Pumpkin Bundt Cake Recipe That’s Incredibly Moist and Perfect for Fall

There’s just something magical about the aroma of pumpkin and spice wafting through your kitchen as autumn rolls in. If you’re craving a dessert that delivers cozy fall flavor in every bite, this incredibly moist pumpkin bundt cake is just what you need. No mixer required, just a couple of bowls, a whisk, and a serious love for pumpkin. Whether you’re hosting a holiday gathering or simply want a slice of spiced comfort with your coffee, this cake has your back. Looking for inspiration? Try our easy pumpkin spice poke cake if you want another festive dessert idea to round out your seasonal table.

JUMP TO

Table of Contents

Why This Pumpkin Bundt Cake Will Be Your New Favorite

Moist texture with no mixer needed

This cake proves you don’t need a stand mixer to create bakery-quality results. The batter comes together quickly with a whisk and two bowls, delivering a rich, moist crumb that stays tender for days. The secret lies in the combination of oil, eggs, and pumpkin puree — each ingredient working together to lock in moisture. No fuss, no fancy equipment, just classic baking done right.

Fall flavors from real pumpkin and warm spices

Pumpkin itself is subtle, which is why this bundt cake leans into the spice rack. A blend of cinnamon, nutmeg, cloves, ginger, and allspice infuses every bite with warmth and depth. It’s the kind of flavor that makes you want to curl up with a blanket and a hot drink. Using a whole can of pumpkin puree (not pumpkin pie filling) gives the cake body and subtle earthiness without overpowering the spices.

Flexible toppings from maple icing to caramel glaze

This pumpkin bundt cake is a blank canvas for your favorite finishes. Drizzle it with maple icing for a sweet, rustic touch, or go bold with a thick layer of cream cheese frosting. Want to impress guests? Pour over some warm salted caramel sauce and top with chopped pecans. You can also enjoy it plain — the flavor stands strong on its own. Don’t miss our pumpkin oatmeal chocolate chip cookies if you’re all about those warm, sweet spice combos.

Essential Ingredients for the Best Pumpkin Bundt Cake

Why use canned pumpkin over fresh

While homemade pumpkin puree sounds appealing, it often brings excess water and inconsistent texture. Canned pumpkin puree, especially trusted brands like Libby’s, is thick, smooth, and consistent. That reliability ensures your cake comes out perfectly moist—not soggy—every single time. Using the full 15-ounce can also makes prep a breeze with zero leftovers.

Spice blend that amplifies the pumpkin flavor

Pumpkin needs the right spices to shine. This recipe calls for a bold mix: cinnamon, nutmeg, cloves, allspice, and ginger. You can even swap the individual spices for 2 teaspoons of pumpkin pie spice if you prefer simplicity. Either way, these warm notes balance the cake’s sweetness and create that signature fall flavor that keeps everyone coming back for another slice.

Spice	Amount
Ground Cinnamon	2 tsp
Ground Ginger	½ tsp
Ground Nutmeg	½ tsp
Ground Cloves	½ tsp
Ground Allspice	½ tsp

Key roles of oil, sugar, and eggs in texture and rise

The foundation of this cake’s texture starts with oil — vegetable oil, olive oil, or even a mix with applesauce will do. Oil yields a soft, rich crumb that butter alone can’t replicate. The combination of white and brown sugars builds flavor complexity, with molasses from the brown sugar adding depth. Four eggs bring structure and ensure the tall bundt shape bakes evenly and slices cleanly. Want a better-for-you twist? You can sub in half a cup of unsweetened applesauce for half the oil without sacrificing moisture.

Discover great ideas like our healthy pumpkin oatmeal breakfast cake and flourless pumpkin muffin recipe if you want even more ways to enjoy pumpkin in healthier bakes.

Step-by-Step Instructions to Make Pumpkin Bundt Cake

Mixing wet and dry ingredients like a pro

Start by whisking your dry ingredients in one bowl — that includes flour, baking soda, salt, and all your spices. In a separate large bowl, whisk together oil, eggs, both sugars, pumpkin puree, and vanilla extract. Slowly add the dry mix to the wet, folding gently until fully combined. The batter will be thick, which is exactly what you want for a dense, moist crumb.

Baking time and doneness test

Pour the thick batter into a well-greased 10–12 cup Bundt pan. Bake at 350°F (177°C) for 55 to 70 minutes. A toothpick inserted should come out mostly clean with just a few moist crumbs. Remember, ovens vary — don’t be afraid to go the full 70 minutes for a large, full pan.

Cooling, inverting, and storing tips

Once baked, let the cake cool for about 2 hours in the pan before inverting. Rushing this step often leads to cake breakage. After inverting, cool completely before adding your glaze. Store covered at room temp for 2 days or refrigerate for up to 5. Yes, you can freeze slices for later — just thaw overnight in the fridge.

Check out our soft pumpkin cookies with cream cheese frosting for another moist, spiced fall treat.

Delicious Variations and Add-Ins to Try

Chocolate chips, nuts, and cream cheese swirls

Want to change it up? Fold in 1¼ cups of semi-sweet chocolate chips or chopped pecans. You can also create a swirl using softened cream cheese mixed with sugar and vanilla layered in the center of the batter. This adds a rich, tangy surprise that’s always a hit.

Maple icing vs. salted caramel topping

Top with thick maple icing for a breakfast-style cake or drizzle with warm salted caramel for an elegant dessert. A sprinkle of pumpkin pie spice or cinnamon sugar adds both flair and flavor.

Gluten-free or applesauce substitutions

Use a 1:1 gluten-free flour blend to make the cake celiac-friendly. For a lower-fat version, swap half the oil with unsweetened applesauce. The flavor holds up beautifully and texture stays moist.

Don’t miss our no added sugar pumpkin banana bread and pumpkin protein muffins recipe if you’re exploring cleaner baking options.

Pumpkin Bundt Cake FAQs

Conclusion: The Pumpkin Cake You’ll Bake on Repeat

Once you’ve tried this incredibly moist, warmly spiced pumpkin bundt cake, there’s no going back. It’s easy to make, endlessly customizable, and crowd-pleasing whether served plain or dressed up. Whether you’re baking for a cozy night in or a festive fall party, this bundt cake is the pumpkin dessert that delivers. Don’t miss our pumpkin s’mores cookies for another autumn-inspired favorite.

Print