Pumpkin Bundt Cake

4.76 from 33 votes

Hands down - the best pumpkin bundt cake you'll ever try! This moist pumpkin cake has a delicious pumpkin flavor, is filled with warm spices, and has the perfect moist and tender crumb. Top with maple glaze or cream cheese glaze for a delicious fall dessert

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: bundt cake, Pumpkin Bundt Cake

Servings: pieces

Author: Fiona Dowling

Equipment

12-cup bundt pan non-stick

Ingredients

Pumpkin Bundt Cake

2 ½ cups all-purpose flour (312 grams)
1 tablespoon pumpkin pie spice or make your own - see recipe notes
1 teaspoons baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup vegetable oil (240 ml) or canola
1 cup white sugar (200 grams)
¾ cup brown sugar (158 grams)
2 teaspoons vanilla extract
1 tablespoon orange zest
4 large eggs
15 ounces pure pumpkin (450 ml) about 2 cups, NOT pumpkin pie filling
¼ cup sour cream (60 ml) or plain Greek yogurt

Cream Cheese Glaze

1 tablespoon butter (14 grams) softened
3 oz cream cheese (42 grams) softened
1 cup powdered sugar (110 grams) or more as needed
1-2 tablespoons milk

Maple Glaze

¼ cup unsalted butter (56 grams)
6 tablespoons maple syrup (90 ml)
1½-2 cups powdered sugar (165 -220 grams)
1 teaspoon vanilla extract
1/4 teaspoon salt

Instructions

Pumpkin Bundt Cake

Preheat the oven to 350℉ (180℃) degrees. Grease and flour a 12-cup capacity non-stick bundt pan, or brush with pan release.
In a very large bowl whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
In a separate very bowl beat together the oil, white sugar, brown sugar, vanilla extract, orange zest, eggs, pumpkin puree, and sour cream until smooth.
Make a well in the middle of the dry ingredients and pour the wet ingredients into the well. Do a few stirs by hand using a rubber spatula or wooden spoon, then beat together or whisk together with a wire whisk until smooth. Do not overmix.
Spoon/pour the batter into the prepared bundt pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until an inserted toothpick comes out clean and the top feels slightly firm to the touch.
Cool the cake in the pan for 20-30 minutes. Then carefully insert the pan, to let the cake slide out and continue cooling on a wire rack.

Cream Cheese Glaze

In a medium bowl beat together the butter and cream cheese until soft. (Or whisk by hand).
Beat in the powdered sugar followed by the milk.
Beat in a little extra powdered sugar or milk if needed, until the glaze is thin enough to drizzle.
Transfer the cooled cake to a plate, and drizzle the glaze on top.

Maple Glaze

Add the butter and maple syrup to a small saucepan over low heat. Melt together until smooth.
Remove from the heat and whisk in 1 ½ cups powdered sugar, vanilla and salt. The glaze should be opaque, but thin enough to drizzle. If the glaze isn't quite thick enough, whisk in a little more powdered sugar
Drizzle/pour over the cooled cake.

Notes

Pumpkin Pie Spice: You can make your own pumpkin pie spice with 2 teaspoons cinnamon, 1/2 teaspoon ginger powder, 1/2 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves.
Greasing the Pan: You can grease and flour the pan, or use pan release. Pan release can be purchased online or in cake stores. Alternatively, you can make your own by beating together 1/4 cup vegetable shortening, 1/4 cup flour and 1/4 cup vegetable oil. Then brush the pan release onto the pan. You will have lots of leftovers. Store in an airtight container in the fridge.
Storage: Store leftovers in an airtight container for up to 2 days at room temperature, or in the fridge for up to 5 days.
Nutrition: Details provided are an estimate only based on 1 slice with maple glaze, assuming the cake is sliced into 14 uniform pieces and all the glaze is used.
Updated Recipe: This recipe was updated October 27, 2025. The original recipe only used 3 eggs (instead of 4) and did not include orange zest or sour cream. I find the updated recipe to be slightly more tender and moist with a little extra flavor thanks to the orange zest.

Nutrition