Pumpkin Bundt Cake

There’s something special about baking a pumpkin Bundt cake on a crisp autumn afternoon.

As it bakes, the kitchen fills with the comforting aroma of cinnamon, ginger, cloves, and pumpkin, making the whole house feel warm and inviting.

By the time it comes out of the oven, you’re rewarded with a beautifully golden cake that’s incredibly moist, perfectly spiced, and ready to be shared with family and friends.

This is the kind of dessert that feels right at home on a holiday table, at a cozy weekend gathering, or simply alongside a cup of coffee on a cool afternoon.

It’s delicious served plain, but it’s just as irresistible drizzled with maple icing, salted caramel, or cream cheese frosting. However you finish it, this pumpkin Bundt cake is sure to become a favorite all season long.

Why You’ll Love This Pumpkin Bundt Cake

This pumpkin Bundt cake is everything you want in a classic fall dessert. Here’s why you’ll find yourself baking it again and again:

Perfectly moist and tender. Pumpkin puree and oil create a soft, rich crumb that stays fresh for days.
Filled with cozy fall spices. Cinnamon, ginger, cloves, nutmeg, and allspice come together for warm, comforting flavor in every slice.
Easy to make. The batter comes together with simple pantry ingredients and only a few easy steps.
Easy to customize. Stir in chocolate chips, chopped walnuts or pecans, or enjoy it plain with your favorite glaze.
Beautiful enough for any occasion. The Bundt shape makes an elegant cake that’s perfect for holidays, celebrations, or weekend baking.
Even better with your favorite topping. Maple icing, salted caramel, cream cheese frosting, or chocolate ganache all pair beautifully with its rich pumpkin flavor.
Great for making ahead. It stores well, freezes beautifully, and tastes just as delicious the next day, making it perfect for entertaining or meal prep during the busy holiday season.

Ingredients You’ll Need

For the Pumpkin Bundt Cake

All-Purpose Flour – Forms the base of the cake and gives it a soft yet sturdy crumb that’s perfect for a Bundt pan.
Baking Soda – Helps the cake rise, creating a light, tender texture.
Salt – A small amount enhances the sweetness and brings out the warm spice flavors.
Ground Cinnamon – The star spice that gives the cake its signature cozy fall flavor.
Ground Ginger – Adds gentle warmth and a subtle hint of spice.
Ground Cloves – Brings a rich, earthy flavor that pairs beautifully with pumpkin.
Ground Nutmeg – Adds a sweet, nutty warmth that rounds out the spice blend.
Ground Allspice – Completes the classic fall spice profile with hints of cinnamon, cloves, and nutmeg in one ingredient.
Vegetable Oil – Keeps the cake incredibly moist and tender, even several days after baking.
Eggs – Provide structure while helping create a rich, fluffy crumb.
Brown Sugar – Adds moisture along with a deep caramel-like sweetness.
Granulated Sugar – Balances the brown sugar and gives the cake just the right amount of sweetness.
Pumpkin Puree – The key ingredient that gives this cake its beautiful color, moist texture, and rich pumpkin flavor. Be sure to use pure pumpkin puree, not pumpkin pie filling.
Vanilla Extract – Enhances the sweetness and complements the warm spices.

Optional Add-Ins

Semi-Sweet Chocolate Chips – A delicious addition if you love chocolate with pumpkin. They melt into little pockets of sweetness throughout the cake.
Chopped Walnuts or Pecans – Add a satisfying crunch and nutty flavor that pairs perfectly with the soft cake.

Optional Toppings

Salted Caramel Sauce – Adds buttery sweetness with a touch of salt for an irresistible finish.
Maple Icing – A fall favorite that complements the pumpkin and spice flavors beautifully.
Cream Cheese Frosting or Your Favorite Glaze – Turns the cake into a celebration-worthy dessert.
Pumpkin Pie Spice – Sprinkle a little on top for a beautiful finishing touch and extra warmth.

Step-by-Step Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (177°C). Thoroughly grease a 10 to 12-cup Bundt pan, making sure to coat all the grooves so the cake releases easily after baking.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until the spices are evenly distributed.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until the mixture is smooth and well blended.

Step 4: Make the Batter

Pour the wet ingredients into the bowl of dry ingredients. Stir with a whisk or electric mixer just until everything is combined. If you’re using chocolate chips or chopped nuts, gently fold them into the thick batter.

Step 5: Fill the Bundt Pan

Transfer the batter to the prepared Bundt pan, spreading it evenly with a spatula to create a smooth surface.

Step 6: Bake the Cake

Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Since this is a large cake, baking time may vary slightly depending on your oven.

Step 7: Cool in the Pan

Place the Bundt pan on a wire cooling rack and let the cake cool in the pan for about 2 hours. This helps the cake set and makes it easier to remove without breaking.

Step 8: Remove and Cool Completely

Carefully invert the cake onto a serving plate or wire rack. Allow it to cool completely before adding any glaze or frosting.

Step 9: Decorate and Serve

Drizzle the cooled cake with your favorite topping, such as maple icing, salted caramel, or cream cheese frosting. Finish with a light sprinkle of pumpkin pie spice, if desired, then slice and serve.

Step 10: Store the Leftovers

Cover any leftover cake tightly and store it at room temperature for up to 2 days, or refrigerate it for up to 5 days. The cake also freezes well for longer storage.

Pumpkin Bundt Cake

Print Pin

Course: Dessert

Cuisine: American

Keyword: Pumpkin Bundt Cake

Prep Time: 15

Cook Time: 1 5

Total Time: 1 20

Servings:

Notes

Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup (240ml) vegetable oil (see Notes)
4 large eggs
1 cup (200g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
1 (15-ounce/425g) can pumpkin puree (not pumpkin pie filling)
1 teaspoon pure vanilla extract
Optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Optional Toppings

Salted caramel
Maple icing
Any preferred glaze or frosting
Optional garnish: a light sprinkle of pumpkin pie spice

Instructions

Heat the oven to 350°F (177°C). Thoroughly grease a 10–12-cup Bundt pan and set it aside.
In a large mixing bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until evenly combined.
In a separate bowl, whisk together the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth. Add the wet mixture to the dry ingredients and mix with a whisk or electric mixer just until fully incorporated. If using chocolate chips or chopped nuts, gently fold them into the batter. The finished batter will be thick and will measure about 5 cups.
Transfer the batter into the prepared Bundt pan, spreading it evenly. Bake for 55–70 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached. Because this is a large cake, baking times may vary slightly depending on your oven.
Remove the cake from the oven and let it cool in the pan for 2 hours, placing the pan on a wire rack.
Carefully invert the cake onto a serving plate or cooling rack, then allow it to cool completely before decorating.
Once fully cooled, drizzle with your favorite topping or icing and, if desired, finish with a light dusting of pumpkin pie spice before the glaze sets.
Store leftover cake tightly covered at room temperature for several days or refrigerate for up to 5 days.

Notes

Make Ahead

Bake the cake in advance without adding the topping.
Once cooled, cover and refrigerate for up to 2 days.
Bring it back to room temperature before decorating and serving.
The baked cake also freezes well for up to 3 months. Thaw overnight in the refrigerator, then let it come to room temperature before adding icing.

Mini Bundt Cakes

This batter can be baked in mini Bundt pans, although the texture will be denser than the full-sized version.
It yields approximately 24–30 mini Bundt cakes, depending on the pan size.
Fill each cavity only halfway.
Bake for 20–25 minutes, checking for doneness with a toothpick.

Spice Substitute

Instead of using 1/2 teaspoon each of ginger, cloves, nutmeg, and allspice, you may substitute 2 teaspoons pumpkin pie spice.
Continue using the 2 teaspoons ground cinnamon as listed.

Oil Options

Vegetable, canola, avocado, or olive oil all work well.
For a lighter variation, replace half of the oil with 1/2 cup (90g) unsweetened applesauce, using 1/2 cup (120ml) oil plus the applesauce.
If using coconut oil, melt it first and ensure all remaining ingredients are at room temperature. Mix and bake immediately, as cooling coconut oil thickens the batter and may create a denser cake.

Pumpkin

Canned pumpkin puree is recommended for the most consistent flavor and texture.
Do not substitute pumpkin pie filling.

Topping Ideas

This cake pairs well with:

Salted caramel sauce
Maple icing
Brown butter icing
Chocolate ganache
Cream cheese frosting
Brown sugar glaze
Orange glaze
Fresh whipped cream

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1. Can I use fresh pumpkin instead of canned pumpkin puree?

You can use homemade pumpkin puree, but canned pumpkin puree is usually the easiest option and gives the most reliable results. It has a smooth texture and consistent moisture level, which helps create a soft, tender Bundt cake every time.

2. How do I make sure my pumpkin Bundt cake comes out of the pan easily?

The key is properly greasing your Bundt pan before adding the batter. Make sure you coat all the grooves and corners well, then allow the cake to cool for the recommended time before turning it out. This helps the cake release cleanly without breaking.

3. Can I add chocolate chips or nuts to this pumpkin Bundt cake?

Absolutely! This cake is delicious as it is, but chocolate chips, chopped walnuts, or pecans make wonderful additions. Just gently fold them into the batter before baking so they are evenly distributed throughout the cake.

4. Can I make this pumpkin Bundt cake ahead of time?

Yes, this cake is a great make-ahead dessert. You can bake it up to 2 days in advance, keep it covered in the refrigerator, and bring it back to room temperature before adding your topping and serving.

5. How do I know when my Bundt cake is fully baked?

Insert a toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs attached. Since Bundt cakes are large and dense, they may need a little extra baking time compared to smaller cakes, so checking with a toothpick is the best way to tell when it’s ready.