Get ready to fall in love with every single slice of this Pumpkin Bundt Cake! Fluffy, golden, warmly spiced, and bursting with pumpkin goodness, this cake is everything you crave when sweater weather hits. The fragrance that wafts through your kitchen while it bakes is pure autumn magic. Serve it up for a cozy afternoon treat or a festive fall party, and you’ll instantly become everyone’s favorite baker. There’s something about the deep orange hue, bold spices, and rich crumb of this Pumpkin Bundt Cake that makes it an irresistible classic and a true comfort dessert.

Pumpkin Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Pumpkin Bundt Cake is that it calls for simple, familiar ingredients, but each one plays an important role in achieving that perfect balance of spice, moisture, and flavor. Don’t skip a thing! These essentials transform everyday pantry staples into a stunning seasonal masterpiece.

All-purpose flour: This forms the sturdy structure for your cake, so it bakes up with just the right amount of fluffiness and density.
Baking soda: Provides lift and helps the cake rise beautifully around the Bundt pan’s curves.
Baking powder: Adds a gentle lightness, ensuring your cake isn’t too heavy.
Salt: Brings out all the wonderful flavors, never skip it in desserts!
Ground cinnamon: The backbone of warm spice, it infuses the cake with that classic scent and taste.
Ground nutmeg: Adds depth and a cozy, earthy note to the overall spice blend.
Ground ginger: Brightens the mixture with a bit of zing and warmth.
Ground cloves: Just a touch gives a bold, almost mysterious undertone.
Granulated sugar: Sweetens and helps to create a tender crumb.
Packed brown sugar: Adds moistness and a caramel-like richness that pairs perfectly with pumpkin.
Vegetable oil: Ensures an ultra-moist cake all the way through, plus it’s easy to mix in.
Large eggs: Bind everything together for a stable, sliceable Bundt.
Pumpkin puree: The star ingredient! It gives the cake its flavor, color, and signature moistness.
Vanilla extract: A splash of vanilla brings out the best in every other flavor.

How to Make Pumpkin Bundt Cake

Step 1: Prepare the Pan and Oven

First things first: preheat your oven to 350°F (175°C) so it’s perfectly hot when you’re ready to bake. Thoroughly grease and flour a Bundt pan, making sure to get into all those lovely nooks and crannies—this will help your Pumpkin Bundt Cake release like a dream later.

Step 2: Sift and Mix Dry Ingredients

Grab a large mixing bowl and sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Stir to combine. Sifting is key for even mixing and a lighter texture, so don’t rush this step!

Step 3: Blend Sugars and Oil

In a separate bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until everything is smooth and glossy. This combo gives your Pumpkin Bundt Cake its signature moist crumb and subtle caramel undertones.

Step 4: Add Eggs

Crack in the eggs one at a time, making sure each egg is nicely incorporated before adding the next. This gradual mixing ensures everything binds perfectly and your cake will slice beautifully.

Step 5: Mix in Pumpkin and Vanilla

Stir in the pumpkin puree and vanilla extract. The batter will take on a gorgeous orange tint and start to smell absolutely divine.

Step 6: Combine Wet and Dry Mixtures

Slowly fold the dry ingredients into the wet mixture in batches. Mix gently and stop as soon as everything is just combined. Over-mixing can make the cake tough—gentle hands yield a supple, moist crumb.

Step 7: Pour and Bake

Spoon the batter evenly into your prepared Bundt pan, smoothing out the top. Bake for 50 to 60 minutes. The best way to check is with a toothpick or cake tester—if it comes out clean from the deepest part, you’re good to go!

Step 8: Cool and Unmold

Let your cake cool in the pan for 15 minutes before inverting it onto a wire rack. Give it time to cool completely so the flavors can settle and the texture sets to perfection.

Step 9: Optional Topping

When completely cool, dust lightly with powdered sugar or finish it with a simple glaze. Either way, the Pumpkin Bundt Cake will look bakery-worthy and taste even better.

How to Serve Pumpkin Bundt Cake

Garnishes

A light dusting of powdered sugar looks elegant, almost like a dusting of snow, and complements the deeply spiced crumb. For something special, whip up a quick vanilla glaze or drizzle with maple icing—both add extra flair and flavor to your Pumpkin Bundt Cake. Candied pecans or a scattering of chopped nuts are also fantastic for a bit of crunch.

Side Dishes

This cake shines alongside a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. A mug of spiced chai or hot coffee is the perfect way to round out a cozy dessert moment, making each bite even more satisfying.

Creative Ways to Present

Why not show off your Pumpkin Bundt Cake on a rustic wooden board or an elegant cake stand? Add a mini pumpkin or two for an Instagram-ready scene. For gatherings, slice and serve each piece with a cinnamon stick or a drizzle of caramel sauce—your guests will swoon at both the taste and the presentation.

Make Ahead and Storage

Storing Leftovers

Keep any remaining cake moist and fresh by covering it with plastic wrap or storing it in an airtight container at room temperature for up to 3 days. Because it’s so moist, you don’t have to worry about it drying out quickly—if anything, it just gets better as the flavors meld!

Freezing

To freeze, let your Pumpkin Bundt Cake cool completely, then wrap slices (or the whole cake) tightly in plastic wrap followed by a layer of foil. Stash in the freezer for up to 2 months. When a craving strikes, just thaw at room temperature or overnight in the fridge.

Reheating

If you prefer your cake slightly warm, microwave an individual slice for 10 to 15 seconds. For larger portions, use a low oven (about 300°F) for a few minutes. The texture stays luscious and the pumpkin aroma comes alive as it heats.

FAQs

Can I make this Pumpkin Bundt Cake with fresh pumpkin instead of canned?

Absolutely! Just roast and puree your pumpkin until smooth, then substitute cup for cup. Make sure any fresh puree isn’t too watery—excess moisture can affect the texture.

How do I prevent my Bundt cake from sticking to the pan?

The best trick is to thoroughly grease and flour every inch of your Bundt pan. Use a pastry brush to get into all the grooves, and shake out any excess flour before pouring in the batter.

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

Yes! About a cup of dark chocolate chips, chopped walnuts, or pecans can be gently folded into the batter right before baking for fun flavor and texture twists.

What if I don’t have a Bundt pan?

You can bake this recipe in two standard loaf pans or a 9×13-inch pan—just watch your bake time, as it may vary depending on pan shape.

Is it possible to make this Pumpkin Bundt Cake gluten-free?

Definitely. Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Just make sure your blend includes xanthan gum or another binding agent for the best results.

Final Thoughts

If you want to capture fall in every luscious bite, this Pumpkin Bundt Cake is the recipe for you. It’s simple, show-stopping, and never fails to bring a smile to everyone at the table. Go ahead—make it once, and I promise it’ll become a cherished tradition in your home!