Pumpkin Bundt Cake Recipe

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Pumpkin Bundt Cake



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Cooking time

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As the leaves begin to change and the air gets crisp, the comforting flavors of autumn beckon.

Among the most cherished of these flavors is pumpkin, a versatile ingredient that can be both sweet and savory. One delightful way to incorporate this seasonal favorite into your baking repertoire is through a Pumpkin Bundt Cake. This cake is not only delicious but also stunning, making it a perfect centerpiece for any fall gathering.


To get started, gather the following ingredients:

For the Cake:

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup packed brown sugar
3 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree (not pumpkin pie filling)
1/2 cup sour cream
1/2 cup milk
For the Glaze:

1 cup powdered sugar, sifted
1-2 tablespoons milk or cream
1/2 teaspoon vanilla extract


Preheat and Prepare:

Begin by preheating your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure your cake releases beautifully.

Mix Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Cream Butter and Sugars:

In a large bowl, using an electric mixer, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes.

Add Eggs and Vanilla:

Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract.

Combine with Pumpkin:

Mix in the pumpkin puree. The mixture might look slightly curdled at this point, but it will come together.

Incorporate Dry Ingredients and Liquids:

Alternately add the dry ingredients and the milk to the pumpkin mixture, beginning and ending with the dry ingredients. Fold in the sour cream until just combined, ensuring not to overmix.


Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.

Cool and Glaze:

Allow the cake to cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely. Once cool, whisk together the powdered sugar, milk, and vanilla extract to create the glaze. Drizzle over the cake.

Serving Suggestions:

This Pumpkin Bundt Cake is wonderfully moist and packed with the cozy spices of fall. It’s perfect on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. It pairs beautifully with coffee or a glass of milk.

Baking a Pumpkin Bundt Cake is a delightful way to celebrate the flavors of autumn. Its moist crumb, spiced pumpkin flavor, and simple elegance make it a favorite for both casual and special occasions. Whether you’re hosting a dinner party, attending a potluck, or simply enjoying a cozy night in, this cake promises to be a hit. Enjoy the process of baking and the delicious outcome!

Storage and Leftovers

One of the many wonderful aspects of Pumpkin Bundt Cake is its ability to stay moist and delicious for several days after baking, making it a great make-ahead dessert. To store leftovers, cover the cake with plastic wrap or keep it in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for up to a week. If you decide to refrigerate it, letting the cake come to room temperature before serving will enhance its flavors and texture.

Customizing Your Cake

While this recipe for Pumpkin Bundt Cake is delightful as is, there are numerous ways you can customize it to suit your taste or to add an extra layer of flavor:

Add Ins: Consider folding in a cup of chopped nuts (walnuts or pecans work beautifully) or chocolate chips into the batter for added texture and flavor.

Spice it Up: If you’re a fan of spices, feel free to adjust the amounts of cinnamon, nutmeg, and ginger, or add a pinch of cloves for an even deeper spice profile.

Citrus Glaze: For a twist on the glaze, add the zest of an orange to both the cake batter and the glaze for a hint of citrus that complements the pumpkin beautifully.

Cream Cheese Frosting: For an indulgent alternative to the vanilla glaze, a cream cheese frosting works wonderfully with this cake. Beat together cream cheese, butter, powdered sugar, and a touch of vanilla for a rich, creamy topping.

Baking Tips for the Perfect Bundt Cake

Bundt cakes can be a bit intimidating due to their intricate designs, but with a few tips, you can ensure your Pumpkin Bundt Cake comes out beautifully every time:

Properly Prepare Your Pan: Even if you’re using a non-stick Bundt pan, it’s important to generously grease and flour the pan or use a baking spray with flour to ensure your cake releases cleanly.

Don’t Overmix: After adding the flour, mix just until the ingredients are combined.

Overmixing can lead to a tough cake.

Check for Doneness: Since ovens can vary, start checking your cake for doneness about 5 minutes before the recommended baking time. A toothpick inserted into the cake should come out clean, or with a few moist crumbs attached.

Cooling: Letting the cake cool in the pan for about 10 minutes helps it set and makes it easier to remove. However, don’t leave it in the pan too long, or it might become too moist and stick to the pan.

Enjoy the Season

Embracing the flavors of fall with a Pumpkin Bundt Cake is a wonderful way to celebrate the season. This cake is not only a delicious treat that captures the essence of autumn, but it also makes for a beautiful presentation at any meal. Whether you’re new to baking or a seasoned pro, this recipe is straightforward and rewarding. So, as the leaves start to fall and the air becomes crisp, preheat your oven and prepare to fill your home with the warm, inviting aromas of pumpkin and spice.


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