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Easy Pumpkin Bundt Cake
5 from 12 votes

Easy Pumpkin Bundt Cake

This Pumpkin Bundt Cake uses a blend of warm spices and pumpkin puree to create a moist, fragrant cake with a tender crumb. It's baked in a 12-cup Bundt pan and finished with a spiced pumpkin glaze incorporating pumpkin puree, powdered sugar, and warm spices. The cake offers a balance of sweet and autumn flavors with a soft texture and a glossy glaze topping.

Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 18
Calories: 292 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Pumpkin Bundt Cake
  • 375 g all-purpose flour 3 cups
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon nutmeg freshly grated
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground clove
  • ¼ teaspoon ground ginger
  • 350 g light brown sugar packed and leveled off
  • 250 ml avocado oil or any neutral-flavored oil or 1 cup (2 sticks) unsalted butter softened
  • 2 tablespoon apple cider or sour cream, fresh pressed 100% such as Musselman's
  • 3 egg room temperature, large
  • 1 pumpkin puree reserve 3 tablespoons for the Glaze, canned 100%
  • all-purpose flour
  • nonstick cooking spray
  • butter for greasing
For the Pumpkin Glaze:
  • 1-½ cups powdered sugar
  • 3 tablespoons pumpkin puree
  • 2 tablespoons half and half , heavy cream or whole milk
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoons nutmeg freshly grated
  • ⅛ teaspoon ground ginger
  • ⅛ teaspoon ground clove

Instructions

    Cup of Yum
  1. Adjust the oven rack to the center position and preheat the oven to 350 degrees F. Butter and flour a standard 12-cup Bundt pan or spray with Baking Spray with flour. Remove 3 tablespoons from the canned pumpkin puree and set aside.
  2. In a large bowl, sift together the flour, baking soda, nutmeg, cinnamon, allspice, ginger, and clove. Set aside. In the stand mixer bowl, beat the oil and brown sugar on medium speed until light and fluffy.
  3. Add the eggs, one at a time, beating well after each egg and scraping down the sides of the bowl. Add the pumpkin, apple cider, and vanilla and blend on low until thoroughly mixed. Gradually add the flour mixture and beat on low speed until just incorporated.
  4. Pour the pumpkin batter into the prepared bundt and smooth the surface. Bake for 45 to 50 minutes, or until a cake tester or skewer inserted in the center comes out clean, and the edges start to pull away from the sides of the pan. Let cool in the pan for 10 minutes, then invert onto a rack and cool completely.
  5. Meanwhile, make the Pumpkin Glaze: In a medium bowl, whisk together the powdered sugar, spices, pumpkin, 2 tablespoons half and half, and vanilla until smooth, adding more half and half as needed, 1 teaspoon at a time, until the glaze is pourable. Spoon the icing over the cake and allow to set for 20 minutes before slicing.

Notes

  • Wrap the cake tightly after cooling to prevent drying out and store at room temperature up to 2 days or refrigerate up to 5 days.
  • Freeze the cake without glaze for up to 3 months, wrapped twice in clingfilm and once in foil; thaw at room temperature before glazing.
  • Reheat individual slices in the microwave or the whole cake in the oven covered loosely with foil to preserve moisture.
  • Apply glaze after warming slices to maintain consistency and avoid melting the icing excessively.
  • Grease the Bundt pan shortly before baking to avoid pooling oil that may cause sticking.