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!
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.
And the best thing? It tastes as good as it looks. It’s moist, pumpkin-y and spicy…all the things a fall cake should be. Served with freshly whipped whipping cream, this cake is divine. I’ll be making another one for Thanksgiving.
Pumpkin Bundt Cake Recipe Tips:
- Use pure pumpkin for this cake, NOT pie filling.
- 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.
- Feel free to add 1/3 cup raisins or walnuts to this recipe.
- I used a 10-12 cup size pan for this recipe.
- Make sure to 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.
So dust off that Bundt pan and get baking…you’ll be glad you did.
Have a delicious day!