This moist, spiced pumpkin bundt cake is one of my favorite fall desserts. It's made with real pumpkin puree and filled with warm cinnamon, nutmeg, ginger, and cloves. There's always the option to add chocolate chips, too! Creamy maple glaze packs every slice of this easy pumpkin cake full of cozy flavor.
There's nothing better than a slice of homemade pumpkin bundt cake washed down with pumpkin cream cold brew on a fall day. You might also like this fall apple bundt cake and my pumpkin cheesecake bites.
This post was first published in October 2018. It was updated and then republished in September 2025.
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I've made a lot of bundt cakes over the years, from my apple spice cake to eggnog bundt cake. Now that a chill is in the air, I'm already planning my fall baking.
This easy pumpkin bundt cake recipe is filled with warm spices and uses a whole can of pumpkin puree. You can literally smell the sweet spice from across the room!
I topped this cozy pumpkin cake with a cinnamon maple glaze and sprinkles that dress it up just enough for Thanksgiving, Halloween, or any fall party.
Why You'll Love This Pumpkin Bundt Cake
- Soft and spiced. This cake is incredibly moist and packed with my favorite fall spices. It's a bit denser than my pumpkin coffee cake, but lighter than a pumpkin bread loaf, and cuts like butter.
- Easy to make. Although a bundt cake may look impressive, this recipe is really perfect for beginners. The trick is a well-greased pan, along with a few additional baking tips that I include below.
- Fun and festive. Glazed pumpkin bundt cake is great for fall, Thanksgiving, and Christmas. It looks amazing on a dessert table, and there are endless ways to decorate a bundt cake.
- Add your own twist. Stir in chocolate chips or chopped pecans, add cream cheese icing or cinnamon streusel, or leave this cake plain. It's delicious no matter what.
OMG!!! Best bundt EVER!!! Everyone raved about how moist and delicious. This will be my go to for holidays for sure.
- Tiffany
Main Ingredients
My pumpkin bundt cake is made with a standard 15-ounce can of puree for convenience, plus a few key ingredients that make the pumpkin flavor shine.
- Sugar: Similar to baking chewy pumpkin chocolate chip cookies, I like to use a combination of brown sugar and granulated white sugar in this pumpkin cake. Brown sugar adds extra moisture and a deeper, caramelized flavor.
- Oil: Baking with oil instead of melted butter makes the cake's texture super-moist and tender. Choose canola oil, light olive oil, or another cooking oil with a mild flavor.
- Pumpkin Puree: Make sure you're buying pure canned pumpkin, and NOT pumpkin pie mix. Pie filling contains added sugars, spices, and thickeners, and will not work in this recipe.
- Eggs: I use four whole eggs to give the bundt cake structure amidst the heavier ingredients, like puree and oil.
- Spices: I use cinnamon, nutmeg, cloves, and ginger to bring out the pumpkin flavor in the cake. You could also swap the individual spices with 2-3 teaspoons of pumpkin pie spice instead.
- Baking Soda: Bundt cakes are BIG. For extra lift, I use two teaspoons of baking soda. Not only is this ingredient important for helping the cake rise, but it also encourages the cake to brown. Double-check the expiration date on the package to make sure the baking soda hasn't expired.
- All Purpose Flour: Make sure to measure flour correctly using a kitchen scale or by spooning the flour from the bag into the measuring cup. Never scoop! Scooping directly from the bag leads to overmeasuring, which can throw off the moisture in the cake.
How to Make This Pumpkin Bundt Cake Recipe
This easy pumpkin spice bundt cake comes together in minutes and makes a thick batter, similar to my pumpkin cake roll. Just mix, bake, cool, and glaze. You'll need a 12-cup bundt pan, like this one from Nordic Ware that I use. Here's an overview of the steps:
- Mix the wet ingredients first. Cream the oil and sugars together in a large bowl. Then, mix in the pumpkin puree, vanilla, and eggs.
- Add the dry ingredients. Stir the dry ingredients together in a separate bowl. Gradually add the dry mixture to the wet ingredients, taking care not to overbeat the cake batter.
- Bake. Pour the pumpkin cake batter into a greased and floured bundt cake pan. Bake until a knife or toothpick stuck into the center of the cake comes out mostly clean.
- Cool. Allow the bundt cake to cool in the pan for 15 minutes (don't wait for the cake to cool completely in the pan, or it will get stuck). Afterward, carefully invert the cake onto a plate.
- Glaze the cake. When the cake has fully cooled, whisk the maple glaze ingredients together and drizzle the icing on top of the cake. You could also top this pumpkin bundt cake with cream cheese glaze or caramel, then garnish the cake with sprinkles or crushed nuts.
BruCrew Tips
- Keep the bundt cake from sticking. Above all else, grease and flour your bundt cake pan. Even if your bundt pan is non-stick, you'll still need to grease the grooves and edges well to ensure the cake releases smoothly. I use a two-in-one baking spray with flour, like Baker's Joy or PAM Baking Spray.
- Use a pastry brush when greasing the pan. To make it easier to get inside all the nooks and crannies, use a pastry brush to spread the grease over the inside of the pan. I don't recommend greasing a bundt cake pan with butter because it can cause the cake to brown unevenly.
- Rotate the pan while you spray. If you're coating the entire pan with baking spray, make sure to turn the pan at different angles as you spray. Don't forget to spray the center part.
- Do not overfill your bundt pan. The batter should fill the pan about ⅔ of the way. This will allow room for the cake to rise and expand as it bakes. If you use a smaller pan and have extra batter, make a few cupcakes!
- Release any air bubbles. Make sure to tap the bottom of the pan onto your counter a few times. This releases any air bubbles and gets the batter into all the grooves before you place the cake in the oven.
- Remove the cake while it's still warm. Allow 10-15 minutes for the baked cake to cool in the bundt pan. Then, place a large plate on top, flip, and the cake should slide right out. It's important to do this before the cake fully cools, to prevent the sides from sticking. If the cake doesn't release right away, tap the sides of the pan to help it loosen.
- Add the glaze before serving. This way, the cake's shape and details will show through. If you'd prefer to skip the glaze, dust the top of the cake with powdered sugar instead.
Try These Variations
- Add your favorite mix-ins. You can add up to 1 cup of chocolate chips, chopped pecans, or walnuts to the pumpkin cake batter.
- Try a filling. Swirl the batter with cinnamon streusel or borrow the cream cheese filling from my pumpkin muffins.
- Go for chocolate. The pumpkin cheesecake layer in my pumpkin cheesecake bundt cake adds a fun twist to the chocolate cake.
How to Store a Bundt Cake
- Refrigerate. Once the cake is frosted, it's fine to store it covered at room temperature for a few hours. Longer than that, it should be kept refrigerated due to the milk in the glaze. (To make this cake better suited to room temperature storage, substitute the milk with water.) Store the cake airtight in the fridge for up to 5 days.
- Freeze. I recommend freezing your cake before adding the glaze. Make sure your bundt cake is completely cool, then wrap it in two tight layers of plastic wrap before placing it in the freezer for up to 2 months. When you are ready to serve the cake, remove it from the freezer and let it thaw at room temperature while still wrapped.
More Pumpkin Recipes to Try
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Recipe
Pumpkin Bundt Cake Recipe
Yield:
14 slices of cake
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
1 hour 5 minutes
This is the best pumpkin bundt cake recipe made with a full can of pumpkin and cozy spices, including cinnamon, nutmeg, and ginger. Drizzled with maple glaze, it's perfect for fall baking.
Ingredients
For the Cake
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 1 cup canola oil
- 1 - 15 ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 4 large eggs
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon ground cloves
- ½ teaspoon salt
For the Glaze
- 1 cup powdered sugar
- ½ teaspoon maple extract
- ½ teaspoon cinnamon
- pinch of salt
- 1 tablespoon milk
- fall sprinkles
Instructions
- Preheat the oven to 350°F. Spray a 12-cup bundt pan with nonstick spray.
- Mix the sugars and oil in a large bowl. Add the pumpkin, vanilla, and eggs, and beat until mixed.
- Stir together the flour, baking soda, spices, and salt. Slowly add the flour mixture to the pumpkin mixture. Beat until everything is incorporated. Do not overbeat the batter.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a knife or skewer inserted in the center comes out with a few moist crumbs on it.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes.
- Place a plate on top of the pan and flip the cake over quickly. Let it cool completely.
- Stir together the glaze ingredients and drizzle it over the top of the cake. Add sprinkles, if desired, and let set.
- Store the cake in a tightly sealed container on your counter for a few days.
Notes
- Use a pastry brush when greasing the pan. To make it easier to get inside all the nooks and crannies, use a pastry brush to spread the grease over the inside of the pan. I don't recommend greasing a bundt cake pan with butter because it can cause the cake to brown unevenly.
- Rotate the pan while you spray. If you’re coating the entire pan with baking spray, make sure to turn the pan at different angles as you spray. Don’t forget to spray the center part.
- Do not overfill your bundt pan. The batter should fill the pan about ⅔ of the way. This will allow room for the cake to rise and expand as it bakes. If you use a smaller pan and have extra batter, make a few cupcakes!
- Release any air bubbles. Make sure to tap the bottom of the pan onto your counter a few times. This releases any air bubbles and gets the batter into all the grooves before you place the cake in the oven.
- Remove the cake while it’s still warm. Allow 10-15 minutes for the baked cake to cool in the bundt pan. Then, place a large plate on top, flip, and the cake should slide right out. It’s important to do this before the cake fully cools, to prevent the sides from sticking. If the cake doesn’t release right away, tap the sides of the pan to help it loosen.
- Add the glaze before serving. This way, the cake’s shape and details will show through. If you'd prefer to skip the glaze, dust the top of the cake with powdered sugar instead.
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Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 374Total Fat: 17gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 53mgSodium: 292mgCarbohydrates: 52gFiber: 2gSugar: 36gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
Gina DeMarco says
This is baking in my oven as I write this. I love your recipes,and I love this one too. I've made this numerous times,and it is absolutely the best!!
I add in a teaspoon of rum extract, and up the amount of spices, as that's just my preference. I also add in a half of a teaspoon of ground cardamom.
Thank you for this, and all your other recipes 😊
Susan says
Hi Jocelyn,
I have a 6 cup bundt pan and would like to make this; do I cut ingredients in half but at same temperature?
Thank you for any help you can give me.
Susan
Brandy says
This looks delicious.Could vegetable oil be used instead of canola oil?
Jocelyn says
Yes, that would work just fine. I hope you enjoy the cake.
Tiffany Mathison says
OMG!!! Best bundt EVER!!! Everyone raved about how moist and delicious. This will be my go to for holidays for sure. I did change the glaze to cream cheese glaze. Thank you.
Laurie says
This is truly the best bundt cake I totally agree I just found the recipe this year and I've already made it four times.
Luis says
If you used this for cupcakes how long and at what temp would you bake them at?
Jocelyn says
I'm sure you can, but I haven't actually done it with this recipe. I would fill the muffin tin 2/3 full and bake for 20-22 minutes. Use a toothpick to see if they are done.
Melinda says
Can you add walnuts and golden raisins, or is a bundt not dense enough?
Jocelyn says
This is a pretty dense cake, so I think you could add nuts and raisins to the batter without any problems. Make sure to stir the nuts and fruit with 1 Tablespoon flour before adding them to the batter. This will help them from sinking to the bottom. Keep me posted on how it turns out!
Nola says
Nuts won't sink. I threw both walnuts and pecans in without the flour. This is a pretty dense batter to begin with.
Cathy says
Jocelyn, did you try another pan and if you did, which one and bake time please!!
Jocelyn says
I have actually never baked this cake in any other pan. I'm sure you can, I just do not know the exact times for you.
Cathy says
Absolutely love anything pumpkin!! Can you use any other baking pan, other than a Bundy pan??
Jocelyn says
I'm sure you can bake this in another pan, but I haven't tried it so I couldn't give you an exact baking time. Bundt pans take a lot longer because of how thick they are, whereas a regular pan would bake in less time. Keep me posted if you try it in another pan!!!
barbara quinn says
I have used this same recipe for over 50 years and have never tired of it. My husband requests it. I sometimes bake in mini loaves so they can be put in a lunch box or used as a gift or at a bake sale.
Sabrina says
what a fun dessert to make and present! Love the pumpkin-fall colors, thank you!
Kimberly says
Scrumptious and so many great tips, thanks for sharing!
Erin | Dinners,Dishes and Dessert says
I want a slice of this right now, please!
Natasha of Natasha's Kitchen says
Anything pumpkin spice has my name all over it! Yum!!
Emily Hill says
You had me at bundt cake! I love a good seasonal bundt cake recipe!
Kellie says
This is one of the best bundt cakes ever.....totally perfect for all the fall holidays!