Pumpkin Bundt Cake Recipe | Pumpkin Spice Bundt Cake

PUBLISHED October 2, 2025· MODIFIED October 2, 2025 · by the author listed in the recipe card 1341 words. · About 7 minutes to read this article.· This post may contain affiliate links · As an Amazon Associate, I earn from qualifying purchases· Leave a Comment

If you’re a lover of all things pumpkin spice, you’re in for a treat! This Pumpkin Bundt Cake recipe is an absolute showstopper. It’s the perfect combination of warm fall flavors, with the rich pumpkin base and aromatic spices like cinnamon and nutmeg shining through. You’ll get a moist, fluffy texture with every slice, all crowned with a drizzle of sweet glaze.

Why You’ll Love This Perfect Pumpkin Recipe

Rich Fall Flavor. This bundt cake is packed with warm spices and pumpkin puree for that cozy autumn taste.
Easy to Make. With simple pantry ingredients and minimal prep, this cake comes together quickly.
Moist and Tender. Thanks to the pumpkin and sour cream, the cake stays moist for days—if it lasts that long!
Perfect for Gatherings. Whether it’s for Thanksgiving, Halloween, or a family dinner, this cake makes for a beautiful dessert centerpiece.

Whether you’re hosting a fall gathering or simply enjoying a cozy night in, this cake is bound to be a hit.

What Does Pumpkin Bundt Cake Taste Like?

This Pumpkin Bundt Cake is not just good—it’s exceptional! The cake boasts a delightful balance of sweet pumpkin puree and earthy spices.

The bundt pan helps create a beautiful shape, while the cake’s fluffy, moist texture makes it irresistible. Add a drizzle of icing or cream cheese glaze, and you’ve got yourself an autumn dessert that’s sure to impress.

Ingredients You’ll Need

All-Purpose Flour– Provides the structure for the cake.
Baking Soda & Baking Powder– Ensures the cake rises to a tender, fluffy consistency.
Ground Cinnamon & Nutmeg– These spices are the heart of the flavor, adding warmth and depth.
Salt– Enhances all the flavors in the cake.
Unsalted Butter– Adds richness and moisture.
Granulated Sugar & Brown Sugar– The combination of both sugars creates a perfect sweetness with a hint of caramel.
Eggs– Help bind everything together, giving the cake structure.
Pumpkin Puree– The star ingredient, adding moisture and a rich pumpkin flavor.
Sour Cream– Ensures a moist, tender crumb.
Vanilla Extract– Adds a sweet, aromatic note to the cake.
Powdered Sugar– For the glaze, creating a sweet finish.

How To Make Pumpkin Bundt Cake

Preheat the Oven and Prepare the Pan. Preheat your oven to 350°F and generously grease a 10-cup bundt pan with butter or non-stick spray. Dust lightly with flour to ensure the cake releases easily after baking.
Mix Dry Ingredients. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
Cream Butter and Sugars. In another large bowl, beat the unsalted butter with the granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs, one at a time, beating well after each addition.
Add Wet Ingredients. Stir in the pumpkin puree, sour cream, and vanilla extract until fully combined.
Combine Wet and Dry Ingredients. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a dense cake.
Pour into Bundt Pan. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
Bake the Cake. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Prepare the Glaze. In a small bowl, whisk together the powdered sugar and 2-3 tablespoons of milk (or apple cider) until smooth. Drizzle over the cooled cake.
Serve and Enjoy! Slice and serve this delicious pumpkin bundt cake with a cup of coffee, tea, or even a scoop of vanilla ice cream.

Tips And Tricks

Making the perfect Pumpkin Bundt Cake is easy, but these tips will help you get the best results:

Use Room Temperature Ingredients. Make sure your butter, eggs, and sour cream are at room temperature to ensure a smooth batter.
Don’t Overmix. Once you combine the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
Let the Cake Cool Before Glazing. Ensure the cake is completely cool before drizzling the glaze, or it will melt into the cake instead of sitting on top.
Pumpkin Puree vs. Pumpkin Pie Filling. Be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Variations

Looking to customize your Pumpkin Bundt Cake? Here are some fun variations:

Chocolate Chip– Fold in 1 cup of semi-sweet chocolate chips for a decadent twist.
Pecan– Add ¾ cup of chopped pecans to the batter for a nutty flavor and crunchy texture.
Cream Cheese Swirl– Create a cream cheese swirl by adding a mixture of softened cream cheese, sugar, and vanilla extract into the center of the batter before baking.

What To Enjoy With Pumpkin Bundt Cake

This pumpkin bundt cake pairs perfectly with a variety of side options:

Whipped Cream– Add a dollop of freshly whipped cream for a light, airy topping.
Ice Cream– Vanilla or cinnamon ice cream works beautifully with the warm spices in the cake.
Hot Beverages– A cup of coffee, tea, or spiced cider is the perfect way to enjoy a slice of this cake.

How Long Does It Last?

Your Pumpkin Bundt Cake will last for up to 3 days at room temperature when stored in an airtight container. You can also refrigerate it for up to 5 days.

Can You Freeze It?

Yes! To freeze your bundt cake, wrap it tightly in plastic wrap and place it in an airtight container.

When you’re ready to serve your frozen leftovers, let them thaw at room temperature, then add the glaze just before serving.

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