Pumpkin Spice Bundt Cake

Why You’ll Love This Recipe

I always come back to this cake because:

• It’s full of autumn warmth—pumpkin, cinnamon, nutmeg, ginger, cloves—all in one slice

• The texture strikes a perfect balance: moist and dense without being heavy, thanks to the oil and eggs.

• It’s beautiful and can be dressed up a thousand ways—maple glaze, cream cheese drizzle, salted caramel, or just a dusting of powdered sugar

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 cups all-purpose flour

• 2 tsp baking soda

• 1 ½ tsp ground cinnamon

• ½ tsp ground ginger

• ½ tsp ground cloves and/or nutmeg (or use pumpkin pie spice)

• ¾ tsp salt

• 1 cup vegetable (or canola) oil

• 1 cup brown sugar + ¾ cup granulated sugar

• 4 large eggs (some recipes use 3)

• 1 (15 oz) can pumpkin puree

• 1 tsp vanilla extract

Optional glazes/toppings

• Maple glaze: powdered sugar, maple syrup, butter, vanilla, cinnamon

• Cream cheese frosting/drizzle: cream cheese, powdered sugar, butter, pumpkin spice

• Salted caramel or espresso glaze for a twist

directions

1. Preheat the oven to 350 °F (177 °C). Generously grease a 10–12 cup Bundt pan with baking spray or butter/flour (especially important for detailed pans)

2. Whisk dry ingredients: flour, baking soda, salt, and spices.

3. In another bowl, whisk oil, brown + granulated sugar, eggs, pumpkin puree, and vanilla until smooth

4. Fold the dry ingredients into the wet until just combined—don’t overmix.

5. Pour batter into the Bundt pan, filling about ⅔ full. Bake 55–70 minutes (or ~65 min) until a toothpick comes out clean or with a few moist crumbs

6. Let the cake rest ~10 minutes, then invert onto a rack and cool fully (allows glazes to set and flavors to develop).

7. Once cool, drizzle with your choice of glaze—maple, cream cheese, caramel, or simple powdered sugar dusting .

Servings and timing

I slice it into 12–14 servings.

• Prep time: ~20–25 minutes

• Bake time: 55–70 minutes

• Cool & glaze time: ~20–30 minutes

• Total active time: ~1½ hours (not including cooling)

Variations

• Chocolate chips or nuts: Stir in chocolate chips, pecans, or walnuts for extra texture

• Cream cheese swirl: Fill the center with cream cheese before baking or drizzle frosting after .

• Spice swap: Use pumpkin pie spice in place of individual spices .

• Gluten‑free option: Substitute with GF flour blend.

• Mini Bundts: Bake in mini pans 20–25 minutes—makes festive party cakes

storage/reheating

I store leftovers at room temperature up to 2 days, or in the fridge (especially with cream cheese) up to 5 days 
Let slices sit 10–15 minutes before serving to soften the glaze. You can also wrap and freeze for up to 3 months, then thaw overnight.

FAQs

Do I need special pumpkin pie spice?

No—you can use a mix of cinnamon, ginger, cloves, and nutmeg. Or grab a jar of pumpkin pie spice—it’s common and easy

Can I use cake mix instead of making from scratch?

Yes—start with yellow or spice cake mix, add pumpkin and spices. It’s a great shortcut

How do I keep the cake from sticking?

Generously grease and flour—or use baking spray with flour. Pull the cake out 5–10 minutes after baking before inverting

Can I make it ahead?

Definitely. Bake a day ahead—glaze on the day of serving. Cake often tastes better after resting overnight .

What glaze is best?

Maple glaze is classic and seasonal. Cream cheese frosting adds tanginess. Salted caramel or vanilla-cinnamon sauce also pair beautifully .

Conclusion

This Pumpkin Spice Bundt Cake is my go-to fall dessert—simple, flavorful, and endlessly customizable. The pumpkin-spice scent, fluffy crumb, and stunning shape make it a crowd-pleaser for potlucks or cozy nights in. I always feel like I’ve nailed autumn baking when it’s on the table.