Description

This moist and flavorful Pumpkin Bundt Cake is a perfect fall dessert featuring warm spices and rich pumpkin puree. The cake is moist and dense, enhanced with aromatic spices like cinnamon, ginger, cloves, nutmeg, and allspice. Optional additions include semi-sweet chocolate chips or nuts for extra texture and taste. It’s baked in a Bundt pan and pairs beautifully with toppings such as maple icing, salted caramel, or a sprinkle of pumpkin pie spice.

Ingredients

Scale

Dry Ingredients

2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice

Wet Ingredients

1 cup (240ml) vegetable oil
4 large eggs
1 cup (200g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
1 teaspoon pure vanilla extract

Optional Add-ins and Toppings

1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans (optional)
Salted caramel, maple icing, or any preferred topping (optional)
Sprinkle of pumpkin pie spice for garnish (optional)

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10–12-cup Bundt pan thoroughly to ensure the cake releases easily after baking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until well combined. Set this mixture aside.
Combine Wet Ingredients: In another large bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until fully combined, forming a smooth mixture.
Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Use a mixer or whisk to blend thoroughly until the batter is uniform and thick. If desired, fold in the semi-sweet chocolate chips or chopped nuts gently to distribute evenly.
Fill and Bake: Spoon or pour the batter into the prepared Bundt pan, spreading evenly. Bake in the preheated oven for 55 to 70 minutes. To check doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs. The cake is dense and heavy, so don’t be surprised if baking takes a bit longer.
Cool Cake in Pan: Remove the cake from the oven and allow it to cool for 2 hours in the pan on a wire rack. This helps it set and makes it easier to remove.
Invert and Fully Cool: Once slightly cooled, invert the cake onto a wire rack or serving plate/cake stand. Allow the cake to cool completely before adding any toppings or icing.
Add Toppings and Serve: Drizzle your choice of topping such as maple icing or salted caramel over the cooled cake. Optionally, sprinkle with homemade pumpkin pie spice for added aroma and visual appeal.
Storage: Cover leftover cake tightly and store at room temperature for up to 2 days, or refrigerate for up to 5 days to maintain freshness.

Notes

The vegetable oil provides moisture and richness; you can substitute with a neutral oil like canola if preferred.
Ensure to use pure pumpkin puree, not pumpkin pie filling, for best texture and flavor.
The optional chocolate chips or nuts add texture and complementary flavors but can be omitted for a classic pumpkin spice cake.
Use a Bundt pan with 10 to 12 cups capacity to allow proper rising and cooking.
The cake takes longer to bake than some due to its dense texture; patience is key to ensure it’s cooked through.
If desired, prepare maple icing or salted caramel ahead of time to drizzle over the cooled cake.
Storing the cake properly ensures it remains moist and flavorful for several days.

Prep Time: 15 minutes
Cook Time: 55-70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin bundt cake, pumpkin spice cake, fall dessert, moist pumpkin cake, spiced pumpkin cake, bundt cake recipe