Pumpkin Bundt Cake

Name: Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking soda; 2 tablespoons pumpkin pie spice (check FAQ for substitution); ½ teaspoon salt; 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; 15 ounces pumpkin puree (1 can, (not pumpkin pie filling)); 1 teaspoon vanilla extract; ½ cup buttermilk; 1 cup powdered sugar; 2 tablespoons maple syrup; 2 tablespoons milk ( or cream)

My pumpkin bundt cake feels fancy, but I promise, it’s SO easy to whip up! As a new mom, I have loved making this cake for gatherings because it looks impressive and always gets people asking for the recipe. The warm spices and pumpkin make it perfect for fall, and let’s be honest—who can resist that maple glaze? Plus, the texture is just right: soft, moist, and full of flavor.

A close up image of pumpkin bundt cake with maple syrup glaze.

This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!

💭 Why this pumpkin bundt cake is a fall favorite

It’s simply my favorite kind of dessert—big on flavor but simple to make, so you can focus on enjoying it with friends and family!

This cake has a moist crumb, so every slice is soft and tender. Just like my pumpkin muffins with a crumb topping.
The flavors of pumpkin and maple syrup go well together for an indulgent dessert.
Fancy enough to impress a crowd but super easy to make, even for beginners.

Love all things pumpkin? Make sure to check out my easy pumpkin bread, pumpkin spice latte, and my pumpkin pie cookies.

📋 Ingredients and notes

To make this pumpkin bundt cake recipe, you’ll need to have all-purpose flour, eggs, granulated sugar, butter, baking soda, pumpkin puree, pumpkin pie spice, buttermilk, vanilla extract, and salt. To make the maple glaze, you’ll need maple syrup, powdered sugar, and milk.

An image of the ingredients of bundt cake.

Variations & Substitutions

Pumpkin puree. Use canned or homemade pumpkin puree. You need to make sure that it’s pure pumpkin puree, so don’t use pumpkin pie filling.
All-purpose flour. You can swap this with 1:1 gluten-free flour blend if needed.
Butter. It’s best to use unsalted butter at room temperature to cream more easily with the sugar.
Buttermilk. If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or white vinegar to a 1/2 cup of milk. Let it sit for 5-10 minutes before using.
Pumpkin spice. Use my pumpkin pie spice blend recipe, or use a store-bought one. Freshly ground spices will give the cake even more flavor.
Maple glaze. Swap the glaze for a cream cheese frosting. It pairs perfectly with the pumpkin!
Adds-ins. Stir in the batter 1 cup of chocolate chips or chopped pecans.

📖 How to make pumpkin bundt cake

Step 1:
Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.

Step 2:
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.

An overhead image of adding the dry ingredients together in a bowl.

An overhead image of the dry ingredients in a bowl.

Step 3:
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and mix until incorporated.

An image of adding eggs to the creamed sugar and butter.

An image of fully combined eggs in the mixture.

Step 4:
Mix in the pumpkin puree and vanilla extract until well combined.

An image of adding the pumpkin puree and vanilla extract,

Step 5:
Gradually add the flour mixture to the pumpkin mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

An image of adding the dry ingredients and buttermilk into the mixture.

An image of adding more of the dry ingredient mixture.

Step 6:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.

An image of the batter transferred to the bundt pan.

Step 7:
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.

Step 8:
In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk or cream to achieve a pourable consistency.

An image of adding the maple syrup and powdered sugar together.

Step 9:
Once the cake is completely cool, drizzle the glaze over the top of the cake. Sprinkle with cinnamon and serve!

An overhead image of pumpkin bundt cake with maple glaze .

Shruthi’s Top Tip

Grease every nook and cranny of the bundt pan. Seriously, get into it! Bundt pans have lots of details that can cause sticking. Use a cooking spray or pastry brush to get into all the crevices with butter or canola oil, and then dust with flour for extra non-stick insurance.

Room temperature ingredients are key. Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps them blend more smoothly and gives your cake a light, fluffy texture.
Avoid over-mixing the batter once you add the dry ingredients. Over-mixing can result in a tough cake. Mix just until the ingredients are combined.
Cool the cake in the pan for just 15 minutes. Leaving it in too long can cause the cake to stick as the sugars in the batter harden. Flip it out while it’s still warm but firm.
If the glaze is too runny, add more powdered sugar a little at a time until it reaches the desired consistency. If it’s too thick, add more milk or cream, a teaspoon at a time, until it’s pourable.
Let the cake cool completely before glazing. If the cake is even slightly warm, the glaze will melt and slide off instead of creating a pretty drizzle effect.

👩🏽‍🍳 Troubleshooting FAQs

My bundt cake always sticks—what am I doing wrong?

Make sure to generously grease and flour the pan, especially in all those tiny crevices. Non-stick spray made for baking works great too. And don’t forget to let the cake cool for exactly 15 minutes before flipping it out—any longer and it could start sticking.

Can I make this cake without buttermilk?

Absolutely! If you don’t have buttermilk on hand, just mix 1/2 tablespoon of lemon juice or vinegar with 1/2 cup of milk. Let it sit for 5-10 minutes, and you’re good to go.

How do I make my own pumpkin pie spice?

No worries if you don’t have it pre-mixed! Combine 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 3/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves. It’s an easy substitute that works perfectly.

What can I do if I don’t have a bundt pan?

No bundt pan? No problem! You can split the batter between two loaf pans or use a tube pan instead. Just adjust the bake time—loaf pans might need a few extra minutes, so keep an eye on them.

🍴 How to serve pumpkin cake

Drizzle the bundt cake with maple glaze, cream cheese frosting, or salted caramel sauce, then finish with a sprinkle with cinnamon or powdered sugar. I love serving it with tea or coffee. It’s the perfect afternoon dessert that will surely become an instant crowd favorite for any gathering!

If you have mini bundt cake pans or cupcake pans, you can also make mini bundt cakes or pumpkin cupcakes instead for easier serving.

🍴Storage and reheating suggestions

Wrap the cake in plastic wrap or store it in an airtight container. It should stay fresh for 3 days at room temperature. If you need to keep it longer, it can be refrigerated for up to a week.

🍴 More pumpkin recipes

If you like this recipe, check out my other pumpkin recipes:

NFVE