The Only Pumpkin Bundt Cake Recipe You’ll Ever Need

There’s a certain magic in the air when fall arrives. The mornings get a little crisper, the leaves start to blush with color, and my kitchen instincts immediately turn to warm spices and pumpkin. When that first craving hits, there’s one recipe I turn to every single time: this incredibly simple and delicious Pumpkin Bundt Cake. It’s the kind of cake that fills your home with the most intoxicating aroma as it bakes.

This isn’t just any cake. It’s a wonderfully moist pumpkin cake, packed with the perfect balance of cinnamon, nutmeg, and ginger, all crowned with a dreamy cinnamon glaze that pools in every curve. It’s the perfect centerpiece for a holiday gathering, a welcome treat for an afternoon coffee, or just because. Trust me, once you try this recipe, it will become your go-to easy fall dessert. Let’s get baking!

Quick Recipe

• Preparation Time: 20M
• Cooking Time: 1H
• Total Time: 1H20M
• Type of dish: Dessert
• Cuisine: American
• Recipe Yield: 16 servings
• Calories: 435 calories per serving

The Ingredients You’ll Need

One of my favorite things about this recipe is that it uses simple, easy-to-find pantry staples. No need to run to a specialty store for this one!

For the Pumpkin Bundt Cake:

• All-Purpose Flour: The reliable backbone of our cake.
• Baking Soda & Baking Powder: These are our leaveners. Using both gives the cake the perfect lift and a tender texture.
• Salt: A must in any sweet recipe! It balances the flavors and makes everything taste better.
• Spices: We’ll use a warm and cozy blend of cinnamon, nutmeg, ginger, and allspice. You can also substitute 3 teaspoons of your favorite pumpkin pie spice blend.
• Pumpkin Purée: Make sure you grab 100% pure pumpkin purée, not pumpkin pie filling! The filling is already sweetened and spiced, which will throw off our recipe.
• Granulated Sugar & Light Brown Sugar: Using both gives the cake a wonderful depth of flavor and contributes to its moist texture. The molasses in the brown sugar is key.
• Vegetable Oil: This is my secret weapon for a super moist pumpkin cake. While butter offers great flavor, oil provides superior moisture, ensuring your cake never tastes dry.
• Eggs: Four large eggs give the cake structure and richness. It’s best if they are at room temperature.
• Vanilla Extract: A splash of pure vanilla extract ties all the flavors together.

For the Dreamy Cinnamon Glaze:

• Powdered Sugar: This dissolves easily to create a smooth, lump-free glaze.
• Milk or Cream: To thin the glaze to the perfect drizzling consistency.
• Vanilla Extract: For a touch of extra flavor.
• Ground Cinnamon: This makes it a true cinnamon glaze recipe and complements the cake perfectly.

Essential Tools for the Job

You likely have everything you need already. Here’s a quick checklist:

• 10- or 12-cup Bundt Pan: The classic fluted pan is what gives this cake its beautiful shape.
• Mixing Bowls: You’ll need one large one for the dry ingredients and another for the wet.
• Whisk: For combining the dry ingredients evenly.
• Electric Mixer (Stand or Handheld): This makes mixing the wet ingredients a breeze, but you can also do it by hand with a little elbow grease.
• Spatula: For folding the batter and scraping down the bowl.
• Wire Cooling Rack: This is crucial for allowing the cake to cool properly so it doesn’t get soggy.

Let’s Bake a Perfect Pumpkin Bundt Cake, Step-by-Step

I’ll walk you through every step. We’ll break it down so it feels easy and fun!

Step 1: Prep Your Pan and Oven

• First things first, let’s preheat the oven to 350°F (175°C).
• Now for the most important step for any bundt cake: preparing the pan. I’ve learned the hard way that a poorly greased pan can ruin a perfect cake. To guarantee a clean release every time, generously grease the inside of your bundt pan with softened butter or non-stick spray, making sure to get into every single nook and cranny. Then, add a few tablespoons of flour and tilt and tap the pan until it’s fully coated. Tap out any excess flour. This grease-and-flour method creates a non-stick barrier that works like a charm.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice. Whisking is my favorite no-sift trick—it does the same job of combining and aerating the ingredients, ensuring you don’t get a clump of baking soda in one bite. Set this bowl aside.

Step 3: Mix the Wet Ingredients

In a separate, larger bowl (or the bowl of your stand mixer), combine the granulated sugar, brown sugar, and vegetable oil. Mix on medium speed for about a minute until everything is well combined.

Next, add the eggs one at a time, mixing well after each addition. Finally, mix in the pumpkin purée and vanilla extract. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated.

Step 4: Combine and Bake!

• Now, it’s time to bring it all together. Pour the dry ingredients into the wet ingredients. Mix on low speed (or fold gently with a spatula) only until the flour is just combined. It’s really important not to overmix here! A few small lumps in the batter are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, dense cake instead of a tender one.
• Pour the beautiful batter evenly into your prepared bundt pan. Pop it into the preheated oven and bake for 55-65 minutes. You’ll know it’s done when a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached.

Step 5: The Crucial Cooling Period

• Once the cake is done, take it out of the oven and place the pan on a wire cooling rack for exactly 15 minutes. Don’t skip this! This allows the cake to set up a bit, making it less likely to break when you invert it. After 15 minutes, place the wire rack on top of the pan and, using oven mitts, confidently flip it over. The cake should release beautifully.
• Let the cake cool completely on the wire rack before you even think about glazing it. A warm cake will melt the glaze right off.

How to Make the Perfect Cinnamon Glaze

This simple glaze is the perfect finishing touch.

• In a medium bowl, whisk together the powdered sugar and cinnamon. Add two tablespoons of milk and the vanilla extract, and whisk until smooth.
• Check the consistency. If it’s too thick, add more milk, just one teaspoon at a time, until it reaches a thick but pourable consistency. If you accidentally make it too thin, just add a bit more powdered sugar.
• Once your Pumpkin Bundt Cake is completely cool, slowly drizzle the glaze over the top, letting it drip down the sides.

A Perfect Fall Treat for Any Occasion

This Pumpkin Bundt Cake has become a true staple in my autumn baking rotation. It’s reliable, it’s unbelievably delicious, and it brings a little bit of fall magic into your kitchen. It’s the kind of recipe that builds confidence and delivers a stunning result you’ll be proud to share.

So go ahead, fill your home with the scent of warm spices and bake a cake that you and your loved ones will adore. Happy baking!

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