Description
This ultra-moist pumpkin Bundt cake is packed with warm spices and finished with your choice of maple glaze, cream cheese drizzle, or caramel for a fall-perfect dessert.
Ingredients
3 cups all-purpose flour
2 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground cloves and/or nutmeg (or pumpkin pie spice)
¾ tsp salt
1 cup vegetable or canola oil
1 cup brown sugar
¾ cup granulated sugar
4 large eggs
1 (15 oz) can pumpkin puree
1 tsp vanilla extract
Optional Glazes/Toppings:
Maple glaze: powdered sugar, maple syrup, butter, vanilla, cinnamon
Cream cheese drizzle: cream cheese, powdered sugar, butter, pumpkin spice
Salted caramel or powdered sugar dusting
Instructions
Preheat oven to 350 °F (177 °C). Grease a 10–12 cup Bundt pan thoroughly.
In a bowl, whisk together flour, baking soda, spices, and salt.
In a separate bowl, whisk oil, sugars, eggs, pumpkin, and vanilla until smooth.
Fold dry ingredients into wet just until combined—do not overmix.
Pour into Bundt pan and bake 55–70 minutes, until a toothpick comes out clean.
Let rest for 10 minutes, then invert onto a rack to cool completely.
Drizzle with your choice of glaze or frosting once cooled
Notes
Add-ins like chocolate chips, pecans, or a cream cheese swirl elevate texture and flavor.
Use pumpkin pie spice instead of individual spices for convenience.
Mini Bundts bake in 20–25 minutes.
- Prep Time: 20–25 minutes
- Cook Time: 55–70 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Fall-Inspired
