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Easy Pumpkin Bundt Cake
5 from 114 votes

Easy Pumpkin Bundt Cake

Easy Pumpkin Bundt Cake combines warm spices, pumpkin puree, and a mix of nuts and pumpkin seeds in a moist, soft cake baked in a bundt pan. The batter is carefully mixed to avoid toughness and results in a tender crumb and flavorful autumn dessert, which can be served plain or with frosting or glaze.

Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings: 10 servings
Calories: 503 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 ½ cups all-purpose flour
  • 2 tablespoons baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar packed
  • ½ cup granulated sugar
  • 1 ½ tablespoon ground cinnamon
  • 1 tablespoon pumpkin pie spice
  • 1 cup pumpkin seed optional, chopped
  • 1 cup walnut
  • 1 cup pecan
  • 1 ¼ cups plant-based milk of choice
  • 1 cup vegan butter melted
  • 1 pumpkin puree 15-ounce can

Instructions

    Cup of Yum
  1. Preheat the oven to 350 degrees F. and fully grease a bundt cake pan with vegan butter, then sprinkle a little flour in the cake pan. Move the pan around so the flour gets distributed and stuck to all of the inside of the cake pan.
  2. In a large bowl, add the flour, baking powder, baking soda, salt, both sugars, cinnamon, pumpkin spice, and pumpkin seeds, walnuts, or pecans (if using). Mix well and set aside.
  3. Make a well in the center of the flour mixture, add the plant-based milk, melted vegan butter, and pumpkin puree. Mix using an electric mixer or by hand. Mix until all ingredients are fully incorporated, but do not overmix.
  4. Pour the cake batter into the bundt cake and level it with a spatula.
  5. Bake the cake for 1 hour or insert a fork into the cake, if the cake comes out clean, the cake is ready. If it’s not, bake in 5 minute increments until fork comes out clean.
  6. Place the cake pan on a cooling rack for 10 minutes. With a butter knife, gently insert it around the edges to loosen it up. Gently shake and tap the cake pan to help loosen it. When you feel the cake has separated from the walls of the pan, place a cooling rack on top of the pan and then flip the cake onto the cooling rack. Remove the pan and allow the cake to cool completely before frosting.
  7. To make the frosting: In a medium bowl, add the vegan cream cheese frosting, pumpkin spice and 2 tablespoons of plant-based milk. Mix well using a mixer or a whisk. Mix well and add more plant-based milk to achieve a slowly runny consistency.
  8. Drizzle the frosting on the cooled cake and sprinkle some more nuts.

Notes

  • Measure flour by fluffing, spooning into measuring cup, and leveling with a knife to prevent dense or dry cake.
  • Avoid overmixing batter to keep the cake tender and prevent it from becoming dense or rubbery.
  • If using homemade pumpkin puree, strain excess liquid to achieve a consistency similar to canned pumpkin for proper texture.
  • Thoroughly grease and flour the bundt pan to ensure the cake releases cleanly after baking.
  • This cake pairs well with a pumpkin glaze or cream cheese frosting spiced with pumpkin pie spice.

Nutrition Information

Calories 503kcal (25%) Carbohydrates 72g (24%) Protein 8g (16%) Fat 22g (34%) Saturated Fat 4g (20%) Polyunsaturated Fat 7g (41%) Monounsaturated Fat 9g (45%) Trans Fat 3g (150%) Sodium 753mg (31%) Potassium 271mg (6%) Fiber 4g (16%) Sugar 34g (68%) Vitamin A 6740IU (135%) Vitamin C 4mg (4%) Calcium 238mg (24%) Iron 4mg (22%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 503

% Daily Value*

Calories 503kcal 25%
Carbohydrates 72g 24%
Protein 8g 16%
Fat 22g 34%
Saturated Fat 4g 20%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 9g 45%
Trans Fat 3g 150%
Sodium 753mg 31%
Potassium 271mg 6%
Fiber 4g 16%
Sugar 34g 68%
Vitamin A 6740IU 135%
Vitamin C 4mg 4%
Calcium 238mg 24%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.