This Easy Pumpkin Bundt Cake is the perfect simple cake for fall! It’s so moist and perfectly dense, with the easiest sweet glaze!
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It’s pretty much pumpkin season and I’m pretty excited about it! If you know me you know I love pumpkin anything, from soups to muffins to lattes to frappuccinos to donuts to cakes – pumpkin spice is simply the best, and I’m glad to be sharing another one of my favourite pumpkin recipes with you today, this Easy Pumpkin Bundt Cake.
There’s really no need for extravagance when it comes to fall desserts – fall is all about rustic appearance and harvest-themed flavours. This Easy Pumpkin Bundt Cake is super simple to make with only basic ingredients, and the glaze comes together in no time. Sprinkle some candied ginger or even just some ground cinnamon on top and you’ve got a gorgeous and delicious fall dessert that’s comfort food at its finest!
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Want more PUMPKIN recipes? Make these Healthy Pumpkin Oat Muffins, or this Slow Cooker Pumpkin Spice Latte!
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I hope you love this Easy Pumpkin Bundt Cake as much as we do! Let me know in the comments below, what’s your favourite pumpkin dessert for fall? I’d love to know!
Looking for more delicious desserts? You’ll LOVE these!
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Vanilla Bean Cupcakes with Mascarpone Buttercream
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Double Chocolate Cupcakes
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Black Forest Icebox Cake
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Chocolate Mocha Tiramisu Icebox Cake
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Strawberry Cheesecake Fruit Dip
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Easy No Bake Oreo Cheesecake
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Easy Pumpkin Bundt Cake
Recipe: Ingredients
For the cake:
- 3/4 cup pumpkin puree (canned, unsweetened)
- 2 eggs
- 1 teaspoon vanilla
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 1/2 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 tsp ground cloves
- 1/2 teaspoon salt
For the glaze:
- 1 1/2 cups powdered sugar
- 1 1/2 - 2 tablespoons milk
Recipe: Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a standard bundt pan with butter.
- In a large bowl, combine the pumpkin puree, eggs, vanilla, sugar, and vegetable oil in a large bowl and whisk together by hand or with a hand mixer until the mixture is smooth and everything is combined.
- Add the flour, baking soda, cinnamon, ginger, cloves and salt.
- Stir the dry ingredients into the wet ingredients just until the flour disappears.
- Pour the batter into the prepared bundt pan and smooth out the top.
- Bake at 350 degrees Fahrenheit for about 45-50 minutes, or until a toothpick inserted into the middle of one side of the cake comes out clean.
- When the cake is done, invert the cake pan onto a cooling rack (turn upside down) but don't remove the cake pan until the cake has almost cooled completely.
For the glaze:
- Whisk together the powdered sugar and 1 1/2 tablespoons of milk. Add a little bit more milk, a few drops at a time, just until the glaze reaches a thick but runny texture.
- When the cake is completely cool, drizzle the glaze over the top of the cake and sprinkle with some candied ginger or a little cinnamon.
- Slice and serve.
Recipe: Notes
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I bet this makes the house smell amazing! Definitely making it this weekend.
What a delicious dessert and perfect for fall! Looking forward to enjoying this all season long!
This looks moist and delicious. I love using the bundt pan. The glaze sounds amazing too!
Beautiful and I’ll bet it tastes equally delicious!
Your Cake looks amazing! I cannot wait to try this!
Such yummy flavor! Love the sweet glaze on top!
I love everything pumpkin! This pumpkin bundt cake looks fabulous!
Hi do you think I can make 2×9 inch cake instead of a Bundt cake? Ty
For a round pumpkin cake, check out my Pumpkin Cake with Salted Caramel Frosting. Happy baking☺️
https://thebusybaker.ca/pumpkin-cake-with-salted-caramel-frosting/
Not even close to enough batter to make a full-size Bundt cake. Came out very shallow—not high/tall. Should mention to use a small Bundt pan. Cake is good though. Just flat.
We use a 9.5 inch bundt pan. If your cake didn’t raise, we suggest that you use an oven thermometer to check if your oven is up to temperature when you put your cake in and also that you get the batter in the oven as fast as you can after mixing the wet and dry ingredients. Hope this helps!