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.
Servings 12 slices
Calories 390kcal
Cost $10-$12
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ 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)
- ⅓ 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
- ½ teaspoon vanilla extract
- Pinch of cinnamon optional
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
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.
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.