The scent of cinnamon and nutmeg. The warm, comforting glow of a perfectly baked cake. These are the hallmarks of autumn, and honestly, the memories of my grandmother’s kitchen. She always baked a stunning Pumpkin Bundt Cake every fall. It wasn’t just a dessert; it was a hug in cake form. This recipe is my adaptation of hers – easier to make, equally delicious, and guaranteed to bring a little warmth into your home.
Why You’ll Love This Recipe
This isn’t your average, dry pumpkin cake. This Pumpkin Bundt Cake is incredibly moist, flavorful, and beautifully spiced. It’s got the perfect balance of sweetness and warmth, and that gorgeous Bundt shape just makes it feel extra special. Here’s what makes it so amazing:
- Moist & Tender: The key to a moist cake is plenty of moisture and fat. We’re using pumpkin puree, oil, and sour cream to achieve just that.
- Perfectly Spiced: We aren’t skimping on the spices! Cinnamon, nutmeg, ginger, and cloves create a cozy, autumnal flavor profile.
- Easy to Make: Even if you’re not a master baker, this recipe is totally achievable. The steps are straightforward, and the results are impressive.
- Beautiful Presentation: Let’s be honest, a Bundt cake looks impressive. No complicated frosting needed here; the gorgeous shape and glaze are enough.
Ingredients You’ll Need
Here’s what you’ll need to bake this incredible Pumpkin Bundt Cake. I’ve included both metric and imperial measurements for your convenience.
For the Cake:
- 1 ½ cups (180g) All-Purpose Flour
- 1 ½ teaspoons Baking Soda
- 1 teaspoon Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
- ¼ teaspoon Ground Ginger
- ⅛ teaspoon Ground Cloves
- ½ teaspoon Salt
- ¾ cup (180ml) Vegetable Oil (Canola or Sunflower Oil work well)
- 1 ½ cups (300g) Granulated Sugar
- 3 Large Eggs
- 1 cup (240ml) Pumpkin Puree (not pumpkin pie filling!)
- ½ cup (120ml) Sour Cream
- ½ cup (120ml) Water
- 1 teaspoon Vanilla Extract
For the Simple Glaze:
- 1 cup (120g) Powdered Sugar
- 2-3 tablespoons Milk (or Orange Juice for a little extra zing!)
- ½ teaspoon Vanilla Extract
Let’s Bake: Step-by-Step Instructions
Ready to get baking? Here’s the breakdown for the most delicious Pumpkin Bundt Cake you’ll ever create.
1. Preheat & Prepare:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-12 cup Bundt pan really well. Seriously, don’t skimp. You can also use baking spray that contains flour. This prevents the cake from sticking.
- I like to lightly flour the pan after greasing, tapping out any excess.
2. Combine Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Whisking ensures everything is evenly distributed.
3. Cream Wet Ingredients:
- In a separate large bowl, whisk together the vegetable oil and sugar until well combined.
- Beat in the eggs one at a time, then stir in the pumpkin puree, sour cream, water, and vanilla extract. Mix until just combined. Don’t overmix.
4. Combine Wet & Dry:
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix – this can result in a tough cake. A few streaks of flour are okay.
5. Bake to Perfection:
- Pour the batter into the prepared Bundt pan, spreading it evenly.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Start checking for doneness around 50 minutes. Ovens vary!
6. Cool Down:
- Let the cake cool in the Bundt pan for 10-15 minutes. This allows it to set slightly.
- Invert the cake onto a wire rack to cool completely.
7. Make the Glaze:
- While the cake is cooling, whisk together the powdered sugar, milk (or orange juice), and vanilla extract in a small bowl until smooth. Add more milk, a tiny bit at a time, until you reach your desired glaze consistency.
8. Glaze & Enjoy:
- Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving.
Tips, Variations, and Serving Suggestions
Let’s elevate your Pumpkin Bundt Cake game!
- Spice It Up: For an extra kick, add ¼ teaspoon ground allspice.
- Chocolate Chips: Fold in ½ cup of chocolate chips (dark, milk, or white – your choice!) before baking.
- Nuts: Add ½ cup of chopped pecans or walnuts to the batter or sprinkle them on top of the glaze.
- Orange Zest: Add the zest of one orange to the batter for a bright, citrusy twist.
- Cream Cheese Frosting: Feeling fancy? Swap the glaze for a simple cream cheese frosting.
- Serving: This cake is delicious on its own! Pair it with a warm cup of coffee, tea, or hot cider. It’s also fantastic with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutritional Information (Approximate)
Please note that these values are estimates and can vary based on specific ingredients used.
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: Approximately 350-400
- Fat: 20-25g
- Saturated Fat: 4-6g
- Cholesterol: 50-60mg
- Sodium: 200-250mg
- Carbohydrates: 40-50g
- Sugar: 25-30g
- Protein: 4-5g
Your Autumn Baking Adventure Starts Now!
There you have it – a truly magnificent Pumpkin Bundt Cake recipe that’s simple to follow and guaranteed to impress. Don’t be intimidated by the Bundt pan; it makes baking a little more special. So preheat your oven, gather your ingredients, and get ready to fill your kitchen with the warm, comforting aroma of autumn. I can’t wait to hear how it turns out for you! Happy baking!
