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