Pumpkin Bundt Cake with Maple Icing

Pumpkin Bundt Cake

This pumpkin Bundt cake bakes up moist, dense, and warmly spiced, with a soft crumb that slices cleanly once cooled. It works just as well for a holiday dessert table as it does for an everyday fall bake.

The batter comes together in two bowls with canned pumpkin, oil, and pantry spices. The main things that matter here are preparing the Bundt pan well and baking until the center is fully set.

Ingredients for Pumpkin Bundt Cake

• 2 1/2 cups all-purpose flour (300g)
• 1 1/2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon salt
• 1 1/2 cups canned pumpkin puree (340g), plain pumpkin puree, not pumpkin pie filling
• 1 cup vegetable oil (220g), or another neutral oil
• 1 cup granulated sugar (200g)
• 1 cup packed light brown sugar (215g)
• 3 large eggs
• 2 teaspoons vanilla extract

Optional add-ins: 1 cup chocolate chips or 3/4 cup chopped walnuts or pecans.

Optional finish: Powdered sugar, maple icing, cream cheese glaze or frosting, or a spoonful of salted caramel after the cake cools.

How to Make Pumpkin Bundt Cake

1. Preheat and prepare the pan: Heat the oven to 350°F. Generously grease a 9.5- to 10.5-inch Bundt pan, making sure every groove is coated. For extra insurance, dust it lightly with flour after greasing, or use a baking spray made for baking pans.
2. Whisk the dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
3. Mix the wet ingredients: In a second large bowl, whisk the pumpkin puree, oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and glossy. The mixture will be thick.
4. Combine the batter: Add the dry ingredients to the wet ingredients. Stir with a spatula or spoon just until no dry streaks remain. Do not overmix. If using chocolate chips or chopped nuts, fold them in now.
5. Fill the pan: Spoon the batter into the prepared Bundt pan and smooth the top. The pan should be no more than about two-thirds to three-quarters full so the cake has room to rise and the center can bake through.
6. Bake: Bake for 50 to 65 minutes. Start checking near the low end, since ovens and Bundt pans vary. The cake is done when the top is deeply golden and set, the center springs back lightly, and a toothpick inserted into the thickest part comes out with a few moist crumbs rather than wet batter.
7. Cool in the pan: Let the cake cool in the pan on a rack for 15 to 20 minutes. This helps it firm up enough to release cleanly.
8. Release and cool completely: Invert the cake onto a cooling rack. If it resists, let it sit a few more minutes before trying again. Cool completely before glazing or frosting.

How to Keep a Pumpkin Bundt Cake from Sticking

Bundt pans need thorough greasing, especially with a moist batter like this one. Coat every ridge well, then add a light dusting of flour if you want extra help with release. Letting the cake rest for 15 to 20 minutes before inverting also gives it time to pull away slightly from the sides.

How to Tell When the Center Is Done

Use the visual cues more than the clock. Look for a browned top, a center that feels set, and a tester that comes out with moist crumbs. If the toothpick still has wet batter on it, keep baking and check again in a few minutes.

Optional Variations

Cinnamon Swirl

Mix 1/3 cup brown sugar with 1 to 2 teaspoons cinnamon. Spread half the batter in the pan, sprinkle in the swirl mixture, then top with the remaining batter. Keep the layer light so it does not create a wet center.

Cream Cheese Filling

For a richer version, use a thick cream cheese filling made with 8 ounces cream cheese, sugar, and vanilla. Layer some batter into the pan, add the filling in the center, then cover with the remaining batter. Keep the filling away from the sides of the pan so it stays centered while baking.

Chocolate Chip Pumpkin Bundt Cake

Fold 1 cup of chocolate chips into the finished batter before transferring it to the pan.

Serving Ideas

Serve the cake plain, dusted with powdered sugar, or topped with a light glaze once cooled. It pairs well with coffee or tea. If you want another easy fall dessert, try these Maple Glazed Apple Blondies. For a no-bake pumpkin treat, you might also like these Pumpkin Oreo Balls. For a bite-size option, these Pumpkin Cheesecake Truffles are another seasonal dessert.

How to Store and Freeze Pumpkin Bundt Cake

Let the cake cool completely before storing. An unglazed or lightly glazed cake can be kept covered at room temperature for 2 to 3 days. If you use cream cheese frosting or a cream cheese filling, refrigerate it instead.

Wrap leftover slices tightly so they do not dry out. For longer storage, freeze individual slices well wrapped and thaw as needed.

If serving chilled slices, let them come to room temperature first or warm them briefly in the microwave. Reheat just enough to take the chill off so the cake stays moist.

You can also bake the cake a day ahead. The flavor settles well overnight, which makes it a practical make-ahead dessert.

Nutrition

Nutrition is approximate and will vary based on ingredient brands, exact amounts, add-ins, and serving size.

• Serving size: 1 of 12 slices
• Calories: about 445
• Protein: 5g
• Fat: 20g
• Carbohydrates: 62g
• Per 100g: about 350 calories, 4g protein, 16g fat, 49g carbohydrates