Our Ultimate Pumpkin Bundt Cake Recipes for Fall

Discover the easiest, moistest pumpkin spice cake that will become your go-to autumn dessert. Perfect for holidays or any cozy night in.

Tired of pumpkin cakes that taste more like a dusty old spice cabinet than a decadent fall treat? You know the ones—dry, dense, and utterly forgettable. We’ve all been there, following a promising recipe only to end up with a dessert that disappoints. What if I told you that the secret to a ridiculously moist, perfectly spiced pumpkin cake isn’t some complicated chef’s technique? It’s a simple, foolproof method that guarantees a show-stopping bundt cake every single time. Stop wasting your time on mediocre desserts. This is the only recipe you’ll ever need.

The Secret Behind This Recipe

So, what makes this pumpkin bundt cake different from the thousands of others floating around the internet? It’s not magic, it’s science. Specifically, the science of fat and moisture. The secret weapon here is the combination of both vegetable oil and pumpkin purée. While butter provides flavor, oil provides a superior, moist crumb that stays tender for days.

The pumpkin purée isn’t just for flavor; it’s a moisture powerhouse. We use a full can, which might seem like a lot, but it’s essential for that velvety texture. This high moisture content, combined with the oil, creates a cake that is practically impossible to dry out. It’s a simple tweak that elevates the entire dessert from “good” to “unforgettable.”

Ingredients Breakdown

For the Pumpkin Bundt Cake:

• All-purpose flour: 3 cups, spooned and leveled
• Baking soda: 2 teaspoons
• Baking powder: 1 teaspoon
• Salt: 1 teaspoon
• Ground cinnamon: 2 teaspoons
• Ground ginger: 1 teaspoon
• Ground nutmeg: 1/2 teaspoon
• Ground cloves: 1/2 teaspoon
• Granulated sugar: 2 cups
• Light brown sugar: 1 cup, packed
• Vegetable oil: 1 1/2 cups
• Large eggs: 4, at room temperature
• Pumpkin purée: 1 can (15 ounces), not pumpkin pie filling
• Vanilla extract: 2 teaspoons

For the Cream Cheese Glaze (Optional but Recommended):

• Cream cheese: 4 ounces, softened
• Powdered sugar: 1 cup, sifted
• Milk or cream: 2-3 tablespoons
• Vanilla extract: 1/2 teaspoon

How to Make It – Instructions

1. Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Now, for the most crucial step of any bundt cake: grease your pan. Seriously, don’t skimp. Use non-stick spray, then dust it with flour, making sure every nook and cranny is covered. Your future self will thank you.
2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices (cinnamon, ginger, nutmeg, cloves). Whisking prevents surprise pockets of baking soda. Set this aside.
3. Mix the Wet Ingredients: In a separate, even larger bowl (or the bowl of a stand mixer), beat the granulated sugar, brown sugar, and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Finally, mix in the pumpkin purée and vanilla extract.
4. Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until just combined. Do not—I repeat, do not—overmix! Overmixing develops gluten and leads to a tough, chewy cake. We’re aiming for tender and moist.
5. Bake to Perfection: Pour the batter evenly into your prepared bundt pan. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached.
6. Cool It Down: Let the cake cool in the pan on a wire rack for exactly 15 minutes. This is the sweet spot—long enough to set, but not so long that it starts to stick. Then, carefully invert the pan onto the wire rack to release the cake. Let it cool completely before glazing.
7. Glaze and Serve: To make the glaze, beat the softened cream cheese until smooth. Gradually add the sifted powdered sugar, then the vanilla and 2 tablespoons of milk. Add more milk, one teaspoon at a time, until you reach your desired drizzling consistency. Drizzle generously over the cooled cake.

How to Store

Got leftovers? Unlikely, but if you do, here’s how to keep this cake tasting fresh. Store the bundt cake in an airtight container at room temperature for up to 3 days. The oil base keeps it incredibly moist.

If you’ve used the cream cheese glaze, it’s best to store it in the refrigerator. Just let it come to room temperature for about 20-30 minutes before serving for the best texture and flavor. You can also freeze the un-glazed cake for up to 3 months. Wrap it tightly in plastic wrap, then a layer of aluminum foil.

Why This is Good for You

Okay, let’s be real. This is cake. It’s a dessert meant for indulgence. But if you’re looking for a silver lining, here it is: pumpkin! Pumpkin is packed with Vitamin A, fiber, and antioxidants. Vitamin A is fantastic for your vision and immune system, while fiber helps with digestion.

Plus, making things from scratch means you control the ingredients. No weird preservatives or unpronounceable chemicals here. So, while it’s still a treat, it’s a treat you can feel slightly better about. It’s all about balance, right?

What Not to Do

You can follow a recipe perfectly, but a few small mistakes can sabotage your beautiful bundt. Here’s what to avoid:

• Don’t use pumpkin pie filling. It’s pre-sweetened and pre-spiced, which will completely throw off the flavor and sweetness of your cake. You need 100% pure pumpkin purée.
• Don’t overmix the batter. Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. Overmixing leads to a dense, tough cake.
• Don’t eyeball the pan prep. A bundt pan’s greatest strength (its beautiful design) is also its greatest weakness. Grease and flour it meticulously, or you’ll be scraping your cake out with a spoon.
• Don’t rush the cooling. Trying to flip the cake out of the pan too early will result in a broken, crumbly mess. Letting it cool too long in the pan can make it stick. That 15-minute window is key.

Alternatives

Feeling adventurous? This recipe is a fantastic base for customization. Here are a few ideas:

• Mix-Ins: Fold in 1 cup of chopped pecans, walnuts, or chocolate chips into the batter before pouring it into the pan. A cup of dried cranberries or raisins also adds a nice chewy texture.
• Glaze Variations: Not a fan of cream cheese? Try a simple powdered sugar glaze (powdered sugar, milk, vanilla), a maple glaze (powdered sugar, maple syrup, splash of milk), or even a dusting of powdered sugar.
• Spice It Up (or Down): If you love a serious spice kick, increase the cinnamon and ginger. If you’re not a fan of cloves, feel free to omit them. You can also use a pre-made pumpkin pie spice blend—just substitute it for all the individual spices, using about 4 teaspoons total.

Frequently Asked Questions

Can I make this recipe into muffins or a loaf cake?

Absolutely! For muffins, fill lined muffin tins about two-thirds full and bake at 350°F (175°C) for 20-25 minutes. For a loaf cake, divide the batter between two 9×5 inch loaf pans and bake for 50-60 minutes. Always use the toothpick test to check for doneness.

My cake is always dry. What am I doing wrong?

The number one culprit for dry cake is over-baking. Ovens can vary, so start checking for doneness a few minutes before the recipe suggests. The other potential issue is how you measure flour. Spoon the flour into your measuring cup and level it off with a knife instead of scooping directly from the bag, which can compact the flour and add too much to the recipe.

Can I use fresh pumpkin instead of canned?

You can, but it requires some extra work. You’ll need to roast a sugar pumpkin until tender, then scoop out the flesh and purée it until very smooth. Canned pumpkin has a consistent moisture level that can be hard to replicate at home, which might affect the final texture. FYI, it’s often more watery, so you may need to strain it through a cheesecloth first.

Why did my bundt cake stick to the pan?

Ah, the classic bundt cake tragedy. This almost always comes down to pan preparation. Make sure you use a good quality non-stick bundt pan and that you grease it thoroughly with baking spray containing flour, or with butter/shortening and a dusting of flour. Pay special attention to all the intricate crevices of the pan design.

The Bottom Line

Stop searching for the perfect fall dessert. This is it. This pumpkin bundt cake recipe delivers on every promise: it’s intensely flavorful, incredibly moist, and beautiful enough to be the centerpiece of any holiday table. It’s forgiving for beginners but delivers results that will impress even the most discerning cake connoisseurs.

So go ahead, preheat your oven, and fill your home with the intoxicating aroma of pumpkin spice. This isn’t just a recipe; it’s a tradition in the making. You’re not just baking a cake—you’re creating a moment of pure, delicious joy.