Pumpkin Spice Bundt Cake has a special place in my heart, and it’s one of those recipes that reminds me why I started BeamRecipes in the first place. Hi, I’m Amanda. Cooking has always been more than a task for me—it’s a way to create comfort, connection, and joy. From childhood afternoons in the kitchen to busy weeknights with my family, food has always been my love language. Here at BeamRecipes, I share recipes that are simple, approachable, and rooted in real life. Together, we’ll turn everyday meals—like this pumpkin spice bundt cake—into memories worth savoring.
Why This Pumpkin Spice Bundt Cake Works
Cozy Seasonal Flavor
Pumpkin and spice belong together — it’s the perfect marriage of sweet and earthy, making this cake taste like autumn in every bite.
Moist and Tender Texture
Pumpkin puree adds natural moisture, so you get a soft crumb without needing extra fat.
Simple Pantry Ingredients
Most of the items come straight from your pantry, making this a recipe you can whip up without a last-minute grocery trip.
Crowd-Friendly Presentation
A bundt pan turns a humble batter into a stunning centerpiece, perfect for holidays or casual weekends.
Ingredients and Swaps
Core Ingredients
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ½ tsp salt
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
Optional Swaps
- Use coconut oil for a subtle tropical note.
- Swap in whole wheat flour for half the all-purpose for a heartier cake.
- Add chocolate chips or raisins for extra indulgence.
Instructions
Step 1: Prep Your Pan
Grease and flour a bundt pan to prevent sticking. Preheating your oven to 350°F ensures even baking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, spices, and salt. This keeps clumps out and ensures even flavor.
Step 3: Combine Wet Ingredients
In a large bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth. The mixture should look silky.
Step 4: Bring It Together
Slowly fold the dry ingredients into the wet mixture. Mix just until combined to keep the cake fluffy.
Step 5: Bake
Pour the batter into your prepared bundt pan and bake for 55–60 minutes, or until a toothpick comes out clean.
Step 6: Cool and Serve
Allow the cake to cool in the pan for 15 minutes before flipping onto a wire rack. Dust with powdered sugar or drizzle with cream cheese glaze.
Why This Recipe Works
Pumpkin Moisture
Pumpkin puree isn’t just for flavor—it’s the reason this cake stays incredibly soft and tender even days after baking. It naturally adds body and moisture without making the cake heavy.
Balanced Spices
The blend of cinnamon, nutmeg, and cloves is carefully balanced so that no single spice takes over. Together, they create that cozy fall flavor that feels both nostalgic and comforting.
Bundt Shape Benefits
The ridges of a bundt pan do more than look pretty—they allow heat to circulate more evenly, creating a golden crust with a striking shape. You get beauty and flavor in one step.
Oil vs. Butter
Butter brings flavor, but oil is the key to a cake that stays moist longer. Oil coats the flour more effectively, preventing the crumb from drying out too quickly.
Dual Sugars
Using both brown and white sugar adds complexity. Brown sugar brings a caramel-like depth and a slight chewiness, while white sugar helps with structure and lightness. The two together strike the perfect balance.
Variations and Adaptations
Glazed Pumpkin Bundt
A simple cream cheese glaze drizzled over the top gives this cake that bakery-style polish and a hint of tang to balance the sweetness.
Pumpkin Chocolate Chip
For chocolate lovers, stir in one cup of mini chocolate chips before baking. The result is a kid-friendly version that vanishes quickly at family gatherings.
Nutty Pumpkin Spice
Chopped pecans or walnuts folded into the batter add crunch and a nutty richness that pairs beautifully with the spices.
Maple Pumpkin Bundt
A maple glaze poured over the cooled cake gives it an unmistakable holiday vibe and layers of cozy sweetness.
Breakfast Style
Skip the glaze altogether and enjoy a plain slice with your morning coffee. It’s hearty, lightly sweet, and perfect for a quiet moment before the day begins.
Common Mistakes to Avoid
Overmixing the Batter
It’s tempting to keep stirring, but overmixing develops too much gluten, leaving you with a dense cake. Mix only until the flour disappears.
Not Greasing Properly
Bundt pans are notorious for sticking. Use both butter (for flavor and moisture) and flour (to create a barrier) for the best release.
Pulling Too Early
Always test with a toothpick or cake tester. If it comes out clean, the cake is ready. Pulling too soon leaves the center raw, even if the edges look baked.
Skipping Cooling Time
Patience is key. Allow the cake to rest at least 15 minutes before flipping. This helps it firm up so it unmolds in one beautiful piece.
FAQ
Can I make this ahead of time?
Yes! This pumpkin spice bundt cake holds its moisture well. You can bake it a day or two before serving, and it still tastes wonderful.
Can I freeze it?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil. It can be frozen for up to three months. Just thaw at room temperature before serving.
Can I use canned pumpkin pie filling instead of puree?
No. Pumpkin pie filling already has sugar and spices added, which will throw off the recipe. Stick with plain pumpkin puree for the right flavor and texture.
What’s the best glaze?
The classic choice is cream cheese glaze—it adds tang and richness. But maple or caramel glazes are just as delicious, especially for the holidays.
Final Encouragement
When life feels heavy, sometimes it’s the little things — like a warm cake cooling on your counter — that bring us back to center. This pumpkin spice bundt cake is more than dessert. It’s a way to remind your family (and yourself) that comfort can be baked, sliced, and shared with love.
Pumpkin Spice Bundt Cake
Equipment
- Bundt Pan
- Mixing Bowls
- Whisk
- Wire Rack
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree unsweetened
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 cup vegetable oil or coconut oil
- 4 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, beat pumpkin puree, sugars, oil, eggs, and vanilla until smooth.
- Fold dry ingredients into wet mixture until just combined. Do not overmix.
- Pour batter into prepared bundt pan. Bake 55–60 minutes, until a toothpick comes out clean.
- Cool in pan for 15 minutes, then flip onto wire rack. Dust with powdered sugar or drizzle with cream cheese glaze.