Super Moist Pumpkin Bundt Cake

by Sam Adler on Jul 28, 2023 (updated Oct 31, 2023) 0 comments

5 stars (1 rating)

This post might have affiliate links, please check out my full disclosure policy.

This post might have affiliate links, please check out my full disclosure policy.

This Pumpkin Bundt cake is super moist and has a perfect balance of warm cinnamon flavor that will transport you to a cozy autumn day, making it the perfect dessert to enjoy during the fall season. Top this cake with a thin caramel glaze or simply enjoy with a dusting of powdered sugar.

A pumpkin bundt cake with caramel glaze on a white plate. — This pumpkin bundt cake is topped with caramel glaze but you can also use pumpkin cream cheese frosting.

Imagine sinking your fork into a slice of cake that’s infused with the warm, comforting flavors of pumpkin and aromatic spices. This Pumpkin bundt cake recipe uses pumpkin puree (not pumpkin pie filling) as the main flavor base. As a professional baker I am telling you there’s a difference between the two. You want the pumpkin puree so you can control the spices on your own.

The cinnamon adds a cozy, autumnal touch that will transport your taste buds to a crisp fall day. The homemade caramel glaze adds a decadent touch, perfectly complementing the flavors of the cake and adding a comforting sweetness and texture.

To up the pumpkin flavor you can also frost it with pumpkin cream cheese frosting or add spice with a honey spiced glaze.

The best part about this recipe is how incredibly easy it is to make. With just one bowl and a spatula, you’ll have the batter ready in no time. There’s no need for a mixer or complicated steps. Simply mix the dry ingredients together, then combine the wet ingredients until smooth, and finally, fold everything together. The result? A perfectly moist pumpkin bundt cake! Read how to get a bundt cake out of a pan for professional tips!

Serve it as a stunning centerpiece for your Thanksgiving feast, as a delightful treat at a fall-themed brunch, or even as a comforting dessert during a cozy evening at home!

This time of year you also can’t go wrong with a cinnamon bundt cake, Pumpkin cupcakes, or get a little ahead of yourself and make a gingerbread bundt cake!

WHY YOU SHOULD MAKE THIS RECIPE

It’s great for beginner bakers- not so many steps to follow!
With its distinctive ridges and fluted design, the classic bundt cake shape will make a stunning centerpiece for any gathering or special occasion.
The caramel glaze adds a luscious sweetness and a glossy finish, enhancing the overall taste and presentation, and can easily be made from scratch!

INGREDIENTS NEEDED

Ingredients for a pumpkin bundt cake. — Make sure to use pumpkin puree, NOT pumpkin pie filling!

All-Purpose Flour – Serves as the base ingredient, providing structure to the cake and giving it a tender texture when combined with the other ingredients.
Baking Powder & Baking Soda – Baking powder helps create a light and fluffy texture while baking soda helps with browning and adds a subtle tanginess to balance the sweetness.
Kosher Salt – Helps to balance the sweetness and adds depth to the overall taste.
Ground Cinnamon – Infuses the cake with warm, aromatic notes that beautifully complement the pumpkin flavor. The amount can be adjusted according to personal preference.
Eggs – Play a crucial role in binding the ingredients together and adding moisture to the cake.
Whole Milk – Provides additional moisture to the cake, resulting in a moist and tender texture.
Vegetable Oil – Contributes to the moistness and richness of the cake.
Vanilla Extract – Adds a subtle hint of fragrant vanilla which gives the cake flavor more depth while completing the other warm flavors.
Pumpkin Puree – The star ingredient of this recipe, pumpkin puree, provides the rich flavor of pumpkin. It adds moisture, natural sweetness, and a smooth texture to the cake. Be sure to use pure pumpkin puree and not pumpkin pie filling.

Note on spices- you can add cloves and nutmeg to this batter if you like. Start with 1/2 tsp. I prefer this recipe without it though!

HOW TO MAKE PUMPKIN BUNDT CAKE

Prepare for baking: Preheat the oven to 350°F and heavily spray a 10-cup bundt pan with baking spray that contains flour.

Combine the dry ingredients: In a large bowl, combine the flour, brown sugar, baking powder, baking soda, kosher salt, and ground cinnamon. Mix well with a spatula to combine, making sure to break up the brown sugar clumps.

Combine wet ingredients: To another mixing bowl, add the eggs, milk, oil, vanilla extract, and pure pumpkin. Mix with a spatula until all ingredients are fully combined.

Mix the batter: Pour wet ingredients into dry and mix with a spatula until just combined. Pour the batter into the prepared bundt cake pan.

Bake and cool: Bake the cake for 47 minutes or until the middle springs back and the edges of the cake begin to release from the sides. Cool for 15 minutes before getting the bundt cake out of the pan properly. Then drizzle with caramel glaze and enjoy!

Dry baking ingredients in a glass bowl. — Combine the dry ingredients.

Wet ingredients for pumpkin cake in a glass bowl. — Combine the wet ingredients.

Pumpkin bundt cake batter in a bowl. — Pour the wet into the dry and mix only until combined.

Pumpkin bundt cake batter poured into a greased bundt pan. — Use a heavily sprayed 10 cup bundt pan.

TIPS FOR RECIPE SUCCESS

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. Alternatively, you can grease the pan with butter or vegetable shortening and dust it with flour, ensuring every nook and cranny is coated to prevent sticking.
Be mindful not to overmix the batter. Once you’ve combined the wet and dry ingredients, mix only until everything is just incorporated. Overmixing can lead to a dense and tough cake. It’s better to have a few small lumps in the batter than to overmix and risk a less tender texture.
Allow the cake to cool in the pan for 15 minutes after removing it from the oven. This resting time helps the cake settle and prevents it from falling apart when you invert it onto a wire rack.

STORAGE AND FREEZING

Storing: Once cooled, cover the cake tightly with plastic wrap or place it in an airtight container. Store it at room temperature for up to 3 days. If you live in a humid climate, storing it in the refrigerator may help maintain its freshness for up to 5 days.

Freezing: Allow the cake to cool completely, then wrap it tightly in plastic wrap, followed by a layer of aluminum foil. The cake can be frozen for up to 3 months. To thaw the frozen cake, transfer it to the refrigerator and let it thaw overnight. Once thawed, you can add the glaze if desired.

A slice of pumpkin bundt cake on a white plate. — This cake is seriously so moist!

FAQ

Can I use pumpkin pie filling instead of pure pumpkin puree?

It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling contains additional sweeteners and spices that may alter the taste and texture of the cake. Stick to pure pumpkin puree for the authentic pumpkin flavor.

Can I substitute a different type of oil for vegetable oil?

Yes, you can use other neutral-tasting oils like canola oil or light olive oil as a substitute for vegetable oil in this recipe. Just ensure that the oil you choose has a mild flavor to avoid overpowering the pumpkin and spices.

Can I add nuts or raisins to the cake batter?

If you enjoy the addition of nuts or raisins, you can incorporate them into the cake batter. Chopped walnuts or pecans would add a delightful crunch, while raisins would bring a chewy texture. Fold them into the batter just before pouring it into the bundt pan, ensuring they are evenly distributed.