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Easy Pumpkin Bundt Cake – Moist and Spiced

Easy Pumpkin Bundt Cake – Moist and Spiced

This easy Pumpkin Bundt Cake is incredibly moist, tender, and packed with warm cinnamon, ginger, nutmeg, and pumpkin flavor. It’s a simple fall dessert perfect for Thanksgiving, holidays, potlucks, or cozy weekend baking.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12

Ingredients
  

  • 3 cups all-purpose flour — Spoon and level before measuring
  • 1 teaspoon baking soda — Helps the cake rise
  • 1 teaspoon baking powder — Adds additional lift
  • 1 teaspoon salt — Balances the sweetness
  • 2 teaspoons ground cinnamon — Adds warm pumpkin-spice flavor
  • 1 teaspoon ground ginger — Adds gentle warmth
  • ½ teaspoon ground nutmeg — Adds cozy nutty spice flavor
  • ¼ teaspoon ground cloves — Adds deeper fall flavor
  • 1 cup pumpkin puree — Use pure pumpkin not pumpkin pie filling
  • 1 ½ cups granulated sugar — Provides sweetness
  • ½ cup brown sugar — Adds moisture and caramel flavor
  • 3 large eggs — Preferably at room temperature
  • 1 cup vegetable oil — Keeps the cake moist and tender
  • 2 teaspoons vanilla extract — Enhances the pumpkin flavor
  • Powdered sugar — Optional for dusting the finished cake

Instructions
 

  • Preheat the oven to 350°F (175°C). Generously grease a 10-inch Bundt pan, making sure to coat all the grooves and the center tube. Lightly dust with flour and tap out any excess.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined.
  • In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and well combined.
  • Gradually add the dry ingredients to the pumpkin mixture. Stir gently with a rubber spatula just until the flour disappears. Do not overmix the batter, as this can make the cake dense.
  • Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to remove large air bubbles and smooth the top with a spatula.
  • Bake for 45–50 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs attached.
  • Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Carefully invert it onto a wire rack and allow it to cool completely.
  • Once completely cooled, dust the cake with powdered sugar or drizzle with your favorite glaze. Slice and serve.

Notes

 
  • Pumpkin: Use pure pumpkin puree rather than pumpkin pie filling. Pie filling already contains added sugar and spices.
  • Bundt pan: Grease every groove thoroughly. This is especially important with decorative Bundt pans to help the cake release cleanly.
  • Don't overmix: Once the dry ingredients are incorporated, stop mixing. Overmixing can result in a tougher cake.
  • Cooling: Let the cake rest in the pan before turning it out. Removing it too quickly can cause the cake to break.
  • Storage: Store covered at room temperature for up to 2 days or refrigerate for longer storage. Freeze the unfrosted cake tightly wrapped for up to 3 months.
  • Serving: Dust with powdered sugar or drizzle with maple, vanilla, or cream cheese glaze before serving.
 

Nutrition Facts

 
  • Calories: 425 kcal
  • Total Fat: 19 g
  • Saturated Fat: 3 g
  • Cholesterol: 47 mg
  • Sodium: 330 mg
  • Total Carbohydrates: 59 g
  • Dietary Fiber: 2 g
  • Total Sugars: 34 g
  • Protein: 6 g