Moist pumpkin bundt cake made with warm spices and real pumpkin puree, perfect for fall baking or holiday gatherings. It bakes up tender with a rich flavor and pairs beautifully with a simple glaze or dusting of powdered sugar.<\/p>\n
![\"Close](\"https:\/\/www.gracefullittlehoneybee.com\/wp-content\/uploads\/2026\/08\/Pumpkin-Bundt-Cake.png\")
<\/a><\/figure>\n<\/div>\nThis post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy<\/a> for more information. Thank you for your support.<\/p>\n Follow Graceful Little Honey Bee on:<\/strong> Not much makes me happier than baking festive treats in the fall and holiday season. This recipe for Pumpkin Bundt Cake is tender, warmly spiced, and full of the pumpkin flavor that we all crave this time of year. <\/p>\n This is the kind of recipe I love to have on hand when the weather turns cooler and pumpkin season arrives. It comes together with simple ingredients and doesn\u2019t require any complicated decorating\u2014just a generous dusting of powdered sugar or a simple glaze. <\/p>\n Slice it up and serve it with coffee, tea, or a scoop of vanilla ice cream for an easy fall treat. Also, if you\u2019re looking for more pumpkin desserts, be sure to check out this recipes below. Happy baking friends!<\/p>\n all-purpose flour Preheat oven to 350\u00b0F. <\/p>\n Grease and flour a 10\u201312 cup Bundt cake pan<\/a> thoroughly, making sure all crevices are coated.<\/p>\n In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.<\/p>\n In a large bowl, whisk granulated sugar, brown sugar, and oil until well combined.<\/p>\n Add eggs one at a time, mixing after each addition.<\/p>\n Stir in pumpkin puree, milk, and vanilla until smooth.<\/p>\n Gradually add dry ingredients into wet ingredients, mixing just until no dry streaks remain.<\/p>\n Pour batter evenly into prepared Bundt pan and smooth the top.<\/p>\n Bake for 55\u201365 minutes, or until a toothpick inserted in the center comes out clean.<\/p>\n Allow cake to cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.<\/p>\n For the icing:<\/strong> Mix in the powdered sugar, maple syrup, and vanilla until creamy. <\/p>\n Add milk, 1 tablespoon at a time, until the glaze reaches a smooth consistency. <\/p>\n Drizzle over or frost the completely cooled Bundt cake as desired. Let the glaze set for about 20 minutes before slicing.<\/p>\n Optional Garnish:<\/strong> Sprinkle with chopped toasted pecans and a light dusting of cinnamon for a beautiful fall presentation.<\/p>\n Moist pumpkin Bundt cake made with warm spices and real pumpkin puree with a simple glaze or dusting of powdered sugar.<\/span><\/p>\n
Pinterest<\/a> |<\/strong> Facebook<\/a> |<\/strong> Instagram<\/a> |<\/strong> YouTube<\/a><\/p>\nPumpkin Bundt Cake<\/h2>\n
Want more Pumpkin Recipes? Here are a few of our favorites:<\/h3>\n
<\/a><\/a><\/a>Ingredients for Pumpkin Bundt Cake:<\/h2>\n
baking powder
baking soda
ground cinnamon
pumpkin pie spice<\/a>
salt
granulated sugar
brown sugar<\/a>
vegetable oil
eggs
pumpkin puree<\/a>
milk
vanilla extract<\/a><\/p>\nHow to Make Pumpkin Bundt Cake:<\/h2>\n
<\/a><\/figure>\n<\/div>\n<\/a><\/figure>\n<\/div>\n
Beat the cream cheese and butter together until smooth. <\/p>\n<\/a><\/figure>\n<\/div>\n<\/a><\/figure>\n<\/div>\n<\/a><\/figure>\nPumpkin Bundt Cake<\/h2>\n