When the air turns crisp and the leaves start crunching under your boots, there’s nothing better than the comforting aroma of a Pumpkin Bundt Cake wafting through your kitchen. This cake is rich, moist, and packed with warm spices—basically autumn in dessert form. Drizzled with a sweet maple glaze, it’s perfect for cozy gatherings, Thanksgiving tables, or just a quiet evening with a cuppa. Trust me, you’re going to fall head over heels for this one. It’s one of those Pumpkin Spice Desserts that instantly feels like home.
Looking for more cozy fall bakes? Don’t miss our Best Pumpkin Bread Recipe!
Table of Contents
Why You’ll Love This Recipe
- Bursting with cozy pumpkin spice flavor
- Incredibly moist and tender texture
- Gorgeous presentation with minimal effort
- Easy to make ahead for holidays
- Perfect balance of sweet and spiced
- Great addition to your Pumpkin Dessert Recipes collection
- A dreamy pick for fans of Pumpkin Pie Cake Recipe or Pumpkin Dump Cake Recipe With Spice Cake
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dessert |
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Bake Time | 50-60 minutes |
| Servings | 12 slices |
Ingredients
- Pumpkin puree: The heart of the cake, bringing moisture and earthy sweetness.
- All-purpose flour: For structure.
- Sugar: Both brown and granulated for depth and sweetness.
- Eggs: For richness and binding.
- Vegetable oil: Keeps the cake soft and moist.
- Baking soda and baking powder: For the perfect rise.
- Cinnamon, nutmeg, ginger, and cloves: Your dreamy fall spice quartet.
- Vanilla extract: To round out the flavor.
- Salt: Just a pinch to balance the sweetness.
- Optional maple glaze: Adds a luscious finish.
Check out the printable recipe card below for exact measurements!
How to Make Pumpkin Bundt Cake
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease your Bundt pan well—get into all those nooks and crannies!
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, spices, and salt.
3. Combine Wet Ingredients
In a large bowl, beat the eggs, sugar, and oil until smooth. Stir in the pumpkin puree and vanilla extract.
4. Bring It All Together
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Don’t overmix!
5. Bake It
Pour the batter into your prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick comes out clean.
6. Cool and Glaze
Let the cake cool in the pan for 15 minutes, then invert onto a wire rack. Once completely cool, drizzle with the maple glaze if using.
Pro Tips
- Use canned pumpkin puree, not pumpkin pie filling.
- Grease the Bundt pan generously to avoid sticking.
- Don’t overmix the batter; it keeps the cake tender.
- Add chopped pecans or walnuts for crunch.
- Try this with Spice Cake Mix Recipes as a shortcut option!
Flavor Variations
- Swap maple glaze with cream cheese frosting for a tangy twist.
- Add chocolate chips for extra indulgence.
- Use pumpkin pie spice if you’re short on individual spices.
- Turn it into a Pumpkin Spice Cake loaf for a simpler presentation.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Pair with hot apple cider or chai tea.
- Top with whipped cream and a sprinkle of cinnamon.
- Add it to your lineup of Fall Cake Recipes or Easy Baking Recipes.
Make-Ahead and Storage
You can bake the cake a day ahead and store it covered at room temperature. The flavors deepen beautifully overnight.
Leftovers
Wrap leftover slices individually in plastic wrap and keep them in an airtight container. They stay moist for up to 4 days.
Freezing
Freeze the unglazed cake for up to 2 months. Thaw overnight in the fridge, then bring to room temperature before glazing.
Reheating
Microwave individual slices for 10-15 seconds to refresh that just-baked warmth.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s pureed and not too watery.
What can I use instead of vegetable oil?
Melted coconut oil or canola oil works great too.
Do I need a Bundt pan for this recipe?
It helps with presentation, but you can use a regular cake pan and adjust the baking time.
How do I know when it’s done baking?
A toothpick should come out clean or with just a few crumbs attached.
Final Thoughts
This Pumpkin Bundt Cake is more than just a dessert—it’s a warm hug in cake form. Whether you’re whipping it up for a fall celebration or simply craving something sweet and spiced, it’s a guaranteed crowd-pleaser. Perfect for anyone who loves Fall Baking Recipes, Bread Recipes Homemade, or even a good Apple Spice Cake. So go ahead, grab that Bundt pan and let the autumn magic begin!
Pumpkin Bundt Cake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Generously grease a Bundt pan, making sure to cover all the crevices.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, beat the eggs, granulated sugar, brown sugar, and oil until smooth. Stir in pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
- Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 15 minutes, then invert onto a wire rack. Let cool completely before glazing.
- For glaze, whisk powdered sugar and maple syrup until smooth. Drizzle over cooled cake.