This Pumpkin Spice Bundt Cake is our family favorite recipe to enjoy during holidays and all year round. This pumpkin cake is tender, fluffy, and moist with a delicate crumb. Topped with orange glaze and holiday sprinkles makes it is perfect for any occasion.
Make this Pumpkin Bundt Cake for Thanksgiving, Christmas or any other time of year. Because pumpkin puree is available all year long.
We like to enjoy a slice of this cake with plenty of glaze or with a scoop of vanilla ice cream or whipped cream. And we love all sorts of themed sprinkles too!
Our family loves easy desserts and baking recipes when the fall season rolls around each year. Besides this fluffy Christmas Pumpkin Bundt Cake, our favorites lately have been Peach Cobbler Cake, Pumpkin Cheesecake Roll, and Brownie Crinkle Cookies.
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Ingredients
- Butter and eggs - I’ve used melted unsalted butter in this pumpkin cake but you could use salted butter instead and omit the salt called for in the ingredients. The egg should be at room temperature for easy mixing.
- Pure pumpkin puree - A good brand of canned pumpkin is Libby’s pumpkin puree but you can use another brand of choice instead or even make your own pumpkin puree.
- PRO TIP: Whether you’re using homemade pumpkin puree or canned pumpkin puree, it’s best to remove as much moisture from this ingredient as possible so that the excess liquid doesn’t affect the baked bread. Squeeze excess water from the pumpkin puree using a clean fine cloth and a fine mesh strainer.
- Warm spices - you can omit the spices in this recipe and use a store-bought or homemade pumpkin pie spice mix.
- Sugar - if you have only brown sugar this can also be used instead. But the texture will be different and the cake color darker.
- Not every ground Cinnamon is same. Usually, there are a couple of popular types - Ceylon and cassia. Ceylon cinnamon is knowns as ‘’true’’ cinnamon. This cinnamon’s flavor and aroma are quite mild and delicate. It is of high quality but lacks the complexity that we need for baking. Saigon cinnamon (a type of cassia cinnamon) is my preferred one, as its aroma is matchless.
For the full list of ingredients, please scroll down where you'll find the recipe card.
Instructions
Preheat oven to 350 F.
In a large mixing bowl or a bowl of a stand mixer, add eggs, salt, and sugar. Beat on medium speed until a light fluffy texture.
Add in pumpkin puree, and vanilla extract and beat on low until all the ingredients are mixed together.
In a separate large bowl, combine flour and baking powder (I recommend sifting those prior), and add cinnamon, nutmeg, and ginger. Mix on low speed.
In batches, add dry ingredients to wet ingredients bowl and beat on low until combined. A few lumps here and there is fine. Just like with my Peach Cobbler Cake, don’t overmix it so the eggs don’t lose their fluffy texture.
Add in canola oil, beat on low, and fold in the walnuts.
Grease a medium bundt cake pan lightly with butter or cooking oil. Pour the pumpkin bundt batter into the prepared bundt cake pan and bake for 35 minutes.
Check for doneness, a toothpick inserted into the thickest part of the cake should come out clean. Let the cake rest in the pan for 10 minutes.
Transfer to a wire rack to cool completely.
While the cake is cooling, prepare the icing by mixing all the ingredients in a medium bowl.
Drizzle the top of the cake with the orange glaze and decorate with sprinkles of your choice. Enjoy!
Tips
- Make sure that the egg is at room temperature and the butter is melted for this recipe, as this helps them to mix much better into the cookie batter.
- The flavor and texture of the cake should be soft, moist, and almost fluffy with a hint of sweet pumpkin.
- Baking powder - check the label with the expiration date to ensure you are using the freshest one. Baking powder doesn’t like moist environments, it needs to be stored sealed tightly and in a cool dry place.
- Also, another great way to make this cake is to grate the pumpkin (just like for a carrot roll cake) and use this instead of puree.
- In addition or instead of walnuts you can add dried fruit or semi-sweet chocolate chips.
- Add a sheet of aluminum foil under the bundt cake while it bakes in case any drippings fall out. It is fine.
- Allow the cake to rest for at least 10 minutes. This will give the delicious peach cobbler pound cake time to cool before adding the glaze. The cake will also continue to cook while it rests, resulting in a perfectly cooked cake.
- Baking time could vary since all ovens heat differently. This bundt cake took me about 35 minutes to bake but depending on the oven it can take a little more. Check the cake towards the last 10 minutes, and insert a toothpick to test for readiness. And bake for extra minutes if needed.
- I also love to change the icing depending on what is requested. Cream cheese frosting or maple icing are one of my favorites.
Freezing and Storing Instructions
Baked pumpkin spice bundt cake can stay outside on the kitchen counter for up to 48 hours (best 24 hours).
After that, you can refrigerate it for 3-4 days. place a cake lid or cover tightly in plastic wrap, and store in an airtight container. No freezing.
Recommended Equipment
- Spatula
- Hand Mixer- one of the best on the market.
- Bundt cake pan - perfect for any pound cake!
- Measuring Cups and Spoons - measure all your salad ingredients and seasonings with those superb tools without stress! Easy to wash!
Frequently Asked Questions
Generally, it takes about 10 minutes of resting time for cakes like this. I let it rest so that it perfectly cooks internally. Cakes will continue cooking even after it's baked.
Cooked peach cobbler cake can stay outside on the kitchen counter for up to 48 hours (best 24 hours). After that, you can refrigerate it for 3-4 days. place a cake lid or wrap it in plastic wrap prior to refrigerating.
The easiest method to prepare your bundt cake pan is to spray the surface with cooking spray. Any neutral oil, avocado oil, or canola oil is great. Do it right before adding the batter, not before. The flour is not needed here.
Pumpkin pie filling already contains sugar and spices while pumpkin puree is only cooked pumpkin. By using pumpkin pie filling instead of pumpkin puree in this recipe or any other recipe that calls for pumpkin puree, you risk adding too much sugar and spices to the baked treats. Pumpkin pie filling could also affect the consistency of these cookies.
Thank you so much for reading about pumpkin spice bundt cake recipe. Please feel free to comment with any questions you may have! I love reading your feedback.
Rita
Easy Pumpkin Recipes
We love a good fall classic pumpkin dessert, pumpkin muffins, bread or cookies.
Our favorite recommendations include:
Take a look at our Baking archives to find even more tasty treats.
Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!
📖Recipe
Pumpkin Spice Bundt Cake With Glaze
Ingredients
- Ingredients
For Pumpkin Bundt
- ¾ cup granulated white sugar
- 1 ½ cups all-purpose flour, sifted
- 3 large eggs, room temperature
- 1 ½ cup pumpkin puree such as Libby’s
- ⅔ cup vegetable oil (I used canola oil for its neutral flavor
- ½ cup toasted walnuts, chopped
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ⅛ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 ½ teaspoon baking powder, sifted
For The Glaze
- 1 ½ cups powdered sugar or confectioner’s sugar
- 2-3 tablespoon orange juice
- Sprinkles for deco, optional
Instructions
- Preheat oven to 350 F.
- In a large mixing bowl or a bowl of a stand mixer, add eggs, salt, and sugar. Beat on medium speed until a light fluffy texture.
- Add in pumpkin puree, and vanilla extract and beat on low until all the ingredients are mixed.
- In a separate large bowl, combine flour and baking powder, and add cinnamon, nutmeg, and ginger. Mix on low speed.
- In batches, add dry ingredients to wet ingredients bowl and beat on low until combined. A few lumps here and it is fine. Don’t overmix it so the eggs don’t lose their fluffy texture.
- Add in canola oil, beat on low, and fold in the walnuts.
- Grease a medium bundt cake pan lightly with butter or cooking oil. Pour the pumpkin bundt batter into the prepared bundt cake pan and bake for 35 minutes.
- Check for doneness, a toothpick inserted into the thickest part of the cake should come out clean. Let the cake rest in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- While the cake is cooling, prepare the icing by mixing all the ingredients in a medium bowl. Drizzle the top of the cake with the orange glaze and decorate with sprinkles of your choice. Enjoy!
Notes
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Rita
Be ready for everyone who tries it to ask you for the recipe! It's delicious!