Moist Pumpkin Bundt Cake with Warm Spice Glaze

Hands down — the best pumpkin bundt cake. This recipe delivers warm spices, pure pumpkin flavor and plenty of vanilla. It’s moist with the slightly dense, tender crumb you expect from a bundt. The batter comes together easily and the final cake tastes cozy and satisfying.

Photos show the cake with a maple glaze, though it’s equally delicious with the cream cheese glaze included in the recipe below.

A Note from Fiona

Why you’ll love this pumpkin bundt cake

I’ve baked and tasted lots of pumpkin desserts, and this bundt cake is a favorite for an easy, beautiful fall dessert. It’s warmly spiced with brown sugar, cinnamon and vanilla, and a little orange zest brightens the flavor. The crumb is moist and slightly denser than a sheet cake so it holds its shape in a bundt pan.

I’ll happily bake it for gatherings and enjoy leftovers the next day. The recipe has been updated since its original publication to make the cake even more tender and moist, and I’ve added a maple glaze option that I love.

Ingredients Needed

• All-purpose flour
• Baking powder and baking soda — the combination gives the best rise
• Pumpkin pie spice — you can substitute a mix of cinnamon, cloves and nutmeg (see notes)
• Salt to balance flavor
• Vegetable oil — keeps the cake moist longer than butter
• Brown sugar and granulated sugar — brown sugar adds a caramel note
• Eggs at room temperature
• Vanilla extract
• Orange zest to brighten the batter
• Sour cream for added moisture and structure
• Pumpkin puree — use canned pumpkin puree (not pumpkin pie filling) or homemade pure pumpkin

Method – with Photos

1. Prep. Preheat oven to 350°F (180°C). Grease a nonstick 12-cup bundt pan.
2. Mix dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
3. Mix wet ingredients. In a separate large bowl beat the oil, granulated sugar, brown sugar, eggs, vanilla, orange zest, sour cream and pumpkin until smooth. A whisk or electric mixer works fine.

4. Combine. Make a well in the dry ingredients, pour in the wet mixture and stir a few times with a spatula. Finish mixing gently until smooth — avoid overmixing.
5. Bake. Spoon the batter into the prepared pan, smooth the top and bake for about 55–65 minutes, until set.

How to tell when the bundt cake is done

I use three checks together:

• Insert a toothpick or cake tester — it should come out clean or with a few moist crumbs.
• Press the top lightly — it should be springy and not leave an indent.
• The cake should begin to pull away from the sides of the pan.

The bake time is generally 55–65 minutes, but oven times vary. If unsure, bake a few extra minutes. Undercooked cake will be gummy or sink.

Topping Ideas

The recipe includes both a cream cheese glaze and a maple glaze. Other ideas:

• Frost the whole cake with cream cheese frosting for a richer finish.
• Add 1½ cups chocolate chips to the batter for a chocolate chip pumpkin bundt and top with chocolate or cream cheese frosting.
• Skip glaze and serve with whipped cream.
• Drizzle salted caramel or butterscotch sauce for extra indulgence.

Make-Ahead Instructions

• Make the cake 1–2 days ahead. Cool fully (invert after 20 minutes), cover and store at room temperature or in the fridge. If refrigerated, bring to room temperature before glazing.
• Freeze an unfrosted cake for up to 3 months. Cool completely, wrap the ring shape in plastic wrap and then foil or place in a large freezer container. Thaw in the fridge, then bring to room temperature before glazing. Do not thaw at room temperature to avoid a gummy texture.

4.76 from 33 votes

Pumpkin Bundt Cake

By: Fiona Dowling

Hands down – the best pumpkin bundt cake you’ll ever try. Moist, warmly spiced and perfectly tender. Top with maple glaze or cream cheese glaze for a delightful fall dessert.

Prep: 30 mins

Cook: 1 hr

Total: 1 hr 30 mins

Servings: 14 pieces

Pin Recipe
Rate Recipe
Print Recipe

Equipment

• 12-cup bundt pan — non-stick

Ingredients

Pumpkin Bundt Cake

• 2½ cups all-purpose flour (312 grams)
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegetable oil (240 ml)
• 1 cup white sugar (200 grams)
• ¾ cup brown sugar (158 grams)
• 2 teaspoons vanilla extract
• 1 tablespoon orange zest
• 4 large eggs
• 15 ounces pumpkin puree (450 ml), about 2 cups — NOT pumpkin pie filling
• ¼ cup sour cream (60 ml) or plain Greek yogurt

Cream Cheese Glaze

• 1 tablespoon butter, softened
• 3 oz cream cheese, softened
• 1 cup powdered sugar (110 grams), or more as needed
• 1–2 tablespoons milk

Maple Glaze

• ¼ cup unsalted butter (56 grams)
• 6 tablespoons maple syrup (90 ml)
• 1½–2 cups powdered sugar (165–220 grams)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

Instructions

Pumpkin Bundt Cake

• Preheat oven to 350°F (180°C). Grease and flour a 12-cup non-stick bundt pan or brush with pan release.
• In a very large bowl whisk the flour, pumpkin pie spice, baking soda, baking powder and salt.
• In a separate large bowl beat the oil, white sugar, brown sugar, vanilla, orange zest, eggs, pumpkin puree and sour cream until smooth.
• Make a well in the dry ingredients, pour in the wet mixture and stir a few times by hand. Then whisk or beat until smooth. Do not overmix.
• Pour the batter into the prepared pan and smooth the top. Bake 55–65 minutes, or until a toothpick comes out clean and the top feels slightly firm.
• Cool in the pan 20–30 minutes, then invert to release the cake and cool completely on a wire rack.

Cream Cheese Glaze

• Beat the butter and cream cheese until smooth.
• Beat in powdered sugar, then add milk until the glaze is thin enough to drizzle.
• Adjust with more powdered sugar or milk if needed, transfer to the cooled cake and drizzle on top.

Maple Glaze

• Combine butter and maple syrup in a small saucepan over low heat and melt together until smooth.
• Remove from heat and whisk in 1½ cups powdered sugar, vanilla and salt. The glaze should be opaque but pourable; add more powdered sugar if needed.
• Drizzle over the cooled cake.

Notes

1. Pumpkin pie spice: Make your own with 2 tsp cinnamon, ½ tsp ginger, ½ tsp nutmeg and 1/8 tsp cloves.
2. Greasing the pan: Grease and flour the pan or use pan release. To make pan release at home, combine equal parts vegetable shortening, flour and vegetable oil, then brush on the pan.
3. Storage: Store leftovers in an airtight container 1–2 days at room temperature or up to 5 days in the fridge.
4. Nutrition: Nutrition info is an estimate for one slice with maple glaze, assuming 14 equal pieces and all glaze used.
5. Recipe update: The recipe was updated to include 4 eggs, orange zest and sour cream for added moisture and flavor.

Nutrition

Calories: 464kcal , Carbohydrates: 65 g , Protein: 5 g , Fat: 21 g

Like this recipe? Rate and comment below!