There’s something magical about fall—the crisp air, cozy sweaters, and of course, the irresistible aroma of pumpkin spice filling the kitchen. And if you’ve been craving a dessert that captures all those comforting flavors in one beautiful bake, this pumpkin bundt cake is exactly what you need. It’s moist, warmly spiced, and just the right amount of indulgent without being over the top.

I love bundt cakes because they look effortlessly elegant without requiring bakery-level decorating skills. Seriously, just a dusting of powdered sugar and you’re ready to impress. Whether you’re hosting a holiday gathering, need a sweet treat for Sunday dinner, or simply want a slice of pumpkin goodness with your morning coffee, this cake fits the bill. Plus, it’s the kind of dessert that makes your whole house smell like autumn—basically, a scented candle you can eat.

So, tie on your apron, grab that can of pumpkin puree hiding in your pantry, and let’s bake a cake that’s going to make your loved ones ask for seconds (and maybe even thirds).

Why You’ll Love This Pumpkin Bundt Cake

Effortlessly festive – It looks stunning with almost no fuss.
Perfectly spiced – Cinnamon, nutmeg, and cloves bring that warm, cozy flavor.
Moist and tender – Pumpkin puree keeps it soft without being heavy.
Crowd-pleasing – A guaranteed hit at potlucks, family dinners, or even just with coffee.

Ingredients You’ll Need

2 cups (400 g) granulated sugar
1 cup (225 g) butter, softened
1 tsp salt
4 large eggs
2 cups (480 g) pumpkin puree
2 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1 ½ tsp baking powder
3 cups (375 g) all-purpose flour

Step-by-Step Instructions

Preheat oven to 350°F (175°C) and generously grease your bundt pan.
In a large bowl, cream together butter, sugar, and salt until light and fluffy (about 2 minutes).
Beat in the eggs one at a time. Add the pumpkin puree and mix for 3 minutes until smooth.
Stir in cinnamon, cloves, and nutmeg.
Mix in baking soda and baking powder until just combined.
Gradually add flour, scraping down the bowl to avoid dry pockets.
Pour the batter into the bundt pan, tapping lightly to release bubbles.
Bake for 52–54 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 20 minutes, then invert onto a plate.
Dust with powdered sugar, slice, and serve.

Tips for the Perfect Pumpkin Spice Bundt Cake

Use room temperature butter and eggs for a smoother batter. Cold ingredients make cakes dense.
Don’t overmix once the flour goes in. This keeps your cake tender instead of tough.
Test for doneness early. Bundt pans vary—start checking at 50 minutes.
Add a glaze. A simple cream cheese glaze or maple drizzle takes this pumpkin cake to the next level.
Storage hack: Slice leftovers and freeze individually. Wrap in plastic, pop in a freezer bag, and you’ve got ready-to-go treats for later.

A Little Story from My Kitchen

This pumpkin bundt cake made its debut at one of my family’s Sunday dinners. I was nervous because bundt pans can be a little, well, finicky (anyone else ever had a cake stick in the pan and break your heart?). But when I flipped this beauty out and it came out perfectly, my kids literally cheered. My husband asked for a second slice before the first was gone, and it instantly became a seasonal tradition in our home.

Now, every fall, my kids ask, “When are you making the pumpkin cake?” It’s become our cozy autumn ritual, and I love that something so simple can turn into a memory-maker.

What to Serve with Pumpkin Bundt Cake

This cake pairs beautifully with coffee, tea, or even a spiced latte if you want to lean into the fall vibes. For dessert after dinner, serve it with a dollop of whipped cream or a scoop of vanilla ice cream (trust me, the contrast of warm cake and cold ice cream is heavenly). If you’re hosting, you can even drizzle on a maple glaze for extra wow-factor.

How to Store Your Cake

Room Temperature: Keep covered in an airtight container for up to 3 days.
Refrigerator: Store in the fridge for up to 5 days—just bring to room temp before serving.
Freezer: Wrap slices individually and freeze for up to 3 months. Perfect for when you need a little taste of fall long after pumpkin season has passed.

FAQs About Pumpkin Bundt Cake

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s cooked and pureed very smooth. Canned pumpkin is usually more consistent in texture.

Can I make this into muffins or a loaf instead?

Absolutely! Just adjust the bake time—muffins take about 20–22 minutes, and a loaf about 55–60.

Can I substitute the spices?

Yes! If you don’t have cloves or nutmeg, use pumpkin pie spice. It’s a quick shortcut.

My cake stuck to the pan—help!

Be generous with your greasing. I like to spray, then dust lightly with flour. It’s like insurance for your cake.

Bringing It All Together

There’s a reason this pumpkin bundt cake shows up on repeat in my kitchen—it’s the kind of dessert that brings people together. Whether you’re serving it at a holiday dinner, sneaking a slice with your morning coffee, or sharing it with neighbors, it feels like an edible hug. Warm, spiced, and full of cozy flavor, it’s the pumpkin spice bundt cake that will make your home smell like autumn and your table feel extra inviting.

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Pumpkin Bundt Cake

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Author: Amanda Thompson
Total Time: 1 hour 15 minutes (including cooling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Pumpkin Bundt Cake is the perfect cozy fall dessert—moist, tender, and warmly spiced with cinnamon, nutmeg, and cloves. Beautifully simple yet elegant, it makes any gathering feel festive with minimal effort.

Ingredients

Scale

2 cups (400 g) granulated sugar
1 cup (225 g) butter, softened
1 tsp salt
4 large eggs
2 cups (480 g) pumpkin puree
2 tsp ground cinnamon
½ tsp ground cloves
1 tsp ground nutmeg
1 tsp baking soda
1 ½ tsp baking powder
3 cups (375 g) all-purpose flour

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Instructions

Preheat oven to 350°F (175°C) and grease a bundt pan generously.
In a large bowl, cream together butter, sugar, and salt until light and fluffy (about 2 minutes).
Add eggs one at a time, then mix in pumpkin puree and beat for 3 minutes until smooth.
Stir in cinnamon, cloves, and nutmeg.
Add baking soda and baking powder; mix lightly.
Gradually add flour, scraping the bowl to combine evenly.
Pour batter into the bundt pan and tap gently to release bubbles.
Bake for 52–54 minutes, or until a toothpick inserted comes out clean.
Cool in the pan for 20 minutes, then invert onto a serving plate.
Dust with powdered sugar before serving.

Notes

Use room temperature butter and eggs for best texture.

Don’t overmix once flour is added—this keeps the cake tender.

Check doneness starting at 50 minutes since bundt pans vary.

Add a cream cheese glaze or maple drizzle for extra indulgence.

Leftovers freeze well when wrapped individually.

Prep Time: 20 minutes
Cook Time: 52–54 minutes
Category: Dessert
Method: Baking
Cuisine: American

Cozy Up with This Pumpkin Bundt Cake That Feels Like a Hug