Pumpkin Bundt Cake
Pumpkin Bundt Cake is moist, full of pumpkin flavor, and with a delicious aroma of autumn spices. It’s topped with a sweet cinnamon glaze and chopped pecans. An easy to make, show-stopping fall dessert!
This is one of those cakes that tastes even better the next day because the flavors seem to meld together and work their magic overnight. That is why I like to make it in advance, which makes it even easier. It is easy to prepare, no mixer needed, and only takes about an hour to bake.
Pumpkin Bundt Cake is dense but deliciously moist and infused with warm autumn spices. It looks magnificent and tastes fabulous. Finished with a sweet cinnamon glaze, it’s the perfect way to greet the arrival of fall.
Feel free to bake it a day or two before your potluck, party, picnic, or brunch. It keeps really well at room temp, and for me, it’s even better a few days after the day of baking. This dessert is comforting, so easy to whip up, and impossible not to want a second slice!
With a mixture of pumpkin pie spices, brown sugar, and pumpkin puree, this bundt cake has no choice but to be delicious. Then, I tossed in some chopped pecans and topped it with my homemade cinnamon glaze for extra awesomeness.
What makes it even easier is that no mixer is needed. It can all be done by hand with a whisk, wooden spoon, or just a fork. Just grab a couple of bowls and get busy. This is a simple recipe with four easy-to-follow steps. Also, the ingredients are common items that are probably sitting in the pantry now.
Autumn is a baking season! Fill your home with the wonderful smells and flavors of the Best Homemade Apple Pie, Cranberry Orange Muffins, and Pecan Pie Cinnamon Rolls. Best when shared!
Why you will love this recipe
- It tastes even better the next day: The flavors blend together overnight and can even create new food molecules that were not there the day before.
- No mixer is required for this easy cake: All you need are some bowls and utensils to whip up this yummy cake.
- Made with basic baking ingredients: Everything needed for this cake may already be in your kitchen.
- It makes the best brunch or potluck cake: Everyone loves it and leftovers can be frozen for months.
What you’ll need to make pumpkin bundt cake?
Special items
- Bundt pan – I use a 10-inch silicone bundt pan.
- Bowls
- Cooking utensils
Ingredients
For the cake
- Granulated white sugar – The uniform crystals provide excellent volume, sweetness, and good air pockets along with a soft crumb and a bit of crunch.
- Brown sugar – To add some softness and a rich caramel-like taste.
- Vegetable oil – It is made of 100% fat, so it provides more tenderness than butter.
- Large eggs – At room temperature, they mix better and help the cake rise easier for a lighter and fluffier texture.
- Pumpkin puree – I use my own homemade pumpkin puree recipe but canned is fine too.
- All-purpose flour – I highly recommend all-purpose flour instead of cake flour because it has more structure to hold up the bundt. Cake flour is light and may end up sinking or falling flat.
- Baking soda – Baking soda helps the cake rise and makes it soft and tender.
- Pumpkin pie spice – Buy it from the store or make it yourself with cinnamon, ginger, cloves, and nutmeg.
- Chopped pecans – I use finely chopped roasted pecans, from Georgia, that I buy online.
- Salt
For the glaze:
- Powdered sugar – Also known as confectioners’ sugar or icing sugar, this powdery sweet stuff is perfect for making a silky glaze to coat the top of this cake.
- Whole milk – I use whole milk to give it the thickest and richest taste. Fat-free or low-fat will not be as creamy.
- Cinnamon – For added flavor just add some to the glaze.
- Chopped pecans – Do not add these to the glaze. Top the cake with them after glazing it.
How to make pumpkin bundt cake?
- 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.
- 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.
- 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.
- 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
Making your own pumpkin pie spice and pumpkin puree
I am a big believer in making things from scratch for the most part. But there are some things I can go either way on. It is mostly because of the quality and additives put into the store-bought ingredients. Even some of the ones that say they are organic are questionable sometimes. For example, those really cheap dollar-store spices that say “organic” or “all-natural” on them are probably not.
Since pumpkin pie spice is so simple to make, I do not see any reason to buy it from a retailer anyway. All you need is five ingredients: three tablespoons of cinnamon, two teaspoons of ginger, one and a half teaspoons of nutmeg, one teaspoon of allspice, and one teaspoon of cloves. Pour the mixture into a small jar, and it will last for up to a year.
Pumpkin puree is a little more time-consuming and requires a few more steps, but it is still worth it to me. Just a pumpkin, some brown sugar, and seasonings are all that is needed. Then, it is baked, chopped, pureed, and drained. However, if that is too much, canned pumpkin puree works fine in this recipe.
Recipe variations and add-ins:
- Add chocolate chips: Why not? Dark, white, milk, or semi-sweet chocolate chips all go great with pumpkin cake.
- Cheesecake swirl: Use some cream cheese to make a cheesecake swirl. It is not difficult and will add a special flair.
- Maple glaze: Instead of just cinnamon glaze, add some maple extract or syrup to make it maple cinnamon glaze.
- No glaze: In fact, just forget the glaze completely and use my caramel sauce for a gooey sweet topping.
- Frost it: For a more decadent cake, frost it with this rich cream cheese frosting instead. It is easy to make with just four ingredients.
- Make it fruity: Toss in some dried cranberries, raisins, or cherries for some extra tangy flavor.
Serving suggestions:
This is the perfect holiday cake but there are all kinds of ways to serve it. Try some of these ideas.
- For a fall picnic in the park, bring this cake and a big pot of my instant pot pumpkin risotto. They go so well together and with other picnic items like barbecue, sandwiches, and fried chicken.
- Of course, it is also a delicious dessert for a Thanksgiving meal even if it is not turkey. Try my slow cooker pineapple ham that is tangy, sweet, and juicy.
- Looking for the perfect wine to go with this cake? I prefer Australian Shiraz, Zinfandel, or Rioja.
- For something a little bit more sophisticated, try my apple cider mimosa.
- Don’t forget the ice cream! Vanilla goes great with this cake but butter pecan is another favorite.
Frequently asked questions
There are several reasons why this may happen. The first is the amount of the baking soda. Make sure it is measured correctly and that it is not expired. The pan’s material can also be a problem. Glass does not conduct heat well. A
lso, if the pan is too small, it will not have enough support to cook properly. Be sure to choose the correct size pan for the recipe. I used a 10-inch silicone bundt pan for this recipe. They do not come in too many sizes, but a nine-inch pan can make a big difference.
First, ensure the ingredients are warmed to room temperature, especially the eggs. Also, make sure the oven is preheated before the cake is baked. The temperature of the oven can also affect how the cake behaves.
It is a good idea to get an oven thermometer to ensure the oven is cooking at the correct temperature. Another important thing is to fill the pan only about two-thirds full. It needs to have room to rise.
The most common reason for dry cake is too much flour. Be sure to use the spoon and level method of measuring instead of scooping. Simply spoon flour into a measuring cup until it overflows and then level it with the back of a knife.
Not enough oil can also cause the same issue. Baking the cake too long or at too high a temperature can also cause a dry cake. Always check the cake 10 minutes before the time is up to prevent overbaking.
Using butter instead of non-stick baking spray to prevent sticking can make the cake stick. The milk solids can act like glue and cause the cake to stick to the pan. Use vegetable oil or shortening and flour.
Also, use a pastry brush to get into all the cracks and crevices. Make sure the tube is covered as well. Finally, leaving the cake in the pan for too long after it cools can cause it to stick. Just leave it for 10 to 15 minutes before turning it out onto a wire rack.
How to store:
- Refrigerate: The cake can be stored in an airtight container for up to five days.
- Freezing: When I freeze mine, I like to cut it into individual servings and wrap them in plastic first. Then, they go into freezer bags and will stay fresh in the freezer for up to four months.
- Defrost: For the best flavor and texture, thaw overnight in the fridge.
More delicious pumpkin recipes:
- Pumpkin Mousse
- Pumpkin Butter Cake with Rum Glaze
- Dulce de Leche Stuffed Pumpkin Lava Cakes
- Pumpkin Sheet Cake with Cream Cheese Frosting
- Pumpkin Spice Pretzel Bites
Recipe tips:
- Be sure to use a silicone brush to get the oil or baking spray into all the cracks and crannies of the bundt pan.
- If the cake starts browning too quickly, cover it with foil.
- Make the pumpkin pie spice from scratch for better flavor and no preservatives.
- Use the right size bundt cake pan (10-inch) to make sure the cake does not fall.
- Always use room temperature ingredients and preheat the oven to keep the cake from splitting.
- Only fill the pan two-thirds full so it has room to expand.
- Do not use the scooping technique to measure flour. Use the spoon and level method.
Pumpkin Bundt Cake
Ingredients
- 1 1/4 cups white sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 3 large eggs room temperature
- 15 ounces pumpkin puree not pumpkin pie filling
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup finely chopped pecans or walnuts
Glaze:
- 2 tablespoons whole milk
- 2 1/2 cups powdered sugar
- 1/2 teaspoon cinnamon
- Chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Spray a bundt pan with baking spray. I used a silicone bundt pan.
- Whisk together sugars, vegetable oil, eggs, and pumpkin puree in a large bowl until combined.
- In another bowl, sift the flour and add baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Stir in the chopped pecans.
- Pour into the prepared bundt pan and bake for 60-70 minutes or until a toothpick comes out clean. If the cake starts browning too quickly, cover it with aluminum foil.
- Once thoroughly cooled, combine the glaze ingredients in a bowl, except for pecans, until smooth.
- Pour glaze on top and decorate with pecans.