This is my go-to pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, chopped nuts, or leave it plain. I particularly love it plain with maple icing on top!
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more helpful success tips.
Moist and dense, this pumpkin Bundt cake delivers BIG. It’s not quite as heavy as a cream cheese pound cake, nor is it quite as light as my regular pumpkin cake. Instead, it meets somewhere in the middle and this place is called pumpkin euphoria.
I make this dessert recipe at least 2 or 3 times every fall season. It’s oh-so-easy, and I haven’t changed the recipe at all over many years of keeping this cake in my fall rotation. There are so many variations between add-ins and toppings, that you could make a different pumpkin Bundt cake practically every day for an entire year. (And you’ll want to… it’s *that* good.)
One reader, Janet, commented: “This was such a hit I’ve had to make it twice!! Was delicious and easy to make, my friends were very impressed! ★★★★★”
One reader, Sherri, commented: “This is the BEST pumpkin cake recipe ever. We leave out the chocolate chips and add pecans. I make the maple glaze recipe and add vanilla and pecans to it. It’s wonderful! ★★★★★“
Here’s Why I Know You’ll Love It
- I know pumpkin desserts. From the best pumpkin cupcakes to the perfect pumpkin pie, I know how to make this star ingredient shine. (And complement it with the right ingredients!)
- No mixer required, just 2 bowls and a whisk
- Conveniently uses 1 standard 15-ounce can of pumpkin
- Supremely moist—knife glides right through it
- Generously spiced with cinnamon, ginger, nutmeg, cloves, and allspice
- Excellent so many ways: plain, filled, swirled, or frosted
Use These Key Ingredients
Like all of the recipes on my website and in my cookbooks, I endlessly tested various ingredients and ratios to develop a standout cake with excellent flavor and texture. Here are some key ingredients:
- Baking Soda: 2 teaspoons of baking soda seems like a lot, and it is a lot. But think about the size of a Bundt cake… they’re huge, and need to rise quite a lot in the tall cake pan. I remember trying this recipe with a mix of baking soda AND baking powder, and was never satisfied with the result. In addition to leavening, baking soda deepens a baked good’s color and neutralizes acids. (This cake is filled with acidic ingredients!)
- Spices: Generously spiced is not an understatement! On its own, pumpkin is quite bland, so you need a lot of spice to bring out its flavor. You could even swap some of the individual spices for pumpkin pie spice!
- Oil: You can use vegetable oil or olive oil here. Melted coconut oil works, too, but you’ll want to be sure that you bake the batter immediately after mixing (no standing around, please!) because the coconut oil will very quickly begin to solidify and thicken the batter.
- Eggs: Pumpkin, oil, and flour are big, heavy ingredients so you need eggs in the batter to lift and bind the ingredients together.
- Brown & White Sugars: Again, pumpkin is pretty bland without a little help, so you need plenty of sugar to help bring out its flavor. I use a mix of both brown and white.
- Pure Pumpkin: This Bundt cake conveniently uses 1 15-ounce can of pumpkin. For best results and flavor, I strongly recommend using canned pumpkin puree instead of homemade. I prefer Libby’s brand for this cake.
You also need flour, salt, and vanilla extract.
Substitution Tip
Like when making apple cake or chocolate cake, use oil in this Bundt cake recipe, so you’re guaranteed a super moist cake from the start. You can substitute unsweetened applesauce for half of the oil. (1/2 cup each.) Readers have told me they love the cake this way, and it’s just as moist.
Overview: How to Make My Pumpkin Bundt Cake
This recipe actually uses the same base batter as my pumpkin cream cheese Bundt cake. And, like I mentioned above, the process couldn’t be easier!
Combine the wet and dry ingredients separately, then whisk them together. Expect a very thick batter, almost like pumpkin pancakes batter:
And here’s the batter again, but with chocolate chips:
Instead of an add-in like chocolate chips, you could fill the pumpkin Bundt cake with the chai spice swirl from this chai spice cinnamon swirl Bundt cake, or try my cream cheese-filled pumpkin Bundt cake (same batter!).
Favorite Bundt Pan to Use
Do you make a lot of Bundt cakes? I do! You need a Bundt pan that’s 9.5 to 10.5 inches in diameter, and can hold 10 to 12 cups of batter. Let me share two favorite Bundt cake pan options with you:
- Anolon Bundt Pan: Super quality, heavy-duty, great price, never warps, awesome rubber grips. I’ve been using it for years and, honestly, it’s just as durable as day 1.
- Nordic Ware Bundt Pan: Outstanding quality, heavy-duty, and makes beautiful cakes.
Whichever Bundt pan you use, be sure to grease it very generously before adding the batter. Even if the pan is labeled nonstick, due to the size and weight of a Bundt cake, you NEED a lot of greasing so the cake easily separates from the pan when inverting it.
Pumpkin Bundt Cake Toppings
Like the best things in the kitchen life, we’ll shower this pumpkin Bundt with a glaze. There are so many options here (I love a good icing!), and I list my favorites below.
- Brown Butter Icing from my Peach Bundt Cake
- Maple Icing from Maple Brown Sugar Cookies (pictured above)
- Salted Caramel Sauce (pictured below)
- Chocolate Ganache
- Cream Cheese Frosting
- Homemade Whipped Cream
- Brown Sugar Glaze from my Apple Bundt Cake
- Orange Glaze from my Cranberry Orange Bundt Cake
Pumpkin Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 4 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This is my go-to pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, nuts, or leave it plain. I particularly love it plain with the maple icing from these maple brown sugar cookies on top!
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 Note)
- 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 Topping Ideas
- optional topping: salted caramel, maple icing, or any listed below
- optional garnish: sprinkle of pumpkin pie spice
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan. (I like this one or this one.)
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.
- Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
- Allow to cool completely before drizzling with topping/icing and serving. On the pictured cake, I used the maple icing from these maple brown sugar cookies. I also sprinkled a homemade pumpkin pie spice blend on top of the icing before it set.
- Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate it for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving.
- Special Tools (affiliate links): Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
- Mini Bundt Cakes: I’ve tested this recipe with mini Bundt pans before and while the mini Bundt cakes taste wonderful, they’re quite dense. If you’d like to try it, the recipe makes 24-30 mini Bundts but that depends on the exact size of your mini Bundt cake pan. Fill them only halfway with batter. The bake time is around 20 to 25 minutes. Instead, for better results with a lighter crumb, I recommend using my pumpkin cupcakes batter for mini pumpkin Bundt cakes. You’ll get about 16.
- Spices: Instead of 1/2 teaspoon each ginger, cloves, nutmeg, and allspice, you can use 2 teaspoons of pumpkin pie spice. (You will still add the 2 teaspoons of ground cinnamon.)
- Oil: You can use vegetable oil, canola oil, avocado oil, or olive oil. Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.
- Pumpkin: For best results and flavor, I strongly recommend using canned pumpkin puree over homemade in this recipe. I found the flavor is much better with canned. I prefer Libby’s brand for this cake.
- More Topping Options: Brown Butter Icing from my Peach Bundt Cake, Chocolate Ganache, Cream Cheese Frosting, Homemade Whipped Cream, Brown Sugar Glaze from my Apple Bundt Cake, Orange Glaze from my Cranberry Orange Bundt Cake
Can you use a can of Pure pumpkin in this Bundt cake recipe? Or is it best to use canned pumpkin Purée?
Hi Mimi! They are the same thing.
Can I use spice cake mix add can of pumpkin ?
Thank you so much for this information!
Can I use canola oil instead of vegetable?
Hi Ryan, absolutely.
This was yummy and moist but hard to tell when done. I did the poke test and it sprung back, so I took it out. Perhaps it was because I unmolded it too quickly? Overall, yummy but dense because it probably needed more time in the oven. Tips welcome.
I made this 26th Bob’s Red Mill 1:1 all purpose gluten free flour and everyone loved it! I topped it with a brown butter glazed icing and it was so good! Thank you!
Can I use the equivalent (4 teaspoons) of your pumpkin pie spice blend instead of all the separate spices?
Hi Maria, Instead of 1/2 teaspoon each ginger, cloves, nutmeg, and allspice, you can use 2 teaspoons of pumpkin pie spice. (You will still add the 2 teaspoons of ground cinnamon.
Thank you! I’m making it today and will post a picture of the finished cake. I’m excited to try this recipe!
It was an easy cake to make and the flavor was good. I cooked in a Nordic Ware Bundt Cake mold. I baked it for 55 mintues at 350 degrees. It started smelling as though it might be done aroud 48 to 50 minutes. I wish I would have taken it out then as it was not that moist at 55 mintues. It’s funny how following my gut would have been wise when it smelled like it was done. Next time, I’ll know better. I made your cream cheese frosting – yum!
I made this recipe. I added chopped pecans and a streusel in the middle of the batter. When it was cooled i put a powder sugar icing, sprinkled some on top of the icing and sprinkled chopped pecans on top. Was very good!!
Can this be made gluten free?
I have made this cake several times with Bob’s Red mill one to one GF flour. It is moist and light as a feather. It is one of my favorite cake recipes ever!