Are you searching for the ultimate easy yet elegant dessert to celebrate the cozy flavors of fall? A cake so impossibly moist, so perfectly spiced, and so beautiful, it will be the star of any autumn occasion? This incredible, from-scratch Pumpkin Bundt Cake is that perfect recipe. It’s a timeless, beloved classic for a reason—its super-moist, tender crumb and stunning, fluted shape make it the perfect centerpiece for a Thanksgiving dessert table, a potluck, or a cozy afternoon with a cup of coffee.
This isn’t just another cake recipe; it’s your definitive guide to a flawless, impossibly moist dessert that never fails. Forget dry, crumbly, or bland pumpkin cakes. We’ll show you the simple but crucial secrets to the most tender pumpkin cake you’ve ever had. This is the only recipe you’ll ever need to create a truly unforgettable, restaurant-quality dessert at home.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Easy & Elegant Fall Dessert
What makes this Pumpkin Bundt Cake so spectacularly delicious is its incredible, melt-in-your-mouth texture and its classic, cozy flavor. This recipe is a masterpiece of simple, rustic baking. The cake itself is a super-moist, tender, and light, oil-based pumpkin spice cake. The use of oil is the secret that guarantees a moist crumb that stays soft and tender for days. The cake is infused with the warm, aromatic flavor of a classic fall spice blend of cinnamon, nutmeg, and cloves. Baked in an elegant bundt pan, this simple cake becomes an instant showstopper with just a dusting of powdered sugar or a simple, luscious glaze.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes (plus cooling) |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 12-16 slices |
The Baker’s Pantry: The Essential Ingredients
The beauty of this classic recipe is in its simplicity, which means the quality of your ingredients and the proper technique are absolutely paramount.
- The Perfect Pumpkin Cake:
- Canned Pumpkin Puree: It is absolutely crucial to use 100% pure pumpkin puree, not pumpkin pie filling, which is already sweetened and spiced. The pure puree provides the signature fall flavor, a beautiful orange color, and a huge amount of moisture.
- Canola Oil: This is the number one secret to an unbelievably moist and tender crumb! Because oil is a liquid at room temperature, it creates a cake that is much moister and stays softer for longer than a traditional, butter-based cake.
- The Spices: A classic, warm, and perfectly balanced fall spice blend of cinnamon, nutmeg, and cloves is the key to that signature, cozy pumpkin pie flavor.
- Room Temperature Eggs: This is a crucial but simple secret to a perfect cake. Room temperature eggs will emulsify much more easily into the batter, which is the key to a smooth, uniform batter and an evenly baked cake with a light texture.
The Baking Science Masterclass: The Secret to a Perfect Cake
This recipe uses a few simple but crucial techniques that guarantee a flawless result.
- Oil-Based Cake: Using oil instead of butter is a brilliant trick for cakes like this. It coats the flour proteins and inhibits gluten development, which is the secret to a super tender, fine crumb that stays moist for days.
- Alternating Wet and Dry Ingredients: This classic technique is the key to a tender, not tough, cake. By adding the flour mixture and the pumpkin puree in alternating additions, you are hydrating the flour gently and preventing the over-development of gluten, which is the number one culprit behind a dry, tough cake.
- Properly Greasing a Bundt Pan: The most important step for a beautiful result! Use a softened butter or a baking spray to get into every single nook and cranny of your intricate bundt pan. Then, add a few tablespoons of flour and tilt and tap the pan until the entire greased surface is covered in a thin, even layer of flour. This creates a non-stick barrier that will help your cake to release beautifully.
Step-by-Step to the Best Pumpkin Bundt Cake
This elegant dessert is a joy to prepare.
Part 1: Prepare the Perfect Pumpkin Cake Batter
Step 1: First, preheat your oven to 350°F (175°C). Meticulously grease and flour a 10-inch fluted tube (bundt) pan.
Step 2: In a large bowl, combine the 2 1/2 cups of sugar and the 1 cup of canola oil until they are well blended.
Step 3: Add your 3 large, room temperature eggs, one at a time, making sure to beat well after each addition.
Step 4: In a separate, medium bowl, combine the 3 cups of all-purpose flour, the 2 teaspoons of baking soda, the 1 teaspoon of ground cinnamon, the 1 teaspoon of ground nutmeg, the 1/2 teaspoon of salt, and the 1/4 teaspoon of ground cloves.
Step 5: With your mixer on a low speed, add your dry ingredients to the egg mixture in additions, alternating with the 1 can of pumpkin puree. Beat well after each addition until the batter is smooth and well-combined.
Part 2: Bake to Golden Perfection and Finish
Step 1: Transfer the batter to your prepared bundt pan. Step 2: Bake for 60 to 65 minutes. You will know the cake is perfectly done when a toothpick or a long wooden skewer inserted into the center of the cake comes out clean. Step 3: Let the cake cool in the pan on a wire rack for exactly 10 minutes before you carefully invert it onto the rack to cool completely. Step 4: Once the cake is completely cool, you can dust it generously with confectioners’ sugar for a simple and elegant finish.
Pumpkin Bundt Cake (Easy Recipe!)
A classic, from-scratch recipe for a moist and flavorful Pumpkin Bundt Cake, perfect for the fall season. This simple, one-bowl cake features a tender crumb thanks to the use of oil, and is richly flavored with canned pumpkin and a warm blend of spices including cinnamon, nutmeg, and cloves. After baking in a fluted tube pan and cooling, the cake is finished with a simple, elegant dusting of confectioners’ sugar.
Ingredients
- 2 1/2 cups sugar
- 1 cup canola oil
- 3 large eggs, at room temperature
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1 can (15 ounces) pumpkin puree
- Confectioners’ sugar, for dusting
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a 10-inch fluted tube (Bundt) pan.
- In a large bowl, combine the sugar and oil until blended. Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, and cloves.
- Alternately add the dry ingredients and the pumpkin puree to the egg mixture, beating well after each addition until the batter is smooth.
- Pour the batter into the prepared Bundt pan.
- Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack.
- Remove the pan and allow the cake to cool completely.
- Just before serving, dust the cake with confectioners’ sugar.
Notes
- This is a simple ‘one-bowl’ method cake (for the wet and dry mixing), making for easy preparation.
- It’s important to grease and flour the intricate details of the Bundt pan very well to ensure the cake releases cleanly.
- Alternating the addition of the dry ingredients and the pumpkin helps to create a tender cake by preventing the overdevelopment of gluten.
- The cake must be cooled completely before dusting with confectioners’ sugar, otherwise the sugar will melt.
Elevate Your Cake: Glaze & Topping Ideas
While a simple dusting of powdered sugar is classic and beautiful, this pumpkin bundt cake is an absolutely fantastic canvas for a delicious, from-scratch glaze!
- Classic Cream Cheese Glaze: In a medium bowl, beat together 4 ounces of softened cream cheese, 2 tablespoons of softened butter, 1 cup of powdered sugar, and 1/2 teaspoon of vanilla extract until smooth. Add 1 to 2 tablespoons of milk until you reach your desired, pourable consistency.
- Simple Maple Glaze: In a small bowl, whisk together 1 cup of powdered sugar, 2 tablespoons of pure maple syrup, and 1 to 2 tablespoons of milk.
Storage and Make-Ahead Tips
- Make-Ahead: This pound cake is a perfect make-ahead dessert! The flavors actually become even deeper and more delicious on the second day.
- Storage: Store the finished pound cake, well-covered, at room temperature for up to 5 days.
- Freezing: This cake freezes beautifully! You can freeze it either whole or in individual slices. Wrap it very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months.
For more recipe follow my pinterest account
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a truly moist pumpkin cake?
The secret is to use oil instead of butter in the cake batter. Because oil is a liquid at room temperature, it creates a final cake that is noticeably moister and stays softer for longer than a traditional butter-based cake.
Q2: How do I keep my bundt cake from sticking to the pan?
The key is to grease and flour your pan meticulously. Use a softened butter or a baking spray with flour to get into every single nook and cranny of your intricate bundt pan. Then, add a few tablespoons of flour and tilt and tap the pan until the entire greased surface is covered in a thin, even layer of flour. This creates a non-stick barrier that will help your cake to release beautifully.
Q3: Can I make this cake ahead of time for a party?
Yes, absolutely! This is an ideal make-ahead dessert. You can bake the cake a day or two in advance and store it, un-glazed and well-wrapped, at room temperature. It is best to add the fresh glaze on the day you plan to serve it.
Q4: Can I make this recipe in a different kind of pan?
Yes! If you do not have a bundt pan, you can bake this cake in two 9×5-inch loaf pans. You will need to reduce the baking time to about 45-55 minutes. You can also bake it in a 13×9-inch sheet pan for about 30-35 minutes to create classic pumpkin bars.
Q5: What is the difference between canned pumpkin puree and pumpkin pie filling?
It is very important to use 100% pure pumpkin puree for this recipe. Canned pumpkin pie filling is a pre-made mixture that already contains added sugars and spices, so it would make your final cake much too sweet and improperly spiced.