Fall is in the air, and what better way to celebrate than with a delicious pumpkin bundt cake? This moist and flavorful cake is perfect for any autumn gathering. The pumpkin bundt cake combines warm spices and rich pumpkin flavor in a beautiful ring shape.
Let’s dive into this easy-to-make pumpkin bundt cake recipe that will have your kitchen smelling like fall in no time. With its tender crumb and optional cream cheese frosting, this cake is sure to become a seasonal favorite for years to come.
Prep Time for Pumpkin Bundt Cake
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Category: Dessert
Cuisine: American
Servings: 12-16 slices
Ingredients for Pumpkin Bundt Cake
Gather these essential ingredients for your pumpkin bundt cake. Each component plays a crucial role in creating the perfect texture and flavor. Let’s explore what you’ll need:
Dry Ingredients
- All-purpose flour: Forms the base of the cake, providing structure.
- Baking powder: Helps the cake rise, creating a light texture.
- Baking soda: Works with baking powder for proper leavening.
- Salt: Enhances the overall flavor of the cake.
- Ground cinnamon: Adds warm, aromatic flavor.
- Ground nutmeg: Complements the cinnamon and pumpkin flavors.
- Ground ginger: Provides a subtle spicy note.
- Ground cloves: Adds depth to the spice blend.
Wet Ingredients
- Pumpkin puree: The star ingredient, providing flavor and moisture.
- Vegetable oil: Ensures a moist, tender crumb.
- Eggs: Bind ingredients and add structure.
- Vanilla extract: Enhances the overall flavor profile.
- Granulated sugar: Sweetens and helps create a tender texture.
- Brown sugar: Adds moisture and a subtle molasses flavor.
Making the Pumpkin Bundt Cake Batter
Follow these steps to create your own delicious pumpkin bundt cake at home:
Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix well until smooth and slightly lighter in color, about 2 minutes.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Bake the Cake
- Pour the pumpkin bundt cake batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Frost and Serve
- Once the cake has cooled, prepare your chosen frosting or glaze.
- For cream cheese frosting, beat 8 oz softened cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Spread the frosting over the cooled cake or drizzle with a simple glaze made from powdered sugar and milk.
- Slice and serve your pumpkin bundt cake at room temperature. Enjoy with a warm beverage for the ultimate fall treat.
Frequently Asked Questions
Can I make this pumpkin bundt cake ahead of time?
Yes, you can make this pumpkin bundt cake 1-2 days in advance. Store it in an airtight container at room temperature. If frosted, refrigerate the cake and bring it to room temperature before serving.
How do I prevent my pumpkin bundt cake from sticking to the pan?
To prevent sticking, grease your bundt pan thoroughly with butter or non-stick spray. You can also dust it with flour. Allow the pumpkin bundt cake to cool for 10 minutes before turning it out onto a wire rack.
Can I freeze pumpkin bundt cake?
Absolutely! You can freeze the pumpkin bundt cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.
Can I substitute the oil with applesauce in this recipe?
You can replace half of the oil with unsweetened applesauce in this pumpkin bundt cake recipe. This will reduce the fat content while maintaining moisture. Keep in mind that it may slightly alter the texture and flavor.
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Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1 can 15 oz pumpkin puree
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
- 1 cup brown sugar packed
Instructions
Preparing the Cake Batter
- Preheat your oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly with butter or non-stick spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In another bowl, combine the pumpkin puree, vegetable oil, eggs, vanilla extract, granulated sugar, and brown sugar. Mix well for about 2 minutes until smooth and slightly lighter in color.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
Baking the Cake
- Pour the pumpkin bundt cake batter into the prepared pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
Frosting and Serving
- Once the cake has cooled, prepare your chosen frosting or glaze.
- For cream cheese frosting, beat 8 oz softened cream cheese, 1/4 cup butter, 2 cups powdered sugar, and 1 teaspoon vanilla extract until smooth.
- Spread the frosting over the cooled cake or drizzle with a simple glaze made from powdered sugar and milk.
- Slice and serve your pumpkin bundt cake at room temperature. Enjoy with a warm beverage for the ultimate fall treat.