Pumpkin Bundt Cake Recipe

I absolutely adore this pumpkin bundt cake recipe because it combines the warm, cozy spices of cinnamon, ginger, nutmeg, and cloves with the rich taste of pumpkin, making my kitchen smell like fall. Plus, it’s super easy to whip up, and the results are always a moist, flavorful cake that feels like a big hug with every bite!

I adore whipping up cozy fall sweets, and my pumpkin bundt cake perfectly epitomizes all that I want in a seasonal dessert. It is stuffed with the warm spices I crave when the weather turns cool—cinnamon, ginger, and nutmeg.

And it has a texture that I find impossible to resist when I want cake: moist and tender (thank you, canned pumpkin puree), with a lovely crust and a not-too-sweet flavor that lets the cake shine.

Pumpkin Bundt Cake Recipe Ingredients

• All-purpose flour: Provides structure and stability to the cake.
• Baking powder and soda: Essential for leavening, creating a light texture.
• Ground cinnamon: Adds warmth and sweet-spicy flavor.
• Ground ginger: Offers a zesty kick, enhancing warmth.
• Pumpkin puree: Packed with fiber, moisture, and earthy sweetness.
• Granulated sugar: Contributes to sweetness and browning.
• Brown sugar: Adds depth of flavor with a caramel note.
• Vegetable oil: Keeps the cake moist and tender.
• Eggs: Bind ingredients, providing structure and richness.

Pumpkin Bundt Cake Recipe Ingredient Quantities

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup milk

How to Make this Pumpkin Bundt Cake Recipe

1. Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) and take a bundt pan. You can use either butter or a non-stick spray for greasing, but be sure to do that first before the next step.

2. In a medium bowl, combine and mix thoroughly the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.

3. In a big mixing bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Use an electric mixer to beat the ingredients until they are well combined.

4. Incorporate the eggs into the pumpkin mixture, one by one, beating the mixture well after each addition. Next, add the vanilla extract and mix until it is combined with the other ingredients.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing on low speed until just combined.

6. The batter should be smooth with no lumps, and this is achieved by mixing it after adding the milk.

7. Evenly distribute the batter in the bundt pan that has been prepared, and smooth the top with a spatula.

8. Place in the preheated oven and cook for 50-60 minutes, or until you can stick a toothpick into the center and it comes out clean.

9. Take the cake out of the oven and let it cool for roughly 15 minutes in the pan on a wire rack.

10. Take great care while turning the cake upside down onto the wire rack so that it cools completely before serving. Pumpkin Bundt Cake, if you even care to know, is a delicious dessert.

Pumpkin Bundt Cake Recipe Equipment Needed

1. Oven
2. Bundt pan
3. Pastry brush (for butter) or non-stick spray
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer or hand mixer
7. Spatula
8. Measuring cups
9. Measuring spoons
10. Wire rack
11. Toothpick or cake tester

FAQ

• Can I use fresh pumpkin instead of canned?You can replace fresh pumpkin puree with homemade pumpkin puree, made by roasting and pureeing fresh pumpkin. Just be sure that the puree isn’t too watery.
• What can I use instead of vegetable oil?Melted coconut oil, canola oil, or even unsalted butter can be used as an alternative.
• Can I adjust the spices to my taste?Certainly! You are welcome to modify the amounts of cinnamon, ginger, nutmeg, and cloves to match your own tastes.
• How should I store the Bundt cake?An airtight container is the safest way to keep a cooled cake at room temperature; it can stay there for up to 3 days. In the fridge, the cake will last even longer.
• Can I add nuts or chocolate chips to the cake?Certainly, including chopped nuts or chocolate chips can indeed contribute additional textures and flavors to the cake.
• Is it possible to make this cake gluten-free?Indeed, a gluten-free flour mixture can replace the all-purpose flour, provided it has a binding agent such as xanthan gum.
• Can I freeze the cake?Indeed, enclose the cake that has cooled wholly in plastic wrap and then foil before putting it in the freezer, where it may remain for up to 3 months. Serve it after allowing it to thaw at room temperature.

Pumpkin Bundt Cake Recipe Substitutions and Variations

For 1 cup canned pumpkin puree: Use 1 cup of cooked and mashed butternut squash or sweet potato. These substitutions provide a close texture and flavor for everything from pie to pancakes.
To replace 3/4 cup of granulated sugar, use 2/3 cup of honey or 3/4 cup of maple syrup. Then, lower the 3/4 cup milk measurement by 1 tablespoon to make up for the extra liquid. Honey is about 1.3 times sweeter than table sugar, which is why you need slightly less of it.
For 3/4 cup packed light brown sugar: Use 3/4 cup granulated sugar and mix it with 1 tablespoon molasses to give you the taste and texture that brown sugar would.
For 1/2 cup vegetable oil:
Substitute with 1/2 cup unsweetened applesauce to reduce fat content while keeping the cake moist.
To replace 1/4 cup of milk: Use 1/4 cup of almond milk or any non-dairy milk to achieve a lactose-free substitute.

Pro Tips

1. Room Temperature Ingredients Ensure the eggs and milk are at room temperature before mixing. This helps create a smoother batter and results in a more even bake.

2. Spice Optimization Consider freshly grating nutmeg if possible for a more robust flavor. Freshly ground spices can enhance the overall taste of the cake.

3. Pumpkin Puree Drainage If your canned pumpkin puree seems watery, drain it slightly with a cheesecloth or paper towels to avoid excess moisture in the batter, which can affect the cake’s structure.

4. Resting Period Let the mixed batter rest for about 10 minutes before pouring it into the bundt pan. This allows the baking powder and baking soda to activate, contributing to better cake rise.

5. Storage Tip To maintain the cake’s moisture, store any leftovers by wrapping them tightly in plastic wrap or placing them in an airtight container. This helps preserve the cake’s freshness for several days.