This Pumpkin Bundt Cake delivers everything you love about classic pumpkin pie: warm spice, rich pumpkin flavor, and incredible moisture. But unlike a pie, it's baked into a beautiful, no-fuss Bundt cake. This cake is easy to make, freezes beautifully, and is perfect for Thanksgiving or anytime you're craving a cozy fall dessert.
If you love pumpkin desserts but want something a little more memorable than the traditional pie, this Pumpkin Bundt Cake is a winner. I first shared this recipe nearly a decade ago, and it's one I still come back to year after year because it's just that good.
The texture is tender and moist, the flavor is warm and comforting, and the cake unmolds beautifully with those signature Bundt swirls. Best of all, it's a straightforward recipe that comes together with pantry staples, and it freezes extremely well, making it an ideal make-ahead dessert for the holidays.
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Why You'll Love This Recipe
- Ultra-moist texture: Pumpkin puree and oil keep the crumb soft and tender.
- The flavor of fall: Pumpkin spice adds a cozy, aromatic warmth to the cake.
- One-bowl batter: No fancy equipment or complicated steps.
- Holiday showstopper: Beautiful on a dessert buffet and easy to serve.
Ingredients - Here's What You'll Need
Simple ingredients for an amazing cake!
How to Make the Pumpkin Bundt Cake
- Mix the base: Beat the sugar and oil together until well combined. Add the eggs one at a time, beating after each addition.
- Add the dry ingredients: Sift in the pumpkin spice, baking soda, and salt. Mix until fully incorporated.
- Blend in the pumpkin: Add the canned pumpkin and beat until smooth.
- Add the flour: Add the flour all at once. Mix on low with an electric mixer until almost combined, then finish mixing by hand to avoid overworking the batter.
- Bake: Transfer the batter to a well-greased 10-inch Bundt pan. Bake at 350°F for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and unmold: Remove from the oven and cool for 10 minutes. Then invert onto a wire rack and cool completely. If desired, dust with confectioners' sugar.
This Pumpkin Bundt Cake has stood the test of time for good reason. It's simple, dependable, consistently delicious, and exactly the kind of recipe you want in your holiday lineup. Whether you make it ahead or bake it the day you serve it, this cake brings warm fall flavor to any occasion. Yum!
Frequently Asked Questions
Yes, but the cake will be slightly denser. Be sure the puree is very smooth and well-drained.
I consistently Bak-Klene ZT. It's like Baker's Joy and has never let me down.
Yes. A simple vanilla glaze, cream cheese glaze, or maple glaze pairs beautifully with this cake.
Recipe Tips and Variations
- Don't skip sifting the spices and leavening. It ensures even mixing and a smoother crumb.
- Don't overmix the batter once the flour goes in. Minimizing gluten formation keeps the cake tender.
- Use a high-quality baking spray. Bak-Klene or Baker's Joy works best for clean Bundt detailing.
- Let the cake rest before slicing. The flavor improves after a few hours as the spices bloom.
- This cake freezes beautifully, making it perfect for holiday prep. Cool the cake completely. Place it on a cardboard cake round and freeze until firm. Then wrap the cake tightly in heavy-duty foil, and wrap again to prevent freezer burn. Place the wrapped cake in a large freezer bag, remove excess air, and label. When ready to serve, thaw the cake overnight in the refrigerator, or for 1-2 hours at room temperature.
Other Delicious Bundt Cakes
If you're in the mood for a Bundt Cake, but don't necessarily want to make a Pumpkin Bundt Cake, you should try one of these awesome Bundt cakes:
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Recipe
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Pumpkin Bundt Cake
Ingredients
- 2 ½ cups (17.5 ounces, 496 grams) granulated sugar
- 1 cup (8 ounces, 227 grams) canola oil
- 3 large eggs
- 3 cups (15 ounces, 425 grams) all-purpose flour (See Tip 1)
- 2 ½ teaspoons Pumpkin Spice
- 2 teaspoons baking soda
- ½ teaspoon table salt
- 15 ounce can solid-pack pumpkin
- Confectioners' sugar for dusting optional
Instructions
- Preheat oven to 350° F. Spray a 10-cup Bundt Pan with nonstick spray. (See Tip 2)
- In a large bowl, combine the sugar and oil; beat on medium until well blended.
- Add eggs, one at a time, beating well after each addition.
- Using a small wire strainer, sift in pumpkin spice, baking soda, and salt; beat well to fully incorporate.
- Add pumpkin; beat well to fully incorporate.
- Add flour; beat on low just until combined. Scrape down sides with wooden spoon; stir to ensure that flour is fully combined.
- Transfer to a greased 10-inch Bundt pan. Bake 60 to 65 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely.
- You can dust with confectioners' sugar, if you'd like. (See Tip 3)
- Yield: 12 to 16 servings.
Tips/Notes
- For best results, weigh your ingredients, especially the flour. The reason is that flour amounts can vary significantly depending on how it's measured. I consistently use Julia Child's rule of thumb that one cup of flour weighs 5 ounces.
- To preserve the intricate detail of Bundt pans, use a high-quality nonstick spray. My favorite is Bak-Kleen.
- Rather than dusting the cake with confectioners' sugar, drizzle a vanilla or cream cheese glaze over the top.
Glenda Fears McNeal says
The Pumpkin Bundt get a 5 star rating
Glenda Fears McNeal says
De light full indeed. Very moist and OOOOH SO GOOD!!!!!!!!
Thank you