Pumpkin Bundt Cake

This cake is baked in a 6-cup bundt cake pan, but also makes 3 additional muffins if you use that size pan. It is probably the best Pumpkin Cake you will try this season because the recipe is based off of our Bakery Style Pumpkin muffins. This post contains affiliate links.

If you are wanting to dust off your 6- cup bundt cake, this is the recipe for you! This moist, perfectly spiced, fluffy cake batter comes together so easily with canned pumpkin and pantry staples like vegetable oil, all-purpose flour to name a few.

I love this pumpkin bundt cake recipe so much because:

• It is easy to make because it is a one-bowl cake recipe
• Can be made into muffins, loaves, or cakes, or cupcakes
• Uses common pantry staples
• Is super moist, and not crummy in texture
• It gave me a good excuse to try my smaller bundt cake
• I love this Nordicware Bundt Pan design from Amazon!

Pumpkin Bundt Cake Ingredients

As mentioned, this recipe is straightforward and uses common ingredients you hopefully have on-hand in your pantry/fridge.

• 1 cup granulated sugar
• 1/2 cup dark brown sugar (can use light)
• 1 3/4 cup all-purpose flour
• 1/8 tsp. salt
• 1 tsp. baking soda
• 2 tsps. pumpkin spice
• 1/4 tsp. nutmeg
• 2 large eggs
• 15 ounces canned pumpkin
• 1 tsp. vanilla extract
• 1/2 cup vegetable oil (can use canola)

Canned Pumpkin- 100% pure pumpkin (not pie filling) is what you will need for this recipe. I know it is hard to find, but you can make your own homemade pumpkin puree too.

Eggs- room temperature eggs work best because they mix better and the batter will be fluffier.

Flour- All-purpose white flour is what works together with the ingredients to make a fluffy pumpkin cake. I have not tested this recipe with other flours at this time.

Baking soda- This helps the cake batter rise. Be sure to carefully measure out the teaspoon. You will want to also ensure your baking soda is fresh.

Sugars- Granulated sugar and dark brown sugar work together to make this cake shine. The dark brown sugar provides color and a deeper flavor. While you can use light brown sugar, I prefer dark.

Oil- This recipe does not feature butter and uses vegetable oil. I know a lot of recipes allow for substitution but we have only tried this recipe with canola and vegetable oil.

Extract- Vanilla extract really makes the cake flavors POP and a little goes a long way!

Spices- These are so crucial to properly flavor this cake. You can use pumpkin spice if you have it on-hand. Trader Joe’s makes a fantastic one! Additionally, if you do not, you can easily create your own with nutmeg, cinnamon, clove, and a wee bit of ginger. Additionally, if you only have cinnamon, you can use that.

How to Grease a Fancy Bundt Pan

There is nothing worse than baking a cake only to have it not come out of the bundt pan properly. Through trial and error, I have stopped relying on baking nonstick sprays and have returned to the old fashioned flour and shortening method.

You will need 1-2 tablespoons of vegetable shortening or lard and one tablespoon of all-purpose flour.

1. Make sure bundt pan is clean and dry.
2. Remove 1 -2 tablespoons of vegetable shortening from the container using a clean paper towel.
3. Using the paper towel, carefully rub the shortening inside every crack, crease, and space in the inner well of the bundt pan. Be sure to get the center tube as well.
4. Once you are done with the shortening, you will sprinkle the flour on the inside on all surfaces.
5. Carefully sprinkle the tablespoon of flour over the shortening.
6. Shake excess out into the garbage.
7. Your pan is now ready for the wet batter.

Removing a cake from a bundt pan

Once the cake is done baking, allow it to cool for at least one hour.

Use a plastic knife to carefully loosen the edges.

Have your serving platter ready, and cover the opening of the bundt cake pan.

Quickly flip the pan and plate over. If the cake is not out, gently tap the pan.

If you used the bundt cake pan greasing method above, your cake should be perfect.

Why your bundt cake broke

There are several reasons why your bundt cake broke.

• Your pan was older and not clean properly
• You removed it while it was hot
• You didn’t properly grease it
• You didn’t gently loosen the edges.

If your cake slightly broke, that is okay too! Carefully place the broken pieces back together, and consider frosting the cake with cool whip, or some icing. Some chocolate chips or drizzle on top can also take eyes away from any imperfections.

Pumpkin Bundt Cake Recipe

Be sure to use room temperature eggs which mix better, and help ingredients fluff up.

Preheat oven to 350 degrees Fahrenheit.

Whisk together all dry ingredients in a large bowl and then add in the wet ones. Use a whisk to whip together the ingredients, or a stand mixer. A few minor flour streaks are okay! If you over mix the batter, the cake will not be as fluffy.

Add wet batter into your well greased bundt cake pan, and line a cupcake tin with 3 cupcake liners.

Pour wet batter into the pan. You will only be filling the pan 2/3 of the way because this batter will rise as it bakes.

Bake on the center rack for 30-35 minutes at 350 degrees Fahrenheit. The cupcakes will need to be removed that the 18-20 minute mark. You will want to check the cake at the 30 minute mark.

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