Pumpkin Bundt

This is a wonderfully moist pumpkin spice bundt cake. It is the perfect dessert for any fall/winter occasion. This pumpkin cake is super easy to make with delicious fall flavors. It is great on its own or with a simple glaze or a dusting of powdered sugar but we love it with a cream cheese frosting - either way you can’t go wrong!

Why You are Going to Love This Pumpkin Bundt:

• Easy to make with pantry ingredients and no stand mixer, hand mixer or electric mixer required (if you have one and wish to use it you can but a bowl and whisk can work here too) - just whisk stir and bake
• The texture of this pumpkin bundt is fabulous - cakey soft but moist
• Perfect for family dinners
• This bunt cake is loaded with all the pumpkin spice flavour you could want in a fall recipe - of course you could always add more so feel free to adjust spice levels to suit
  
  

Pumpkin Bundt Cake Recipe Ingredients

• PUMPKIN: Use an entire standard 15 ounce can of pure pumpkin puree not pumpkin pie filling. I know you guys appreciate that - although I find it super easy to freeze leftover pumpkin puree if you only have one of those large cans of pumpkin puree ( a standard 15 ounce/398 ml can is approx 1½ cups of pumpkin puree). Using homemade pure pumpkin puree is fine but canned is really preferred because the moisture in the canned stuff is consistent - not always the case in homemade
• FLOUR: All purpose flour is what I use but you can use a good all purpose gluten free 1-1 flour here too
• BAKING SODA & SALT: To leaven and lift cake and balance flavours
• SPICES: I chose to use ground cinnamon and pumpkin pie spice because I always have it on hand but if you don’t what is a substitution for pumpkin pie spice? I recommend making your own by blending ground Ginger, Cloves, Allspice & Nutmeg - approx ½ teaspoon of each or adjust amounts to taste
• EGGS: Make sure they are room temperature so that they incorporate well into the batter
• SUGAR: I use a blend of both brown sugar and granulated sugar for this cake
• OIL: I used canola oil for this cake but feel free to use olive oil or coconut oil. Just remember that the cake will pick up any flavour from the oil you use
• VANILLA: Even though this is a spiced cake vanilla brings out the best of all flavours in any baked good
• For the FROSTING: Butter, Cream Cheese, Powdered Sugar/Confectioners Sugar, Vanilla and a pinch of salt are what I use - feel free to add a pinch of spice to it too maybe some cinnamon or pumpkin pie spice. The frosting is optional but a delicious spread for the top of this bundt cake - otherwise serve plain or with a dusting of powdered sugar.
• VARIATIONS/ADD INS: Chocolate chips, chopped nuts and even raisins chopped walnuts/pecans up to 1 ¼ cups of add ins. For more variations you could skip the cream cheese frosting and do a dusting go powdered sugar or a simple glaze with powdered sugar and milk or go over the top with the frosting and a drizzle of caramel sauce or toffee sauce and use candied pecans for that little extra something.
  
  

How to Make a Pumpkin Bundt Cake:

This pumpkin bundt cake is easy to make and surprisingly requires very little effort - here are the simple steps involved in making this cake:

1. PREHEAT OVEN & PREPARE PAN: Be sure to grease your bundt pan well - I like to use proper baking spray meant for bundt pans as it also has flour in it.
2. WHISK Dry Ingredients
3. WHISK Wet Ingredients
4. COMBINE Wet & Dry Ingredients (simply using a spatula/whisk or a hand mixer)
5. POUR Batter into Prepared Pan
6. BAKE
7. COOL & INVERT: cool cake for 15 min on cooling rack than invert and remove pan
8. COOL & FROST: Cool completely before frosting then enjoy (Tip: Set out your butter/cream cheese when you start making the cake so they can be at room temperature when it’s time to make the frosting.)
   
   

How to Store Pumpkin Bundt Cake

Store leftovers in an airtight container or under a cake dome to preserve freshness. Keep this pumpkin Bundt cake at room temperature for up to three days or in the fridge for up to five days. If you add cream cheese frosting on top, store the cake only in the fridge rather than leaving it out at room temperature.

Can you freeze pumpkin Bundt Cake?

Baked Bundt cakes can easily be stored in the freezer and kept for up to three months. To freeze a Bundt cake, wrap the cooled cake in two layers of storage / plastic wrap or store it in an airtight freezer bag. Let the cake defrost in the fridge overnight or on the countertop at room temperature until it’s soft enough to dig in.

Can I bake this cake in any other pan?

This recipe calls for being baked in a 10-inch Bundt pan ( 10-12 cups volume) but it can easily be baked in other pans. Just be mindful of the baking times which will be slightly different for each. Make sure to grease and line pans with parchment paper where appropriate. All baking times below are approximate times as ovens vary.

Pan Substitutes

• 1 (9x13-inch) baking dish - 35-45 min baking time
• 2 (9-inch) round cake pans - 30-40 min baking
• 2 (8-inch) round cake pans - 30-40 min baking time
• 1 (9-inch) tube pan- 40-50 min baking time
• 1 (10-inch) springform pan - 40-50 min baking time
• 24 pumpkin cupcakes - 18-22 min baking time
  
  

More Recipes You Will Love:

• Brown Butter Pumpkin Layer Cake
• Pumpkin Cupcakes With Cream Cheese Frosting
• Creamy No Bake Pumpkin Cheesecake
• Classic Pumpkin Scones
• Apple Cider Doughnut Bundt Cake
• Apple Bread