Pumpkin Bundt Cake
Tested & Approved
by Sophie Lane
There's something about the smell of a pumpkin bundt cake baking that instantly makes a kitchen feel like fall, warm spices swirling through the air while the batter turns golden and tender in the oven. This pumpkin bundt cake is deeply moist, packed with cinnamon and nutmeg, and finished with a simple glaze that pools beautifully into every ridge of the pan.
Published: August 9, 2026
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy"s kitchen before it reaches yours. Jump to the full recipe card below.
PrintPumpkin Bundt Cake
A moist, spiced pumpkin bundt cake with a rich crumb and sweet vanilla glaze, perfect for fall gatherings.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 slices 1x
- Method: Baking
- Cuisine: American
Ingredients
- 3 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 cups vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, for glaze
- 2–3 tablespoons milk, for glaze
- 1/2 teaspoon vanilla extract, for glaze
Instructions
- Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup bundt pan, making sure to coat every groove.
- In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- In a separate bowl, whisk the vegetable oil and granulated sugar until combined. Add the eggs one at a time, whisking well after each addition.
- Whisk in the pumpkin puree and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no streaks of flour remain. Do not overmix.
- Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15-20 minutes, then invert it onto a wire rack to cool completely.
- Once cooled, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the top of the cake and let it set for 10 minutes before slicing.
Notes
For extra moisture, swap 1/2 cup of the oil with unsweetened applesauce. Store leftover cake covered at room temperature for up to 4 days, or refrigerate for up to a week. This cake also freezes well for up to 3 months, wrapped tightly before glazing.
Frequently Asked Questions
What makes this pumpkin bundt cake so moist?
The combination of vegetable oil and canned pumpkin puree keeps this pumpkin bundt cake incredibly moist and tender, and it stays that way for several days after baking.
Can I use fresh pumpkin instead of canned puree?
Yes, just make sure your homemade puree is well-drained and thick, similar to canned pumpkin, so the pumpkin bundt cake batter doesn't turn out too wet.
How do I keep my bundt cake from sticking to the pan?
Grease every groove of the pan thoroughly with butter or baking spray, then dust with flour, tapping out the excess before adding the batter.
Can I make this pumpkin bundt cake ahead of time?
Absolutely, this cake tastes even better the next day. Bake it up to 2 days in advance, store it covered at room temperature, and add the glaze right before serving.
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