Some cakes just feel right. This Pumpkin Bundt Cake? It’s that kind of cake for me.
I still remember the first time I baked it—not for a party, not for a holiday. Just because I had a can of pumpkin and a quiet afternoon.
I wasn’t expecting much, honestly. But as it baked, the smell started to take over the kitchen. Warm, rich, cozy.
By the time I flipped it out of the bundt pan and poured that thick, creamy glaze on top, I knew I’d be making it again. And again.
This cake has everything I love in a homemade dessert. It’s soft and rich without being heavy. The spices are gentle, not overpowering.
You don’t need a mixer, and you won’t be juggling complicated steps. You just need a bowl, a whisk, and a little patience while it bakes and cools.
It’s the kind of recipe I now turn to when I want something that feels a little special—even on an ordinary day. It slices clean, holds its shape, and stays moist for days (if it lasts that long).
And that glaze? Don’t skip it. It drips down the sides in the prettiest way and adds just the right touch of sweetness.
If you’re like me and you appreciate simple, honest baking that actually works, you’re going to love this cake.
Pumpkin Bundt Cake With Vanilla Glaze Recipe
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ tsp fine salt
- 1 cup (200g) brown sugar, packed
- ½ cup (100g) white granulated sugar
- 4 large eggs, room temperature
- 1 cup (240ml) neutral oil (like sunflower or canola)
- 1 cup (240g) pumpkin puree (not pie filling)
- ½ cup (120ml) full-fat plain yogurt
- 2 tsp vanilla extract
Instructions
- Preheat your oven to 175°C (350°F). Generously grease a 10-cup bundt pan with oil or baking spray. Dust lightly with flour and tap out the excess. Make sure every inner ridge of the pan is covered—this helps with clean release and perfect detailing.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined. Set aside.
- In a large mixing bowl, add both sugars and the eggs. Beat on medium speed (using a hand mixer or stand mixer) for 2–3 minutes until light and fluffy. Slowly pour in the oil while mixing. Once combined, mix in the pumpkin puree, yogurt, and vanilla.
- Add the dry ingredients in two parts to the wet mixture. Use a spatula or mixer on low speed, mixing just until the flour disappears. Do not overmix—this keeps the cake tender.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Bake in the center of the oven for 45–55 minutes. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for exactly 15 minutes—no more, no less. Then carefully invert it onto a wire rack. Cool completely before glazing.
Ingredients – For the Vanilla Glaze
- 1 ½ cups (180g) powdered sugar (sifted)
- 2 ½ tbsp milk (adjust for consistency)
- 1 tsp vanilla extract
- In a bowl, whisk together powdered sugar, vanilla, and milk until smooth and pourable. It should be thick enough to cling but fluid enough to drip slowly.
- Once the cake is completely cool, place it on a wire rack with a tray underneath. Drizzle the glaze generously over the top and let it drip naturally down the sides. Let the glaze set before slicing.
Texture & Look Tips:
- The deep amber crumb comes from a balance of pumpkin, brown sugar, and just the right amount of spices—don’t skip or reduce these.
- Use room temperature ingredients to ensure an evenly baked, moist cake.
- For the smoothest glaze drip, pour it while it’s still freshly mixed—not after it has started to crust.
Why Is My Pumpkin Bundt Cake Dry?
Dry cakes are usually the result of a few simple baking mistakes. Here’s how to avoid them:
- Too much flour: Always measure flour using the spoon-and-level method. Scooping directly from the bag adds more flour than needed.
- Overbaking: Bake just until a toothpick comes out with a few moist crumbs. Leaving it longer in the oven makes it dry.
- Not enough fat or liquid: Oil, pumpkin puree, yogurt, or buttermilk help keep the cake moist. If the recipe lacks these, dryness can happen.
- Wrong oven temperature: Always preheat the oven. If it runs too hot, the cake bakes too fast and dries out. Use an oven thermometer to check.
How Do I Keep My Bundt Cake From Sticking To The Pan?
Bundt cakes often stick, but with the right prep, yours will slide right out.
- Grease every corner: Use oil or baking spray to fully coat the inside of the pan. Don’t miss any ridges.
- Dust with flour: After greasing, sprinkle a little flour inside the pan, then tap out the extra.
- Use the right pan: Older pans with scratches tend to stick. Non-stick, heavy bundt pans work best.
- Let it cool properly: Let the cake rest in the pan for 10–15 minutes before flipping it out. Too early or too late can cause sticking.
Can I Use Fresh Pumpkin Instead Of Canned Pumpkin?
Yes, you can—but make sure it’s smooth and thick.
- Roast and mash: Use pie pumpkin, roast it until soft, then mash or blend until smooth.
- Drain extra water: Fresh pumpkin is wetter than canned. Let it sit in a strainer or cheesecloth to remove excess moisture.
- Use the same amount: Replace canned pumpkin with an equal amount of your fresh puree.
Can I Make Pumpkin Bundt Cake Without Eggs?
Yes, egg-free versions work well if you use the right replacements.
- Use yogurt or buttermilk: ¼ cup of either replaces 1 egg and keeps the cake moist.
- Try mashed banana: ¼ cup of mashed banana can work in place of 1 egg but may change the flavor slightly.
- Use applesauce: ¼ cup of unsweetened applesauce can also replace 1 egg.
How Can I Make My Pumpkin Bundt Cake More Moist?
Want a soft, moist cake that stays that way for days? Try these:
- Add yogurt or sour cream: These keep the crumb soft and moist without making it heavy.
- Use oil instead of butter: Oil helps lock in moisture better than butter.
- Don’t overbake: Check the cake 5 minutes before the suggested time to avoid drying it out.
- Don’t skip the pumpkin puree: It’s not just for flavor—it helps the texture too.
- Store it right: Cover the cake well once it’s cool so it doesn’t dry out from the air.
What Size Bundt Pan Should I Use For Pumpkin Cake?
To get the same tall and full look:
- Use a 10-cup bundt pan: This is the standard size that works best for most pumpkin bundt cake recipes.
- Avoid underfilling or overfilling: Fill the pan about ¾ full to avoid overflow or a flat cake.
- Use the right shape: Classic bundt pans with defined ridges give better release and visual appeal.
Can I Make Pumpkin Bundt Cake Ahead Of Time?
Yes, this cake is perfect for prepping ahead.
- Bake 1–2 days in advance: Wrap it tightly once cooled and store at room temperature.
- Add glaze later: Wait to drizzle the glaze until the day of serving for a fresh look.
- Reheat for freshness: Warm slices in the microwave for 10–12 seconds to bring back softness.
Can I Make This Cake Gluten-Free?
Yes, with a few small changes:
- Use a 1:1 gluten-free baking flour: Choose a brand that includes xanthan gum for better texture.
- Don’t use almond or coconut flour alone: These can make the cake too dry or crumbly.
- Check all ingredients: Make sure baking powder and other items are gluten-free as well.
How Do I Store Leftover Pumpkin Bundt Cake?
Storing it right keeps it moist and fresh.
- At room temperature: Wrap the cake or place in an airtight container. It stays fresh for 2–3 days.
- In the fridge: Store in an airtight container for up to 5 days. Let it come to room temp before eating.
- Avoid open air: Exposure to air dries the cake out quickly.
Why Did My Pumpkin Bundt Cake Sink In The Middle?
A sunken cake is usually due to a few small issues:
- Underbaking: Always check the center with a toothpick before removing it from the oven.
- Too much leavening: Extra baking soda or powder can make the cake rise too fast, then collapse.
- Opening the oven door early: This causes a sudden drop in temperature, which can sink the middle.
- Batter too thin: If there’s too much liquid, the structure may not hold.
Can I Freeze Pumpkin Bundt Cake?
Yes, this cake freezes beautifully if stored the right way.
- Cool the cake completely: Freezing a warm cake traps moisture and ruins texture.
- Wrap in plastic and foil: Use two layers to protect from freezer air.
- Freeze without glaze: Add fresh glaze after thawing for best results.
- Freeze whole or sliced: You can freeze the whole bundt or cut into portions.
- Thaw at room temperature: Leave it wrapped while it thaws to keep it soft.