This Pumpkin Bundt Cake is super moist, extra fluffy, wonderfully spiced, and incredibly yummy! Packed with all those beloved fall flavors, it’s the ideal treat for any celebration.
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Pumpkin Bundt Cake Recipe
Whipping up this cake is a breeze; you only need 2 bowls and a spatula. The ingredients are everyday kitchen basics like flour, spices, butter, canned pumpkin puree, and more.
Ingredients You’ll Need
- Flour: Stick with the trusty all-purpose flour for the best results. No need for cake flour, bread flour, or wheat flour.
- Baking powder and baking soda: Ensure they’re fresh and not expired. Opt for aluminum-free baking powder to avoid a weird taste. I like the Clabber Girl brand, even though it says it has aluminum in it, I’ve never noticed any strange flavor.
- Salt: I go for kosher or sea salt, but if you only have table salt, use half the amount suggested.
- Pumpkin pie spice: If you can’t find this mix, blend 1/2 teaspoon each of ginger, cloves, nutmeg, allspice, and 2 teaspoons of cinnamon.
- Butter: I like unsalted butter, but salted works too. If using salted, skip adding extra salt.
- Sugar: Regular white granulated sugar or caster sugar, and brown sugar are your go-tos here.
- Yogurt: Swap plain regular yogurt for sour cream, and go for the full-fat versions.
- Applesauce: Opt for unsweetened applesauce with no added sugar.
- Oil: Pick vegetable or canola oil, or any light-tasting oil you prefer.
- Canned pumpkin puree: Make sure it’s pure pumpkin puree, not pumpkin pie filling. I recommend Libby’s 100% Pure Pumpkin.
Tips
- Measure your ingredients accurately—I strongly recommend using a kitchen scale.
- Preheat your oven at least 15 minutes in advance to ensure it reaches the right temperature.
- Avoid overmixing the batter; stir until all ingredients are evenly combined.
- As soon as the batter is ready, pop it into the oven.
- Resist the urge to open the oven door until your creation has set. Keep the oven closed until the minimum time is stated in the recipe.
- Because every oven is unique, baking times may vary. Oven thermostats can be a bit unpredictable, so keep a close eye on yours.
- For a 2-layer cake, divide the batter evenly into two 9-inch round pans. Bake at the same temperature for around 25 minutes or until a toothpick comes out clean.
- For a sheet cake, spread the batter in a 9×13-inch pan. Bake at the same temperature for 30-36 minutes or until a toothpick comes out clean. Keep an eye on it as baking times can vary.
Storing & Freezing Instructions:
Leftovers: Cover and store leftover cake in the refrigerator for up to 5 days.
Freezing: Let the cake cool completely. Wrap it in 2 layers of plastic wrap and then foil to prevent freezer burn. Place in a large freezer Ziploc bag and freeze for up to 2 months.
Can I make this cake gluten-free? Absolutely! Swap all-purpose flour with 1-to-1 Gluten-Free flour. Stir the batter a bit longer and let it rest for 30 minutes before baking.
Can I make this cake dairy-free? Certainly! Use plant-based alternatives for butter and yogurt. Some good substitutes include Om Sweet Home Non-Dairy Butter Alternative, Miyoko’s Creamery Organic Vegan Butter, and Earth Balance Vegan Buttery Sticks.
Can I use butter instead of oil? Yes, but note that the taste may differ slightly as butter adds a distinct flavor.
I can’t find pumpkin pie spice; what may I use instead? Use 2 teaspoons of ground cinnamon, and 1/2 teaspoon each of ginger, cloves, nutmeg, and allspice. Enjoy baking!
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