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Topped with a simple glaze, this moist Pumpkin Bundt Cake is bursting with fall flavors. An easy pumpkin dessert guaranteed to impress!
My favorite part of the weather getting cooler is being able to start baking some of my favorite fall recipes, like this pumpkin bundt cake. This is one of my staples to bake all fall long, especially when I need a quick dessert that’s ready to impress.
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This was a wonderful & delicious recipe! All the measurements were perfect, as was the bake time. The cake's texture was smooth and light. I only changed one thing - added maple extract to the glaze frosting.
Why You’ll Love This Pumpkin Bundt Cake
This is one of my favorite pumpkin cake recipes to make, for several reasons. Here are a few.
- Super easy to make. Bundt cakes in general are very easy to make and typically just a matter of combining the batter ingredients and baking. This pumpkin version is no exception.
- Perfect for fall. The warm pumpkin flavor throughout this bundt cake makes it perfect for those cooler months and even Thanksgiving.
- Sweet glaze. The simple glaze drizzled on top is not only super easy to make but adds an extra decorative touch to the cake. There’s a pinch of pumpkin spice in the icing too.
Looking for more bundt cake recipes? Check out my chocolate bundt cake, gingerbread bundt cake, and eggnog bundt cake recipes.
Recipe Ingredients
This simple bundt cake is made with pantry staples plus pumpkin spice and pumpkin puree. Scroll down to the recipe card below for exact measurements.
For the Pumpkin Bundt Cake:
- All-purpose flour
- Pumpkin spice – Adds the warm pumpkin flavor throughout the cake. Adjust the amount according to your preference. You can add more for a stronger spice flavor.
- Baking powder & baking soda – Leavening agents to help the bundt cake rise and create the right texture.
- Salt
- Vegetable oil – Adds moisture and richness to the cake.
- Granulated sugar
- Eggs
- Vanilla extract
- Pumpkin puree – Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices. One 15 oz can of pumpkin puree is about 1 3/4 cups if you choose to use homemade pumpkin puree instead.
For the Glaze:
- Powdered sugar – The base of the sweet glaze.
- Milk – Thins the glaze.
- Vanilla extract
- Pumpkin spice – For a bit of pumpkin flavor in the glaze too.
How To Make Pumpkin Bundt Cake
One reason I love making bundt cakes is how easy they are to prepare. You can find the printable instructions in the recipe card below.
- Prep. Preheat the oven to 350F. Grease and flour the bundt pan.
- Make the batter. Whisk together the dry ingredients. In another bowl, beat the vegetable oil and sugar on medium then beat in the eggs one at a time. Add the vanilla extract then stir in the pumpkin puree until smooth and well blended. Gradually add the dry ingredients to the wet ingredients, mixing on low until just combined.
- Bake. Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 55-65 minutes, until a toothpick inserted in the center comes out clean.
- Cool. Cool in the pan for 15 minutes then invert on a wire rack to finish cooling.
- Make the glaze. Whisk together the powdered sugar, milk, vanilla, and pumpkin spice until smooth.
- Decorate the cake. Drizzle the glaze over the cooled cake, letting it drip down the sides. Let set for a few minutes then serve & enjoy!
Tips & Variations
After making this pumpkin bundt cake recipe a few times, I’ve discovered a few helpful tips for making here.
- Mix on low. When combining the wet and dry ingredients, be sure to mix on low speed. Mixing on high can add too much air to the batter and result in a dense cake. Mix just until combined.
- Grease the pan generously. Be especially sure to get inside the curves of the pan so that it easily releases when you try to remove it.
- Mix-in ideas. For extra texture, fold in 1 cup of chopped nuts or chocolate chips into the batter before baking.
- Adjust the glaze consistency. If the glaze is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a bit more powdered sugar.
- Add maple syrup. You can add 1-2 tablespoons of maple syrup to the glaze for an added layer of flavor.
- Cool the cake before glazing. Allow the cake to cool completely before applying the glaze to prevent it from melting and running off the cake.
Proper Storage
- Room temperature. Store the pumpkin bundt cake in an airtight container at room temperature for up to 3 days.
- Fridge. You can also store it in the refrigerator for up to a week.
- Freezer. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw at room temperature before serving.
More Pumpkin Recipes To Try
- Pumpkin Snickerdoodles
- Pumpkin Waffles
- Soft & Chewy Pumpkin Pie Cookies
- Pumpkin Muffins
- Pumpkin Dump Cake
Pumpkin Bundt Cake
Topped with a simple glaze, this moist Pumpkin Bundt Cake is bursting with fall flavors. An easy pumpkin dessert guaranteed to impress!
Servings: 12 servings
Ingredients
For the Pumpkin Bundt Cake:
- 3 cups all-purpose flour
- 2 1/2 teaspoons pumpkin spice
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegetable oil
- 2 1/2 cups granulated sugar
- 5 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 15 oz can pumpkin puree about 1 3/4 cups
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- ¼ teaspoon pumpkin spice
Instructions
For the Pumpkin Bundt Cake:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to ensure the cake releases easily after baking.
- In a medium bowl, whisk together the flour, pumpkin spice, baking soda, baking powder, and salt. Set aside.
- In a large mixing bowl, combine the vegetable oil and sugar. Beat with an electric mixer on medium speed until well blended.
- Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until combined. Stir in the pumpkin puree until the mixture is smooth and well blended.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
- Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
For the Glaze:
- While the cake is cooling, add to a small bowl, the powdered sugar, milk, vanilla extract, and pumpkin spice until smooth.
- If the glaze is too thick, add a little more milk, a teaspoon at a time, until you reach the desired consistency. If it’s too thin, add a bit more powdered sugar.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides. Let the glaze set for a few minutes before serving. Enjoy!
Last Step:
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Nutrition
Calories: 518kcal | Carbohydrates: 79g | Protein: 6g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 69mg | Sodium: 264mg | Potassium: 179mg | Fiber: 2g | Sugar: 53g | Vitamin A: 5987IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg
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5 comments on “Pumpkin Bundt Cake”
This was a wonderful & delicious recipe! All the measurements were perfect, as was the bake time. The cake’s texture was smooth and light. I only changed one thing – added maple extract to the glaze frosting.
Thank you Mary!
Can you make this cake in two round cake pans?
Hi Sandra. This recipe should yield enough for two 8″ round pans as well.
Sounds delicious—I plan to make it for my sister’s October birthday.