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Pumpkin Bundt Cake

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is the ultimate fall dessert—richly spiced, incredibly moist, and made with simple pantry ingredients. With its beautiful Bundt shape and deep pumpkin flavor, it’s perfect for Thanksgiving, potlucks, or a cozy night in. Serve plain, with a drizzle of glaze, or a sprinkle of pumpkin pie spice for a crowd-pleasing finish.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour spooned and leveled
  • 2 tsp baking soda helps the cake rise
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
Wet Ingredients
  • 1 cup vegetable oil
  • 4 large eggs room temperature
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 15 oz pumpkin puree not pumpkin pie filling
  • 1 tsp pure vanilla extract
Optional Mix-ins & Toppings
  • 1 1/4 cups semi-sweet chocolate chips or chopped nuts walnuts or pecans
  • Optional toppings: salted caramel or maple glaze
  • Optional garnish: sprinkle of pumpkin pie spice

Method
 

  1. 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.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice.
  3. In another bowl, whisk oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth and fully combined.
  4. Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in chocolate chips or nuts if using. Avoid overmixing.
  5. Spoon batter into prepared Bundt pan, smoothing the top. Batter will be thick.
  6. Bake for 55–70 minutes, or until a toothpick inserted in the thickest part comes out mostly clean.
  7. Cool in pan on a wire rack for 2 hours before inverting onto a rack or cake stand. Let cool completely before topping.
  8. Drizzle with glaze or caramel, and sprinkle with pumpkin pie spice if desired. Slice and serve.

Notes

For best results, grease Bundt pan thoroughly, especially if it has intricate designs. Use pure pumpkin puree, not pie filling. The cake tastes even better the next day. To freeze, wrap slices tightly and freeze for up to 3 months.