Pumpkin Bundt Cake

This pumpkin bundt cake has a light, tender texture and is flavored with pumpkin puree and spice. Topped with a maple glaze, it is the perfect cozy fall dessert.

Allow me to be the first to welcome you to Pumpkin Spice Season with my 25 Best Pumpkin Recipes for Fall! Fair enough, Starbucks did that weeks ago, but this pumpkin spice bundt cake gives you all the right Fall feelings! It is generously spiced with my pumpkin spice recipe and has just enough pumpkin for that beautiful color and light pumpkin flavor. The texture is moist, tender and delicate. Plus, how gorgeous is she?!?

Full disclosure I have been eating pumpkin spice for months now. I don’t know why but I have just been craving pumpkin bread, my pumpkin bran muffins and gluten free pumpkin bars. But now that it is fully Fall, I say bring on the pumpkin cakes, pumpkin rolls and pumpkin cream cheese muffins.

Ingredients & Substitutions

• Butter
• Granulated Sugar: You can substitute half the granulated sugar for dark brown or light brown sugar. I don’t suggest reducing it, since the sugar helps create the crust that allows the cake to unmold from the pan. 
• Large Eggs
• Vanilla Extract 
• All-purpose Flour: You could certainly substitute cake flour for the all-purpose flour, but the resulting texture will be ever so slightly lighter. Be sure to sift it!
• Kosher Salt 
• Baking Soda
• Pumpkin Spice Mix: Make a large batch of my pumpkin spice recipe and keep it around to make pumpkin spice cupcakes with cream cheese frosting or pumpkin bread pudding. 
• Pumpkin Puree: I use Libby’s pumpkin puree because it is consistent. Use whichever brand you prefer. Just be sure to grab pure pumpkin puree and not pumpkin pie mix! I would not suggest substituting homemade pumpkin puree due to the varying moisture content. 
• Sour Cream: I bake with full-fat sour cream because the fat adds to the texture and intensity of flavor. Low-fat versions or even Greek yogurt can be substituted. 
• Confectioner’s Sugar
• Maple Syrup: I use pure Vermont maple syrup. “Grade A: dark amber color and robust flavor” has the best flavor and is thicker than the lower grades. You can also use “Grade A: Very Dark and Strong Flavor” but it is more expensive. 
• Whole Milk

See the recipe card for full information on ingredients and quantities.

Variations for Pumpkin Bundt Cake

• Cream Cheese Swirl: Mix a little confectioner’s sugar with an 8-oz package of softened cream cheese and swirl it into the batter. No egg necessary. 
• Add a frosting or buttercream! Top the cake with cream cheese buttercream frosting, caramel swiss meringue buttercream, or marshmallow frosting!
• Mix-ins: Feel free to add all the mix-ins you want! Heath bar pieces, chopped Butterfingers, chocolate chips, pecans, or white chocolate chunks.
• Trifle! You can use this cake to make a delicious fall trifle! Layer the cake with a spice whipped cream or no-bake pumpkin cheesecake filling and toasted pecans! Take inspiration from my pumpkin trifle.

How to Make This Pumpkin Bundt Cake Recipe

Use these instructions to make a perfect pumpkin bundt cake every time! Further details and measurements can be found in the recipe card below.

Step 1: Preheat the oven to 325°F convection. 

Prep your Pan: 

Step 2: Spray the bundt pan with cooking spray and then flour it. Tap the flour around until every inch is covered. Tap out the extra onto a piece of parchment on the counter. You should be left with a perfectly floured pan. 

Make the Cake:

Step 3: Whisk together the flour, spices, salt, and baking soda. Set aside. 

See recipe card note below for the individual spice measurements for just this cake. 

Step 4: Mix cake batter: In a large bowl whisk together the sour cream and pumpkin. Set aside. 

Step 5: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until a thick paste forms.

Step 6: Beat in the eggs one at a time, scraping down the sides of the bowl after every two eggs or so. Add the vanilla extract.

Step 7: Switch the mixer to low and then alternately add the sour cream and flour mixture. You should have a silky, smooth batter. 

I don’t wait until all the flour has incorporated before I add the next batch. I just keep adding with two hands. Pro-style. I stop the mixer to add the last of the sour cream mixture, then scrape it all out with a rubber spatula. 

Bake and Cool: 

Step 8: Pour into the prepared pan and smooth the top with the back of a spoon. 

Step 9: Bake bundt cake. Bake in the preheated oven until a toothpick comes out with a few clinging crumbs. This will take about 60-85 minutes, depending on your oven and the size of the bundt pan.

Mine baked for 70 minutes. If you overbake it will be dry. Even that much butter, sugar and sour cream can’t compensate for overbaking. Just sayin’. 

Step 10: Unmold bundt cake. Let it cool for 20 minutes, then loosen the edges with a paring knife and turn it out onto a wire rack. Allow to cool completely. Dust with spiced powdered sugar or make a maple glaze. 

Make the maple glaze:

Step 11: Make glaze and glaze! In a small bowl, whisk together all ingredients for the glaze. Loosen with additional milk or maple syrup until the desired consistency is reached.

Frequently Asked Questions

Before You Go!

I hope you enjoyed this festive fall bundt cake recipe. Check out our other delicious cake recipes like this decadent chocolate pound cake or this pumpkin olive oil cake! Keep your bundt pan out for some chocolate zucchini cake next!