Moist Pumpkin Spice Bundt Cake (Easy Recipe)

The Ultimate Pumpkin Spice Bundt Cake: A Moist & Easy Recipe

Estimated reading time: 7-9 minutes  |  Prep time: 25 minutes  |  Total time: 2 hours 30 minutes

Key Takeaways

• Incredibly Moist & Tender: This recipe uses oil and pumpkin purée to guarantee a perfectly moist crumb that stays fresh for days.
• Perfectly Spiced: A warm, aromatic blend of cinnamon, ginger, nutmeg, and cloves delivers the ultimate autumn flavor in every bite.
• Beginner-Friendly Recipe: With simple, straightforward steps, this homemade cake is surprisingly easy to make from scratch, even for new bakers.
• Make-Ahead & Freezer-Friendly: This cake freezes beautifully without the glaze, making it a perfect dessert to prepare for holidays or gatherings in advance.
• Versatile & Crowd-Pleasing: Ideal for Thanksgiving, a cozy weekend treat, or alongside a cup of coffee. The tangy cream cheese glaze is always a hit!

Why You’ll Love This Pumpkin Spice Bundt Cake Recipe

Get ready to welcome the cozy flavors of autumn with the most delicious and moist Pumpkin Spice Bundt Cake you’ll ever bake. This simple recipe is a true showstopper, combining the rich, earthy taste of pumpkin with a perfect blend of warming spices. The result is an incredibly tender and flavorful cake that fills your home with an irresistible aroma. Whether you’re a seasoned baker or just starting out, this homemade dessert is foolproof and guaranteed to impress.

What sets this cake apart is its perfect texture. Thanks to the pumpkin purée and oil, the crumb is exceptionally moist and stays that way for days. Each slice is then generously drizzled with a tangy, luscious cream cheese glaze that perfectly complements the spiced cake. It’s the ultimate fall dessert, perfect for Thanksgiving celebrations, holiday gatherings, or simply enjoying with a warm cup of coffee on a crisp afternoon. This family-friendly dessert is more than just a cake; it’s a celebration of the season, made from scratch with love.

Ingredients You’ll Need

Using high-quality, room-temperature ingredients is the first step to achieving the perfect Pumpkin Spice Bundt Cake. Here is what you’ll need:

For the Pumpkin Spice Bundt Cake

• 3 cups (360g) all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup (200g) granulated sugar
• 1 cup (220g) packed light brown sugar
• 1 cup (240ml) vegetable oil or melted coconut oil
• 4 large eggs, at room temperature
• 1 15-oz can (425g) pure pumpkin purée (not pumpkin pie filling)
• 1 teaspoon pure vanilla extract

For the Cream Cheese Glaze

• 4 oz (113g) full-fat block cream cheese, softened to room temperature
• 1 1/2 cups (180g) powdered sugar, sifted
• 2-3 tablespoons milk or heavy cream
• 1/2 teaspoon pure vanilla extract
• A pinch of salt

Essential Equipment

• 10 or 12-cup Bundt pan
• Large and medium mixing bowls
• Electric mixer (stand or hand-held) or a whisk
• Silicone spatula
• Measuring cups and spoons
• Wire cooling rack

Step-by-Step Instructions

1. Preparation: Position a rack in the center of your oven and preheat to 350°F (175°C). Meticulously grease and flour your 10 or 12-cup Bundt pan, ensuring every nook and cranny is coated to prevent sticking. A baking spray containing flour is an excellent choice for this.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking for about 30 seconds ensures the leavening agents and spices are evenly distributed, which is crucial for a uniform rise and flavor. Set aside.
3. Beat Wet Ingredients: In a large mixing bowl, combine the granulated sugar, light brown sugar, and vegetable oil. Using an electric mixer on medium speed, beat for 2 minutes until the mixture is sandy and well-combined. Add the room-temperature eggs one at a time, beating well after each addition until the batter is smooth and slightly pale.
4. Add Pumpkin: Scrape down the sides of the bowl, then add the pumpkin purée and vanilla extract. Beat on low speed until just incorporated. Avoid overmixing to keep the final cake tender.
5. Combine Wet and Dry: Add the dry ingredients to the wet ingredients in three batches, mixing on low speed only until the flour disappears after each addition. After the final addition, switch to a silicone spatula and gently fold the batter a few times, scraping the bottom and sides to ensure there are no pockets of dry flour.
6. Bake the Cake: Carefully pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes. The cake is done when a long wooden skewer inserted into the deepest part comes out clean or with a few moist crumbs attached.
7. Cool the Cake: Place the Bundt pan on a wire cooling rack and let it cool for exactly 15 minutes. This is a critical step; cooling for less time might cause the cake to break, while cooling for longer can make it stick to the pan. After 15 minutes, confidently invert the cake onto the wire rack to cool completely.
8. Make the Cream Cheese Glaze: While the cake cools, beat the softened cream cheese in a small bowl until smooth. Add the sifted powdered sugar and a pinch of salt, mixing on low speed. Add the vanilla and 2 tablespoons of milk. Mix until smooth. If the glaze is too thick, add the remaining tablespoon of milk until it reaches a thick but pourable consistency.
9. Glaze and Serve: Ensure the cake is completely cool to the touch before glazing. Drizzle the cream cheese glaze over the top, allowing it to drip artfully down the sides. Let the glaze set for 20-30 minutes before slicing and serving your delicious homemade Pumpkin Spice Bundt Cake.

Baking Tips, Variations & Substitutions

Pro Tips for a Perfect Pumpkin Spice Bundt Cake

• Room Temperature is Non-Negotiable: For a smooth, uniform batter, your eggs and cream cheese must be at room temperature. Cold ingredients don’t emulsify properly, which can lead to a dense, heavy cake. Take them out of the fridge about an hour before you start.
• Measure Flour Correctly: The most accurate way to measure flour is by weight with a kitchen scale. If you don’t have one, use the “spoon and level” method: spoon the flour into your measuring cup, then level it off with a straight edge. Never scoop directly from the bag, as this compacts the flour and leads to a dry cake.
• Don’t Overmix the Batter: When combining wet and dry ingredients, mix only until the flour streaks disappear. Overmixing develops gluten, turning a potentially tender and moist cake into a tough and chewy one. A gentle hand is key!
• Bundt Pan Perfection: Don’t underestimate the importance of preparing your Bundt pan. Use a generous amount of non-stick baking spray with flour or brush every single crevice with softened butter before dusting with flour. This is the secret to a clean release every time.
• Use Pure Pumpkin Purée: Double-check your can to ensure you’re using 100% pure pumpkin purée, not pumpkin pie filling. Pie filling is pre-sweetened and spiced, which will drastically alter the recipe’s outcome.

Easy Variations You Can Try

• Add a Crunchy Texture: Fold in 1 cup of toasted chopped pecans or walnuts into the batter at the end for a delightful crunch.
• Chocolate Chip Pumpkin Cake: For a decadent twist, add 1 1/2 cups of semi-sweet chocolate chips to the batter. Pumpkin and chocolate are a fantastic pairing.
• Maple Cream Cheese Glaze: Substitute the vanilla extract in the glaze with 1 teaspoon of pure maple extract and use 1-2 tablespoons of pure maple syrup instead of milk for a delicious maple-flavored topping.
• Gluten-Free Version: You can make this a gluten-free Pumpkin Spice Bundt Cake by substituting the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.

How to Serve & Store Your Pumpkin Spice Bundt Cake

This cake is stunning on its own but can be elevated with a dollop of fresh whipped cream or a scoop of vanilla bean ice cream. It’s the perfect companion to a hot cup of coffee, a chai latte, or a warm glass of apple cider. For an extra touch of elegance, sprinkle a little cinnamon or some toasted pecans over the glaze before it sets.

To store your Pumpkin Spice Bundt Cake, cover it tightly or place it in an airtight container. Because of the cream cheese glaze, it must be stored in the refrigerator, where it will stay fresh and moist for up to 5 days. For the best flavor and texture, allow slices to come to room temperature for about 20-30 minutes before serving. You can also gently warm a slice in the microwave for 10 seconds for that fresh-from-the-oven feel. If you love fall baking, try our classic apple crumble recipe next!

Watch: How to Make It

Frequently Asked Questions