Pumpkin Bundt Cake Recipe

Introduction

This Pumpkin Bundt Cake is a moist, warmly spiced dessert perfect for cozy gatherings or a seasonal treat. Infused with a blend of autumn spices and pumpkin puree, it offers comforting flavors that everyone will love.

Ingredients

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice
• 1 cup (240ml) vegetable oil
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract
• Optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
• Optional topping: salted caramel, maple icing, or any preferred glaze
• Optional garnish: sprinkle of pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350°F (177°C) and grease a 10–12-cup Bundt pan thoroughly to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set this dry mixture aside.
3. Step 3: In another bowl, combine the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract. Whisk until the mixture is smooth and fully blended.
4. Step 4: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until everything is completely combined. The batter will be thick and should total around 5 cups.
5. Step 5: Fold in chocolate chips or nuts if you choose to use them.
6. Step 6: Spoon or pour the batter evenly into the prepared Bundt pan and smooth the top.
7. Step 7: Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Because it’s a dense cake, it may need extra time depending on your oven.
8. Step 8: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 2 hours.
9. Step 9: Carefully invert the slightly cooled cake onto a wire rack or serving platter.
10. Step 10: Let the cake cool completely before adding any toppings or icing. For a special touch, try drizzling maple icing and sprinkling pumpkin pie spice on top.

Tips & Variations

• Use fresh, high-quality pumpkin puree instead of canned for a more vibrant flavor.
• Swap vegetable oil for melted coconut oil for a subtle, nutty note.
• Add a cup of chopped nuts or chocolate chips to the batter for added texture and taste.
• If you prefer, drizzle with salted caramel sauce or cream cheese frosting instead of maple icing.
• Ensure the Bundt pan is well greased to avoid sticking, especially in the pan’s grooves.

Storage

Store leftover cake tightly covered at room temperature for up to two days to maintain moisture. For longer storage, refrigerate the cake for up to five days. Before serving again, bring it to room temperature or warm slightly to enhance the texture and flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the filling contains added spices and sweeteners that could alter the cake’s flavor and texture.

How can I tell when the cake is done?

Insert a toothpick into the center of the cake. It’s done when the toothpick comes out clean or with a few moist crumbs. Because this cake is dense, it may take longer than typical cakes to fully bake.

Pumpkin Bundt Cake Recipe

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★★★★★

4.5 from 102 reviews

This moist and flavorful Pumpkin Bundt Cake is the perfect autumn treat, combining warm spices with rich pumpkin puree. The cake is dense and tender, baked to a golden finish in a Bundt pan and optionally topped with maple icing or salted caramel. It can be enhanced with chocolate chips or nuts for added texture and flavor, making it a crowd-pleaser for fall gatherings and holiday celebrations.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 55-70 minutes
• Total Time: 3 hours (including cooling time)
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dry Ingredients

• 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground allspice

Wet Ingredients

• 1 cup (240ml) vegetable oil
• 4 large eggs
• 1 cup (200g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract

Optional Add-ins

• 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Optional Toppings/Garnishes

• Salted caramel
• Maple icing
• Sprinkle of pumpkin pie spice

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10–12-cup Bundt pan thoroughly to prevent sticking. This ensures even baking and easy release of the cake.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until well combined. Set this mixture aside.
3. Combine Wet Ingredients: In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth and well incorporated.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients bowl. Using a mixer or a whisk, mix until the batter is completely combined and thick. If using, fold in the chocolate chips or chopped nuts gently to distribute evenly.
5. Fill Pan and Bake: Spoon or pour the thick batter into the prepared Bundt pan, spreading it evenly. Bake in the preheated oven for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Note that baking times may vary due to the cake’s density.
6. Cool in Pan: Remove the cake from the oven and place the pan on a wire rack. Allow the cake to cool for 2 hours while still in the pan to set properly.
7. Invert and Cool Completely: Carefully invert the Bundt cake onto a wire rack or serving plate. Let it cool completely before adding any toppings or icing to avoid melting.
8. Add Toppings and Serve: Drizzle the cooled cake with your choice of topping, such as maple icing or salted caramel, and sprinkle with pumpkin pie spice if desired. Slice and serve.
9. Store Leftovers: Cover leftover cake tightly. It can be stored at room temperature for several days or refrigerated for up to 5 days to maintain freshness.

Notes

• Use pure pumpkin puree, not pumpkin pie filling, to avoid excess sugars and spices that could alter the cake’s texture and flavor.
• Vegetable oil is preferred for moisture and a neutral flavor; you can substitute with other neutral oils if desired.
• Optional chocolate chips or nuts add texture but can be omitted for a simpler cake.
• The cake is dense and large, so ensure thorough baking to avoid undercooked centers.
• Allow the cake to cool fully before icing to prevent melting or sliding of the topping.

Keywords: Pumpkin Bundt Cake, Pumpkin Cake, Fall Dessert, Autumn Cake, Spiced Pumpkin Cake, Bundt Cake Recipe