Bundt Cake/ cake/ fall/ fall recipe/ pumpkin/ recipe/ Thanksgiving

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is a perfect fall dessert!  It’s moist, pumpkin-y and spicy…all the things a fall cake should be.

I have a serious love for Bundt cakes as I’m sure you can tell, I just can’t stop…I won’t stop.  The pans are too fun (not to mention pretty) to cook with!  There are some amazing pans out there that I’m dying to get my hands on… So far on the blog I’ve shared Bundt recipes for peach, lemon, carrot pumpkin, eggnog, coconut, Earl Grey tea, caramel apple and now pumpkin.  I had to make a pumpkin one because it wouldn’t be fall without pumpkininallthethings!

Tastes like fall.

This Pumpkin Bundt Cake tastes like fall…pumpkin, cinnamon, vanilla, ginger, nutmeg. It tastes as good as it looks, it’s moist, pumpkin-y and spicy…all the things a fall cake should be.

a side view of a freshly baked Pumpkin Bundt Cake dusted with icing sugar

To Ice or Not to Ice?

Be still my heart, look at this cake.  In all it’s swirly pumpkin gloriousness.  It’s so pretty you don’t even need to ice it…just give it a little dusting of icing sugar once the cake has cooled, then top slices with whipped cream. That’s all you need.

a slice of Pumpkin Bundt Cake topped with whipped cream

Perfect for Thanksgiving!

Or any time. Is there a wrong time for Pumpkin Bundt Cake? I think not.

a top down view of half of a freshly baked Pumpkin Bundt Cake dusted with icing sugar

So dust off that Bundt pan and get baking…you’ll be glad you did.

Pumpkin Bundt Cake

Pumpkin Bundt Cake Recipe Tips:

  • Pumpkin: Use pure pumpkin for this cake, NOT pie filling.
  • Try it with homemade pureed pumpkin: If you want to use homemade/fresh pumpkin puree (which you don’t need to at all), visit my post here to see how to make it.
  • Optional Additions: Feel free to add 1/3 cup raisins or walnuts to this recipe.
  • Baking Pan Size: I used a 10-12 cup size pan for this recipe.
  • Prepare your Bundt pan before baking.  I like to either coat the pan then dust it with flour, or use a flour/oil spray.
  • This cake is so pretty it doesn’t even need frosting!  I like to give it a little dusting of icing sugar once it cools.
  • For more Bundt Cake Baking Tips, visit my post here.

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is a perfect fall dessert!

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 1 cake 1x
  • Category: Cake
  • Method: Baking


  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1/2 tsp vanilla
  • 1 cup pure pumpkin
  • 2 cups flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/4 tsp cloves
  • 1/3 cup milk
  • 1/3 cup raisins (optional)


  1. Preheat your oven to 350 degrees.
  2. Prepare a Bundt pan by buttering the pan and lightly dusting with flour. Set aside.
  3. In a mixing bowl, cream together the butter and sugar.
  4. Add the eggs, one at a time.
  5. Then add the vanilla and pumpkin, and mix well.
  6. In a separate bowl, combine the flour, baking powder, salt, cinnamon, ginger, nutmeg and cloves.
  7. To the butter mix, add 1/3 of the flour mix, then 1/2 of the milk. Repeat until all combined.
  8. Pour into the prepared Bundt pan.
  9. Bake at 350 degrees for 45 minutes, or until a toothpick inserted in the centre comes out clean.

Keywords: pumpkin bundt cake, pumpkin cake

PIN IT for later!

More Delicious Pumpkin Recipes to Try:

Menu Planning? 

Make sure to check out my Thanksgiving Dinner Grocery Checklist and my Thanksgiving Dinner Menu (with 50+ recipe ideas).

Have a delicious day!

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  • Reply
    September 21, 2015 at 6:10 AM

    Lovely cake! FYI, the pumpkin was left out of the ingredient list. Oops!

  • Reply
    Olivia @ livforcake
    September 22, 2015 at 2:53 PM

    Well this looks amazing. You had me at Bundt and Pumpkin :).

  • Reply
    September 23, 2015 at 6:33 AM

    I haven’t done any cooking with pumpkin but would love to try this recipe. Is the pure pumpkin a pie pumpkin that’s been roasted? Thank you!

    • Reply
      September 23, 2015 at 9:17 AM

      Hi Jennifer! You can certainly use roasted pumpkin pure, but most of the time I just use canned pure pumpkin! Happy Baking!

  • Reply
    September 28, 2015 at 10:13 AM

    Hi can I use fresh pumpkin puree ? We only have fresh one in France and I really like to try this cake !!!

  • Reply
    September 28, 2015 at 3:04 PM

    What a pretty cake! Sounds like a great recipe to try – pinned.

  • Reply
    Lisa @ Fun Money Mom
    September 28, 2015 at 8:57 PM

    This looks absolutely delicious and perfect for a holiday dessert! Thanks so much for sharing at Share The Wealth Sunday!

  • Reply
    October 2, 2015 at 10:24 AM

    Your cake looks so good. I love that pan. Somehow it always makes the cake look better.
    Thanks for sharing at Turn It Up Tuesday,

  • Reply
    Charlene Asay
    October 3, 2015 at 2:48 PM

    I love bundt cakes too. That pan is beautiful! THanks for sharing your link at Saturday Sharefest link party.

  • Reply
    October 3, 2015 at 5:37 PM

    YUM – that looks amazing!!! Anything pumpkin and I’m in! Thank you for sharing with us at the #HomeMattersParty

  • Reply
    October 5, 2015 at 7:33 PM

    Thank you for linking up to last week’s Tasty Tuesday linky. I’ve pinned your recipe this the Creative K Tasty Tuesday Pinterest board. I hope that you’ll link up again tomorrow.

  • Reply
    October 6, 2015 at 10:24 PM

    Thank you for linking up with the OMHG WW! Please link up with us again this week and share your great posts! xx

  • Reply
    Julie @ Lilacs & Longhorns
    October 10, 2015 at 5:55 AM

    Your pumpkin cake looks amazing and I adore the pan you used! It makes it look extra special and delicious! I am definitely trying this recipe this weekend for my mother-in-law’s birthday — she adores pumpkin and so do I!

  • Reply
    Barb @ The Everyday Home
    October 11, 2015 at 7:23 PM

    This looks so yummy I could just lick the screen. LOL Thank you so much for sharing over at Share It One More Time Link Party. I am happy to say your cake was featured. Yay! Hope to see you again at the party. Have an amazing week! ~Barb

  • Reply
    May 5, 2017 at 10:24 AM

    Love that pan! Is that a regular bundt pan?

  • Reply
    September 14, 2018 at 10:32 AM

    What did you put on the top? Cinnamon Sugar or plain sugar? Did you do it after it cooled?

    • Reply
      Jo-Anna Rooney
      September 14, 2018 at 1:35 PM

      Hi Lisa! I just sprinkled it with confectioner’s sugar after it had cooled. But cinnamon sugar would be delicious!!

  • Reply
    Paul Bieri
    September 26, 2018 at 1:22 PM

    Love your enthusiasm. Keep up the good work.

  • Reply
    Mercedes Torres
    March 21, 2019 at 11:55 AM

    Thank you for the recipe, I am going to do it today, will let you know how it came out. God Bless to all that are part of your blog.

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