Easy Pumpkin Bundt Cake with Canned Pumpkin
This super easy and moist Pumpkin Bundt Cake skips the pumpkin pie spice overload and lets real pumpkin flavor take the spotlight. Made with canned pumpkin, a cozy hit of cinnamon, and a drizzle of homemade caramel glaze, you don’t even need a mixer to make it. All you need is one bowl and a good spatula. This is the kind of fall dessert that looks fancy but comes together in minutes.
Okay I have an unpopular opinion- some pumpkin cakes taste like spice mix with a side of cake. I said what I said. And that’s why I made this recipe instead.
This bundt cake is made with actual pumpkin puree (NOT pumpkin pie filling thats already been spiced for you), and just enough cinnamon to give it that cozy fall flavor without going full “Thanksgiving candle.”
I skip the nutmeg and cloves because I want the pumpkin to actually taste like pumpkin. Yes, I am a trained pastry chef but that doesn’t mean I have to follow all the rules hehe.
It bakes up super moist and rich with one bowl, a spatula, and zero fancy equipment.
You can keep it classic with a dusting of powdered sugar, take it up a notch with a quick caramel glaze (my go-to), or go full fall mode with a pumpkin cream cheese frosting or honey cake glaze.
It’s the kind of cake that looks impressive but secretly couldn’t be easier, and it works for everything from Thanksgiving dessert tables to casual fall cravings when you just want to bake something classic fall or have a can of pumpkin left over.
Already planning your next bake?
These pumpkin cupcakes, or even a gingerbread bundt are perfect cold-weather picks too.
What you need
Just going to call out a couple things here:
- Pumpkin Puree – This is the shining star of the recipe. It adds moisture, natural sweetness, and helps to create a really smooth textured cake. Make sure to use pure pumpkin puree and not pumpkin pie filling so you can control the flavor. Pumpkin puree is 100% canned pumpkin without any added spices or flavors.
- Note on spices- You’ll see that this recipe does not have can cloves and nutmeg because thats how I prefer it but you can add 1/2 tsp of each or more if you like!
Making the cake
Recipe Tips
- Make sure all refrigerated ingredients are at room temperature. This ensures that the ingredients combine smoothly and evenly, resulting in a uniform and moist cake.
- Make sure to thoroughly spray the bundt pan with flour-coated baking spray. This will help the cake release easily from the pan after baking.
- Cool for just 15-20 minutes in the pan and then invert. You dont want to cool the cake completely in the pan because the sugars in the cake can harden which makes it harder to release. You want the cake still warm but not HOT.
Easy Pumpkin Bundt Cake with Canned Pumpkin
Ingredients
- 2 1/2 cup (312.5 g) all purpose flour
- 2 cup (440 g) brown sugar
- 2 tsp (2 tsp) baking powder
- 1 tsp (1 tsp) baking soda
- 1/2 tsp (0.5 tsp) kosher salt
- 1 tsp (1 tsp) ground cinnamon, add to taste
- 4 (4) eggs large, room temperature
- 1/2 cup (118.29 ml) whole milk, room temperature
- 1/2 cup (118.29 ml) vegetable oil
- 1 tbsp (1 tbsp) vanilla extract
- 15 oz (425.24 g) pumpkin puree, canned NOT pie filling
Instructions
- Preheat the oven to 350°F and heavily spray a 10 cup bundt pan with flour coated baking spray.
- In a large bowl combine the 2 1/2 cup flour, 2 cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, ½ tsp kosher salt, and 1 tsp ground cinnamon and mix well with a spatula to combine, making sure to break up the brown sugar clumps.
- In another bowl combine the 4 eggs, 1/2 cup milk, 1/2 cup oil, 1 tbsp vanilla extract, and 15 oz can of pure pumpkin and mix with a spatula until smooth.
- Combine the wet ingredients into the dry ingredients and mix with a spatula only until combined.
- Pour the batter into the bundt pan and bake for 45 minutes. The cake is done when the middle springs back and the edges of the cake start to release from the sides.
- Cool for 15 minutes in the pan, then invert onto a wire rack to cool completely.
