Name: Pumpkin Bundt Cake
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 3.5 cups all-purpose flour; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 0.5 teaspoon ground nutmeg; 0.25 teaspoon ground cloves; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 cup pumpkin puree (not pumpkin pie filling); 0.5 cup vegetable oil; 0.33 cup milk; 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 0.5 cup unsalted butter, softened; 2 cups powdered sugar; 2 tablespoons milk; 0.5 teaspoon vanilla extract

Oh, hello there! Come on in, pull up a chair. I was just thinking about this amazing Pumpkin Bundt Cake, and I simply *had* to share it with you. It’s not just a cake; it’s like a warm hug on a crisp autumn afternoon. You know how some recipes just feel like they were made for cozy sweaters and crackling fireplaces? This is that recipe for me. I’ve made so many pumpkin cakes over the years, but this one… this one is special. It’s got this incredible, moist crumb that just melts in your mouth, and the spices are perfectly balanced. Honestly, it’s my secret weapon when I want something utterly delicious without a fuss. If you’ve ever had a truly exceptional spiced cake, this is that, but elevated. It’s the kind of thing that makes your house smell heavenly and brings smiles to everyone’s faces.

What is a pumpkin bundt cake?

So, what exactly is this delightful creation? At its heart, it’s a classic spiced cake, but instead of a traditional loaf or round pan, we’re baking it in a Bundt pan. That gorgeous, fluted shape gives it such an elegant presentation with hardly any extra effort! Think of it as a more festive, show-stopping version of your favorite pumpkin bread or spice cake. The “pumpkin” part comes from real pumpkin puree, which is the magic ingredient that gives it that signature flavor, moisture, and beautiful orange hue. It’s not overwhelmingly pumpkin-y in a savory way, but rather it lends a subtle sweetness and a depth of flavor that pairs perfectly with cinnamon, nutmeg, and cloves. It’s essentially the best parts of fall baking, all swirled together and baked into a cake that’s as beautiful as it is delicious. It’s the kind of cake that makes you want to slow down and savor every bite.

Why you’ll love this recipe?

Honestly, there are so many reasons why this Pumpkin Bundt Cake has become an absolute staple in my kitchen, and I just know you’re going to adore it too. First off, the flavor is just out of this world. It’s got this deep, warm spice profile that’s not too overpowering, and the pumpkin puree makes it incredibly moist and tender. Seriously, the texture is something else – it’s so soft and yielding, it practically dissolves on your tongue. Then there’s the simplicity factor. Even though it looks so impressive, this cake is surprisingly easy to whip up. I can honestly have it mixed and in the oven in under 20 minutes, which is a lifesaver on busy weeknights when I still want to treat my family to something special. It’s also incredibly budget-friendly. All the ingredients are pantry staples for me, and the star, pumpkin puree, is usually very affordable, especially during the fall. What I love most, though, is its versatility. This cake is perfect as is, but it also plays wonderfully with other flavors. The glaze is a dream, but you could also dust it with powdered sugar, serve it with a dollop of whipped cream, or even pair it with a scoop of vanilla bean ice cream for an extra decadent dessert. It truly shines on its own, making it a winner for breakfast, brunch, or a delightful afternoon treat. It’s just a fail-safe, crowd-pleasing recipe that never disappoints.

How do I make a pumpkin bundt cake?

Quick Overview

This recipe is all about combining simple, flavorful ingredients to create a showstopper. We’ll whisk together the dry ingredients, mix the wet ingredients, then gently combine them to form a luscious batter. A simple swirl of filling adds an extra layer of richness and visual appeal before it bakes to golden perfection in your Bundt pan. The final touch is a simple, sweet glaze drizzled over the top. It’s a straightforward process that yields incredibly rewarding results, ensuring you get a beautifully moist and flavorful pumpkin Bundt cake every single time.

Ingredients

For the Main Batter:
2 cups all-purpose flour (I always sift mine, it just makes for a lighter cake!)
1 ½ teaspoons baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger (optional, but I love the extra warmth!)
1 ½ cups granulated sugar
½ cup (1 stick) unsalted butter, softened
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup pumpkin puree (make sure it’s 100% pumpkin, not pumpkin pie filling!)
½ cup milk (I’ve tested this with almond milk and it actually made it even creamier! Whole milk works beautifully too.)

For the Filling:
½ cup packed light Brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg

For the Glaze:
1 ½ cups powdered sugar, sifted
2-3 tablespoons milk or heavy cream
½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven preheated to 350°F (175°C). Now, for the Bundt pan – this is super important for a beautiful release. You want to grease it really well. I like to use a pastry brush to get into all those nooks and crannies with softened butter or shortening. Then, I dust it generously with flour, tapping out any excess. Some people swear by baking spray with flour, and that works too! Make sure your pan is thoroughly coated; nobody wants a cake stuck in there.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger (if you’re using it). Whisking them together thoroughly ensures that the leavening agents and spices are evenly distributed throughout the batter, which is key for an even bake and consistent flavor. You’re looking for a uniform mixture.

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This can take a few minutes with an electric mixer. Then, beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and the pumpkin puree. The mixture will look a little rustic at this stage, and that’s perfectly fine.

Step 4: Combine

Now, we’re going to add the dry ingredients and the milk to the wet ingredients, alternating between them. Start and end with the dry ingredients. So, add about a third of the dry mixture to the pumpkin mixture and mix until just combined. Then, add half of the milk and mix. Repeat with another third of the dry, the remaining milk, and finish with the last of the dry ingredients. Mix on low speed or by hand until *just* combined. It’s really important not to overmix here; overmixing can develop the gluten too much, leading to a tougher cake. A few streaks of flour are okay; they’ll disappear as you fold.

Step 5: Prepare Filling

In a small bowl, mix together the light brown sugar, flour, cinnamon, and nutmeg for the filling. This little mixture will add pockets of spiced sweetness throughout the cake. It’s a super simple step that makes a big difference in flavor and texture.

Step 6: Layer & Swirl

Pour about half of the Cake Batter into your prepared Bundt pan. Sprinkle the filling mixture evenly over the batter. Then, carefully pour the remaining cake batter over the filling, making sure to cover it completely. Now, for the swirl! You can gently swirl a knife or skewer through the batter a few times to create a marbled effect. Don’t overdo it, or the filling will just get mixed into the whole cake. We want distinct pockets of that lovely brown sugar spice!

Step 7: Bake

Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (a few moist crumbs are okay, but no wet batter). Ovens can vary, so start checking around the 50-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil.

Step 8: Cool & Glaze

Once baked, let the cake cool in the Bundt pan on a wire rack for about 15-20 minutes. This is crucial – if you try to unmold it too soon, it might break. After resting, carefully invert the pan onto the wire rack and lift it away. Let the cake cool completely before glazing. For the glaze, whisk together the sifted powdered sugar, milk or cream, and vanilla extract until smooth. You want it thick but pourable. Drizzle it over the cooled cake.

Step 9: Slice & Serve

Once the glaze has set a bit, slice your beautiful Pumpkin Bundt Cake and enjoy! It’s wonderful served at room temperature. The aroma alone is intoxicating, and the texture is just heavenly.

What to Serve It With

This Pumpkin Bundt Cake is so versatile, it fits into almost any meal or occasion. For a cozy Breakfast, I love it simply sliced with a good cup of coffee or a steaming mug of chai tea. It’s not too sweet, so it’s perfect for the morning. For Brunch, it feels a bit more festive. I often arrange slices on a nice platter, perhaps with some fresh berries on the side, and serve it with a mimosa or a pumpkin spice latte. It adds that perfect touch of autumnal elegance. As a Dessert, it really shines. It’s fantastic on its own, but if you want to go all out, a small dollop of freshly whipped cream or even a scoop of vanilla bean ice cream is divine. It’s also lovely paired with a Salted Caramel sauce. And for those Cozy Snacks moments, when you just need something comforting and delicious, this cake is it. It’s the perfect companion to an evening cup of tea or hot chocolate while you curl up with a good book. My family tradition is to have a slice after dinner on Sundays, and it always feels like a special occasion.

Top Tips for Perfecting Your Pumpkin Bundt Cake

Over the years, I’ve picked up a few tricks that make this Pumpkin Bundt Cake consistently turn out perfect, and I’m happy to share them with you. For the pumpkin, always use 100% pure pumpkin puree, not the pie filling. The pie filling has added sugar and spices, which can mess with the balance of your cake. If you happen to have extra pumpkin puree and want to freeze some, just portion it into ice cube trays, freeze until solid, then transfer to a freezer bag – it’s a lifesaver! When it comes to mixing the batter, the key is to avoid overmixing once the flour is added. Mix until *just* combined. You want to develop as little gluten as possible for that tender, cakey crumb. If you see a few small streaks of flour, that’s okay; they’ll disappear during baking. For the filling, don’t be tempted to skip it! It’s what adds those delightful pockets of spiced sweetness that elevate the cake beyond a simple spice cake. When you’re layering, make sure the batter covers the filling completely to prevent it from burning. A gentle swirl is all you need for that beautiful marbled effect; too much mixing will just muddy the flavors. When it comes to baking, every oven is different, so use the toothpick test as your guide. A few moist crumbs clinging to the skewer mean it’s done and perfectly moist; if it comes out with wet batter, it needs more time. If you notice the top is browning too fast, just tent it loosely with foil. For the glaze, if it’s too thick, add milk a teaspoon at a time until it reaches your desired drizzle consistency. If it’s too thin, add more sifted powdered sugar. And one last tip from experience: don’t try to take the cake out of the pan too soon! Letting it rest for 15-20 minutes allows it to firm up enough to release cleanly. Patience here really pays off!

Storing and Reheating Tips

I get asked about storing this cake all the time, and thankfully, it keeps really well! If you’re planning to enjoy it within a day or two, keeping it at Room Temperature is perfectly fine. Just make sure to cover it well. You can use a cake dome, or if you don’t have one, you can carefully place it back into the Bundt pan (if it’s clean) or wrap it loosely in plastic wrap. It stays lovely and moist for about 2-3 days this way. If you know you won’t finish it that quickly, Refrigerator Storage is your best bet. Wrap the cooled cake tightly in plastic wrap, then place it in an airtight container or a resealable bag. It will stay fresh in the fridge for up to a week. When you’re ready to serve it from the fridge, you can enjoy it chilled, or let it sit at room temperature for about 30 minutes to soften up. For longer storage, this cake freezes beautifully. Freezer Instructions are simple: once completely cool and unglazed (or glazed after thawing), wrap it very, very well in a couple of layers of plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag. It should last for about 2-3 months. To thaw, unwrap it and let it come to room temperature, which usually takes a few hours. For the Glaze Timing Advice, I generally recommend glazing the cake only when you plan to serve it or within a day or two. If you’re freezing the cake, it’s best to freeze it unglazed and then make a fresh glaze once it’s thawed. If you glaze it before freezing, the glaze can sometimes become a bit sticky or grainy after thawing. If you plan to store it at room temperature for a couple of days, glazing right away is usually fine.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had great success using a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly, but usually, a 1:1 substitution works well. The texture might be slightly different, perhaps a bit denser, but it will still be delicious. Make sure to check for doneness a little earlier, as gluten-free cakes can sometimes bake faster.

Do I need to peel the zucchini?

Actually, this recipe doesn’t use zucchini, it uses pumpkin puree! If you were thinking of a zucchini bread recipe, then you generally don’t need to peel zucchini for baking; the skin adds nutrients and color. However, for this pumpkin cake, we’re using smooth pumpkin puree from a can.

Can I make this as muffins instead?

Oh, definitely! This batter would make fantastic pumpkin muffins. You’ll want to fill your muffin liners about two-thirds full. Baking time will be significantly less, typically around 18-22 minutes at 350°F (175°C). Keep an eye on them and test with a toothpick. You can also add a sprinkle of cinnamon sugar on top before baking for extra texture!

How can I adjust the sweetness level?

The cake itself isn’t overly sweet, but if you prefer it less sweet, you can try reducing the granulated sugar in the batter by about ¼ cup. The brown sugar in the filling and the glaze contribute significantly to the sweetness. You could also opt for a less sweet glaze, or even just dust the cake with powdered sugar for a lighter finish.

What can I use instead of the glaze?

The glaze is delicious, but there are so many other options! A simple dusting of powdered sugar is always elegant. You could also make a cream cheese glaze by mixing cream cheese with powdered sugar and a little milk or lemon juice. A drizzle of salted caramel sauce is divine, or a dollop of freshly whipped cream or even a scoop of vanilla ice cream makes for a lovely accompaniment.

Final Thoughts

So there you have it – my absolute favorite Pumpkin Bundt Cake recipe. It’s more than just a dessert; it’s a feeling, a memory, and a guaranteed way to bring warmth and cheer into your home. I truly believe that baking should be joyful, and this recipe is designed to be just that – straightforward, forgiving, and incredibly rewarding. The aroma that fills your kitchen as it bakes is pure magic, and that first bite, with its tender crumb and spiced sweetness, is simply perfection. If you loved this recipe, I think you’d also really enjoy my Spiced Apple Crumble or my Classic Carrot Cake – they have that same cozy, comforting vibe! I really hope you give this Pumpkin Bundt Cake a try. I can’t wait to hear what you think, and I’d be absolutely thrilled if you shared your own twists or photos in the comments below! Happy baking!