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Pumpkin Bundt Cake is the perfect fall dessert! Made with warm pumpkin spices, pumpkin puree, and a tender, moist cake, this easy homemade pumpkin cake is full of cozy autumn flavor. Finished with a simple pumpkin spice glaze, it’s an impressive dessert that bakes up perfect each time.
Perfectly Moist Pumpkin Bundt Cake
The texture of this cake is like a pound cake – which is super moist, thick, and with a velvet like texture – it is heavenly and definitely one of the best pumpkin deserts you’ll ever make.
The “secret” to getting an amazing texture on this bundt cake is actually in alternating the wet ingredients with the dry ingredients when making the pumpkin batter. This helps keep the batter light and fluffy, and yields an ultra delicious moist and tender crumb.
With moist ingredients such as pure pumpkin puree, buttermilk, and 6 eggs, you know this is going to be one of the most moist cakes ever. The best part are the warm fall spices like cinnamon, nutmeg, and ginger. Finish it off with a pumpkin spice sweet glaze and you’ve got an amazing pumpkin dessert that’s perfect for a cozy fall night.
Why You Need To Make This Pumpkin Bunt Cake
- 🍂 Uses a Whole Can of Pumpkin Puree : I LOVE those pumpkin recipes that use the entire can! Because now you don’t have to figure out what to do with a small amount of leftovers.
- 🍂 Perfectly Moist : Pumpkin puree and buttermilk help to create a soft, tender crumb.
- 🍂 Full of Fall Flavor : Cinnamon, nutmeg, ginger, and pumpkin spice give every bite cozy autumn flavor.
- 🍂 Beautiful Presentation : A bundt pan gives this homemade pumpkin bundt cake an elegant shape without requiring complicated decorating.
- 🍂 Perfect For Any Occasion: Serve it for Thanksgiving, family dessert, weekend dessert with guests and friends, or at a fall gathering.
Ingredients Needed
Pumpkin Bundt Cake Ingredients
- All-Purpose Flour : I use unbleached all-purpose flour
- Ground Cinnamon
- Baking Powder
- Baking Soda
- Ground Ginger
- Ground Nutmeg
- Light Brown Sugar : Packed into the measuring cup when measuring
- Unsalted Butter : 1 cup of unsalted butter which is equal to 2 sticks of butter (each stick is 8 tablespoons)
- Granulated Sugar
- Large Eggs
- 100% Pure Pumpkin : This is not the same thing as pumpkin pie filling, make sure you are using 100% pumpkin puree
- Buttermilk
- Pure Vanilla Extract
Pumpkin Spice Glaze Ingredients
- Powdered Sugar
- Pumpkin Pie Spice
- Milk : The higher fat percentage of milk used, then the more you will need of it in order to get the correct consistency. The opposite as well, the lower the fat of the milk, the less you will need of it to achieve the right consistency. I use half and half, whole milk or heavy cream.
How To Make The Perfect Pumpkin Bundt Cake with Pumpkin Spice Glaze (Printable Recipe Card)
Preheat the oven to 350°F and grease a 12-cup bundt cake pan with baking spray (Baker’s Joy – cooking spray + flour in it), or you can spray the bundt pan with cooking spray and then sprinkle flour in it and turn the bundt pan until all the spray is coated in the flour.
Pumpkin Bundt Cake : In a medium mixing bowl, whisk together the dry ingredients; flour, cinnamon, baking soda, baking powder, ginger, and nutmeg.
In a large mixing bowl using an electric hand mixer, or bowl of a stand mixer using the paddle attachment, beat the light brown sugar, butter, and granulated sugar on medium speed-high speed until light and fluffy; at least 2 minutes.
Add the eggs, one at a time, mixing gently after each egg just until combined.
Add in half of the pure pumpkin, half of the buttermilk, and half of the vanilla extract and beat just until combined.
Add in half of the flour mixture (set aside from earlier) and beat on low speed just until incorporated.
Add in the remaining halves of the pure pumpkin, buttermilk, and vanilla extract. Beat just until combined.
Add in the remaining flour mixture and beat on low speed just until incorporated.
Pour the pumpkin batter into the prepared bundt pan, and smooth out the top with a spatula.
Bake for 60-65 minutes. A toothpick inserted into the center needs to come out clean, and the bundt cake should spring back when lightly touched.
Remove the bundt pan from the oven and allow it to cool for 5 minutes. Transfer the bundt pan to a wire rack and let it cool completely.
Pumpkin Spice Glaze : When the cake is fully cooled you can make the glaze. In a mixing bowl, whisk together the powdered sugar and pumpkin pie spice. Slowly add in the milk, 1 tablespoon at a time, and whisk until the desired consistency is achieved.
Pour the glaze over top of the cake, cut into slices, and enjoy at room temperature.
How To Store Leftover Pumpkin Bundt Cake
The pumpkin bundt cake should be stored covered, at room temperature, for 3 to 4 days. Eat the cake at room temperature.
You can freeze individual slices of the pumpkin cake by wrapping each slice in plastic wrap, and then wrap again in foil, and place them inside a freezer safe container or freezer bag. Freeze for up to 3 months and let a slice(s) thaw in the refrigerator overnight, or at room temperature for about 3 hours.
Pro Tips From The Test Kitchen
- Make sure you are using a large 12-cup bundt cake pan, anything smaller and the batter won’t fit, or if it does fit inside the pan there won’t be much room for expansion while baking. I have never tried making this recipe in anything other than the 12-cup bundt pan.
- It’s important to either use baking spray (cooking spray + flour in it) OR spray the pan with cooking spray and then add some flour to coat the spray. Tap and tilt the bundt pan to coat the cooking spray, and then dump out any excess flour. This will ensure that the bundt cake releases easily.
- Serve the pumpkin bundt cake at room temperature as is, with a dollop of freshly whipped cream, or ice cream.
- The unsalted butter is best for baking, especially for pound cakes like this one, but salted butter can be used if wanted.
- Make sure you are using 100% pure pumpkin and not pumpkin pie filling. They come in the same sized cans and look similar, double check that you are using canned pumpkin puree (which is just pumpkin) and not the pumpkin pie filling (which is pumpkin + seasonings and it’s more liquidy).
- I recommend using buttermilk bought from the store instead of using a buttermilk substitute. I have tested this recipe using both methods and using the store-bought buttermilk turns out better with a moister, thicker, and richer taste. So I do suggest buying buttermilk and using that rather than doing a buttermilk substitute.
- Use half and half or heavy cream in the glaze for the best taste and thick texture. If you use a lower-fat milk then you will need less of the milk to achieve the correct consistency. You will need more (closer to 2 tablespoons) when using the higher fat milk such as half and half and heavy cream.
Recipe FAQs
How Do I Serve Pumpkin Bundt Cake?
This dense and tender cake (like a pumpkin pound cake) packs all the pumpkin flavor, warm spices, and a moist texture that make it perfect when it’s served on its own. It does also pair well with some freshly whipped cream or scoop of vanilla bean ice cream.
What Is The Best Way To Keep The Cake From Sticking To The Pan?
The baking spray (like Baker’s Joy) which is a nonstick spray with flour added into it is a great and easy option. If you don’t want to buy a separate cooking spray, then spray the bundt pan well with nonstick cooking spray and then add some flour (about 1 tablespoon), and tilt and tap the pan to coat all the cooking spray in the flour. Dump out the excess flour.
What Size Bundt Pan Is Best?
For this recipe, you must use a large 12-cup bundt cake pan. Anything smaller and all the batter won’t fit inside of it – and even if it might fit, there won’t be room for it to expand.
Can I Add Other Items To The Batter For More Texture?
Yes, if you would like to add more things to the pumpkin cake batter for more texture, you can. Try things like miniature chocolate chips, toffee bits, or chopped nuts such as pecans or walnuts.
Can I Use A Frosting Instead of a Glaze?
Yes, if you would rather use a frosting like cream cheese frosting or a buttercream frosting, you can. You could also use a caramel sauce drizzled over it as well.
More Must Try Pumpkin Desserts
- Pumpkin Icebox Cake
- Pumpkin Cheesecake
- Cinnamon Streusel Pumpkin Cake
- Pumpkin Tres Leches Cake
- Pumpkin Cheesecake Muffins
- Pumpkin Streusel Muffins with Pumpkin Spice Glaze
- Pumpkin Cheesecake Layered Pudding Dessert
- Soft Pumpkin Crinkle Cookies (Easy Recipe For Fall)
Pumpkin Bundt Cake
Equipment
Ingredients
Pumpkin Bundt Cake
- 3 cups all-purpose flour
- 1½ tablespoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 2 cups packed light brown sugar
- 1 cup (2 sticks) unsalted butter softened
- 1 cup granulated sugar
- 6 large eggs
- 1 can (15 oz) 100% pure pumpkin
- 1 cup buttermilk
- 1 teaspoon vanilla extract
Pumpkin Spice Glaze
- 1 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1-2 tablespoons milk (half and half or heavy cream is best)
Instructions
- Preheat the oven to 350°F and grease a 12-cup bundt cake pan with baking spray (Baker's Joy – cooking spray + flour in it), or you can spray the bundt pan with cooking spray and then sprinkle flour in it and turn the bundt pan until all the spray is coated in the flour.
Pumpkin Bundt Cake
- In a medium mixing bowl, whisk together the dry ingredients; flour, cinnamon, baking soda, baking powder, ginger, and nutmeg. Set aside for later.3 cups all-purpose flour, 1½ tablespoons ground cinnamon, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground ginger, 1 teaspoon ground nutmeg
- In a large mixing bowl using an electric hand mixer, or bowl of a stand mixer using the paddle attachment, beat the light brown sugar, butter, and granulated sugar on medium-high speed until light and fluffy; at least 2 minutes.2 cups packed light brown sugar, 1 cup (2 sticks) unsalted butter, 1 cup granulated sugar
- Add the eggs, one at a time, mixing gently after each egg just until combined.6 large eggs
- Add in half of the pure pumpkin, half of the buttermilk, and half of the vanilla extract and beat just until combined.1 can (15 oz) 100% pure pumpkin, 1 cup buttermilk, 1 teaspoon vanilla extract
- Add in half of the flour mixture (set aside from earlier) and beat on low speed just until incorporated.
- Add in the remaining halves of the pure pumpkin, buttermilk, and vanilla extract. Beat just until combined.
- Add in the remaining flour mixture and beat on low speed just until incorporated.
- Pour the pumpkin batter into the prepared bundt pan, and smooth out the top with a spatula.
- Bake for 60-65 minutes. A toothpick inserted into the center needs to come out clean, and the bundt cake should spring back when lightly touched.
- Remove the bundt pan from the oven and allow it to cool for 5 minutes. Transfer the bundt pan to a wire rack and let it cool completely.
Pumpkin Spice Glaze
- When the cake is fully cooled you can make the glaze. In a mixing bowl, whisk together the powdered sugar and pumpkin pie spice.1 cup powdered sugar, 1 teaspoon pumpkin pie spice
- Slowly add in the milk, 1 tablespoon at a time, and whisk until the desired consistency is achieved.1-2 tablespoons milk
- Pour the glaze over top of the cake, cut into slices, and enjoy at room temperature.
Nutrition
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