Pumpkin Bundt Cake Recipe

If you’re craving a cozy dessert that transforms simple ingredients into absolute autumn magic, look no further than this Pumpkin Bundt Cake. It’s rich, supremely moist, and brimming with warm spices that make every bite scream “fall.” That swoopy drizzle of vanilla glaze? Pure heaven. Whether you’re serving it at a holiday feast or just need a sweet pick-me-up on a chilly afternoon, this homemade treat never fails to wow friends and family. Trust me, the aroma alone is enough to draw everyone straight to the kitchen!

Ingredients You’ll Need

This Pumpkin Bundt Cake recipe keeps things wonderfully uncomplicated, relying on classic pantry staples and a handful of secret weapons that steal the show. Each ingredient plays a special role in building flavor, texture, and those irresistible autumn vibes.

• Pumpkin purée: The star ingredient brings moistness, natural sweetness, and that signature orange hue.
• Unsalted butter: Softened for easy creaming, it adds richness and gives the cake that meltingly tender crumb.
• Brown sugar: Its deeper caramel notes echo the warm spices and play perfectly off the pumpkin.
• Large eggs: Each one binds and enriches the batter for a perfectly structured, fluffy cake.
• Vanilla extract: A subtle backdrop that enhances and rounds out the cake’s flavors.
• All-purpose flour: The foundation that holds all the magic together, providing the ideal texture.
• Baking powder: Ensures that beautiful rise and airy bite we long for in every slice.
• Cinnamon: Brings warmth and that unmistakable pumpkin spice glow, making the cake oh-so-inviting.
• Nutmeg: Adds just a hint of aromatic depth for a well-rounded spice profile.
• Buttermilk: Keeps the crumb tender and tangy, amplifying moisture and flavor.
• Powdered sugar (for glaze): Sweeps in with gentle sweetness, creating a lusciously smooth vanilla drizzle.
• Milk (for glaze): Thins out the glaze to the perfect pourable consistency.
• Vanilla extract (for glaze): Just a touch in the glaze makes the cake’s flavors sing.

How to Make Pumpkin Bundt Cake

Step 1: Prep Your Pan and Oven

First things first: preheat your oven to 350°F (175°C) so it’s nice and hot when you’re ready. Generously grease your Bundt pan, getting into every nook and cranny, so nothing sticks. This little bit of prep ensures you’ll be able to turn out your cake in one beautiful piece—pan release success is always worth the effort!

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and brown sugar together until pale and fluffy. This step is all about whipping in air, which makes the cake extra light. Don’t rush it—the more you cream, the softer your Pumpkin Bundt Cake will be.

Step 3: Add Eggs, Pumpkin, and Vanilla

Now, beat in the eggs one at a time, blending well after each addition. Add the pumpkin purée and vanilla extract, and mix until everything is smooth and beautifully orange. Your batter should look creamy and cohesive—a sign your cake will taste as good as it looks!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and a pinch of salt. Mixing the dry ingredients separately helps distribute the leavening and spices evenly throughout the cake. No surprise spice bombs here—just perfectly balanced flavor in every bite.

Step 5: Mix Wet and Dry (With Buttermilk Magic)

Add the dry ingredients to your wet mixture in batches, alternating with the buttermilk. Begin and end with the flour mixture. Mixing in stages (rather than all at once) makes the batter smoother and prevents overmixing, so your Pumpkin Bundt Cake stays tender and lush.

Step 6: Bake to Perfection

Pour the silky batter into your prepped Bundt pan and level it out. Bake for 45 to 50 minutes, or until a toothpick poked into the center comes out clean. The kitchen will fill with the sweet scent of pumpkin and spice—pure happiness!

Step 7: Cool and Invert

Set the cake on a rack to cool for about 15 minutes in the pan. Then, run a spatula or butter knife around the edges, give it a gentle shake, and invert the cake onto a plate or rack. Let it cool completely so the glaze stays beautiful when you pour it on.

Step 8: Glaze and Finish

Whisk together the powdered sugar, milk, and vanilla extract until the glaze is smooth and pourable. Drizzle over your cooled Pumpkin Bundt Cake, letting it cascade down the sides. This is the moment when your cake goes from “yummy” to “wow!”

How to Serve Pumpkin Bundt Cake

Garnishes

Dress up your Pumpkin Bundt Cake with a final flourish: a sprinkle of toasted pecans, a shower of orange zest, or a light dusting of cinnamon. These effortless touches add texture, color, and an irresistible aroma right before serving.

Side Dishes

Pair each generous slice with creamy vanilla ice cream, a dollop of freshly whipped cream, or even a scoop of tangy Greek yogurt for breakfast-style indulgence. For a festive spin, serve it alongside spiced chai or a cozy mug of hot cider—hello, autumn comfort!

Creative Ways to Present

Turn your Pumpkin Bundt Cake into the centerpiece of any dessert table by slicing it and fanning the wedges out on a pretty platter. Or, serve individual slices on rustic plates with little pitchers of extra glaze for drizzling. If you’re feeling playful, decorate the cake with edible flowers or sugared cranberries for a show-stopping look that’s perfect for the holidays.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Pumpkin Bundt Cake tightly in plastic wrap or store it in an airtight container at room temperature. The cake stays moist and flavorful for up to three days—perfect for sweet snacks or breakfast treats through the week!

Freezing

To freeze, make sure the cake has fully cooled (and skip the glaze for now). Wrap individual slices or the whole Bundt in plastic wrap and then foil, and freeze for up to three months. Thaw overnight in the fridge, then glaze just before serving for fresh-from-the-oven appeal.

Reheating

For the best texture, microwave a slice for about 15 seconds to take the chill off and bring out the cake’s tender crumb. If you’d like to warm a larger portion, cover it and pop it in a 300°F oven for 10 minutes. Always glaze after reheating to keep things luscious.

FAQs

Can I use fresh pumpkin instead of canned purée?

Absolutely! Just roast and purée your pumpkin until very smooth, and measure out 1 ½ cups. Be sure to strain any excess liquid so your cake batter doesn’t get too runny.

What size Bundt pan should I use?

A standard 10 to 12-cup Bundt pan is perfect for this recipe. If you use a smaller size, make sure not to overfill—leave about an inch from the top for rising, or bake any extra batter as cupcakes.

Can I make Pumpkin Bundt Cake dairy-free?

Yes! Substitute the butter with a vegan butter alternative and swap buttermilk for a plant-based milk mixed with 1 tablespoon of lemon juice or vinegar. You’ll still get wonderful flavor and texture.

Why did my Bundt cake stick to the pan?

This often happens if the pan wasn’t greased well or if the cake cooled too long before inverting. Using a generous coating of butter and flour (or nonstick spray designed for baking) helps, as does inverting while the cake is just warm.

How long will Pumpkin Bundt Cake stay fresh?

It stays moist and lovely for about three days at room temperature. For longer storage, refrigerate or freeze slices as recommended above and enjoy your homemade treat even days later!

Final Thoughts

If you’re searching for a way to make your kitchen smell like a fall fairytale, this Pumpkin Bundt Cake is it. Even better, every slice invites you to savor the warmth of pumpkin and spice. Go ahead—gather your ingredients and give it a whirl. I promise, you’ll look forward to making (and sharing) this beauty again and again!

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