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Classic Pumpkin Bundt Cake

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Moist, warmly spiced, and bursting with cozy flavor—this Classic Pumpkin Bundt Cake is the ultimate fall centerpiece.

With rich pumpkin puree, a tender crumb, and hints of cinnamon, nutmeg, and cloves, every slice feels like a sweet celebration of the season.

Drizzle with glaze or dust with powdered sugar for a simple yet stunning finish.

this recipe ⇨

Ingredients

For the Cake:

  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1⅓ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup water

For the Glaze:

  • 1 cup powdered sugar
  • 3-4 tablespoons milk
  • ½ teaspoon vanilla extract
Amazon Grocery, Organic Pumpkin, 15 Oz (Previously Happy Belly, Packaging May Vary)
Amazon Grocery, Organic Pumpkin, 15 Oz (Previously Happy Belly, Packaging May Vary)
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How To Make Classic Pumpkin Bundt Cake

Prepare the Pan:

  1. Preheat oven to 350°F (175°C)
  2. Thoroughly grease a 10-12 cup bundt pan with butter or cooking spray
  3. Dust with flour, tapping out excess (this prevents sticking)

Make the Cake:

  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger
  2. In a large bowl, whisk together sugar, oil, and eggs until well combined
  3. Add pumpkin puree and water, mixing until smooth
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined (don’t overmix)
  5. Pour batter into prepared bundt pan and smooth the top

Bake:

  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean
  2. Cool in pan for 10 minutes, then turn out onto a wire rack
  3. Cool completely before glazing (about 2 hours)

Make the Glaze:

  1. Whisk together powdered sugar, 3 tablespoons milk, and vanilla
  2. Add more milk if needed to reach desired consistency (should coat the back of a spoon)
  3. Drizzle over cooled cake

Tips for Success

  • Use real pumpkin puree – Libby’s is reliable, or make your own from sugar pumpkins
  • Don’t skip the flour dusting – This is crucial for getting the cake out of the pan cleanly
  • Room temperature ingredients mix better – take eggs out 30 minutes before baking
  • Test for doneness – The cake should spring back lightly when touched and pull slightly from pan edges
  • Cool completely – Rushing this step will make your glaze run off

Serves: 12-16 slices
Prep time: 15 minutes
Bake time: 50-60 minutes

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Classic Pumpkin Bundt Cake

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Print Recipe

This Pumpkin Bundt Cake is moist, tender, and packed with warm fall spices like cinnamon, nutmeg, and cloves. With a simple vanilla glaze drizzled on top, it’s a beautiful and easy dessert perfect for cozy gatherings or holiday tables—no frosting fuss required.

  • Total Time: 15 minutes
  • Yield: 12–16 slices 1x

Ingredients

Scale
For the Cake:
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1⅓ cups granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ⅓ cup water
For the Glaze:
  • 1 cup powdered sugar
  • 3–4 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

Prepare the Pan:
  1. Preheat oven to 350°F (175°C)
  2. Thoroughly grease a 10-12 cup bundt pan with butter or cooking spray
  3. Dust with flour, tapping out excess (this prevents sticking)
Make the Cake:
  1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger
  2. In a large bowl, whisk together sugar, oil, and eggs until well combined
  3. Add pumpkin puree and water, mixing until smooth
  4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined (don’t overmix)
  5. Pour batter into prepared bundt pan and smooth the top
Bake:
  1. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean
  2. Cool in pan for 10 minutes, then turn out onto a wire rack
  3. Cool completely before glazing (about 2 hours)
Make the Glaze:
  1. Whisk together powdered sugar, 3 tablespoons milk, and vanilla
  2. Add more milk if needed to reach desired consistency (should coat the back of a spoon)
  3. Drizzle over cooled cake

Notes

  • Use real pumpkin puree – Libby’s is reliable, or make your own from sugar pumpkins
  • Don’t skip the flour dusting – This is crucial for getting the cake out of the pan cleanly
  • Room temperature ingredients mix better – take eggs out 30 minutes before baking
  • Test for doneness – The cake should spring back lightly when touched and pull slightly from pan edges
  • Cool completely – Rushing this step will make your glaze run off
  • Author: Jordan
  • Prep Time: 15 minutes

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