Go Back
A slice of moist pumpkin bundt cake with a rich, spiced texture, drizzled with a creamy glaze, and topped with a sprinkle of cinnamo

Moist Pumpkin Bundt Cake Recipe

This Moist Pumpkin Bundt Cake is spiced, tender, and topped with vanilla glaze—perfect for fall celebrations!
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 16

Equipment

  • A sturdy bundt pan (I prefer Anolon or Nordic Ware)
  • Stand mixer or hand mixer
  • Large mixing bowl :
  • Cooling rack
  • Rubber spatula to spread evenly

Ingredients
  

Dry Ingredients

  • 3 cups 344g all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon each of ground ginger cloves, nutmeg, and allspice

Wet Ingredients

  • 1 cup 240ml vegetable oil
  • 4 large eggs at room temperature
  • 1 cup 200g packed brown sugar
  • 3/4 cup 150g granulated sugar
  • One 15-ounce 425g can pure pumpkin puree
  • 1 teaspoon vanilla extract

Instructions
 

  • Let's start making our delicious pumpkin bundt cake with all our ingredients ready. We need to set the oven to 350°F with the rack in the center.
    The first step is to get your 10-12 cup bundt pan ready. Give it a really good coat of flour-containing baking spray that reaches every nook.
    Here's our baking process:
    1 - Take a large bowl and sift the flour into it. Add cinnamon, baking soda, nutmeg, allspice, salt, and baking powder. Mix these dry ingredients well.
    2 - Beat vegetable oil and sugar in another bowl until they blend together. Add eggs one by one, making sure each egg mixes in completely before adding the next one. Add the vanilla extract.
    3 - The next vital step is mixing wet and dry ingredients. Start and end with your dry mixture, while alternating it with pumpkin puree in between. Use low speed and mix just enough to combine everything.
    4 - Pour the batter into your prepared pan and smooth out the top. The pan needs a few firm taps on your counter to get rid of air bubbles.
    5 - Bake for 55-60 minutes. Your cake is ready when:
    - A wooden skewer comes out clean from the center.
    - The cake feels slightly firm.
    - The top bounces back with a light press.
    Let the cake sit in the pan for 10 minutes before flipping it onto a wire rack. Once it cools completely, you can add your favorite glaze or frosting.
    Tip : Your oven might need slightly different baking times. Watch the cake carefully in its final minutes.

Notes

Let me share my tips and notes to help you make the perfect pumpkin bundt cake. We tested several make-ahead options - you can prepare this cake up to 2 days ahead and store it covered in the refrigerator.
Here are your storage options:
  • Keep unglazed cake at room temperature for up to 3 days
  • Store in refrigerator for additional 3-4 days
  • Freeze for up to 3 months (wrap tightly without glaze)
This recipe works great with oils of all types. You can use vegetable oil, canola oil, avocado oil, or olive oil. You might want to try using half applesauce and half oil to make it lighter while keeping it moist.
The spices are flexible too. You can swap 2 teaspoons of pumpkin pie spice for the individual spices (ginger, cloves, nutmeg, and allspice), but keep the 2 teaspoons of cinnamon.
My experience shows that canned pumpkin puree works better than homemade for the best results and flavor. Libby's brand has given me consistent results in this recipe.
Your cake might look too moist during baking. Don't open the oven door too often. Check every 5-10 minutes until the center becomes firm. A loose foil cover on top prevents over-browning while it finishes baking.