Have a taste of fall with our Delicious pumpkin bundt cake recipe. This easy-to-make cake celebrates autumn flavors, combining the moistness of pumpkin with a blend of spices.
Whether you're hosting a gathering or simply craving a sweet snack, this pumpkin bundt cake is perfect for all the above.
How to Make Pumpkin Bundt Cake
Note: The full instructions are provided in the recipe card below.
Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Remove 3 tablespoons from the canned pumpkin puree and set aside.
Sift together the flour, baking soda, nutmeg, cinnamon, allspice, ginger, and clove in a large bowl. Set aside. In the stand mixer bowl, beat the oil and brown sugar on medium speed until light and fluffy.
Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the pumpkin, apple cider, and vanilla and blend on low until thoroughly mixed.
Gradually add the flour mixture and beat it at low speed until it is just incorporated.
Pour the pumpkin batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean and the edges start pulling away from the pan's sides.
Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
How to Make Pumpkin Glaze
In a medium bowl, whisk together the powdered sugar, spices, pumpkin, 2 tablespoons half and half, and vanilla until smooth, adding more half and half as needed, 1 teaspoon at a time, until the glaze is pourable.
Spoon the icing over the cake and allow to set for 20 minutes before slicing.
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Recipe
Easy Pumpkin Bundt Cake
Equipment
Ingredients
For the Pumpkin Bundt Cake
- 375 g (3 cups) all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon ground allspice
- ¼ teaspoon ground clove
- ¼ teaspoon ground ginger
- 350 g (1-¾ cups) light brown sugar, packed and leveled off
- 250 ml ( 1 cup) avocado oil or any neutral-flavored oil or 1 cup ( 2 sticks) unsalted butter softened
- 2 tablespoon fresh pressed 100% apple cider such as Musselman's or sour cream
- 3 large eggs , room temperature
- 1 (15 ounces/ 425g) canned 100% pumpkin puree (reserve 3 tablespoons for the Glaze)
- Butter or nonstick spray and plain flour for greasing
For the Pumpkin Glaze:
- 1-½ cups powdered sugar
- 3 tablespoons pumpkin puree
- 2 tablespoons Half and Half , heavy cream or whole milk
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoons freshly grated nutmeg
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground clove
Instructions
- Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Remove 3 tablespoons from the canned pumpkin puree and set aside.
- In a large bowl, sift together the flour, baking soda, nutmeg, cinnamon, allspice, ginger, and clove. Set aside. In the stand mixer bowl, beat the oil and brown sugar on medium speed until light and fluffy.
- Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the pumpkin, apple cider, and vanilla and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
- Pour the pumpkin batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
- Meanwhile, make the Pumpkin Glaze: In a medium bowl, whisk together the powdered sugar, spices, pumpkin, 2 tablespoons half and half, and vanilla until smooth, adding more half and half as needed, 1 teaspoon at a time, until the glaze is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.
Notes
- This pumpkin bundt cake with pumpkin glaze can be stored in an airtight container at room temperature for 1 day or in the refrigerator for up to 5 days.
- Spoon the icing over the cake and allow to set for 20 minutes before slicing.
- You can freeze the Pumpkin Bundt Cake for up to 3 months without Glaze.Wrap the cake in clingfilm twice and foil once. To defrost, unwrap and defrost for about 5 to 8 hours at room temperature on a wire rack.
- If you're using a baking spray, don't grease the bundt pan too early, or the oil will run down the sides and pool in the bottom, causing the cake to stick.
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
