Go Back
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.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Calories: 400
Ingredients Method

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

Method
 

  1. Preheat the Oven:
  2. 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.
  3. Mix the Dry Ingredients:
  4. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  5. Mix the Wet Ingredients:
  6. In another large bowl, whisk together the granulated sugar, brown sugar, oil, and pumpkin puree until smooth.
  7. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  8. Combine Wet and Dry Ingredients:
  9. Gradually add the dry ingredients to the wet mixture, alternating with the milk (or buttermilk), starting and ending with the dry ingredients.
  10. Mix until just combined, being careful not to overmix the batter.
  11. Bake the Cake:
  12. Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
  13. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  14. Let the cake cool in the pan for 15–20 minutes, then carefully invert it onto a wire rack to cool completely.
  15. Make the Cream Cheese Glaze (Optional):
  16. In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until combined.
  17. Gradually add 2–3 tablespoons of milk to thin the glaze to your desired drizzling consistency.
  18. Glaze or Dust the Cake:
  19. 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.