Dust with powdered sugar for a simple yet elegant finish
Storage Guidelines
- Store tightly covered at room temperature for 2–3 days
- Refrigerate for up to 5 days for extended freshness
- To freeze: wrap slices individually in plastic wrap, then foil, and freeze up to 3 months
- Reheat slices in the microwave for 10–15 seconds for that fresh-baked warmth
Helpful Notes
- Bundt Pan Tip: Grease thoroughly, especially in detailed pans, to avoid sticking
- Pumpkin Puree: Use pure canned pumpkin—not pumpkin pie filling, which contains sweeteners and spices
- Mix-ins: Chocolate chips add richness, while nuts bring crunch. Choose one or both
- Flavor Enhancer: Add a pinch of black pepper to deepen the spice profile subtly
- Make Ahead: Bake a day early—the flavor deepens as it sits
- Topping Tip: Don’t drizzle until the cake is fully cool, or it will melt right off
Pumpkin Bundt Cake
Ingredients
Method
- Preheat oven to 350°F (177°C). Grease a 10–12 cup Bundt pan thoroughly with nonstick spray or butter and flour, making sure to coat all crevices.
- In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
- In another bowl, whisk oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth and fully combined.
- Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in chocolate chips or nuts if using. Avoid overmixing.
- Spoon batter into prepared Bundt pan, smoothing the top. Batter will be thick.
- Bake for 55–70 minutes, or until a toothpick inserted in the thickest part comes out mostly clean.
- Cool in pan on a wire rack for 2 hours before inverting onto a rack or cake stand. Let cool completely before topping.
- Drizzle with glaze or caramel, and sprinkle with pumpkin pie spice if desired. Slice and serve.
Notes
Conclusion
This Pumpkin Bundt Cake is everything you want in a fall dessert—moist, warmly spiced, easy to make, and absolutely stunning on the table. Whether you serve it at a dinner party or a cozy family weekend, it’s guaranteed to earn rave reviews.
Tried this recipe? Leave a comment and star rating below—we’d love to hear how it turned out!
Don’t forget to share your pumpkin cake pics on Pinterest or Facebook, and tag us so we can feature your creation.
What toppings or mix-ins did you try? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes! Just make sure it’s well-puréed and not watery. Roast, mash, and strain your fresh pumpkin to match the texture of canned puree.
How do I make this gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking blend. Be sure it includes xanthan gum for structure.
Why did my cake stick to the pan?
This often happens when the pan isn’t greased well enough or the cake isn’t cooled long enough before releasing. Try using baking spray with flour or butter + flour method.
Can I make this ahead of time?
Absolutely. It actually tastes better the next day! Bake, cool, and store tightly covered. Drizzle with glaze before serving.
Is this recipe freezer-friendly?
Yes, it freezes beautifully. Wrap tightly in plastic and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
How thick should the batter be?
Expect a thick, scoopable batter—denser than typical cake batter but not dry. This ensures a moist, tender crumb post-baking.