Pumpkin Bundt Cake

There’s just something magical about this Pumpkin Bundt Cake. It’s warmly spiced, perfectly moist, and topped with a luscious glaze that makes every bite taste like fall. Whether you’re baking for a cozy family dinner, a holiday gathering, or just a Tuesday afternoon treat, this cake brings all the autumn comfort in one beautifully shaped dessert.

This pumpkin cake isn’t overly sweet or heavy, which makes it easy to pair with your favorite cup of coffee or tea.

And the best part? It’s incredibly easy to make, even if you’re not a seasoned baker.

So preheat your oven and grab your Bundt pan, because this recipe is about to become a fall favorite in your kitchen.

There’s a story behind this one, of course.

I first made this Pumpkin Bundt Cake on a chilly October afternoon after a spontaneous craving hit me during a weekend grocery run.

I picked up a can of pumpkin puree, thinking I’d make muffins, but the Bundt pan was calling my name.

There’s something so satisfying about turning out a golden, beautifully patterned cake and drizzling a sweet glaze over the top.

It feels fancy, but it’s secretly super simple.

I shared a few slices with my neighbors, and the response was instant.

“Can you give me that recipe?” one asked before she even finished her slice.

So I knew it was a keeper.

Since then, this cake has made its way into potlucks, Thanksgiving tables, and plenty of quiet mornings with a warm cup of coffee.

Why You’ll Love This

1. It’s incredibly moist and tender.
Thanks to the pumpkin puree, this Bundt cake stays super soft and moist without feeling heavy. It has just the right amount of density to hold its beautiful shape, but every slice still melts in your mouth.

2. The warm spices are cozy and comforting.
Cinnamon, nutmeg, ginger, and cloves give this cake that unmistakable fall flavor. If you love pumpkin pie spice, this is your dream cake. It smells amazing as it bakes and tastes even better.

3. It’s easy to make with pantry staples.
No fancy ingredients or complicated steps here. This cake uses basic baking ingredients like flour, sugar, oil, eggs, and canned pumpkin. You probably already have most of them on hand.

4. It’s perfect for gatherings or simple snacking.
This cake looks stunning thanks to the Bundt shape, making it a showstopper for parties or holidays. But it’s also simple enough to enjoy as an everyday treat with your morning coffee or as an after-school snack.

Recipe Details

Prep Time: 15 minutes
Cook Time: 50–55 minutes
Total Time: 1 hour 10 minutes
Cuisine Type: American, Fall Baking
Servings: 12–14 slices
Estimated Cost: $10–$12

Equipment Needed:

• 10- to 12-cup Bundt pan
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Cooling rack
• Measuring cups and spoons
• Optional: Stand or hand mixer for ease

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 1 tablespoon pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 1 cup vegetable oil (or melted butter)
• 4 large eggs
• 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
• 1/3 cup milk (any kind works—dairy or non-dairy)
• 2 teaspoons vanilla extract

For the Glaze (optional but so good!):

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract
• Pinch of cinnamon (optional)

Ingredient Notes:

• Pumpkin puree: Be sure to use 100% pure pumpkin, not the pre-sweetened pie filling.
• Oil: Vegetable oil keeps the cake extra moist, but you can swap in melted coconut oil or butter.
• Milk: Any kind of milk works, including oat, almond, or whole milk.
• Glaze: For a richer topping, try cream cheese glaze instead of a simple sugar glaze.

Step-by-Step Instructions

Step 1: Prep your pan and oven.
Start by preheating your oven to 350°F (175°C). Generously grease and flour your Bundt pan to make sure the cake releases cleanly. You can also use baking spray with flour for extra insurance.

Step 2: Mix the dry ingredients.
In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures even distribution of spices and leavening agents.

Step 3: Combine the wet ingredients.
In a large bowl, whisk the granulated sugar, brown sugar, and oil until smooth. Add in the eggs, one at a time, followed by the pumpkin puree, milk, and vanilla extract. Mix until everything is fully combined.

Step 4: Combine and stir gently.
Gradually add the dry ingredients to the wet mixture. Stir until just combined, being careful not to overmix. The batter will be thick and smooth.

Step 5: Pour into the pan and bake.
Transfer the batter into the prepared Bundt pan and smooth the top. Bake for 50–55 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs.

Step 6: Cool and glaze.
Let the cake cool in the pan for about 15 minutes, then carefully invert onto a cooling rack. Once completely cool, whisk together the glaze ingredients and drizzle over the top. Let the glaze set for 10–15 minutes before slicing.

Nutrition Facts (Approx. per serving)

• Calories: 390
• Protein: 5g
• Carbohydrates: 50g
• Fiber: 2g
• Fat: 18g
• Sodium: 240mg
• Vitamin A: 90% DV
• Calcium: 6% DV
• Iron: 10% DV

Tips for Success

1. Don’t skip greasing the Bundt pan well.
The Bundt shape is beautiful but can be tricky. Use a baking spray that includes flour or grease with butter and dust with flour to help the cake release cleanly.

2. Let the cake cool before glazing.
If the cake is too warm, the glaze will melt and slide right off. Let it cool completely so the glaze sets beautifully on top.

3. Use room temperature ingredients.
Room temperature eggs and milk mix better and help the cake bake evenly. Set them out 30 minutes before baking for best results.

4. Store it properly.
Keep leftovers in an airtight container at room temperature for up to 3 days. If refrigerated, let the slices come to room temp before serving for best flavor and texture.

Common Questions

Can I make this cake ahead of time?
Yes, this cake is a great make-ahead option. Bake it a day ahead and glaze it just before serving. It actually tastes even better the next day as the flavors develop.

Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure to puree it until smooth and strain any excess moisture. You’ll need about 1 3/4 cups of fresh pumpkin puree.

Is this recipe gluten-free?
Not as written, but you can substitute a 1:1 gluten-free flour blend designed for baking. The texture may vary slightly but will still be delicious.

Can I freeze the cake?
Yes! Freeze the unglazed cake, wrapped tightly, for up to 2 months. Thaw overnight in the fridge and bring to room temperature before adding the glaze.

Variations and Substitutions

• Add-ins: Fold in 1/2 cup chopped pecans, walnuts, or mini chocolate chips for a twist.
• Frosting instead of glaze: A thick cream cheese frosting spread on top takes this from snack cake to showstopper.
• Healthier version: Swap half the oil for applesauce and reduce the sugar slightly if you prefer a lighter option.

Serving and Pairing Suggestions

This cake pairs beautifully with a hot mug of chai, pumpkin spice latte, or a glass of cold milk. For a full dessert spread, serve alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also shines on a fall brunch table next to savory quiches or cinnamon rolls.

This Pumpkin Bundt Cake is one of those recipes you’ll turn to again and again, especially when sweater weather kicks in.

It’s cozy, inviting, and just the kind of dessert that makes people smile.

Whether you’re sharing it with loved ones or sneaking a slice for yourself late at night, I hope this recipe brings some joy to your kitchen.

Thanks for baking with me, and happy pumpkin season!