Introduction

This Pumpkin Bundt Cake is a moist, warmly spiced treat perfect for fall or any cozy occasion. Its rich pumpkin flavor combined with aromatic spices makes it a comforting dessert everyone will love. Topped with your favorite icing or a simple sprinkle of pumpkin pie spice, it’s a true crowd-pleaser.

A round bundt cake with eight curved sections is shown from above, sitting on parchment paper on a wooden board. The cake is dark brown and has a thick, creamy white glaze drizzled unevenly over the top, filling the grooves and dripping slightly down the sides. The glaze has a smooth texture with a light dusting of brown powder, likely cinnamon, scattered across its surface. The background is a white marbled surface, and on the top left corner, there is an open container with brown powder inside and a wooden lid next to it. On the lower right side, there is part of a white cup with a red patterned sleeve visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground allspice

1 cup (240ml) vegetable oil

4 large eggs

1 cup (200g) packed light or dark brown sugar

3/4 cup (150g) granulated sugar

1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)

1 teaspoon pure vanilla extract

Optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans

Optional topping: salted caramel, maple icing, or any preferred icing

Optional garnish: sprinkle of pumpkin pie spice

Instructions

Step 1: Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan thoroughly.

Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.

Step 3: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth and combined.

Step 4: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until fully combined. Fold in chocolate chips or nuts if using. The batter will be thick and should measure about 5 cups.

Step 5: Spoon or pour the batter evenly into the prepared Bundt pan. Bake for 55–70 minutes, or until a toothpick inserted near the center comes out clean or with just a few moist crumbs.

Step 6: Allow the cake to cool in the pan on a wire rack for 2 hours. Then invert the Bundt cake onto a wire rack or serving plate.

Step 7: Let the cake cool completely before drizzling with your chosen topping or icing and serving. Optionally, sprinkle pumpkin pie spice on the icing before it sets.

Tips & Variations

Use canned pumpkin puree, not pumpkin pie filling, for the best texture and flavor.

Try folding in chopped nuts or chocolate chips for added texture and taste.

Top with salted caramel or maple icing to complement the warm spices.

For a lighter cake, you can substitute half the vegetable oil with applesauce, but the texture will be slightly different.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to roast and puree fresh pumpkin first. Make sure it’s well-drained to avoid extra moisture that could affect the cake’s texture.