Pumpkin Bundt Cake Recipes That Never Fail—moist and Stunning

Bake a foolproof, ultra-moist fall showstopper with pantry staples, warm spices, and a glossy glaze—ready in under 90 minutes, party-worthy.

You want a cake that looks bakery-level but takes home-cook effort. This is it: bold pumpkin flavor, a tight, velvety crumb, and a glaze that makes people ask for the “secret.” Spoiler: there isn’t one magic trick—just a smart stack of little advantages compounding into a big win. Your guests will think you spent all day; you’ll know it was one bowl, one pan, and a few hacks that never miss. Ready to make the kind of dessert that disappears before coffee’s even poured?

The Secret Behind This Recipe

The best Bundts ring with flavor and slice with confidence. The secret here is pumpkin puree + oil + cultured dairy. Pumpkin adds moisture, oil keeps the crumb tender for days, and sour cream (or Greek yogurt) gives that plush, almost custardy bite.

Spice isn’t shy either. We use a blend of cinnamon, ginger, nutmeg, and cloves so every slice tastes like October. A touch of brown sugar deepens the caramel notes, while granulated sugar keeps the structure light—best of both worlds.

Finally, we respect the pan. Proper prep means a clean release, not a cake autopsy. And a moderate bake at 350°F locks in moisture without sacrificing definition. Finish with a maple brown butter glaze and pretend you didn’t lick the spoon. FYI: we all do.

What Goes Into This Recipe – Ingredients

Yield: 12–16 slices • Pan: 10–12 cup Bundt pan • Time: ~20 minutes prep, 50–60 minutes bake

• For the cake:
• 2 1/2 cups (300 g) all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 2 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• Optional: 1/4 tsp ground cardamom (for a fragrant lift)
• 1 cup (200 g) granulated sugar
• 3/4 cup (150 g) dark brown sugar, packed
• 3 large eggs, room temperature
• 1 cup (240 ml) neutral oil (canola, vegetable, or light olive)
• 1 can (15 oz/425 g) pumpkin puree, not pie filling
• 1/2 cup (120 g) full-fat sour cream or Greek yogurt
• 2 tsp pure vanilla extract
• Optional mix-ins: 1/2–3/4 cup chopped toasted pecans or walnuts, or mini chocolate chips

• For pan prep:
• Nonstick baking spray with flour, or softened butter + 1 tbsp flour

• For the maple brown butter glaze:
• 4 tbsp (56 g) unsalted butter
• 1 1/2 cups (180 g) powdered sugar, sifted
• 3 tbsp pure maple syrup
• 2–3 tbsp milk or heavy cream (to thin)
• 1/2 tsp vanilla extract
• Pinch fine sea salt

How to Make It – Instructions

1. Heat the oven to 350°F (175°C). Position a rack in the center. Prep a 10–12 cup Bundt pan by thoroughly coating with baking spray with flour, or brush every nook with softened butter and dust with flour. Tap out the excess.
2. Whisk the dry ingredients. In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, and cardamom (if using) until evenly combined.
3. Mix the sugars and eggs. In another large bowl, whisk granulated and brown sugars with the eggs until slightly thick and glossy, about 1 minute. A handheld mixer on medium works too.
4. Stream in the oil. Slowly whisk in the oil until the mixture looks emulsified and smooth. This sets you up for a plush crumb.
5. Add the pumpkin and dairy. Whisk in pumpkin puree, sour cream (or Greek yogurt), and vanilla until just combined. The batter will be silky and deep orange—chef’s kiss.
6. Combine wet and dry. Add the dry ingredients to the wet in two batches. Fold gently with a spatula until you no longer see dry streaks. Do not overmix.
7. Fold in any mix-ins. Nuts or mini chocolate chips? Fold them in now. No judgment if you go heavy-handed.
8. Fill the pan. Scrape the batter into the prepared Bundt pan and smooth the top. Tap the pan firmly on the counter 2–3 times to pop air bubbles.
9. Bake. Bake 50–60 minutes. Start checking at 48 minutes. It’s done when a tester comes out with a few moist crumbs, the top springs back, and the internal temp reads 200–205°F.
10. Cool, then release. Let the cake cool in the pan for 15 minutes (set a timer). Place a wire rack over the pan, invert, and lift the pan off. If prepped well, it should release like a dream.
11. Make the glaze. In a small saucepan, cook butter over medium heat until it foams and turns amber with brown specks, 3–5 minutes. Remove from heat. Whisk in powdered sugar, maple syrup, 2 tbsp milk/cream, vanilla, and salt until smooth and pourable. Add more milk as needed.
12. Glaze and serve. When the cake is barely warm or fully cool, drizzle glaze over the ridges. Let it set 10–15 minutes. Slice thick; you earned it.

How to Store

• Room temp: Keep the uncut cake or slices wrapped airtight at cool room temp for up to 3 days. The oil + pumpkin combo keeps it moist.
• Refrigerator: If glazed or if your kitchen runs warm, refrigerate for up to 5–6 days. Bring slices to room temp before serving for best texture.
• Freezer: Wrap slices in plastic, then foil, or use a freezer bag with air pressed out. Freeze for up to 3 months. Thaw, still wrapped, at room temp.
• Pro tip: Freeze the cake unglazed. Add fresh glaze after thawing for max shine and snap.

Nutritional Perks

• Pumpkin power: Naturally rich in vitamin A and fiber, pumpkin lends moisture without relying on a brick of butter.
• Heart-friendly fats: Using oil keeps the crumb tender and consistent from day one to day four. No dry day-two drama.
• Spice cabinet MVPs: Cinnamon, ginger, and cloves bring antioxidant punch in addition to that cozy aroma you can smell down the block.
• Balance and satiety: The sour cream/Greek yogurt adds protein and tang for a more satisfying slice, IMO.
• Easy tweaks: Swap part of the sugar for maple syrup or coconut sugar to shift flavor without losing structure.

Common Mistakes to Avoid

• Using pumpkin pie filling: You want 100% pumpkin puree. Pie filling has sugar and spices that will throw off balance.
• Skimping on pan prep: Bundts are unforgiving. Coat thoroughly with flour‑based spray or butter + flour. Get into every crevice.
• Overmixing the batter: Stir just until combined. Overmixing toughens the crumb and collapses the rise. Nobody asked for rubber cake.
• Underbaking or overbaking: Start checking early. Look for 200–205°F internal temp, sprung top, and a few moist crumbs on the tester.
• Rushing the release: Wait the full 15 minutes before inverting. Too soon and it can break; too late and it can stick.
• Wrong pan size: A 10–12 cup Bundt is ideal. Smaller pan = overflow risk; larger pan = squat, sad cake.
• Glazing a hot cake: The glaze will melt and vanish. Cool until barely warm so it clings in photogenic ribbons. FYI: patience pays.
• Measuring flour incorrectly: Spoon and level, or use a scale. Packing flour = dry, pasty crumb.
• High-altitude oversight: At 3,000+ ft, reduce baking powder by 1/4 tsp and watch the bake time a few minutes earlier.

Variations You Can Try

• Cream cheese ribbon: Whisk 8 oz cream cheese, 1/4 cup sugar, 1 egg, and 1 tsp vanilla. Spoon half the batter into pan, dollop the cream cheese mix, then cover with remaining batter. Bake as directed.
• Chocolate chip pumpkin: Fold in 3/4 cup mini chocolate chips and 1 tbsp espresso powder to intensify cocoa notes.
• Pecan streusel crown: Mix 1/2 cup chopped pecans, 1/4 cup brown sugar, 1 tsp cinnamon, and 1 tbsp melted butter. Sprinkle in the pan before adding batter for a crunchy top after inverting.
• Orange-maple glaze: Swap milk with orange juice and add 1 tsp orange zest to the glaze for a citrusy pop.
• Toasted coconut crunch: Fold 1/2 cup toasted coconut into the batter and garnish the glaze with more coconut.
• Gluten-free swap: Use a cup-for-cup gluten-free flour blend with xanthan gum. Add 2 tbsp milk if batter seems extra thick.
• Dairy-free option: Replace sour cream with unsweetened coconut yogurt and the glaze milk with almond or oat milk. Use vegan butter for browning.
• Mini Bundts: Bake in a 12-cavity mini Bundt pan for 18–22 minutes. Cute, fast, and very giftable.

FAQ

Can I use homemade pumpkin puree instead of canned?

Yes—just make sure it’s thick. Strain homemade puree in a fine-mesh sieve for 30–60 minutes to remove excess water. You want the texture of canned pumpkin, or the cake can bake up gummy.

How do I stop the cake from sticking to the pan?

Meticulous pan prep is the answer. Use baking spray with flour, or brush softened butter into every groove and dust with flour. After baking, cool 15 minutes before inverting. If needed, tap the pan and rotate gently to encourage release.

What size Bundt pan should I use?

A 10–12 cup Bundt pan is ideal for this batter amount. If your pan is smaller, fill only to about 3/4 full and bake remaining batter as cupcakes.

How do I know when the cake is done?

Look for 200–205°F internal temperature, a springy top, and a tester with a few moist crumbs. If the tester is wet, give it a few more minutes. Don’t rely on color alone; spice cakes run darker by default.

Can I make this cake ahead?

Absolutely. The cake stays moist for days. Bake a day ahead, wrap after fully cooling, and glaze before serving. For longer storage, freeze without glaze and finish fresh after thawing.

Can I reduce the sugar without ruining the texture?

You can cut total sugar by about 15–20% with minimal impact. Any more and you’ll lose moisture and tenderness. Consider adding 1–2 tbsp maple syrup for flavor if you reduce granulated sugar.

What if I don’t have maple syrup for the glaze?

Swap with honey or a splash of caramel sauce plus milk to thin. Or go classic with a simple vanilla glaze: powdered sugar, milk, vanilla, pinch of salt. It’s all about that glossy drizzle.

Can I bake this in a loaf or sheet pan?

Yes. Two 8.5×4.5-inch loaf pans bake in about 45–55 minutes. A 9×13-inch pan will bake in 35–42 minutes. Keep the same batter and watch for the same doneness cues.

The Bottom Line

This cake hits the sweet spot: high reward, low hassle, and flavor that screams fall without shouting sugar. It slices clean, stays tender for days, and takes beautifully to any glaze you throw at it. When someone asks for your “secret,” you can wink and say, “it’s the pan prep and the brown butter”—or just smile and take the compliment. Either way, you’ll be the person everyone begs to bring dessert again, and again, and again.