This is my go-to pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, chopped nuts, or leave it plain. I particularly love it plain with maple icing on top!
I originally published this recipe in 2017 and have since added new photos, a video tutorial, and more helpful success tips.
Moist and dense, this pumpkin Bundt cake delivers BIG. It’s not quite as heavy as a cream cheese pound cake, nor is it quite as light as my regular pumpkin cake. Instead, it meets somewhere in the middle and this place is called pumpkin euphoria.
I make this dessert recipe at least 2 or 3 times every fall season. It’s oh-so-easy, and I haven’t changed the recipe at all over many years of keeping this cake in my fall rotation. There are so many variations between add-ins and toppings, that you could make a different pumpkin Bundt cake practically every day for an entire year. (And you’ll want to… it’s *that* good.)
One reader, Janet, commented: “This was such a hit I’ve had to make it twice!! Was delicious and easy to make, my friends were very impressed! ★★★★★”
One reader, Sherri, commented: “This is the BEST pumpkin cake recipe ever. We leave out the chocolate chips and add pecans. I make the maple glaze recipe and add vanilla and pecans to it. It’s wonderful! ★★★★★“
Here’s Why I Know You’ll Love It
- I know pumpkin desserts. From the best pumpkin cupcakes to the perfect pumpkin pie, I know how to make this star ingredient shine. (And complement it with the right ingredients!)
- No mixer required, just 2 bowls and a whisk
- Conveniently uses 1 standard 15-ounce can of pumpkin
- Supremely moist—knife glides right through it
- Generously spiced with cinnamon, ginger, nutmeg, cloves, and allspice
- Excellent so many ways: plain, filled, swirled, or frosted
Use These Key Ingredients
Like all of the recipes on my website and in my cookbooks, I endlessly tested various ingredients and ratios to develop a standout cake with excellent flavor and texture. Here are some key ingredients:
- Baking Soda: 2 teaspoons of baking soda seems like a lot, and it is a lot. But think about the size of a Bundt cake… they’re huge, and need to rise quite a lot in the tall cake pan. I remember trying this recipe with a mix of baking soda AND baking powder, and was never satisfied with the result. In addition to leavening, baking soda deepens a baked good’s color and neutralizes acids. (This cake is filled with acidic ingredients!)
- Spices: Generously spiced is not an understatement! On its own, pumpkin is quite bland, so you need a lot of spice to bring out its flavor. You could even swap some of the individual spices for pumpkin pie spice!
- Oil: You can use vegetable oil or olive oil here. Melted coconut oil works, too, but you’ll want to be sure that you bake the batter immediately after mixing (no standing around, please!) because the coconut oil will very quickly begin to solidify and thicken the batter.
- Eggs: Pumpkin, oil, and flour are big, heavy ingredients so you need eggs in the batter to lift and bind the ingredients together.
- Brown & White Sugars: Again, pumpkin is pretty bland without a little help, so you need plenty of sugar to help bring out its flavor. I use a mix of both brown and white.
- Pure Pumpkin: This Bundt cake conveniently uses 1 15-ounce can of pumpkin. For best results and flavor, I strongly recommend using canned pumpkin puree instead of homemade. I prefer Libby’s brand for this cake.
You also need flour, salt, and vanilla extract.
Substitution Tip
Like when making apple cake or chocolate cake, use oil in this Bundt cake recipe, so you’re guaranteed a super moist cake from the start. You can substitute unsweetened applesauce for half of the oil. (1/2 cup each.) Readers have told me they love the cake this way, and it’s just as moist.
Overview: How to Make My Pumpkin Bundt Cake
This recipe actually uses the same base batter as my pumpkin cream cheese Bundt cake. And, like I mentioned above, the process couldn’t be easier!
Combine the wet and dry ingredients separately, then whisk them together. Expect a very thick batter, almost like pumpkin pancakes batter:
And here’s the batter again, but with chocolate chips:
Instead of an add-in like chocolate chips, you could fill the pumpkin Bundt cake with the chai spice swirl from this chai spice cinnamon swirl Bundt cake, or try my cream cheese-filled pumpkin Bundt cake (same batter!).
Favorite Bundt Pan to Use
Do you make a lot of Bundt cakes? I do! You need a Bundt pan that’s 9.5 to 10.5 inches in diameter, and can hold 10 to 12 cups of batter. Let me share two favorite Bundt cake pan options with you:
- Anolon Bundt Pan: Super quality, heavy-duty, great price, never warps, awesome rubber grips. I’ve been using it for years and, honestly, it’s just as durable as day 1.
- Nordic Ware Bundt Pan: Outstanding quality, heavy-duty, and makes beautiful cakes.
Whichever Bundt pan you use, be sure to grease it very generously before adding the batter. Even if the pan is labeled nonstick, due to the size and weight of a Bundt cake, you NEED a lot of greasing so the cake easily separates from the pan when inverting it.
Pumpkin Bundt Cake Toppings
Like the best things in the kitchen life, we’ll shower this pumpkin Bundt with a glaze. There are so many options here (I love a good icing!), and I list my favorites below.
- Brown Butter Icing from my Peach Bundt Cake
- Maple Icing from Maple Brown Sugar Cookies (pictured above)
- Salted Caramel Sauce (pictured below)
- Chocolate Ganache
- Cream Cheese Frosting
- Homemade Whipped Cream
- Brown Sugar Glaze from my Apple Bundt Cake
- Orange Glaze from my Cranberry Orange Bundt Cake
Pumpkin Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 4 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This is my go-to pumpkin Bundt cake recipe because the crumb is incredibly moist, the cake tastes perfectly spiced, and you can top it with anything from salted caramel sauce to cream cheese frosting. You can fill it with chocolate chips, a cinnamon swirl, nuts, or leave it plain. I particularly love it plain with the maple icing from these maple brown sugar cookies on top!
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup (240ml) vegetable oil (see Note)
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)*
- 1 teaspoon pure vanilla extract
- optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
Optional Topping Ideas
- optional topping: salted caramel, maple icing, or any listed below
- optional garnish: sprinkle of pumpkin pie spice
Instructions
- Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan. (I like this one or this one.)
- Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Fold in chocolate chips or nuts, if using. Batter is thick, and you’ll have around 5 cups total.
- Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
- Once done, remove from the oven and allow to cool for 2 hours in the pan set on a wire rack. Then invert the slightly cooled Bundt cake onto a wire rack or serving plate/cake stand.
- Allow to cool completely before drizzling with topping/icing and serving. On the pictured cake, I used the maple icing from these maple brown sugar cookies. I also sprinkled a homemade pumpkin pie spice blend on top of the icing before it set.
- Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can make the entire cake ahead of time (before topping with icing). Cover cooled cake and refrigerate it for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before icing and serving.
- Special Tools (affiliate links): Bundt Cake Pan (I like this one or this one) | Glass Mixing Bowls | Whisk | Cooling Rack
- Mini Bundt Cakes: I’ve tested this recipe with mini Bundt pans before and while the mini Bundt cakes taste wonderful, they’re quite dense. If you’d like to try it, the recipe makes 24-30 mini Bundts but that depends on the exact size of your mini Bundt cake pan. Fill them only halfway with batter. The bake time is around 20 to 25 minutes. Instead, for better results with a lighter crumb, I recommend using my pumpkin cupcakes batter for mini pumpkin Bundt cakes. You’ll get about 16.
- Spices: Instead of 1/2 teaspoon each ginger, cloves, nutmeg, and allspice, you can use 2 teaspoons of pumpkin pie spice. (You will still add the 2 teaspoons of ground cinnamon.)
- Oil: You can use vegetable oil, canola oil, avocado oil, or olive oil. Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist. If you want to use coconut oil, melt it first, and be sure that all of the other ingredients are room temperature. Bake the batter right away, because as the coconut oil begins to cool and solidify, it thickens the batter and could result in an overly dense cake.
- Pumpkin: For best results and flavor, I strongly recommend using canned pumpkin puree over homemade in this recipe. I found the flavor is much better with canned. I prefer Libby’s brand for this cake.
- More Topping Options: Brown Butter Icing from my Peach Bundt Cake, Chocolate Ganache, Cream Cheese Frosting, Homemade Whipped Cream, Brown Sugar Glaze from my Apple Bundt Cake, Orange Glaze from my Cranberry Orange Bundt Cake
Reader Comments and Reviews
Hi Sally, can I use 1/2 cup of buttermilk and 1/2 oil in the cake instead of 1 cup oil? Thanks sandy
Hi Sandy, we recommend sticking with the 1 cup of oil. It really helps promise a supremely moist cake. Hope you enjoy it!
I followed the recipe and Sally’s recommendation to keep the cake plain without adds and used the maple icing. Delicious! And a hit! Also have the Nordic anniversary Bundt cake pan and hand greased with coconut oil. Cake popped right out!
Great cake ! I baked this it for a church function and got raving reviews even from people who didn’t like pumpkin! Thanks so much for sharing your recipes!
This is the easiest and best Pumpkin cake recipe! Mine baked perfectly at 55 min. Very moist and flavourful. Made some cream cheese frosting and added pumpkin pie spice and candied ginger to the top. Amazing!
Did you use dark or light brown sugar in this cake? Thank you!
Hi Cate, The above pictured cake was made with light brown sugar but either are great! The dark brown sugar yields a slightly darker cake with a slightly deeper brown sugar/molasses background flavor.
Yesterday I made this for the first time, and brought it to a dinner party. It was so amazing! Moist and delicious. So easy to make and so beautiful. Thank you for yet another stellar recipe.
This pumpkin bundt cake is absolutely delicious. I incorporated the apple sauce modification (reducing the total amount of oil) and added pecans. So moist and tasty. The cake reminds me of the Starbucks pumpkin loaf, but without the pumpkin seeds on top. Highly recommend! One note – and it may be my oven – but the cake baked significantly faster than the recipe called for. Using the Nordic Ware anniversary bundt pan, after 45 minutes at 350, the top was borderline too brown, and the edges were definitely too brown, requiring some surgery. Next time I try the recipe, I’ll further reduce the baking time and try lowering the temperature a bit. Again, it may be my oven! The maple icing covered my surgery just fine – and the end result, like I said, was fabulous 🙂
I just took this cake out of the oven. Looks and smells amazing. Do I really need it to cool in the pan for 2 hours?
Hi Cindy, we find best success letting our Bundt cakes cool completely before inverting them, however many bakers prefer inverting them sooner. Feel free to do whats worked best for you in the past. Hope you enjoy the cake!
Wow! It was just the perfect blend of spice, moisture, and cakiness. I added a light cinnamon vanilla glaze, but it’s almost unnecessary. Well received by my entire family! I will most certainly make this one again.
I have a pan that makes mini Bundt cakes shaped like pumpkins. Do you know how long I’d bake them for?
Hi Joanne! We’re unsure of the exact time needed. Keep an eye on them in the oven and use a toothpick to test for doneness.
Hi Sally. To my knowledge we do not have canned pumpkin puree or pie filling in Australia. Do you have a go to recipe for the pumpkin puree made from scratch. We have Butternut, Kent/Jap and Queensland Blue/Jarradale pumpkins here. Many thanks in advance
I’ve often used this tutorial for making the homemade puree. This is another great one: https://tastesbetterfromscratch.com/pumpkin-puree/
can i use a angel food cake pan
Hi Shelagh, we haven’t tested this Bundt cake in other cake pans, but you can certainly give it a try. A tube pan should work! Just check the size of your pan–you’ll want it to be the same size as the 9.5 to 10.5 inches in diameter pan needed for this recipe (one that can hold 10 to 12 cups of batter). Let us know if you try it!
This Pumpkin Bundt Cake is delicious. I used my own pumpkin puree and add chocolate chips.
Great with a cup of tea for an afternoon snack.
I also have the Nordicware Bundt Cake Pan. Best pan ever. I don’t have to worry anymore about the cakes not coming out of the pan. I brush some melted butter in the pan and the cakes slide right out.
You know that can of pumpkin you bought last year and never made a pie? Here is a solution! Easy to make from pantry staples, dense but without a heavy oily texture, and has a pure lush pumpkin flavor. Use mini chips v. regular size. I would make it again and take it to a friend’s house. And it smells wonderful as it bakes.
Do you think butterscotch chips would be a tasty substitute for chocolate chips?
Absolutely – yum!
This pumpkin bundt cake was so easy to make and really delicious. A huge hit with everyone! Quick question though: Is there a way to prevent a rounded top while baking so when the cake is turned out onto a plate it sits flat??
Hi Anne! That rounded top is normal. You can level the cake to have a flat bottom if preferred.
Odd question but I’ve always wondered! – I think I bought the same pan as you. I have the Nordic ware 12 cup one and it says don’t use spray to butter it, it says only a spray with flour in it. And I saw another pan that said this! I’ve never noticed that before. Do you use a spray when using these pans? If so, what spray?
Hi Jenny, we use a non-stick spray like Pam and haven’t had any issues. Feel free to use what’s worked best for you, though!
Is the pumpkin bundt cake a high altitude recipe?
Hi Rita! This recipe was written and tested at sea-level. We wish we could help with adjustments, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
This is one of the simplest cake recipes I’ve ever made yet one of the most delicious! I have made other pumpkin cakes before, but never remember it smelling so good. The cake is moist, the texture soft, and the spices give it an amazing flavor. Your salted caramel glaze adds the perfect touch. This will be a fall staple in my house from now on! Thank you for the exhaustive work you do and especially for sharing it with the world! It is an invaluable baking resource! It has opened up new horizons for me and is my go-to when I need something new. Thanks, again!
You did it againdelish as always
To grease the bundt pan should you use solid shortening or non stick spray
Hi Susan! We like to use a non-stick spray like Pam.
I don’t want to use that much sugsr. Is there something else I can us0e. Healthier choice.
Quick question! I plan to make this cake for a book club! Did you double the maple icing?
Hi Cate, we used just one batch of the maple icing in the photos, but feel free to double if you’d like even more!
I am a pumpkin pie spice anything freak! This cake is amazing!!!
This recipe looks amazing (as always)!
If I were to make the cake mix the night before and then go to cook it the next day, how long do I wait for it to cool? Also is there any particular way to store/cover it?
Thank you for your help!
Hi Karen, I wouldn’t prepare the batter the night before, as it would become much too thick overnight. If you want to get started ahead, you can whisk the dry ingredients together and then cover and store at room temperature overnight, and then mix the wet ingredients together and cover and store in the refrigerator overnight. Bring wet ingredients to room temperature before combining with the dry the next day.
Although 82 yrs young I thank you for your well well written,understandable , variety of teaching videos and associated tips. I have baked many recipes and do receive many compliments….Great marketing , making baking fun.
Please fix your print options: When I select “smaller” to print, it goes to the “larger” format.
Hi Dana, we cannot replicate this issue. It seems to be working as it should. Could you email us so we can discuss what’s happening? Sorry for the trouble. Email is sally(at)sallysbakingaddiction.com
Do you know how if it is possible to mail this cake to another state? It would possibly be about 4-5 days?
Hi Terez, we fear that would be a bit too long. We recommend consuming the cake within a few days at room temperature or within 5 days when stored in the refrigerator.
has anyone ever tried this recipe with gluten free flours? if so, how did you do it?
Hi Misty! We haven’t tested it, but other bakers have had success with gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
Hello! 2 questions for you. 1) Could I use whole wheat flour in the recipe? 2) You mention doing a cinnamon swirl – how would you do that? Thank you!!
Hi Megan! Whole wheat flour will yield a dry cake, we don’t recommend it. You could try replacing a portion of the flour with whole wheat. For a cinnamon swirl, you can follow the instructions from our chai spiced cinnamon swirl Bundt Cake.
Can I use a 9 x 13 glass pan for this, since I don’t have a Bundt pan? (Limited storage) ☺️
Hi Karen! Here’s our recipe for pumpkin cake baked in a 9×13 pan. Enjoy!