Pumpkin Bundt Cake

My Pumpkin Bundt Cake is super moist, rich with pumpkin flavor, and filled with the warm aroma of autumn spices. I topped it with a sweet cinnamon glaze and a sprinkle of chopped pecans. This dessert is easy to make and always a showstopper for any fall gathering.

Bundt cakes are one of my favorite things to bake during the holidays. For the Fourth of July, I made a patriotic bundt cake that my friends loved so much they asked me to create a pumpkin version for fall. So here I am sharing my Pumpkin Bundt Cake recipe. It is dense yet moist, full of warm autumn spices, and topped with a sweet cinnamon glaze. It looks magnificent on the table and tastes even better, for me it is the perfect dessert to welcome the fall season.

I love that I can bake this cake a day or two before a potluck, thanksgiving party, or brunch. It stays fresh at room temperature and, in my opinion, tastes even better a few days later. This dessert is comforting, easy to make, and always hard to stop at one slice. With pumpkin pie spices, brown sugar, and pumpkin puree, this bundt cake is full of rich flavor. I also mix in chopped pecans and finish it with my homemade cinnamon glaze for an extra touch of sweetness. What I love most is that no mixer is needed. I make it all by hand using a whisk, wooden spoon, or even a fork. Just grab a couple of bowls and you are ready to bake. It is a simple recipe with only four easy steps to follow. Yes, that’s right!

Why you will love this recipe

• It tastes even better the next day: I love how the flavors blend overnight and develop an even richer taste that was not there the day before.
• No mixer is required for this easy cake: I just use a few bowls and simple utensils to make this cake, and it still comes out soft and delicious.
• Made with basic baking ingredients: I usually have everything I need for this recipe already in my kitchen pantry.
• It makes the best brunch or potluck cake: Everyone enjoys it, and I often freeze any leftovers for later since it stays fresh for months.

What you will need

For the cake:

• Granulated white sugar: I use this for sweetness and texture since its fine crystals help create air pockets and a soft crumb with a hint of crunch.
• Brown sugar: I add it to bring a deep caramel flavor and extra moisture to the cake.
• Vegetable oil: I choose oil because it keeps the cake tender and soft longer than butter.
• Large eggs: I always use room temperature eggs so they blend easily and help the cake rise with a light, fluffy texture.
• Pumpkin puree: I like using my homemade pumpkin puree, but canned works just as well and gives the same rich pumpkin flavor.
• All-purpose flour: I prefer all-purpose flour for structure since cake flour can be too light and may not hold the shape of a bundt cake.
• Baking soda: I add this to help the cake rise and stay soft and tender.
• Pumpkin pie spice: I either buy it or mix my own with cinnamon, ginger, cloves, and nutmeg for that classic autumn taste.
• Chopped pecans: I use finely chopped roasted pecans from Georgia for a little crunch and nutty flavor.
• Salt: I add a small pinch to balance the sweetness and bring out the warm spice flavors.

For the glaze:

• Powdered sugar: I use this fine sugar to make a smooth and silky glaze that coats the top of the cake perfectly.
• Whole milk: I like using whole milk because it makes the glaze rich and creamy, while low-fat versions can taste thinner.
• Cinnamon: I add a pinch to the glaze for extra warmth and a touch of spice that pairs nicely with the pumpkin flavor.
• Chopped pecans: I sprinkle these on top after glazing the cake for a little crunch and nutty flavor.

How to make

1. Preheat the oven and grease the pan: Before I begin, I set the oven to 350 degrees F and spray a silicone bundt pan with baking spray, using a brush to get it into all the nooks and crannies.

2. Mix the batter: Then, in a large bowl, I whisk the vegetable oil, pumpkin puree, sugars, and the eggs until they are combined. I sift the flour, baking soda, pumpkin pie spice, and salt in a separate bowl. Then, I pour that into the bowl with the wet ingredients and whisk just until there are no more white streaks.

3. Bake the cake: After, I fold in the pecans before pouring the batter into the bundt pan and bake it for 60 to 70 minutes or until it passes the toothpick test. If it starts to brown too quickly, I cover it with foil.

4. Glaze the cake and serve: After it is cooled completely, I mix the glaze ingredients in a bowl until smooth and pour it onto the cake before topping it with the chopped pecans.

Expert tip

Grease the pan thoroughly

The best tip for making this Pumpkin Bundt Cake is to grease the bundt pan really well, getting into every corner and groove before adding the batter. I use a pastry brush with melted butter or nonstick spray and then dust it lightly with flour. This helps the cake release easily without sticking and keeps that beautiful bundt shape intact after baking.

More tips to consider:

• If the cake starts to brown too quickly, I loosely cover it with foil to keep it from overbaking.
• I like to make my own pumpkin pie spice using cinnamon, nutmeg, ginger, and cloves for a richer flavor without preservatives.
• I always use a 10-inch bundt pan so the cake bakes evenly and holds its shape without collapsing.
• I make sure all my ingredients are at room temperature and the oven is fully preheated to prevent the cake from splitting.
• I only fill the bundt pan about two-thirds full so the cake has space to rise properly.
• I never scoop flour straight from the bag. Instead, I spoon it into the measuring cup and level it off to keep the texture soft and light.

Recipe variations and add-ins:

• Add chocolate chips: I mix in 1/2 cup of chocolate chips, and any kind works great whether dark, milk, or white. They melt slightly inside and add a sweet surprise in every bite.
• Cheesecake swirl: I add about 4 ounces of softened cream cheese to create a simple swirl through the batter. It adds a creamy layer that pairs perfectly with the pumpkin flavor.
• Maple glaze: I stir 1 teaspoon of maple extract or 2 tablespoons of maple syrup into the glaze. The flavor blends beautifully with the cinnamon and makes the topping extra tasty.
• Frost it: I use a quick cream cheese frosting made with cream cheese, butter, powdered sugar, and vanilla. It adds a rich texture and turns the cake into a more indulgent dessert.
• Make it fruity: I fold in 1/4 cup of dried cranberries or raisins for a tangy touch. The bits of fruit add color and just the right amount of sweetness.

Serving suggestions:

When I plan a fall picnic, I love to pack this Pumpkin Bundt Cake along with my instant pot pumpkin risotto. They pair perfectly with other picnic favorites like barbecue, sandwiches, or crispy fried chicken. The warm spices in the cake make it a sweet finish to any outdoor meal.

For Thanksgiving or holiday dinners, this cake fits right in on the dessert table. It also goes wonderfully with my Oven Roasted Turkey Breast with honey orange sauce, which is juicy, and full of flavor. When I want to serve drinks, I like pairing it with a glass of my Apple Cider Mimosa. And for dessert lovers, a scoop of whipped cream or butter pecan ice cream beside a slice of this cake makes it even better.

How to store leftovers:

• Refrigerate: I store the cake in an airtight container, and it stays fresh for up to 5 days.
• Freezing: I cut the cake into slices, wrap each piece in plastic, and place them in freezer bags. They keep their flavor and texture for up to f4 months.
• Defrost: I move the slices to the fridge and let them thaw overnight so the texture stays soft and moist.

Frequently asked questions

More pumpkin recipes: