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The Best Pumpkin Bundt Cake

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is a stunning and delicious fall dessert. The cake is incredibly moist, packed with pumpkin flavor, and spiced to perfection. The unique shape of the bundt cake makes it a beautiful addition to any gathering. Add a cream cheese glaze or simple powdered sugar to finish it off.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Calories 400 kcal

Ingredients
  

  • For the Cake:
  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 cup vegetable oil or melted coconut oil
  • 1 15 oz can pumpkin puree (not pumpkin pie filling)
  • 4 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup whole milk or buttermilk for extra richness
  • Optional Cream Cheese Glaze:
  • 4 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 –3 tbsp milk to thin for drizzling

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and flour a 10-cup bundt pan thoroughly, making sure to get into all the grooves to prevent sticking.
  • Mix the Dry Ingredients:
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  • Mix the Wet Ingredients:
  • In another large bowl, whisk together the granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
  • Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  • Combine Wet and Dry Ingredients:
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), starting and ending with the dry ingredients.
  • Mix until just combined, being careful not to overmix the batter.
  • Bake the Cake:
  • Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.
  • Make the Cream Cheese Glaze (Optional):
  • In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until combined.
  • Gradually add 2–3 tablespoons of milk to thin the glaze to your desired drizzling consistency.
  • Glaze or Dust the Cake:
  • Once the cake is completely cooled, drizzle the cream cheese glaze over the top of the bundt cake. Alternatively, you can dust it with powdered sugar for a simpler finish.