There’s something undeniably cozy about a moist, spiced pumpkin cake baked into a beautiful Bundt pan. This easy pumpkin Bundt cake recipe is the kind of go-to dessert you’ll crave every fall. With minimal prep and no mixer needed, it’s perfect for beginners and seasoned bakers alike. Whether you enjoy it plain, with maple glaze, or filled with pecans or chocolate chips, this cake is versatile, crowd-pleasing, and bursting with autumn flavor.

Before we dive in, let’s talk about why a Bundt cake is an ideal choice for this recipe. The distinct ring shape not only gives it a stunning appearance, but also allows for even baking and a tender crumb throughout. Plus, it’s a great excuse to show off your favorite Bundt pan. If you bake at higher altitudes, you’ll want to check out these tips for high-altitude baking to avoid dryness or sinking.

Pumpkin is not just flavorful—it’s packed with nutrients too. Rich in vitamin A, fiber, and antioxidants, it’s a seasonal ingredient that’s both delicious and wholesome. You can read more about the health benefits of pumpkin here. So yes, you can feel just a little better about going back for seconds.

Why You’ll Love This Cake

Super moist thanks to oil and pumpkin puree
Made in one bowl—no electric mixer required
Loaded with warm fall spices
Easily customizable with add-ins and toppings
Looks stunning with minimal effort

Key Ingredients for a Perfect Pumpkin Bundt Cake

Canned Pumpkin Purée

Use 100% pure canned pumpkin, not pumpkin pie filling. The texture and flavor are superior for baking.

Oil

Vegetable oil or canola oil helps create a tender crumb. You can also use melted coconut oil (bake right away if using this!).

Spices

A combination of:

Cinnamon
Nutmeg
Ginger
Cloves
Allspice

You can substitute all of the above with 2 teaspoons of pumpkin pie spice if preferred.

Sugars

A mix of brown and granulated sugar balances moisture and sweetness.

Eggs

They act as a binding agent and add richness.

Flour

All-purpose flour works best. Spoon and level it for accurate measurement.

Optional Add-ins

Chocolate chips
Chopped pecans or walnuts
Cinnamon swirl
Cream cheese filling

Choosing the Right Bundt Pan

A classic 10–12 cup Bundt pan works best. For professional-quality results, consider the Nordic Ware Bundt pan guide to choose the right shape and material. Make sure to grease the pan thoroughly, even if it’s nonstick—this ensures your cake releases cleanly.

Step-by-Step Instructions

Preheat oven to 350°F (177°C). Grease your Bundt pan generously.
Whisk dry ingredients: flour, baking soda, salt, and spices.
Mix wet ingredients: oil, eggs, both sugars, pumpkin, and vanilla.
Combine wet and dry ingredients until just mixed. Fold in any optional add-ins.
Pour batter into prepared pan and smooth the top.
Bake for 55–70 minutes. Start checking at 50 minutes with a toothpick.
Cool in pan for 2 hours, then invert onto a wire rack.
Add glaze or icing after completely cooled.

Topping Ideas to Elevate Your Cake

Maple glaze (classic fall choice)
Cream cheese frosting
Brown butter icing
Salted caramel drizzle
Chocolate ganache
Whipped cream or brown sugar glaze

Easy Pumpkin Bundt Cake Variations

Chocolate Chip Pumpkin Cake – Fold in 1¼ cups semi-sweet chips.
Cream Cheese-Filled Pumpkin Cake – Add a cheesecake swirl in the center.
Streusel Layer – Add a cinnamon sugar + nut crumble halfway through filling the pan.
Mini Bundts – Divide batter into mini Bundt pans, bake for 20–25 mins.
Gluten-Free Version – Use a 1:1 gluten-free flour blend.

Common Mistakes to Avoid

Under-greasing the Bundt pan
Overmixing the batter
Using homemade pumpkin (can lead to excess moisture)
Inverting the cake too early—let it cool fully in the pan

Storage & Make-Ahead Tips

Room temperature: up to 2 days in airtight container
Refrigerator: up to 5 days
Freezer: freeze tightly wrapped cake for up to 3 months
Add icing just before serving if freezing ahead

Serving Suggestions

Pair with hot chai tea or a pumpkin spice latte
Serve with a scoop of vanilla ice cream
Dust with powdered sugar for a simple finish

FAQs

Can I use homemade pumpkin purée?
You can, but canned pumpkin is preferred for consistent results.

Can I make this with cake mix?
Yes! Combine spice cake mix with 1 can of pumpkin for a shortcut version.

What’s the best egg substitute?
Try flax eggs or commercial egg replacers, though texture may vary.

Why did my cake come out dense?
Overmixing, too much flour, or underbaking can cause this.

Can I make cupcakes or mini Bundt cakes instead?
Absolutely! Just adjust the baking time to 20–25 minutes.

Final Thoughts

This easy pumpkin Bundt cake isn’t just a recipe—it’s a fall baking essential. Its simplicity, flexibility, and rich seasonal flavor make it a perfect dessert for family gatherings, holidays, or cozy evenings at home. Try it with your favorite toppings, explore different add-ins, and make it your own.