This easy homemade Pumpkin Bundt Cake is full of pumpkin flavor with warm spices and drizzled with a pumpkin spice glaze. It’s everything you want in a fall recipe.
Inside: Get the recipe for Pumpkin Bundt Cake with Pumpkin Spice Glaze.
Hey friend! Can you believe yesterday was the official first day of fall? I thought this pumpkin bundt cake would be perfect for bringing in the new season. It’s a favorite of ours and one of the first fall recipes I like to make each year.
I was surprised I hadn’t shared it here yet. Better late than never, right?. You may be wondering what’s so great about this pumpkin bundt cake. Well, let’s see – It has:
- a perfect pumpkin flavor that’s bursting with warm fall spices
- a super moist and tender cake crumb
- a powdered sugar glaze loaded with pumpkin spice for the perfect flavor and aroma
If you’re not familiar with Bundt cakes, you may be wondering what they are.
What is Bundt Cake?
A Bundt cake is a cake that is baked in a Bundt pan that gives it a distinct donut shape. This shape is inspired by a traditional European cake known as Gugelhupf. Bundt cakes can be any kind of cake and are not associated with any single recipe.
Jump to Recipe
Recipe Ingredients for Pumpkin Bundt Cake:
This recipe has a long ingredient list. Don’t let that overwhelm you. You probably already have these ingredients on hand. It’s just a matter of gathering them up for the recipe.
For the Cake –
- Flour
- Pumpkin purée (canned or cooked)
- Baking powder
- Salt
- Baking soda
- Cinnamon
- Ginger
- Nutmeg
- Cloves
- Butter
- White sugar
- Brown sugar
- Eggs
- Milk
- Pecans
For the Glaze –
- Powdered sugar
- Pumpkin
- Vanilla
I love the combination of spice in the pumpkin bundt cake, but for the glaze, I decided to use my homemade pumpkin pie spice. And we love it. It’s delicious!
Who doesn’t love pumpkin?
Well, I do have that one friend.
I know.
I don’t get it either.
I thought we were all in this together.
How to Make Pumpkin Bundt Cake:
- The first step is to preheat your oven.
- Next, sift together the flour, baking powder, salt, baking soda, and all the spices.
- Then in a large bowl, beat together the butter and sugars until fluffy. Add and beat in one egg at a time. Let that beat for a bit until well combined and creamy. Then you’ll blend in the pumpkin until thoroughly incorporated.
- You’ll then add the dry ingredients alternately with the buttermilk to the creamed mixture. Beat well.
- Stir in the pecans.
- Pour that batter into a greased and floured 10″ Bundt pan and bake it for 60 minutes or until done.
- While the cake is baking mix the glaze ingredients.
- Cool the cake 10 minutes before removing from the pan. After the cake has cooled – glaze with pumpkin spice glaze, serve and enjoy!
How Do You Know When It’s Done?
You’ll know when the pumpkin bundt cake is done by simply inserting a tooth pick or cake tester into the center of the cake. (In this case, it’s the center of the circumference since there’s no actual center in a Bundt pan.)
If wet batter is stuck to your tester, it needs to bake longer. If it’s mostly dry with a few crumbs stuck to it – you’re good to go.
How Long Is Pumpkin Bundt Cake Good For
This doesn’t last long in our house. But, if you do have leftovers you can:
- Store the pumpkin cake in a cake stand with a heavy lid, an air-tight container, or tightly wrapped in plastic wrap for 3-5 days.
I will often cut the cake in half, or even thirds, and wrap up sections to share with friends and neighbors.
Can Pumpkin Bundt Cake Be Frozen?
Yes!
It’s important to allow the cake to completely cool. *If the cake isn’t at room temperature, it will “sweat” when you wrap it up, resulting in ice particles building up on the bundt cake as it freezes.
Keep in mind that unglazed cakes freeze best.
- Tightly wrap the unglazed cake in plastic wrap. Take a loose wad of plastic wrap and place it in the center of the cake to fill the hole.
- After that, wrap the cake up in a couple of layers of plastic wrap and then place in a freezer bag. Freeze for up to 3 months. Thaw in the fridge before glazing.
Variations of This Bundt Cake
- Frost the entire cake with frosting instead of using the thinner glaze. You can even add fall colored sprinkles – the kids love that.
- Skip the glaze altogether and dust with powdered sugar.
- Use walnuts instead of pecans or if nuts are not your thing – leave them out.
Some Tools You’ll Need to Make a Bundt Cake
Classic showstoppers – Bundt cakes are big and lofty and can easily steal the show. Whether it’s drizzled and dripped in glaze, frosted, or dusted in powdered sugar, you can’t go wrong.
I’ll let you in on a little secret – bundt cakes are delicious even when they’re eaten plain without any extra fuss, and that even goes for this pumpkin bundt cake recipe.
More pumpkin recipes:
Pumpkin Bread
Pumpkin Pie Spice
Baking Tips
- Make sure your eggs and butter are at room temperature before you start. This will make creaming easier and will eliminate lumps in your batter.
- When measuring your flour, don’t scoop it. Instead, stir the flour around with a spoon to incorporate air into it. Then spoon it into your measuring cup and level off with the back of a knife.
- When sifting the dry ingredients: place a sieve in a bowl and dump your measured ingredients into the sieve. Then you can sift all the ingredients together into the bowl.
- Be sure you use pumpkin purée and not pumpkin pie filling. Pumpkin purée does not have the additional ingredients that pumpkin pie filling has.
Ingredients
- 3 cups flour
- 4 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 1 ½ tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 3 eggs
- 2 cups pumpkin purée (canned or cooked divided (minus 1 tbsp. for glaze)
- ½ cup milk
- ⅔ cup pecans chopped
For the Glaze
- 1 ½ cup powdered sugar
- 1 tbsp pumpkin purée
- ¼ tsp vanilla
- 4-5 tsp milk
- ½ tsp pumpkin pie spice
Instructions
- Sift dry ingredients together.
- In a large bowl, cream butter and both sugars.
- Add eggs to creamed mixture one at a time and then beat for 10 minutes.
- Mix pumpkin into creamed mixture and beat until fully incorporated.
- Add dry ingredients alternately with milk to the creamed mixture. Beat well
- Stir in pecans.
- Pour into a greased and flours 10 in. Bundt pan.
- Bake at 325° for 1 hour and 10 minutes or until done. (Times can vary due to oven temperatures.)
- Cool for 10 minutes before removing from pan.
For the Glaze
- Mix all ingredients together until smooth.
Notes
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