Pumpkin Bundt Cake Recipe

If you’re on the hunt for a cozy autumn dessert that wows both the eye and the taste buds, look no further than this Pumpkin Bundt Cake. Bursting with warm spices, a rich depth of pumpkin flavor, and a delightfully tender crumb, this cake is a true fall classic that’s as perfect for holiday gatherings as it is for a simple afternoon treat. It comes together with everyday ingredients and fills your kitchen with the most irresistible aromas—think cinnamon, nutmeg, and clove all swirling together as the cake bakes. Whether you serve it plain, dusted with sugar, or dressed up with a glaze, this Pumpkin Bundt Cake is sure to become one of your most-requested recipes.

Ingredients You’ll Need

The magic of this Pumpkin Bundt Cake lies in its simple, pantry-friendly ingredients that deliver unforgettable flavor and texture. Each one has a specific job, from boosting spice notes to keeping the crumb moist and tender. Here’s what you’ll need and a little tip for each:

• All-purpose flour: The backbone of the cake, providing structure for that signature Bundt shape.
• Baking soda: Ensures the cake rises beautifully and stays fluffy.
• Baking powder: Offers an extra lift for a soft, open crumb.
• Salt: Balances sweetness and intensifies all the autumn spice notes.
• Ground cinnamon: The star spice that gives the cake its unmistakable fall warmth.
• Ground nutmeg: Lends a subtle, cozy spice that pairs perfectly with pumpkin.
• Ground ginger: Adds a gentle zing that brightens the flavor.
• Ground cloves: A little goes a long way for a deep, almost earthy warmth.
• Granulated sugar: Sweetens and gives the cake a delicate crumb.
• Brown sugar: Adds remarkable moisture and a caramel-like richness.
• Vegetable oil: Makes the cake exceptionally moist and tender compared to butter.
• Eggs: Bind all the ingredients together and create a fluffier texture.
• Pumpkin puree: The heart of the recipe—choose pure pumpkin, not pie filling, for best flavor and texture.
• Vanilla extract: Rounds out the spices and enhances the overall aroma.

How to Make Pumpkin Bundt Cake

Step 1: Prepare Your Pan and Preheat the Oven

Before anything else, give your Bundt pan a little TLC by thoroughly greasing and flouring every nook and cranny—this is what guarantees your Pumpkin Bundt Cake will release beautifully with all its decorative ridges intact. While you’re at it, go ahead and set your oven to 350°F (175°C) so it’s fully preheated when your batter is ready.

Step 2: Sift and Combine Dry Ingredients

In a large mixing bowl, combine your flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Sifting these together not only removes lumps but also ensures an even distribution of those heady spices, so every bite of your cake is perfectly flavored.

Step 3: Mix the Sugars and Oil

In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil. This is where the cake gets its characteristic moistness—don’t rush this step! Blend until perfectly smooth, which also helps break up any lumps in the brown sugar.

Step 4: Add the Eggs, Pumpkin, and Vanilla

Now, add your eggs one at a time, whisking well after each addition. This helps give your Pumpkin Bundt Cake a lovely, light texture. Stir in the pumpkin puree and vanilla extract until the mixture is creamy and mouth-wateringly fragrant.

Step 5: Combine Wet and Dry Ingredients

Gradually add your dry mixture to the wet ingredients, mixing gently until just combined. Resist the urge to overmix—this is key for maintaining the delicate crumb and ensuring your cake bakes up tender rather than dense.

Step 6: Pour, Bake, and Cool

Pour the batter evenly into your prepared Bundt pan and gently smooth the top. Slide it into the oven and let it bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the cake in the pan for about 15 minutes before inverting onto a wire rack. Let it cool completely for best slicing and flavor.

Step 7: Add Finishing Touches

If you’d like, dust your cooled Pumpkin Bundt Cake with powdered sugar or drizzle over a quick glaze for a touch of sweetness. Now, all that’s left is to slice, serve, and bask in the autumn glory of your creation!

How to Serve Pumpkin Bundt Cake

Garnishes

A simple dusting of powdered sugar is elegant and highlights the Bundt cake’s beautiful curves, but you can also go for a vanilla or cream cheese glaze for extra sweetness. Try adding chopped nuts, candied ginger, or even a handful of pumpkin seeds for a bit of crunch and visual appeal—each one adds a little festive flair that’s perfect for special occasions or celebrations.

Side Dishes

Pair your Pumpkin Bundt Cake with a big mug of chai latte, strong coffee, or even hot cider for a comforting snack or dessert. Want to turn it into a decadent plated dessert? A scoop of vanilla ice cream or a dollop of cinnamon whipped cream on the side elevates each slice to heavenly levels.

Creative Ways to Present

For gatherings, slice the cake and fan the pieces out on a serving platter, garnished with edible flowers or fresh orange zest for color. If you’re sending leftovers home with friends, wrap individual slices in parchment and tie them with twine for a charming, homemade touch. You could even layer thin slices with cream cheese frosting in small jars to make Pumpkin Bundt Cake trifles—always a conversation starter!

Make Ahead and Storage

Storing Leftovers

Store leftover Pumpkin Bundt Cake in an airtight container at room temperature for up to 3 days. The cake stays wonderfully moist, so you don’t have to worry about it drying out overnight. Just remember to keep it sealed to prevent the pumpkin flavors from fading.

Freezing

To freeze, wrap individual slices or the whole cake (without glaze) tightly in plastic wrap, then in foil. Freeze for up to 3 months. When you’re ready for a taste of fall, thaw slices at room temperature or in the fridge overnight. Add glaze or powdered sugar after thawing for the freshest presentation!

Reheating

If you like your Pumpkin Bundt Cake warm, microwave individual slices for 10 to 15 seconds, or reheat in a 300°F oven for 5 to 10 minutes. This softens the crumb and makes the spices wonderfully aromatic all over again.

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works beautifully in this recipe. Just make sure it’s thick and not too watery—if yours seems runny, let it drain in a fine mesh sieve before adding it to the batter.

What’s the best way to grease a Bundt pan for this cake?

To prevent sticking, brush your Bundt pan with melted butter or use a baking spray that contains flour. Pay special attention to all the crevices, and dust with a little flour after greasing for extra insurance against sticking.

Can I make this Pumpkin Bundt Cake gluten free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend (make sure it includes xanthan gum) and proceed as directed. The cake might be a touch more delicate, but will still be delicious.

How do I know when the cake is done?

Start checking at 50 minutes. Your Pumpkin Bundt Cake is done when a toothpick inserted in the thickest part comes out clean or with just a few moist crumbs. Try not to overbake, as this can dry out the cake.

Can I add mix-ins like nuts or chocolate chips?

Definitely! Stir up to 1 cup of chopped pecans, walnuts, or chocolate chips into the batter, just before pouring into the pan. They’ll add wonderful flavor and texture to every bite.

Final Thoughts

If you love those fall flavors as much as I do, give this Pumpkin Bundt Cake a place on your table—it’s a reliable crowd-pleaser that never disappoints. Every bite is soft, aromatic, and absolutely brimming with pumpkin spice goodness. I can’t wait for you to try it and make it your own family tradition!

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