Recipe

Pumpkin Bundt Cake

Moist pumpkin cake with cozy spices, a crisp-edged crust, and a quick vanilla glaze that makes it feel bakery-level without the drama.

By Matt Campbell

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4.8

A glazed pumpkin bundt cake on a ceramic cake stand on a bright kitchen counter, with a few slices cut to show the moist orange crumb

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Pumpkin bundt cake is one of those low-effort, high-payoff bakes I keep in my back pocket. It is unfussy like a sheet cake, but it looks like you did something fancy. You get that golden, slightly crisp exterior from the bundt pan, and the inside stays soft and plush for several days thanks to pumpkin and oil. Basically, it is the cake you make when you want people to say, “Wait, you made this?” while you pretend it was no big deal.

This version leans into warm spices and a little brown sugar for caramel notes. Then we finish with a vanilla glaze that drips into all those bundt grooves like it belongs there. If you want to go extra, I included a couple easy swaps and fixes in the FAQ. If you want to keep it simple, you are already in the right place.

A neat lineup of pumpkin puree, flour, sugar, eggs, oil, spices, and a bundt pan arranged on a clean kitchen counter in natural light

Why It Works

Stays moist for several days: Pumpkin puree plus oil keeps the crumb tender, even after chilling.
Bold, cozy flavor: Cinnamon, ginger, nutmeg, and cloves bring the “pumpkin spice” energy without tasting like a candle.
Clean slices: The center tube helps the cake bake through, which makes this a great pick for potlucks, brunch, or snacking.
Easy glaze: One bowl, one whisk, and you can make it as thick or drippy as you want.

Pairs Well With

Storage Tips

Room temperature: Store covered at room temp for up to 3 days. Wrap well or use a cake dome to keep it from drying out.

Refrigerator: Refrigeration is optional and can dry cake out if it is not sealed well. If you want longer storage, refrigerate up to 5 to 6 days tightly wrapped. Let slices sit at room temp for 20 to 30 minutes before eating for best texture.

Freezer: Freeze unglazed cake (whole or sliced) up to 2 months. Wrap in plastic wrap, then foil. Thaw overnight in the fridge or a few hours at room temp, then glaze right before serving.

Best move: If you know you are freezing, hold the glaze. Glaze after thawing so it stays pretty and not weepy.

Common Questions

Do I need to use pumpkin pie filling?

No. Use pure pumpkin puree, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, and it will throw off the texture and sweetness.

What if I do not have buttermilk?

No problem. Make a quick swap: stir 1/2 cup milk with 1 1/2 teaspoons lemon juice or vinegar. Let it sit for 5 minutes, then use it like buttermilk.

Why did my bundt cake stick to the pan?

Bundt pans have opinions. The biggest fixes are: (1) use a nonstick baking spray with flour or butter plus flour, (2) grease every nook, especially the center tube, and (3) let the cake cool 10 to 15 minutes before turning out. Too soon and it can tear. Too late and it can glue itself on. If you need to loosen it, use a thin silicone spatula or a plastic knife to avoid scratching the pan.

How full should the bundt pan be?

A good rule is 2/3 to 3/4 full. This batter should fit a 10 to 12 cup bundt pan without drama. If your pan is on the smaller side, hold back a little batter and bake a couple muffins with the extra.

Can I make this cake ahead?

Yes, and it honestly gets better. Bake it the day before, cool completely, wrap well, then glaze the next day before serving.

How do I know it is done?

A toothpick should come out with a few moist crumbs, not wet batter. In a bundt, I also like to gently press the top. It should spring back. If it dents and stays dented, give it a few more minutes. If you like numbers, aim for an internal temp around 200°F to 205°F in the thickest part.

Can I add chocolate chips or nuts?

Absolutely. Fold in up to 1 cup semi-sweet chips or chopped toasted pecans or walnuts. Toss them with a teaspoon of flour first to help prevent sinking.

Can I swap the glaze?

Yes. Cream cheese glaze is amazing here. Mix 4 ounces softened cream cheese with 1 cup powdered sugar, 2 to 3 tablespoons milk, and a splash of vanilla until smooth and pourable.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

10 to 12 cup bundt pan
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Fine mesh sieve (optional for powdered sugar)
Wire rack
Thin silicone spatula or plastic knife (for release, optional)

I love the idea of culinary school, but the real lessons for me have always happened mid-mess at the counter. Pumpkin bundt cake is one of those recipes that taught me how much structure matters. Grease the pan like you mean it, do not overmix, and suddenly you have a cake that looks like you bought it. The first time I nailed a clean release from the bundt, I stood there holding the pan like a trophy. Still do, honestly.