Pumpkin Bundt Cake with Glaze

A moist pumpkin bundt cake with warm spices, finished with a sweet glaze — ideal for fall or holiday desserts.

Why You’ll Love This Recipe

This cake is tender and aromatic with classic autumn spices. The pumpkin keeps it moist, while the glaze adds just the right amount of sweetness. It’s elegant yet comforting — perfect for gatherings.

ingredients

all‑purpose flour
baking powder
baking soda
ground cinnamon
ground nutmeg
salt
sugar
eggs
vegetable oil
pumpkin purée
vanilla extract
powdered sugar (for glaze)
milk or cream (for glaze)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

directions

1. Preheat oven and prepare a bundt pan with grease and flour.
2. Whisk dry ingredients together.
3. In another bowl, combine sugar, eggs, oil, pumpkin purée, and vanilla.
4. Add dry mix to wet and stir until just combined.
5. Pour into pan and bake until a toothpick comes out clean.
6. Cool completely.
7. Whisk powdered sugar with milk to make glaze and drizzle over cake.

Servings and timing

Serves: 10–12
Preparation: 20 minutes
Baking: 50–60 minutes
Total: ~1 hour 20 minutes

Variations

• Add chopped nuts to the batter.
• Mix in chocolate chips for sweetness.
• Use maple glaze instead of simple sugar glaze.

storage/reheating

Store at room temperature in an airtight container up to 3 days. Warm slices slightly before serving.

FAQs

Why use pumpkin purée?

It adds moisture and classic fall flavour.

Can I use canned pumpkin?

Yes, use 100% pumpkin purée.

How do I prevent dryness?

Avoid overbaking; remove when centre tests clean.

Are spices necessary?

Yes; they create depth and warmth.

Can I freeze this cake?

Yes, wrap well and freeze up to 2 months.

What glaze is best?

Simple sugar glaze works well; cream cheese glaze is richer.

Can kids help?

Yes, especially with mixing and drizzling glaze.

Is this gluten‑free?

Use gluten‑free flour blend.

How do I keep it moist?

Store covered to retain moisture.

What occasions suit this cake?

Thanksgiving, autumn gatherings, or tea time.

Conclusion

Pumpkin bundt cake with glaze is a moist, warmly spiced dessert perfect for fall gatherings and holiday celebrations.

Pumpkin Bundt Cake with Glaze

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This Pumpkin Bundt Cake with Glaze is a moist, spiced dessert perfect for fall. Packed with pumpkin puree and warm spices, it’s topped with a sweet glaze that adds the perfect finishing touch.

• Author: Emma Harper
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 4 large eggs
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a bundt cake pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, whisk together oil, granulated sugar, and brown sugar until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Stir in pumpkin puree and vanilla extract until fully combined.
6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Do not overmix.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze: Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake before serving.

Notes

• Use pure pumpkin puree, not pumpkin pie mix.
• The cake can be made a day ahead — flavors develop overnight.
• Store in an airtight container at room temperature for up to 3 days.

Nutrition

• Serving Size: 1 slice
• Calories: 380
• Sugar: 31g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 55mg