Rich and moist pumpkin bundt cake is the perfect fall dessert. It’s simple to make with vanilla cake mix, pumpkin puree, and warm spices!
Pumpkin bundt cake is my husbands favorite cake recipe and I love it because not only is this recipe so delicious but it’s incredibly easy to make. Enjoy it after a cozy meal of chicken cordon bleu casserole or chili cornbread casserole.
Pumpkin Bundt Cake
Pumpkin Bundt Cake
Click the button above to save this recipe!
Pumpkin Bundt Cake Recipe Ingredients
- Cake mix – Vanilla, not prepared. Spice cake mix or white cake mix will also work.
- Pumpkin – Pure pumpkin puree, canned. (Not canned pumpkin pie filling).
- Egg – Large.
- Ginger – Dried/ground ginger. Alternatively you can skip the ginger and nutmeg and use our pumpkin pie spice blend).
- Nutmeg – Dried/ground nutmeg.
- Cinnamon – Dried/ground cinnamon.
- Glaze – Heavy cream, vanilla extract, and powdered sugar.
How do you make a glazed pumpkin bundt cake? (step-by-step)
⭐ First, combine all batter ingredients in a large bowl and mix thoroughly.
⭐ Next, pour batter into a prepared bundt pan. (This pan release recipe is my favorite for bundt cakes).
⭐ Then, bake until cooked through and a toothpick or skewer inserted into the deepest part comes out clean. Allow to cool several minutes before removing from pan.
⭐ Finally, whisk together glaze ingredients and pour over cake.
Preparation
Can you make pumpkin spiced bundt cake ahead of time?
Absolutely, in fact baking the cake a day or two ahead and allowing them to chill in the refrigerator before icing is ideal for making sure the glaze sits nicely on the cake.
What frosting for pumpkin bundt cake?
We use a simple powdered sugar glaze made with powdered sugar (also called confectioners sugar or frosting sugar), cream, and vanilla.
Cream cheese frosting would also be a delicious option!
Leftovers and storage
Do you have to refrigerate pumpkin bundt cake?
You do not have to refrigerate the cake. It can be left at room temperature for up to two days. Any longer than that an you will want to pop it in the fridge or freezer.
How long does pumpkin spice bundt cake last?
The cake will keep about two days at room temperature (make sure it’s a cool dry room and the cake is covered), up to a week in the refrigerator, or longer in the freezer.
Can you freeze pumpkin bundt cake?
You can freeze cake! Yay! Ideally you’ll want to freeze the cake unfrosted. Allow it to cool completely, then freeze in an airtight freezer safe container or bag, with parchment paper between the layers.
Thaw overnight in the refrigerator, then frost as desired.
If freezing leftovers after frosting, store in a freezer safe tupperware container, separating slices with parchment paper.
What to eat with pumpkin bundt cake (serving suggestions)
This is a chilly day fall favorite in our house. We love it with a big bowl of white chicken chili or yummy beer cheese soup. As a side try a batch of smashed potatoes or homemade naan.
More delicious pumpkin recipes
- Pumpkin cheesecake
- Pumpkin mug cake
- Pumpkin spice cupcakes with eggnog frosting
- Pumpkin pie bites
- Pumpkin crinkle cookies
- See all our pumpkin recipes!
Other delicious bundt cakes
- Apple bundt cake
- Rainbow bundt cake
- Valentine’s bundt cake
- Monster bundt cake
- Cranberry upside down bundt cake
Tools we love
- Nordic Ware Platinum Collection Original Bundt Pan – this is my very favorite cake pan ever. It’s big and heavy and fantastic!
- Bundt Cake Keeper – If you’re traveling with your bundt cake, this is a must!
Get our FREE Easy Casseroles Ebook!
Follow us below!Use #mamalovesfood on Instagram!
How to Make Pumpkin Bundt Cake
Pumpkin Bundt Cake
Ingredients
CAKE
- 1 box vanilla cake mix not prepared
- 1 can pure pumpkin puree 15 ounces
- 1 egg large
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cinnamon
GLAZE
- 1 cup powdered sugar
- 3-6 tablespoons heavy cream
- ¼ teaspoon real vanilla extract
Instructions
- Combine all ingredients in a large bowl and mix thoroughly (I used a hand held electric mixer for about 60 seconds).
- Pour batter into a prepared bundt pan. (See below for link to our pan release).
- Bake at 350F degrees for approximately 50 - 60 minutes (until a toothpick or skewer inserted into the deepest part comes out clean).
- Allow to cool at least ten minutes before removing from pan.
- While cake is baking, whisk together glaze ingredients. Start with the confectioners sugar in a bowl and very slowly add cream until desired consistency is reached. Drizzle over cake after removing it from the pan.
Notes
Nutrition
Pumpkin Bundt Cake
Click the button above to save this recipe!
Diane shultz says
This cake has the BEST texture! My family loved it so much.
Jennifer says
This has become a new family favorite! Everything about it was perfect! SO yummy!!
Lisalia says
SO yummy and delicious. My daughter asked me to leave the glaze off of hers.. and let me tell you it was still SO delicious. The cake is a winner on its own. Perfect texture and flavor. Even good the next day.
Rosa says
can I use yams instead of pumkin?
April Woods says
Yes, that should also work.