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 sprinkled it with chopped pecans. This dessert is easy to make and always a showstopper for any fall gathering.

Bundt cakes are one of my favorite holiday bakes. 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 rich in 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 you don’t need a mixer. I make it all by hand using a whisk, wooden spoon, or even a fork. Grab a couple of bowls, and you are ready to bake. This simple recipe has 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 than the day before.
• No mixer required for this easy cake: I use a few bowls and simple utensils, 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:

• Sweetener: I use a combination of white and brown sugar for deep caramel flavor and extra moisture.
• Oil and eggs: I choose oil because it keeps the cake tender and soft longer than butter, and I always use room-temperature eggs so they blend easily and help the cake rise for 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.
• Dry ingredients: I prefer all-purpose flour for structure, since cake flour can be too light and may not hold a bundt cake’s shape. I use baking soda to help the cake rise and pumpkin pie spice for a classic autumn aroma. I add a small pinch of salt to balance the sweetness and bring out the warm spice flavors.
• Chopped pecans: I use finely chopped roasted pecans from Georgia for a little crunch and nutty flavor.

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 into a separate bowl. Then, I add it to the wet ingredients and whisk just until no white streaks remain.

3. Bake the cake: After that, I fold in the pecans before pouring the batter into the bundt pan and baking 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 thoroughly, getting into every corner and groove, before adding the batter. I use a pastry brush to coat it with melted butter or nonstick spray, then dust it lightly with flour. This helps the cake release easily, keeps it from 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 prevent overbaking.
• I make my own pumpkin pie spice with 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 fill the bundt pan only two-thirds full, so the cake has room 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 chocolate chips, and any kind works great- 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 swirl through the batter. It adds a creamy layer that pairs perfectly with the pumpkin flavor.
• Maple glaze: I stir in 1 teaspoon of maple extract or 2 tablespoons of maple syrup. 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 richness and turns the cake into a more indulgent dessert.
• Make it fruity: Fold in 1/4 cup dried cranberries or raisins for a tangy touch. The fruit adds color and just the right amount of sweetness.

Serving suggestions:

When I plan a fall picnic, I love packing this Pumpkin Bundt Cake with my Instant Pot pumpkin risotto. They pair perfectly with other picnic favorites like barbecue, sandwiches, or crispy fried chicken. The cake’s warm spices 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 pairs wonderfully with my oven-roasted turkey breast with honey-orange sauce, juicy and full of flavor. When I serve drinks, I pair 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 4 months.
• Defrost: I move the slices to the fridge and let them thaw overnight so the texture stays soft and moist.

Frequently asked questions

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