This is my go-to pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, chopped nuts, or leave it plain. I particularly love it plain with maple icing on top!
Moist and dense, this pumpkin Bundt cake delivers BIG. It’s not quite as heavy as a cream cheese pound cake, nor is it quite as light as my regular pumpkin cake. Instead, it meets somewhere in the middle and this place is called pumpkin euphoria.
I make this dessert recipe at least 2 or 3 times every fall season. It’s oh-so-easy, and I haven’t changed the recipe at all over many years of keeping this cake in my fall rotation. There are so many variations between add-ins and toppings, that you could make a different pumpkin Bundt cake practically every day for an entire year. (And you’ll want to… it’s *that* good.)
Here’s Why I Know You’ll Love It
- I know pumpkin desserts. From the best pumpkin cupcakes to the perfect pumpkin pie, I know how to make this star ingredient shine. (And complement it with the right ingredients!)
- No mixer required, just 2 bowls and a whisk
- Conveniently uses 1 standard 15-ounce can of pumpkin
- Supremely moist—knife glides right through it
- Generously spiced with cinnamon, ginger, nutmeg, cloves, and allspice
- Excellent so many ways: plain, filled, swirled, or frosted
Use These Key Ingredients
Overview: How to Make My Pumpkin Bundt Cake
This recipe actually uses the same base batter as my pumpkin cream cheese Bundt cake. And, like I mentioned above, the process couldn’t be easier!
Combine the wet and dry ingredients separately, then whisk them together. Expect a very thick batter, almost like pumpkin pancakes batter:
And here’s the batter again, but with chocolate chips:
Instead of an add-in like chocolate chips, you could fill the pumpkin Bundt cake with the chai spice swirl from this chai spice cinnamon swirl Bundt cake, or try my cream cheese-filled pumpkin Bundt cake (same batter!).
Favorite Bundt Pan to Use
Whichever Bundt pan you use, be sure to grease it very generously before adding the batter. Even if the pan is labeled nonstick, due to the size and weight of a Bundt cake, you NEED a lot of greasing so the cake easily separates from the pan when inverting it.
Pumpkin Bundt Cake Toppings
Pumpkin Bundt Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan. (I like this one or this one.)
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.
- Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
- Allow to cool completely before drizzling with topping/icing and serving.. I also sprinkled a homemade pumpkin pie spice blend on top of the icing before it set.
- Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
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