Pumpkin Bundt Cake

There’s something undeniably cozy about pumpkin desserts, especially when the cool breeze starts to settle in and the leaves turn golden. This Pumpkin Bundt Cake is the perfect fall treat—moist, tender, and bursting with warm spices that will fill your kitchen with the most inviting aroma. Whether you’re baking for a holiday gathering, a weekend brunch, or just because, this cake is sure to become a staple in your recipe collection. It’s easy to make, doesn’t require any fancy ingredients, and delivers a rich, flavorful bite every time.

Why This Recipe Is a Must-Try

This Pumpkin Bundt Cake stands out because it strikes the perfect balance between sweet and spiced, all wrapped up in a tender crumb that melts in your mouth. The combination of granulated and light brown sugar adds depth and moisture, while the vegetable oil keeps the cake incredibly soft. Pumpkin puree and sour cream contribute to the moist texture and a subtle tang that complements the pumpkin pie spice beautifully. Plus, it’s a one-bowl recipe that’s straightforward enough for bakers of all levels.

What’s more, this cake is wonderfully versatile—you can dress it up with a simple glaze, dust it with powdered sugar, or serve it with a dollop of whipped cream. It also makes a fantastic gift during the fall season or a delightful dessert to impress guests without spending hours in the kitchen.

Ingredients

• 1 cup granulated sugar – for sweetness and structure
• ¾ cup light brown sugar – adds moisture and rich caramel notes
• 1 cup vegetable oil – keeps the cake moist and tender
• 3 large eggs (at room temperature) – provide stability and richness
• 1 teaspoon pure vanilla extract – enhances flavor depth
• 3 cups all-purpose flour – the foundation of the cake’s structure
• 2 teaspoons baking soda – helps the cake rise
• 3 teaspoons pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, and cloves for that signature fall flavor
• ½ teaspoon salt – balances the sweetness and enhances flavor
• 1 15-oz can pumpkin puree – adds moisture and classic pumpkin taste
• ½ cup sour cream – for tanginess and extra moistness

How To Make Pumpkin Bundt Cake

Step 1: Preheat and Prepare Your Pan

Preheat your oven to 350°F (175°C). Grease your bundt pan thoroughly with butter or non-stick spray, making sure to get into all the crevices. Lightly dust the pan with flour and tap out the excess. This step is essential to ensure your cake releases cleanly after baking.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and vegetable oil until combined and smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. This mixture should be silky and well blended.

Step 3: Combine the Dry Ingredients

In a separate bowl, sift together the all-purpose flour, baking soda, pumpkin pie spice, and salt. Sifting helps to evenly distribute the leavening agents and spices throughout the flour, ensuring a uniform crumb.

Step 4: Incorporate the Pumpkin and Sour Cream

Add the pumpkin puree and sour cream to your wet ingredients and mix until fully incorporated. The batter will be thick but smooth.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, stirring gently with a spatula or wooden spoon. Mix just until combined—overmixing can make the cake dense. The batter will be thick and spiced with a lovely orange hue.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Place it in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.

Step 7: Cool and Remove from Pan

Allow the cake to cool in the pan for about 15 minutes. Then carefully invert it onto a wire rack to cool completely. This prevents the cake from breaking and ensures it keeps its beautiful shape.

Step 8: Optional Glaze or Serve

Once cooled, you can dust the cake with powdered sugar, drizzle a simple vanilla glaze, or serve it plain with a side of whipped cream or a scoop of ice cream for an extra special treat.

Expert Tips

• Make sure your eggs are at room temperature before mixing. This helps them blend better and results in a lighter texture.
• Use fresh pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves for the best flavor.
• Don’t skip greasing and flouring the bundt pan thoroughly—pumpkin cakes can be moist and sticky.
• Check your cake early once it hits 50 minutes to avoid overbaking, which can dry it out.
• Let the cake cool completely before glazing or slicing to prevent the glaze from melting off.
• If you prefer a more intense pumpkin flavor, add an extra ½ teaspoon of pumpkin pie spice.

Variations and Customizations

• Glaze it up: Mix powdered sugar, a splash of milk or cream, and a little vanilla extract for a simple glaze. Drizzle over the cooled cake for a sweet finish.
• Add nuts: Fold in ½ cup of chopped pecans or walnuts into the batter for some crunch.
• Chocolate lovers: Stir in ½ cup of mini chocolate chips for a delightful surprise in every bite.
• Spice it differently: Swap pumpkin pie spice for chai spice mix or add a pinch of cardamom for a unique twist.
• Make it gluten-free: Substitute the all-purpose flour with a gluten-free baking blend in equal amounts.
• Frosted version: Top the cake with a cream cheese frosting for a tangy, sweet complement.

How to Store Leftovers

To keep your Pumpkin Bundt Cake fresh, wrap it tightly with plastic wrap or store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake wrapped well for up to a week. When you want to enjoy it again, bring it to room temperature or warm it slightly in the microwave for a soft, freshly-baked feel. You can also freeze the cake by wrapping it in plastic wrap and then aluminum foil; freeze for up to 3 months and thaw overnight in the refrigerator.

FAQ

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can roast and puree fresh pumpkin for this recipe. Just make sure to cook it until soft and puree it into a smooth consistency. Use it in the same amount as canned pumpkin puree.

Is this cake suitable for a dairy-free diet?

This recipe contains sour cream, which is dairy. To make it dairy-free, substitute the sour cream with a plant-based yogurt or dairy-free sour cream alternative.

What type of oil works best for this cake?

Vegetable oil is recommended for its neutral flavor and moisture retention. However, you can also use canola oil or light olive oil if preferred.

Can I make this cake in a different pan?

While a bundt pan is ideal for the shape and even baking, you can bake this recipe in two 9-inch round cake pans. Adjust the baking time to about 35-40 minutes and check for doneness with a toothpick.

Conclusion

This Pumpkin Bundt Cake is a delightful way to celebrate the flavors of fall with a moist, spiced, and easy-to-make dessert. The combination of pumpkin puree, warm spices, and a tender crumb makes it perfect for any occasion—from cozy family dinners to festive gatherings. With its simple ingredients and straightforward method, this cake is a must-try for anyone looking to add a little autumn magic to their baking repertoire. So grab your bundt pan, whip up this delicious recipe, and enjoy a slice of seasonal comfort any day of the week!