Pumpkin Bundt Cake
This pumpkin Bundt cake is moist and loaded with pumpkin pie spices and a few ingredients that make it amazing! It’s easy to bake and a fall favorite, especially when topped with my apple butter caramel icing.
Like my pumpkin cupcakes, this dessert is one of the many reasons that I look forward to fall baking!
Ingredients and Equipment
This recipe is made with pumpkin pie spices – cinnamon, ginger, allspice, and nutmeg.
It also has two secret ingredients, maple syrup and rum. The maple pairs perfectly with the pumpkin, and the rum adds some complexity.
Tip: If rum isn’t your thing, you can replace it with apple juice.
Tip: If you use canned pumpkin puree, make sure to buy the can that says pumpkin puree or pureed pumpkin. Do not buy pumpkin pie filling. Pumpkin pie filling is already sweetened and will ruin this cake.
Outside of the usual baking tools that you should have on hand, the only special tool you’ll need for this cake is a Bundt pan. They come in all different styles and any of them will work as long as it holds 10-15 cups of batter (most do). Once you own one, you’ll find that you use it for so many different desserts; I love using one to make my mouthwatering cranberry cake!
How It’s Made
First, preheat your oven to 350 F and prep your Bundt pan. Grease the pan well with butter or non-stick cooking spray and flour it. If the pan isn’t well prepped, the cake may get stuck to the pan.
Next, whisk together the dry ingredients – flour, spices, baking soda, and salt.
In a large bowl, beat the sugar, pumpkin, and eggs until smooth. Mix in the oil, rum (or apple juice), and maple syrup.
Slowly add the dry mixture to the wet mixture and mix until fully incorporated.
Pour batter into the Bundt pan.
Bake about 70 minutes. You’ll know it’s done when a skewer inserted into the middle of the cake comes out clean.
Set Bundt pan out on the counter to cool for 15 minutes, then invert carefully onto a plate.
I love icing the cake with apple butter caramel icing and I include instructions for that in the recipe. It’s also pairs well with cream cheese frosting, cinnamon cream cheese frosting, or caramel icing.
Always top the icing with fun fall sprinkles!
Expert Tips and FAQs
This recipe is really versatile and you can alter it in a number of ways:
- Mix cinnamon chips into the batter.
- Bake the recipe in cupcake tins as pumpkin cupcakes and frost with pumpkin frosting.
- Mix chocolate chips into the batter; or if you want to go really chocolaty, try a chocolate pumpkin Bundt cake.
While you can make the pumpkin puree yourself, buying it is definitely easier. Make sure to get the can that says pumpkin puree or pureed pumpkin. Do not buy pumpkin pie filling. Pumpkin pie filling is already sweetened and will ruin this recipe.
Start by coating the interior of the pan with a thin layer of butter, making sure that you get into all of the Bundt’s crevices. Then, dust it with flour and invert the pan over your sink to remove any excess.
- Jamaican rum cake
- Fall cupcakes (like my apple cupcakes)
- Cranberry cake
- Cranberry hand pies
- Apple cider donuts
- Caramel apples
- Apple crumble pie
Pumpkin Bundt Cake
- 3 cups flour
- 4 teaspoons cinnamon
- 2 teaspoons ginger
- 2 teaspoons nutmeg
- 2 teaspoons allspice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 3 cups sugar
- 15 ounces pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup dark rum
- 1/2 cup maple syrup
- 2 tablespoons unsalted butter
- 2 tablespoons apple butter
- 6 tablespoons brown sugar
- 1 tablespoon whole milk
- 1 teaspoon cinnamon
- 1/2 cup powdered sugar sifted
- Preheat oven to 350 F.
- Whisk together flour, spices, baking soda, and salt.
- In a large bowl, combine the sugar, pumpkin, and eggs. Beat until smooth.
- Mix in the oil, rum, and maple syrup.
- Slowly add the flour mixture and mix until fully incorporated.
- Pour batter into a well-greased and floured bundt pan.
- Bake about 70 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Set bundt pan out on the counter to cool for 15 minutes, then invert.
- In a saucepan, melt the butter.
- Add the apple butter and brown sugar.
- Bring to a boil and lower the heat to medium low.
- Continue to boil for 2 minutes, stirring constantly.
- Add the milk and the cinnamon and bring to a boil, still stirring constantly.
- Cool to lukewarm.
- Gradually add the powdered sugar and beat until thick enough to spread.
- Drizzle cake with icing.
Join my mailing list - and receive a free eBook!