This Pumpkin Bundt Cake is soft, moist, and oh-so-flavorful! With warm spices and a hint of pumpkin, it’s perfect for fall gatherings or any day you need a treat.
Every slice feels like a cozy hug. I love drizzling it with a simple icing to make it even sweeter. Who can resist a slice (or two) with a cup of coffee? ☕🍰
Key Ingredients & Substitutions
Flour: All-purpose flour gives the cake structure. If you want a gluten-free version, you can substitute it with a 1:1 gluten-free flour blend, but keep an eye on texture.
Spices: The combination of cinnamon, ginger, nutmeg, and cloves creates a warm flavor. Feel free to adjust based on your taste; you can skip cloves if you’re not a fan or add some pumpkin pie spice instead!
Butter: Unsalted butter adds richness. You can use melted coconut oil or vegetable oil for a dairy-free option, which also keeps the cake moist.
Pumpkin Puree: Canned pumpkin puree is convenient. You can also make your own by roasting and pureeing fresh pumpkin. Just ensure it is pure pumpkin, not pie filling!
Sour Cream or Greek Yogurt: These ingredients add moisture. If you want a dairy-free option, use unsweetened applesauce or coconut yogurt for a different twist.
How Do You Ensure a Moist and Fluffy Bundt Cake?
To make sure your Pumpkin Bundt Cake turns out moist and fluffy, follow these tips:
- Butter Temperature: Use softened butter, not melted. This helps trap air when creaming, which leads to fluffiness.
- Don’t Overmix: Mix until just combined to avoid a dense texture. It’s okay if some flour bits are still visible.
- Cooling Time: Let the cake cool in the pan for about 15 minutes. This helps it set before moving it to a wire rack.
After the cake is cooled, drizzle it with glaze for extra sweetness. Enjoy your baking!
How to Make Pumpkin Bundt Cake
Ingredients Needed:
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1/4 cup sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- Optional: chopped nuts for garnish
How Long Will It Take?
This delightful Pumpkin Bundt Cake takes about 15 minutes to prepare and 55-65 minutes to bake. After that, allow it to cool for about 15 minutes before removing it from the pan. Total time will be approximately 1 hour and 30 minutes, including cooling time.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). Take a 10-inch Bundt pan and grease it thoroughly with butter or cooking spray. Then, dust it lightly with flour, shaking out any excess. This helps your cake come out easily later.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. This is your spice mixture that will add flavor to the cake. Set it aside for a moment.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed. Mix until the mixture is light and fluffy—this should take about 3-4 minutes.
4. Incorporate Eggs & Pumpkin:
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Once all the eggs are added, stir in the pumpkin puree, sour cream (or Greek yogurt), and vanilla extract until everything is well combined.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing; it’s okay if there are a few flour streaks remaining.
6. Pour and Bake:
Carefully pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Place the pan in the oven and bake for 55-65 minutes. Check for doneness by inserting a toothpick into the center of the cake—the toothpick should come out clean.
7. Cool the Cake:
Once the cake is done, let it cool in the pan for about 15 minutes. After that, carefully invert it onto a wire rack to cool completely. This step is important to prevent the cake from getting soggy.
8. Make the Glaze:
While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. Adjust the amount of milk until you achieve a smooth drizzle consistency.
9. Drizzle and Serve:
Once the cake has cooled completely, drizzle the glaze over the top and sprinkle with chopped nuts if you like. Now, you’re ready to slice and serve your delicious Pumpkin Bundt Cake! Enjoy every bite!
Can I Use Pumpkin Pie Filling Instead of Pure Pumpkin Puree?
No, it’s best to use pure pumpkin puree, not pumpkin pie filling. The filling is sweetened and spiced, which could alter the flavor and texture of your cake. Stick with the puree for the best results!
Can I Substitute the Butter with Oil?
Yes! You can replace the unsalted butter with vegetable oil or melted coconut oil. Use about 3/4 cup of oil for 1 cup of butter. This will still keep the cake moist!
How Should I Store Leftovers?
To store leftovers, place the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week. If you prefer, you can also freeze individual slices wrapped in plastic wrap and then in foil for up to 3 months.
Can I Add Nuts or Chocolate Chips to the Batter?
Absolutely! Feel free to fold in 1/2 to 1 cup of chopped nuts (like walnuts or pecans) or chocolate chips to the batter for added texture and flavor. Just be careful not to overmix after adding them!
