Immerse yourself in the heartwarming flavors of autumn with this incredibly moist and perfectly spiced Pumpkin Bundt Cake. More than just a simple dessert, this elegant Bundt cake offers a beautiful presentation and a taste that truly captures the essence of the season. Forget dry, crumbly pumpkin breads; this recipe delivers a genuinely “cakey” texture that’s tender, rich, and utterly irresistible. It’s an easy-to-follow recipe that promises a delightful fall treat, whether you’re serving it at a festive gathering or enjoying a quiet moment with a cup of coffee.
The Perfect Pumpkin Bundt Cake: Why This Recipe Shines
For years, my quest for the ultimate Pumpkin Bundt Cake led me through countless recipes. While many were certainly delicious and never turned down a slice, I often found them leaning too heavily towards the texture of a dense pumpkin bread. Bundt cakes, by their very nature, are expected to be somewhat substantial. Their intricate molds demand a batter that is incredibly moist to ensure a clean release and well-defined shape. Yet, for a pumpkin-flavored Bundt, I longed for something that truly felt like a cake—light, tender, and meltingly soft, rather than a quick bread merely baked in a Bundt pan.
This pursuit led me back to my late Aunt Ellen’s cherished pumpkin bread recipe, a true family treasure. I began a series of careful adjustments, and two key changes transformed the outcome entirely. First, I opted for vegetable oil instead of traditional butter. This simple swap significantly enhances the cake’s moisture, keeping it tender for days. Second, I introduced cake flour in place of all-purpose flour. Cake flour, with its lower protein content, creates a remarkably finer, lighter crumb, contributing to that desirable cake-like texture I was searching for.
The result was nothing short of perfection: a dense yet wonderfully tender, richly spiced pumpkin cake that truly embodies the spirit of autumn. Each bite is a harmonious blend of sweet pumpkin and warm spices, creating a comforting dessert that yearns for a generous drizzle of glaze on a crisp fall afternoon. This cake isn’t just a treat; it’s an experience, promising to become a staple in your seasonal baking repertoire.
Ingredients You’ll Need For Your Cake Masterpiece
One of the many charms of this Pumpkin Bundt Cake is that it relies on ingredients you likely already have on hand. Most of these are common refrigerator and pantry staples, making it easy to bake this delightful recipe repeatedly throughout the entire fall season. Gathering your ingredients is the first step towards creating this autumn masterpiece:
- Cake Flour: Essential for that light, tender crumb. Ensure it’s measured correctly using the spoon and sweep method to avoid a dense cake.
- Ground Spices: A fragrant blend of cinnamon, nutmeg, ginger, and clove provides the quintessential warm, inviting flavors of fall.
- Baking Soda and Baking Powder: These leavening agents work in harmony to give the cake its beautiful lift and airy texture.
- Kosher Salt: A pinch of salt enhances all the other flavors, balancing the sweetness and deepening the spice profile.
- Eggs: Large eggs, preferably at room temperature, help bind the ingredients and contribute to the cake’s richness and structure.
- Granulated Sugar and Light Brown Sugar: The combination of these two sugars provides a balanced sweetness and adds depth of flavor, with brown sugar offering a subtle caramel note.
- Pumpkin Puree: Be sure to use canned solid pack pumpkin puree, not pumpkin pie mix, which contains added spices and sweeteners. This ensures you control the flavor.
- Vegetable or Canola Oil: The secret to this cake’s exceptional moisture. Oil distributes more evenly than solid fats, resulting in a consistently tender crumb.
- Vanilla Extract: A classic enhancer, vanilla rounds out the flavors and adds a comforting aroma.
- Chopped, Toasted Pecans (Optional): While optional, adding these provides a delightful crunch and nutty flavor that complements the pumpkin beautifully. Toasting them beforehand deepens their aroma and taste.
Effortless Elegance: How to Make Pumpkin Bundt Cake
What makes Bundt cakes truly special is their impressive appearance contrasted with their surprising ease of preparation. This Pumpkin Bundt Cake is no exception; the batter comes together in astonishingly little time, often in less than 15 minutes, making it a perfect choice for bakers of all skill levels. The steps are straightforward, promising a rewarding baking experience with a stunning outcome.
- Prepare Your Oven and Bundt Pan: Begin by preheating your oven to a steady 350 degrees F (175 degrees C). The key to a beautiful Bundt cake is proper pan preparation. Generously grease your chosen Bundt pan with butter or baking spray (such as Bak-Klene or Baker’s Joy), ensuring every crevice is coated, then dust lightly with flour. This critical step prevents sticking and guarantees your cake will release perfectly.
- Combine the Dry Ingredients: In a medium bowl, whisk together the cake flour, aromatic spices (cinnamon, nutmeg, ginger, and clove), baking powder, baking soda, and kosher salt. This initial mixing ensures all the dry components are evenly distributed, leading to uniform flavor and rise throughout the cake. Set this mixture aside.
- Mix the Wet Ingredients: In a separate, larger bowl, combine the eggs with both granulated and light brown sugars. Whisk vigorously until the mixture becomes noticeably lighter in color and creamy. For an easier approach, a hand mixer can save your arm muscles! Next, incorporate the pumpkin puree, vegetable or canola oil, and vanilla extract. Continue whisking until the mixture is completely smooth and well-emulsified.
- Create the Cake Batter: Gradually add the dry ingredient mixture to the wet ingredients, doing so in three separate additions. After each addition, mix only until just combined. The secret to a tender cake crumb is to avoid over-mixing; excessive stirring can develop the gluten in the flour too much, leading to a tough cake.
- Fold in the Nuts (Optional, but Recommended): If you’re using them, gently fold in the chopped toasted pecans. Toasting the pecans beforehand is a simple step that significantly amplifies their nutty flavor and adds wonderful depth to the cake.
- Bake to Perfection: Carefully pour the prepared batter into your greased and floured Bundt pan. Give the pan a gentle tap on the counter to release any trapped air bubbles. Bake for approximately 55-60 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Avoid over-baking, as this can dry out your cake.
- Cool Before Inverting: Once baked, remove the cake from the oven and allow it to rest in the pan for 10-15 minutes. This cooling period is crucial as it allows the cake to firm up slightly, making it less prone to breaking when inverted. After resting, carefully invert the cake onto a wire rack to cool completely. Patience here is key! A fully cooled cake is easier to handle and ready for your chosen topping.
Ways to Finish The Cake: Your Personal Touch
One of the most enjoyable aspects of baking this Pumpkin Bundt Cake is the freedom to customize its finish. Whether you prefer something subtly sweet or rich and indulgent, there’s an option to suit every taste. These finishing touches not only add flavor but also elevate the visual appeal, making your cake truly stand out. Here are some of our favorite ways to complete your masterpiece:
- Simple Powdered Sugar Dusting: For those who appreciate desserts that are not overly sweet, a delicate dusting of powdered sugar is a beautiful and elegant way to finish the inverted cake. It offers a light touch of sweetness and creates a lovely, frosted appearance that highlights the Bundt’s intricate design without overpowering the cake’s natural flavors.
- Brown Butter Glaze (as pictured): Elevate your cake with a sophisticated brown butter glaze. This glaze introduces a wonderful nutty, toasted dimension that perfectly complements the warm spices of the pumpkin. Made with powdered sugar and rich beurre noisette, it’s a decadent choice. For adult gatherings, consider infusing the glaze with a splash of bourbon for an added layer of warmth and complexity.
- Maple Glaze: To amplify the quintessential flavors of fall, prepare a classic powdered sugar glaze using pure maple syrup. The distinct sweetness and woody notes of maple syrup beautifully enhance the pumpkin and spice, creating an irresistible aroma and taste.
- Cream Cheese Glaze: Pumpkin desserts and cream cheese glazes are a match made in heaven! This creamy, tangy glaze provides a delightful contrast to the cake’s sweet and spicy profile. Its slight tartness cuts through the richness, creating a wonderfully balanced flavor experience that’s always a crowd-pleaser.
Serving and Storing Your Bundt Cake
While this Pumpkin Bundt Cake is undeniably delicious straight out of the oven, a little patience goes a long way. This cake is renowned for being even better on Day 2. Allowing it to rest overnight gives the pumpkin puree and vegetable oil ample time to meld with the flour and spices, deepening the flavors and intensifying the cake’s already moist and delectable crumb. The spices also have a chance to fully blossom, creating a richer, more complex taste profile.
This elegant cake is a versatile choice for any autumn occasion. It pairs wonderfully with a warm cup of coffee or tea, making it an ideal dessert for hosting friends, a delightful addition to a brunch spread, or even a sophisticated afternoon treat. And yes, a slice of this cake for breakfast? Absolutely no shame in that – it’s a perfectly acceptable and utterly comforting way to start your day!
For storage, if you’ve opted for a simple powdered sugar dusting or a glaze that does not require refrigeration, your Bundt cake can be stored tightly covered on your countertop for up to 3 days. In most households, however, it rarely lasts that long! If your cake is finished with a cream cheese or brown butter glaze that necessitates refrigeration, remember to let it come to room temperature for approximately 20-30 minutes before serving. This allows the glaze to soften and the cake’s texture to return to its optimal tenderness, ensuring the best possible eating experience.
More Great Pumpkin Recipes for Fall:
- Pumpkin Spice Hot Chocolate (Two Ways!)
- Pumpkin Granola
- Spiced Pumpkin Seeds
- Pumpkin Custard Pie
- Pumpkin Spice Syrup for Coffee
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Pumpkin Bundt Cake
Ingredients
- 2-3/4 cups non self-rising cake flour (measured with a spoon-and-level method)
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves (omit for a less spiced cake)
- ½ teaspoon kosher salt
- 4 large eggs , room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar , lightly-packed
- 15 ounces pumpkin puree (1 can, not pumpkin pie mix)
- 1 cup vegetable or canola oil
- 1 teaspoon vanilla extract
- 1 cup chopped toasted pecans (optional, but recommended)
- powdered sugar or glaze , for serving (see notes)
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease and flour a 10-cup Bundt pan, ensuring every crevice is coated to prevent sticking.
- In a medium bowl, combine the cake flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk thoroughly until well-combined, then set aside.
- In a large bowl, whisk together the eggs, granulated sugar, and light brown sugar until the mixture is light in color and creamy. Add the pumpkin puree, vegetable or canola oil, and vanilla extract, continuing to whisk until the mixture is smooth and well-blended.
- Gradually add the dry ingredients to the pumpkin mixture in 3 separate additions, mixing gently until just combined after each addition. Be careful not to overmix the batter, as this can lead to a tough cake. If using, gently fold in the chopped toasted pecans.
- Pour the batter evenly into the prepared Bundt pan. Bake for 55-60 minutes, or until a wooden skewer or cake tester inserted into the center of the cake comes out with just a few moist crumbs attached. Allow the cake to cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.
- Once completely cooled, finish your Pumpkin Bundt Cake by dusting it with powdered sugar, or drizzle generously with your preferred cake glaze. Excellent choices include Cream Cheese Glaze, Brown Butter Glaze, or a Powdered Sugar Glaze with Maple. For an extra touch of elegance, sprinkle a few chopped toasted or caramelized pecans over the top of the glazed cake.
Notes
Glaze ideas and recipes:
Powdered Sugar Glaze, for a simple yet elegant finish, try the maple syrup variation for an extra touch of fall flavor.
Cream Cheese Glaze, a classic pairing with pumpkin, offering a delightful tangy sweetness.
Brown Butter Glaze (optional: for an adult twist, add a little bourbon to the glaze for enhanced depth of flavor!)
If you are using a cream cheese glaze or a brown butter glaze and need to refrigerate the cake for storage, ensure you let it stand at room temperature (ideally 72 degrees F or less) for 20-30 minutes before slicing and serving. This allows the cake and glaze to soften to their optimal texture.
Nutrition Estimate
Nutrition information is automatically calculated, so should only be used as an approximation.
Please note that our recipes have been developed using the US Customary measurement system and have not been tested for high altitude/elevation cooking and baking.