The Ultimate Easy & Moist Pumpkin Bundt Cake (No Pumpkin Pie Spice Overload!)

Welcome to your new favorite fall dessert! This incredibly easy and delightfully moist Pumpkin Bundt Cake recipe celebrates the true essence of pumpkin, stepping away from the overwhelming spice blends often found in other recipes. Instead of a typical “pumpkin pie spice” assault, we let the rich, earthy flavor of real pumpkin take center stage, complemented by a warm, cozy hint of cinnamon. Finished with a decadent drizzle of homemade caramel glaze, this cake looks impressively fancy but comes together with minimal effort. You don’t even need a stand mixer; just one bowl and a good spatula are all you require to create this autumnal masterpiece.

Why This Pumpkin Bundt Cake Will Be Your Go-To Fall Recipe

Let’s be honest: some pumpkin cakes taste less like pumpkin and more like a spice cabinet exploded. I’ve always found that a bit disappointing, and it’s precisely why I developed this recipe. My goal was to create a pumpkin cake where the star ingredient, pumpkin, truly shines.

This bundt cake is crafted using pure pumpkin puree (and it’s crucial to use pure pumpkin puree, not pumpkin pie filling, which already contains spices). We’re only adding a careful measure of cinnamon to infuse that undeniable, cozy fall warmth without overwhelming your palate. You won’t find nutmeg or cloves in this recipe because, as a trained pastry chef, I believe in breaking the rules when it means a more delicious outcome. I want you to taste the actual pumpkin, not just a medley of spices.

The secret to its incredible flavor profile? We intentionally skip the nutmeg and cloves, allowing the natural, sweet, and earthy notes of the pumpkin to truly come alive.

Beyond its exceptional flavor, this pumpkin bundt cake boasts an incredibly moist and rich texture. It bakes up beautifully every time, and the best part is its simplicity. No fancy equipment is required—just one bowl, a spatula, and your enthusiasm for delicious fall baking. This makes it an ideal choice for both novice bakers and seasoned pros looking for an uncomplicated yet impressive dessert.

The versatility of this cake is another reason to love it. You can keep it elegantly simple with a light dusting of powdered sugar, elevate it with my personal favorite quick homemade caramel glaze, or embrace full autumnal indulgence with a luscious pumpkin cream cheese frosting or a glistening honey cake glaze. Whether it’s the centerpiece of your Thanksgiving dessert table or a casual treat for those sudden fall cravings, this cake looks impressive but is secretly one of the easiest you’ll ever make. It’s also perfect for using up that leftover can of pumpkin from your pantry!

Already contemplating your next baking adventure? If you’re a fan of these flavors, be sure to check out these delicious pumpkin cupcakes, or for another cozy cold-weather delight, try a festive gingerbread bundt cake. They are all perfect picks for cooler weather!

Essential Ingredients for Your Moist Pumpkin Bundt Cake

This recipe relies on a few key ingredients, each playing an important role in achieving that perfect moist texture and authentic pumpkin flavor:

1. Pumpkin Puree – This is truly the shining star of our pumpkin bundt cake recipe. It’s not just for flavor; pumpkin puree contributes significantly to the cake’s incredible moisture, adds natural sweetness, and helps create that wonderfully smooth and tender crumb texture we’re aiming for. It’s absolutely crucial to use pure pumpkin puree and NOT pumpkin pie filling. Pumpkin pie filling comes pre-spiced and often sweetened, which will prevent you from controlling the delicate balance of flavors in this recipe. Pure pumpkin puree is simply 100% canned pumpkin, nothing more, nothing less.
2. Brown Sugar – Unlike white granulated sugar, brown sugar introduces molasses notes that deepen the flavor profile of the pumpkin, enhancing its natural sweetness. It also adds extra moisture, contributing to the cake’s delightfully soft and tender crumb.
3. Ground Cinnamon – We’re keeping it simple and letting cinnamon provide that quintessential warm, cozy fall aroma and flavor. Just enough to complement the pumpkin without overpowering it.
4. Eggs, Milk, and Oil – These wet ingredients are vital for the cake’s structure and moisture. Using room temperature eggs and milk helps them emulsify better with the oil and pumpkin, leading to a smoother batter and a more uniform, moist cake. Vegetable oil provides a neutral flavor and ensures a very moist crumb.
5. All-Purpose Flour, Baking Powder, Baking Soda, and Kosher Salt – The backbone of our cake. Flour provides structure, baking powder and baking soda are essential leavening agents for a light and fluffy texture, and kosher salt balances the sweetness and enhances all the other flavors.
6. Vanilla Extract – A touch of good quality vanilla extract always elevates baked goods, adding depth and a lovely aromatic quality that pairs beautifully with pumpkin and cinnamon.

A Quick Note on Spices: As mentioned, this recipe intentionally skips additional spices like nutmeg and cloves. This choice allows the pumpkin’s natural flavor to truly shine. However, if you’re a fan of a more traditional spice blend, feel free to add 1/2 teaspoon of each (nutmeg and cloves) or adjust to your personal taste. The beauty of baking is customization!

Effortless Steps to Bake Your Perfect Pumpkin Bundt Cake

Making this pumpkin bundt cake is a straightforward process, designed for ease and enjoyment. Follow these simple steps for a moist and flavorful result:

Pro Tips for the Perfect Pumpkin Bundt Cake

• Room Temperature Ingredients are Key: This is a golden rule in baking! Ensure your eggs and milk are at room temperature before you start. This allows them to combine more smoothly and evenly with the other ingredients, creating a homogeneous batter. A well-emulsified batter leads to a uniform texture and, most importantly, a consistently moist and tender cake. Cold ingredients can cause the batter to seize up and result in a dense, uneven crumb.
• Mastering the Bundt Pan Release: The horror of a bundt cake sticking to its pan is real! To prevent this, thoroughly spray your 10-cup bundt pan with a high-quality flour-coated baking spray (like Baker’s Joy or Pam Baking). Alternatively, you can grease it generously with softened butter and then dust it with flour, tapping out any excess. Make sure to get into all the nooks and crannies of the pan’s intricate design. This meticulous preparation is vital for the cake to release cleanly and effortlessly after baking.
• The Art of Cooling: Patience is a virtue, but timing is everything when cooling a bundt cake. After removing the cake from the oven, let it cool in the pan for precisely 15-20 minutes. This short cooling period allows the cake to set slightly and pull away from the sides of the pan. However, do not let it cool completely in the pan! The sugars in the cake can harden and act like glue, making it incredibly difficult to invert. You want the cake to be warm, but not scorching hot, when you flip it onto a wire rack.
• Avoid Overmixing: Once you combine the wet and dry ingredients, mix only until the flour streaks have disappeared. Overmixing develops the gluten in the flour, which can lead to a tough, rubbery cake. A few small lumps are fine; resist the urge to keep stirring!
• Pure Pumpkin Power: Reiterate the importance of using pure pumpkin puree over pumpkin pie filling. This ensures you have full control over the spice level and sugar content, allowing the natural pumpkin flavor to truly shine.

Serving Suggestions and Customizations

This pumpkin bundt cake is delicious on its own, but here are some ideas to make it even more special:

• Classic Dusting: A simple dusting of powdered sugar adds an elegant touch and a subtle sweetness.
• Caramel Glaze: My personal favorite, a warm, rich homemade caramel glaze elevates this cake to new heights, adding a delightful chewiness and depth of flavor.
• Cream Cheese Frosting: For a truly indulgent experience, a tangy pumpkin cream cheese frosting complements the cake beautifully, offering a lovely contrast to the sweetness.
• Maple Glaze: A maple glaze adds another layer of autumnal flavor that is simply irresistible.
• Honey Glaze: A delicate honey cake glaze can also add a subtle floral sweetness.
• Add-ins: Fold in 1/2 cup of chopped pecans, walnuts, or even chocolate chips into the batter for an extra textural and flavor dimension. Dried cranberries or golden raisins can also add a delightful chew.
• Pairing: Serve a slice warm with a scoop of vanilla bean ice cream or a dollop of whipped cream for an ultimate dessert experience. It’s also fantastic alongside a hot cup of coffee or a festive spiced cider.

5 stars (1 rating)

Easy Pumpkin Bundt Cake with Canned Pumpkin

Prep:
10 mins

Cook:
45 mins

Cooling Time:
15 mins

Total:
1 hr 10 mins

Servings:

12 servings

This super easy and moist Pumpkin Bundt Cake skips the pumpkin pie spice overload and lets real pumpkin flavor take the spotlight. Made with canned pumpkin, a cozy hit of cinnamon, and a drizzle of homemade caramel glaze, you don’t even need a mixer to make it. All you need is one bowl and a good spatula. This is the kind of fall dessert that looks fancy but comes together in minutes.

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Ingredients

• 
  2 1/2 cup
  (312.5 g) all purpose flour
• 
  2 cup
  (440 g) brown sugar
• 
  2 tsp
  (2 tsp) baking powder
• 
  1 tsp
  (1 tsp) baking soda
• 
  1/2 tsp
  (0.5 tsp) kosher salt
• 
  1 tsp
  (1 tsp) ground cinnamon, add to taste
• 
  4
  (4) large eggs, room temperature
• 
  1/2 cup
  (118.29 ml) whole milk, room temperature
• 
  1/2 cup
  (118.29 ml) vegetable oil
• 
  1 tbsp
  (1 tbsp) vanilla extract
• 
  15 oz
  (425.24 g) pumpkin puree, canned NOT pie filling

Instructions

1. Preheat your oven to 350°F (175°C). Prepare a 10-cup bundt pan by spraying it generously and thoroughly with a flour-coated baking spray. Ensure all crevices are coated to prevent sticking.
2. In a large mixing bowl, combine the dry ingredients: 2 1/2 cups (312.5 g) all-purpose flour, 2 cups (440 g) brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1 teaspoon ground cinnamon. Mix these thoroughly with a spatula, making sure to break up any clumps of brown sugar until well combined.
3. In a separate medium-sized bowl, combine the wet ingredients: 4 large room temperature eggs, 1/2 cup (118.29 ml) room temperature whole milk, 1/2 cup (118.29 ml) vegetable oil, 1 tablespoon vanilla extract, and the 15 oz (425.24 g) can of pure pumpkin puree. Whisk or mix with a spatula until all ingredients are smooth and well incorporated.
4. Pour the wet ingredient mixture into the bowl with the dry ingredients. Using your spatula, mix gently until just combined. Be careful not to overmix the batter; a few small lumps are perfectly normal.
5. Carefully pour the cake batter into your prepared bundt pan. Bake in the preheated oven for approximately 45 minutes. The cake is done when a wooden skewer or toothpick inserted into the thickest part comes out clean, the middle springs back when lightly touched, and the edges of the cake begin to pull away slightly from the sides of the pan.
6. Once baked, remove the bundt pan from the oven and let the cake cool in the pan for exactly 15-20 minutes. This crucial cooling period allows the cake to firm up and detach from the pan. After this time, carefully invert the cake onto a wire rack to cool completely.
7. Once the cake has fully cooled, drizzle generously with your favorite caramel glaze or other desired topping. Enjoy!

Notes

STORAGE AND FREEZING

Storing: To keep your pumpkin bundt cake fresh, once it has cooled completely, wrap it tightly in plastic wrap. Alternatively, you can place it in an airtight container. Store the cake at room temperature for up to 3 days, where it will remain wonderfully moist. If you live in a particularly humid climate, or if you’ve added a cream cheese frosting, storing the cake in the refrigerator may help maintain its freshness for up to 5 days. Be sure to bring it back to room temperature before serving for the best texture.

Freezing: This pumpkin bundt cake freezes beautifully! Allow the cake to cool completely to room temperature. Then, wrap it first in a layer of plastic wrap, making sure it’s airtight, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn. The cake can be frozen for up to 3 months. To thaw, simply transfer the frozen cake to the refrigerator and let it thaw overnight. Once thawed, you can add any desired glaze or frosting.

Serving: 1slice,
Calories: 357kcal,
Carbohydrates: 60g,
Protein: 5g,
Fat: 11g,
Saturated Fat: 2g,
Polyunsaturated Fat: 6g,
Monounsaturated Fat: 3g,
Trans Fat: 0.1g,
Cholesterol: 56mg,
Sodium: 296mg,
Potassium: 188mg,
Fiber: 2g,
Sugar: 37g,
Vitamin A: 5611IU,
Vitamin C: 1mg,
Calcium: 105mg,
Iron: 2mg

Course:
Appetizer, Bundt Cake, Cake, Cakes

Author:
Sam Adler

Cuisine:
American

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Frequently Asked Questions (FAQs)

Can I use pumpkin pie filling instead of pure pumpkin puree?

No, it is highly recommended to use pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced with a blend of nutmeg, cloves, and ginger. This recipe is designed to highlight the natural pumpkin flavor with controlled cinnamon, so using pie filling would drastically alter the taste and sweetness balance.

Do I absolutely need a bundt pan?

While a bundt pan gives the cake its signature elegant shape, you can certainly bake this recipe in other pans. A 9×13 inch (23×33 cm) rectangular baking pan or two 8-inch (20 cm) round cake pans would work. Adjust baking time accordingly; a rectangular pan might take 35-40 minutes, and round pans around 30-35 minutes, but always check for doneness with a toothpick.

How can I prevent my bundt cake from sticking?

The key to a clean release is thorough pan preparation. Use a high-quality flour-coated baking spray and ensure every nook and cranny of the pan is covered. If you don’t have baking spray, generously grease with softened butter and then dust with flour, tapping out the excess. Also, remember the critical cooling time: cool in the pan for 15-20 minutes, then invert onto a wire rack. Cooling too long in the pan can cause sticking.

Can I add other spices if I prefer a stronger spice flavor?

Absolutely! While this recipe focuses on pumpkin and cinnamon, you can easily customize it. If you prefer a more traditional pumpkin pie spice profile, feel free to add 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground cloves to the dry ingredients, along with the cinnamon.

Can I make this pumpkin bundt cake ahead of time?

Yes, this cake is excellent for making ahead! You can bake it a day or two in advance. Store it wrapped tightly at room temperature (or refrigerated if frosted with cream cheese frosting). You can also freeze the unglazed cake for up to 3 months, as detailed in the “Storage and Freezing” notes above.

My cake turned out dry. What went wrong?

A dry cake is usually a sign of overbaking. Keep a close eye on your baking time and test for doneness at the lower end of the recommended range. Another common culprit is overmixing the batter, which can develop too much gluten. Ensure your ingredients are at room temperature as well, as cold ingredients can sometimes lead to a denser, drier crumb.

Conclusion: Your New Favorite Fall Baking Tradition

This Easy Pumpkin Bundt Cake is more than just a dessert; it’s an invitation to savor the true flavors of fall without unnecessary fuss. With its unparalleled moistness, authentic pumpkin taste, and the sheer simplicity of its one-bowl preparation, it’s destined to become a beloved staple in your autumn baking repertoire. Whether you’re sharing it with loved ones during the holidays, bringing it to a festive gathering, or simply enjoying a slice with a warm drink on a crisp afternoon, this bundt cake promises comfort, elegance, and pure deliciousness. Don’t wait—gather your ingredients and experience the joy of baking and tasting this exceptional pumpkin treat!

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The Ultimate Easy & Moist Pumpkin Bundt Cake (No Pumpkin Pie Spice Overload!)

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