Easy Pumpkin Cake - Pumpkin Bundt Cake Loaded With Fall Flavors
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Pumpkin Bundt Cake

This pumpkin Bundt cake is moist and loaded with pumpkin pie spices and a few surprises that make it extra good! It’s easy to make and a fall favorite recipe, especially when topped with my apple butter caramel icing.

Pumpkin Bundt Cake

Like my pumpkin cupcakes, this cake is one of the many reasons that I look forward to fall baking!

What Makes This Pumpkin Bundt Cake Special?

There are a few things that make my pumpkin cake the best:

  • It’s made with pumpkin pie spices:
    • cinnamon
    • ginger
    • allspice
    • nutmeg
  • It has two secret ingredients:
    • maple syrup – The maple goes so well with the pumpkin.
    • rum – I love using a splash of rum in this pumpkin Bundt cake recipe. If rum isn’t your thing, you can replace it with apple juice.

Special Tools and Ingredients for Pumpkin Bundt Cake

Bundt Pan

Outside of the usual baking tools that you should have on hand, the only special tool you’ll need for the Bundt 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).

Pumpkin Puree

You can use either canned or homemade pumpkin puree. (Don’t forget to save the seeds to make toasted pumpkin seeds if you are making your own pumpkin puree.)

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.

How to Make Pumpkin Bundt Cake

First, prep the Bundt pan. Grease the pan well with butter or non-stick cooking spray and flour it. If the pan isn’t well prepped, the Bundt cake may get stuck to the pan.

Whisk together 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 flour mixture and mix until fully incorporated.

Adding flour

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.

How to Decorate The Cake

I love decorating the cake with apple butter caramel icing. But, it would also be great with cream cheese frosting, cinnamon cream cheese frosting, or caramel icing.

Top the frosting with fun fall sprinkles!

Apple Butter Caramel Icing

Variations

Other Fall Favorites

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Apple Butter Caramel Icing
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4 from 12 votes

Pumpkin Bundt Cake

This pumpkin bundt cake is moist, loaded with pumpkin pie spices, and has a few surprises that make it extra good! It's easy to make and a fall favorite recipe.
Course Dessert
Cuisine American
Keyword bundt cake recipe, maple frosting, pumpkin bundt cake
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 24 servings
Calories 225kcal
Author Stef

Ingredients

  • 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
  • apple butter caramel icing You'll need about 1/2 of a recipe.

Instructions

  • 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 and drizzle with apple butter caramel icing.

Video

Notes

You can use either canned or homemade pumpkin puree.
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 these cupcakes.
Make sure to prep the Bundt pan by greasing and flouring it before pouring in the batter. If you do not, you may end up ruining the cake when you try to remove it.

Nutrition

Nutrition Facts
Pumpkin Bundt Cake
Amount Per Serving
Calories 225 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 35mg12%
Sodium 220mg9%
Potassium 87mg2%
Carbohydrates 47g16%
Fiber 1g4%
Sugar 30g33%
Protein 3g6%
Vitamin A 2813IU56%
Vitamin C 1mg1%
Calcium 26mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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