Easy Pumpkin Bundt Cake: The Perfect Fall Dessert

As the air turns crisp and leaves begin to blush with color, our kitchens call for the warm, comforting aromas of fall. There is no better way to answer that call than with a slice of this incredibly moist and tender Pumpkin Bundt Cake. This isn’t just another pumpkin recipe; it’s the centerpiece of an autumn celebration, a perfect companion to a warm cup of coffee, and a simple joy to bake. Forget dry, crumbly cakes—this recipe uses pure pumpkin and a blend of cozy spices to create a beautifully rich cake that stays moist for days. Finished with a simple, elegant dusting of powdered sugar, it’s the ultimate fall dessert.

Ingredients for Pumpkin Bundt Cake

This recipe relies on simple pantry staples to create a spectacular fall treat. Ensure your spices are fresh for the most vibrant flavor!

Component	Ingredient	Amount/Quantity
Cake	All-purpose flour	2 ¾ cups
	Baking soda	2 teaspoons
	Ground cinnamon	1 ½ teaspoons
	Ground nutmeg	1 teaspoon
	Ground ginger	½ teaspoon
	Ground cloves	¼ teaspoon
	Fine sea salt	½ teaspoon
	Granulated sugar	1 ½ cups
	Packed light brown sugar	1 cup
	Unsalted butter, softened to room temp	1 cup (2 sticks)
	Large eggs, at room temperature	4
	Pure pumpkin puree (not pie filling)	1 (15-ounce) can
	Milk (whole or 2% recommended)	½ cup
	Pure vanilla extract	2 teaspoons
Dusting	Confectioners’ (powdered) sugar	For generous dusting

Timing

While this cake looks impressive, it comes together quite quickly. The hardest part is waiting for it to cool!

• Preparation Time: 20 minutes
• Cooking Time: 60 minutes
• Cooling Time: 1 hour 30 minutes
• Total Time: Approximately 2 hours 50 minutes

Step-by-Step Instructions

Follow these detailed steps to bake the perfect pumpkin bundt cake every time.

Step 1: Preheat Oven & Prepare Pan

First, preheat your oven to 350°F (175°C). The key to a bundt cake that releases perfectly is a well-prepared pan. Generously grease a 10-12 cup bundt pan with butter or shortening, then dust it with flour. Make sure to tap the flour all around so it coats every single nook and cranny, then tap out any excess. This step is your insurance against a stuck cake!

Step 2: Combine Dry Ingredients

In a medium-sized bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisking not only combines the ingredients but also aerates them, leading to a lighter cake. Set this bowl aside for later.

Step 3: Cream Butter & Sugars

In a large bowl using an electric hand mixer or a stand mixer, cream the softened butter with both the granulated and brown sugars. Beat on medium-high speed for about 2-3 minutes until the mixture is light in color, airy, and fluffy. This step incorporates air that will help your cake rise.

Step 4: Add Eggs

Add the room-temperature eggs one at a time, making sure to beat well after each addition. Scrape down the sides of the bowl with a spatula as needed to ensure everything is fully incorporated before adding the next egg.

Step 5: Mix in Wet Ingredients

Next, beat in the pumpkin puree, milk, and vanilla extract until they are just combined. Don’t be alarmed if the mixture looks slightly curdled or separated at this stage—this is completely normal when combining fats (butter) with watery ingredients (pumpkin, milk).

Step 6: Combine Wet and Dry

Gradually add the dry ingredient mixture to the wet ingredients in three batches, mixing on low speed. Mix only until the flour is no longer visible. Tip: Be very careful not to overmix the batter! Overmixing develops gluten in the flour, which can result in a dense or tough cake.

Step 7: Fill Bundt Pan and Bake

Pour the finished batter evenly into your prepared bundt pan and smooth the top with your spatula. To remove any large air bubbles, gently tap the pan on the countertop a few times. Place the pan in the center of your preheated oven and bake for 55-65 minutes. The cake is done when a wooden skewer inserted into the thickest part comes out clean.

Step 8: Cool and Invert the Cake

Once baked, remove the cake from the oven and let it cool in the bundt pan on a wire rack for exactly 10-15 minutes. This is the magic window: it allows the cake to set up enough to not fall apart, but it’s not so long that the sugars start to stick to the pan. After the time is up, carefully place the wire rack on top of the pan and confidently flip it over to release the cake.

Step 9: Finish Cooling and Dust

Let the cake cool completely on the wire rack. This can take about 1 to 2 hours. Do not attempt to dust a warm cake, as the powdered sugar will melt. Once it’s fully cool, transfer it to a serving plate and use a fine-mesh sieve to generously sift confectioners’ sugar over the top.

Nutritional Information

Here is an estimated nutritional breakdown per slice, assuming the cake is cut into 16 slices. Please note this is an approximation.

• Calories: 350 kcal
• Protein: 4 g
• Fat: 15 g (Saturated: 9 g)
• Carbohydrates: 50 g (Sugar: 30 g)

This cake is a wonderful source of Vitamin A from the pumpkin puree!

Healthier Alternatives

Want to adjust the recipe? Here are a few ideas:

• Reduce Sugar: You can typically reduce the total amount of sugar by about 1/4 cup without drastically affecting the texture.
• Flour Swap: For a heartier texture and more fiber, substitute up to half of the all-purpose flour with white whole wheat flour.
• Fat Substitute: Replace up to half of the butter with an equal amount of unsweetened applesauce or plain Greek yogurt. This will reduce the fat content and add even more moisture.

Serving Suggestions

This pumpkin bundt cake is stunning on its own, but you can elevate it even further!

• Perfect Pairing: Serve a warm slice with a hot cup of coffee, tea, or spiced apple cider. ☕
• A La Mode: A scoop of vanilla bean ice cream melting over a slightly warmed slice is pure heaven.
• Extra Indulgence: Drizzle the cake with a simple caramel sauce or serve with a dollop of freshly whipped cream.

Common Mistakes to Avoid

Bundt cakes can be tricky. Avoid these common pitfalls for guaranteed success.

• Using Pumpkin Pie Filling: This is the most common mistake. Pumpkin pie filling is already sweetened and spiced, which will throw off the recipe’s balance. Solution: Double-check the label to ensure you’re using 100% pure pumpkin puree.
• Improperly Prepping the Pan: If you don’t grease and flour every single crevice, the cake will stick. Solution: Be meticulous! Use a pastry brush to apply softened shortening or butter, then add a few tablespoons of flour and tilt the pan until every surface is coated.
• Overmixing the Batter: This is the fastest way to a dense, tough cake. Solution: Once you add the flour, mix on the lowest speed and stop the moment you no longer see white streaks.
• Inverting the Cake at the Wrong Time: If you invert it too soon, it can collapse. Too late, and the sugars will harden, gluing the cake to the pan. Solution: Set a timer and stick to the 10-15 minute cooling window before flipping.

Storing Tips

This cake stores beautifully, making it a great make-ahead dessert.

• Room Temperature: Store the cake in an airtight container or under a cake dome at room temperature for up to 4 days. The flavor actually deepens by the second day!
• Freezing: To freeze, let the cake cool completely but do not dust it with sugar. Wrap it tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. Thaw it overnight on the counter before dusting and serving.

Conclusion

This Pumpkin Bundt Cake is more than just a dessert; it’s an experience. It’s the smell of autumn spices filling your home, the joy of a simple yet elegant presentation, and the pure comfort in every moist, flavorful bite. It’s a foolproof recipe that is destined to become a seasonal tradition for your family and friends. We can’t wait for you to try it! Bake this cake for your next fall gathering and let us know how it turned out in the comments below. Your feedback and ratings help our community of bakers!

FAQs

Q1. Can I add nuts or chocolate chips to the batter?

Absolutely! About 1 cup of chopped pecans, walnuts, or semi-sweet chocolate chips would be a delicious addition. Gently fold them into the batter as the very last step before pouring it into the pan.

Q2. Can I use this recipe to make muffins or a loaf cake?

Yes, this batter is very versatile. For muffins, fill lined muffin tins about 2/3 full and bake for 20-25 minutes. For two 9×5 inch loaf pans, bake for 45-55 minutes. Always check for doneness with a toothpick.

Q3. What is the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply cooked and mashed pumpkin with no other ingredients. Pumpkin pie filling is pre-sweetened and contains spices like cinnamon, nutmeg, and cloves. Using it by mistake will result in an overly sweet and spiced cake.

Q4. Can I use a different frosting instead of powdered sugar?

Of course! This cake would be incredible with a cream cheese frosting or a simple vanilla glaze. Just make sure the cake is completely cool before frosting it.