This Pumpkin Bundt Cake is a cozy treat that’s super moist and full of fall flavors. With spices like cinnamon and nutmeg, every bite warms you up!
Plus, it looks really pretty with that lovely bundt shape. I like to sprinkle some powdered sugar on top—makes it feel fancy! 🍰
Baking this cake is a breeze! Just mix your ingredients, pour into the pan, and let the oven do its magic. Enjoy it with coffee or tea—perfect for chilly days!
Key Ingredients & Substitutions
All-purpose flour: This is the base of the cake, giving it structure. You can use whole wheat flour for a healthier twist or gluten-free flour blends if needed. Just make sure to check if your blend needs adjustments.
Pumpkin puree: Canned pumpkin works great, but you can also use homemade pumpkin puree if you have time. Just roast and blend fresh pumpkin. It might take a bit longer but can add a fresher taste!
Spices: The combination of cinnamon, nutmeg, ginger, and cloves gives this cake its warm flavor. If you don’t have all of them, feel free to use pumpkin pie spice as a substitute—typically, 2 tsp is enough for the entire mix.
Brown sugar: This adds moisture and a little extra flavor. If you don’t have any, you can blend white sugar with a bit of molasses to create your own brown sugar at home. It’s simple and effective!
Buttermilk: This helps create a tender crumb. You can easily substitute with regular milk by adding a tablespoon of lemon juice or vinegar, letting it sit for a few minutes to sour.
What’s the Best Way to Ensure a Moist Bundt Cake?
To achieve that perfect, moist texture, pay close attention to mixing and baking times. Here’s how to get it just right:
- **Mixing:** Be careful not to overmix once you add the flour. Just mix until everything is combined—this keeps the cake tender!
- **Baking:** Keep an eye on the time but also trust your toothpick. Checking at 55 minutes is smart; if it comes out clean with a few crumbs, it’s ready!
- **Cooling:** Let the cake cool for at least 15 minutes in the pan. This helps it firm up and makes it easier to remove without breaking.
These tips will help you bake a beautifully moist Pumpkin Bundt Cake that everyone will love!
How to Make Pumpkin Bundt Cake?
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 ¾ cups granulated sugar
- ½ cup packed brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 (15 oz) can pure pumpkin puree
- 1 tsp vanilla extract
- ½ cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 to 3 tbsp milk
- ½ tsp vanilla extract
- Chopped walnuts for garnish (optional)
How Much Time Will You Need?
This delightful Pumpkin Bundt Cake will take about 20 minutes to prep and around 55-65 minutes to bake. After baking, you’ll need about 15 minutes to cool the cake, so in total, plan for around 1 hour and 40 minutes before you can serve it. It’s a great way to spend a cozy afternoon!
Step-by-Step Instructions:
1. Prepping Your Oven and Pan:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease and flour your bundt pan thoroughly, making sure to get into all the nooks and crannies. This helps the cake come out easily once it’s baked.
2. Mixing the Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, and all the spices—cinnamon, nutmeg, ginger, cloves, and salt. This ensures that all the ingredients are well combined and evenly distributed throughout the cake.
3. Preparing the Wet Ingredients:
In another large bowl, combine the granulated sugar, brown sugar, and vegetable oil, and mix until it’s nice and smooth. Then, add the eggs one at a time—mixing well after each addition. This helps the batter become fluffy and airy!
4. Adding Pumpkin and Vanilla:
Now it’s time to stir in the pumpkin puree and vanilla extract until everything is well mixed. You should have a lovely, thick batter at this point.
5. Combining Dry and Wet Ingredients:
Gradually add the dry ingredient mixture into the pumpkin mixture. Alternate this with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to keep the cake tender.
6. Pouring the Batter:
Carefully pour the batter into your prepared bundt pan and spread it out evenly with a spatula. This helps ensure that the cake cooks evenly.
7. Baking the Cake:
Bake your cake in the preheated oven for 55-65 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few crumbs. Keep an eye on it in the last few minutes!
8. Cooling the Cake:
Once baked, let the cake cool in the pan for about 15 minutes. This makes it easier to take out without breaking. Then gently invert the cake onto a wire rack to cool completely.
9. Making the Glaze:
While the cake cools, let’s whip up a quick glaze! In a bowl, whisk together the powdered sugar, milk, and vanilla extract until it’s smooth and drizzleable. Feel free to adjust the milk quantity to get the consistency you like.
10. Glazing the Cake:
Once the cake is completely cool, drizzle the glaze over it. If you like, sprinkle chopped walnuts on top for a bit of extra crunch and decoration.
11. Slicing and Serving:
Let the glaze set for a few minutes, then slice your delicious Pumpkin Bundt Cake and enjoy! Perfect with a warm cup of coffee or tea. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast a pumpkin until tender, scoop out the flesh, and blend it into a smooth puree. You’ll need about 2 cups for this recipe.
How Can I Make This Recipe Healthier?
You can reduce sugar by using half the amount or substituting with a natural sweetener like maple syrup or honey. Also, swapping vegetable oil for unsweetened applesauce can lower the fat content!
How Should I Store Leftovers?
Store any leftover Pumpkin Bundt Cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it or freeze slices wrapped tightly in plastic wrap for up to 3 months.
Can I Make This Cake Without Eggs?
Yes, you can use flax eggs or applesauce as substitutes! For each egg, combine 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes, or replace each egg with 1/4 cup of applesauce.
