Moist Pumpkin Spice Bundt Cake Recipe for Fall Gatherings

This Pumpkin Spice Bundt Cake combines pumpkin puree with warm fall spices—cinnamon, ginger, and nutmeg—for a moist, flavorful cake that’s delicious plain, dusted with powdered sugar, or finished with a simple glaze.

I prefer cake to pie, so I turned that pumpkin I had on hand into a Pumpkin Spice Bundt Cake for a family gathering. Bundt cakes feel a little nostalgic and special — they look lovely on a platter and are easy to slice and serve. You can keep this cake simple with powdered sugar, add a vanilla glaze, or drizzle with caramel for extra indulgence.

How to Make Pumpkin Spice Bundt Cake

Start by preparing a DIY cake release: stir equal parts oil and flour and brush it on the inside of your 12-cup bundt pan. This helps prevent sticking and protects the cake when you invert it.

Whisk the dry ingredients together in a medium bowl: all-purpose flour, cornstarch, baking powder, cinnamon, baking soda, salt, and freshly grated nutmeg. In a separate bowl or measuring cup, combine the wet ingredients: pumpkin puree, canola (or other neutral) oil, and grated fresh ginger.

Cream the softened unsalted butter in the bowl of a stand mixer or a large bowl until light and fluffy. Add the granulated sugar and beat until fluffy and slightly granular. Add the eggs one at a time, mixing well after each addition.

With the mixer on low, add half of the flour mixture and mix until nearly incorporated. Add half of the pumpkin mixture and increase speed to medium until smooth. Scrape the bowl and repeat with the remaining flour and pumpkin mixtures.

Before pouring the batter into the prepared pan, ensure the cake release hasn’t pooled in the bottom—brush it up the sides if needed. Spread the batter evenly in the bundt pan and bake at 350°F for 45–55 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.

Set the pan on a wire rack to cool for at least 20 minutes. To remove the cake, place a plate or platter over the pan and carefully invert both so the plate ends up on the bottom. Let the cake cool completely before glazing. Serve with a simple vanilla glaze (powdered sugar mixed with a little milk or cream and vanilla), frosting, caramel sauce, or a dusting of powdered sugar.

Pumpkin Spice Bundt Cake Ingredients

• Canola oil (or another neutral-flavored oil) — used in the batter and to make the cake release.
• All-purpose flour — used in the batter and with oil to make the cake release.
• Cornstarch — mixed with flour to mimic cake flour for a more tender crumb.
• Baking powder
• Cinnamon
• Baking soda
• Table salt
• Freshly grated nutmeg — adds a brighter nutmeg flavor than pre-ground nutmeg.
• Pumpkin puree — use pure pumpkin puree (not pumpkin pie filling).
• Fresh grated ginger — I prefer the brightness of fresh ginger; grate from frozen if you like.
• Softened unsalted butter — or a dairy-free butter substitute to make the cake dairy-free.
• Granulated sugar
• Large eggs

Tips and Variations

• Make the DIY pan release with 1 tablespoon oil and 1 tablespoon flour, brushing it over the interior of your bundt pan without letting it pool in the bottom.
• If you don’t have fresh ginger, use a smaller amount of ground ginger, but fresh is preferred for brightness.
• For a dairy-free cake, substitute the butter with a plant-based butter alternative and proceed the same way.
• Glaze options: a simple vanilla glaze, cream cheese glaze, or a salted caramel drizzle all pair nicely with this cake.
• Store baked cake covered at room temperature for 2–3 days, or refrigerate if topped with a perishable glaze or frosting.

Nutrition Notes