Pumpkin Bundt Cake

This pumpkin bundt cake is moist, tender, and packed with warm fall spices. The rich brown sugar glaze drips beautifully over the cake, adding a sweet caramel-like finish that perfectly complements the pumpkin flavor. My other favorite fall-inspired desserts are apple cranberry pecan bundt cake and apple bundt cake with caramel glaze.

Course Dessert

Cuisine American

Keyword apple bundt cake

Prep Time 20

Cook Time 50

Total Time 1 10

Servings slices

Calories 601kcal

Author Julia

Ingredients

Pumpkin Bundt Cake

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup vegetable oil
1 cup packed light brown sugar
1 cup granulated sugar
4 large eggs
15 oz canned pumpkin puree
2 teaspoons vanilla extract

Brown Sugar Glaze

½ cup unsalted butter
1 cup packed light brown sugar
¼ cup milk
1 teaspoon vanilla extract
⅓ cup powdered sugar
⅓ cup Chopped pecans for topping optional

US Customary - Metric

Instructions

For the cake

Preheat the oven to 350°F (175°C). Generously grease and sift a small amount of flour (1 or 2 tablespoons) over a 10-cup bundt pan.  Or, use a Baker's Joy non-stick spray with flour.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
 In a large mixing bowl, whisk together the oil, brown sugar, granulated sugar, and eggs until smooth. Add the pumpkin puree and vanilla extract, and whisk until combined. 
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. 
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15-20 minutes, then carefully invert onto a wire rack to cool completely.

For the glaze

In a small saucepan over medium heat, melt the butter. Add the brown sugar and milk, and bring to a gentle boil. Stir constantly for 1-2 minutes until smooth. 
Remove from heat and stir in the vanilla extract. Let the glaze slightly cool for 5-10 minutes and then mix in the powdered sugar.
 If the glaze thickens too much as it cools, add a splash of milk. 
Drizzle the glaze over the cooled cake. If desired, top with chopped pecans. Let set before slicing.

Notes

Storage: Store the pumpkin bundt cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture. The cake can also be frozen (without glaze) for up to 2 months. Thaw and glaze before serving.
Can I bake this in a 12-cup Bundt? Yes—use the same recipe; it’ll sit a bit lower. Start checking at 40–45 minutes since shallower cakes can bake faster.
Can I use fresh pumpkin? I don't recommend it - canned pumpkin puree (not canned pumpkin pie filling) is what I used. If using fresh pumpkin, drain and puree it very smooth. Aim for the same thickness as canned; watery puree makes the cake gummy.
How do I prevent the cake from sticking? Brush every crevice with melted butter or oil, then dust with flour. After baking, rest the pumpkin cake in a bundt pan 15–20 minutes before inverting. If nervous, use baking spray with flour.
Can I reduce the sugar? You can remove ¼ cup granulated sugar without hurting texture. Bigger cuts affect moisture and tenderness; the glaze adds sweetness, so consider thinner glaze instead.
How do I know when the glaze is right? After boiling 1–2 minutes and whisking in powdered sugar, it should ribbon off the spoon and leave a trail. If it runs like syrup, cool a few more minutes; if too thick, whisk in milk 1 teaspoon at a time.

Nutrition