Pumpkin Bundt Cake Recipe for Fall

There’s something truly magical about pumpkin season. When autumn rolls around, and the leaves start turning vibrant shades of red and gold, it feels like the perfect time to bring out the warm spices and bake something that fills the whole house with the irresistible smell of fall. That’s where this Pumpkin Bundt Cake comes in. Not only is it rich, moist, and full of those beloved seasonal flavors, but it’s also incredibly easy to make. If you’re looking for a show-stopping dessert to impress your family and friends (or even just to treat yourself!), this Pumpkin Bundt Cake will do the trick.

Why You’ll Love This Pumpkin Bundt Cake

This cake is not just any pumpkin cake; it’s packed with a blend of spices like cinnamon, nutmeg, and cloves, giving it that warm, autumn flavor everyone loves. The Bundt pan shape adds an elegant touch, making it look beautiful on the dessert table. And with a drizzle of vanilla glaze or a sprinkle of powdered sugar, it becomes as eye-catching as it is delicious.

Key Ingredients for Pumpkin Bundt Cake

Each ingredient in this cake brings out the best fall flavors, making it a crowd-pleaser that’s easy to whip up. Here’s what you’ll need:

• All-purpose flour – Provides structure to the cake. Be sure to measure carefully so your cake doesn’t end up too dense or crumbly.
• Pumpkin puree – Adds moisture and that signature pumpkin flavor. Use pure pumpkin puree, not pumpkin pie filling, as it has added sugars and spices.
• Brown sugar & granulated sugar – The mix of sugars gives the cake a depth of flavor and keeps it sweet, soft, and moist.
• Vegetable oil – A key component to keeping this bundt cake moist. It’s better than butter in this case since we want a tender crumb.
• Eggs – Eggs bind everything together and provide lift.
• Pumpkin pie spice – The soul of the cake, combining cinnamon, nutmeg, ginger, and cloves. This blend infuses the cake with classic autumn warmth.
• Vanilla extract – Adds a touch of sweetness and enhances the flavor of the spices.
• Baking powder & baking soda – Ensures the cake rises perfectly.

Optional Toppings

• Cream cheese glaze or caramel drizzle (see optional topping recipes below)
• Powdered sugar for dusting

Instructions

Step 1: Preheat the Oven and Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 10-cup bundt pan generously with butter or nonstick spray. Make sure you cover all the grooves of the bundt pan so the cake doesn’t stick.

Step 2: Prepare the Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
2. Set aside for now.

Step 3: Mix Wet Ingredients

1. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Mix well until smooth and fully incorporated.
2. Add the eggs one at a time, mixing thoroughly after each addition. This step ensures the cake batter stays smooth.
3. Stir in the vanilla extract.

Step 4: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, stirring gently. Mix until just combined, making sure not to overmix, as this could make the cake dense.
2. The batter should be thick but smooth.

Step 5: Pour the Batter into the Pan

1. Pour the batter into the prepared bundt pan, spreading it out evenly.
2. Tap the pan gently on the counter to release any air bubbles, ensuring an even bake.

Step 6: Bake the Cake

1. Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
2. If your cake starts to brown too quickly, loosely cover it with foil for the last 10-15 minutes.

Step 7: Cool and Remove from Pan

1. Carefully turn the bundt pan over onto a wire rack to release the cake. Let it cool completely before adding any toppings.
2. Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes.

Topping Options

1. Caramel Drizzle – Use store-bought or homemade caramel sauce to drizzle over the cake for added richness and sweetness. This option is especially delightful for those with a sweet tooth!
2. Powdered Sugar Dusting – A light dusting of powdered sugar can make this cake look picture-perfect with minimal effort.
3. Cream Cheese Glaze – Combine 4 ounces of softened cream cheese, 1 cup of powdered sugar, and 2-3 tablespoons of milk. Drizzle it over the cooled cake for a creamy, tangy finish that pairs beautifully with the pumpkin flavor.

Tips for the Best Pumpkin Bundt Cake

• Try Fresh Spices: If your spices have been sitting on the shelf for over a year, consider buying fresh ones. They’ll make a noticeable difference in flavor.
• Use Room Temperature Ingredients: Room-temperature eggs blend better and help your cake achieve a fluffy texture. Leave your eggs out for about 30 minutes before baking.
• Don’t Overmix the Batter: Overmixing can make your cake dense. Stir until just combined.
• Let the Cake Cool Properly: Cooling the cake in the pan for at least 15 minutes prevents it from breaking apart when removed.

Storing and Serving Pumpkin Bundt Cake

Bundt cakes are generally moist and hold up well, making them ideal for storing. Here are a few storage tips to keep your cake fresh and delicious:

• Room Temperature: Cover the cake with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days at room temperature.
• Refrigerate: If you’re planning to store it longer, refrigerate the cake. It can last for about a week this way. Just make sure to bring it back to room temperature before serving.
• Freezing: Bundt cakes freeze well. Wrap it tightly in plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator.

Delicious Pairings

This Pumpkin Bundt Cake pairs beautifully with a warm cup of spiced chai or coffee. The warm spices complement any seasonal drink, making it a cozy treat for gatherings or a quiet afternoon by the fireplace.

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Healthy

Pumpkin Bundt Cake Recipe for Fall

Author: Mikii Cooking Method: Baking Cuisine: American Courses: Desert Recipe Keys: C Cake D Dessert

Prep Time 20 mins Cook Time 1 hr Rest Time 1 hr Total Time 2 hrs 20 mins

Servings: 12

Best Season: Fall, Winter

Dietary:

H High protein

Description

Discover the ultimate pumpkin bundt cake recipe—moist, spiced, and perfect for fall gatherings. Easy to make, full of flavor, and ideal for any occasion!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 ½ cups all-purpose flour

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 tablespoon pumpkin pie spice (or use 2 teaspoons cinnamon, ½ teaspoon nutmeg, ½ teaspoon ginger, and ¼ teaspoon cloves)

• 1 ¾ cups pumpkin puree (not pumpkin pie filling)

• 1 cup vegetable oil

• 1 cup granulated sugar

• 1 cup brown sugar, packed

• 4 large eggs, at room temperature

• 1 tablespoon vanilla extract

Optional Toppings

• Powdered sugar for dusting
• Cream cheese glaze or caramel drizzle (see optional topping recipes below)

Instructions

1. Preheat the Oven and Prepare the Pan

   1. Preheat your oven to 350°F (175°C).
   2. Grease a 10-cup bundt pan generously with butter or nonstick spray. Make sure you cover all the grooves of the bundt pan so the cake doesn’t stick.

1. Prepare the Dry Ingredients

   1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
   2. Set aside for now.

1. Mix Wet Ingredients

   1. In a large mixing bowl, combine the pumpkin puree, vegetable oil, granulated sugar, and brown sugar. Mix well until smooth and fully incorporated.
   2. Add the eggs one at a time, mixing thoroughly after each addition. This step ensures the cake batter stays smooth.
   3. Stir in the vanilla extract.

1. Combine Wet and Dry Ingredients

   1. Gradually add the dry ingredients to the wet ingredients, stirring gently. Mix until just combined, making sure not to overmix, as this could make the cake dense.
   2. The batter should be thick but smooth.

1. Pour the Batter into the Pan

   1. Pour the batter into the prepared bundt pan, spreading it out evenly.
   2. Tap the pan gently on the counter to release any air bubbles, ensuring an even bake.

1. Bake the Cake

   1. Place the bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
   2. If your cake starts to brown too quickly, loosely cover it with foil for the last 10-15 minutes.

1. Cool and Remove from Pan

   1. Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes.
   2. Carefully turn the bundt pan over onto a wire rack to release the cake. Let it cool completely before adding any toppings.

Topping Options

1. 1. Powdered Sugar Dusting – A light dusting of powdered sugar can make this cake look picture-perfect with minimal effort.
   2. Cream Cheese Glaze – Combine 4 ounces of softened cream cheese, 1 cup of powdered sugar, and 2-3 tablespoons of milk. Drizzle it over the cooled cake for a creamy, tangy finish that pairs beautifully with the pumpkin flavor.
   3. Caramel Drizzle – Use store-bought or homemade caramel sauce to drizzle over the cake for added richness and sweetness. This option is especially delightful for those with a sweet tooth!

Note

For best results, use pure pumpkin puree rather than pumpkin pie filling, as it keeps the flavors balanced without added sugars or spices. Make sure all ingredients, especially eggs, are at room temperature for a fluffy and even texture. Enjoy experimenting with different toppings like cream cheese glaze or caramel drizzle to add a personal touch!