“Ghoul’s Bundt Pumpkin Cake – Halloween Pumpkin Bundt Cake

Growing up in a home where simple, comforting meals brought everyone together, I learned early on that delicious food doesn’t need to be complicated. That’s exactly why this bundt pumpkin cake is one of my favorite fall desserts. It’s easy, cozy, and perfect for sharing with family on busy weeknights or special occasions. With warm pumpkin spice and a tender, moist crumb, this pumpkin bundt cake recipe fits beautifully into my love for effortless, flavorful cooking.

Why You’ll Love This Recipe

This Bundt pumpkin cake is everything you want in a cozy fall dessert—easy to make, incredibly moist, and full of warm pumpkin spice flavor. Whether you prefer an easy pumpkin bundt cake for weeknights or a pumpkin bundt cake recipe worthy of holiday gatherings, this one delivers every time. You can make it completely from scratch or turn it into a pumpkin bundt cake with cake mix when you need something fast. It also adapts beautifully into a pumpkin bundt cake with cream cheese frosting or even a pumpkin cream cheese bundt cake with yellow cake mix for added richness. If you love customizable desserts, try mixing in nuts, chocolate chips, or using discard for a sourdough pumpkin bundt cake twist. Looking for something lighter? A healthy pumpkin bundt cake variation is simple with a few easy swaps. No matter how you prepare it, this pumpkin spice bundt cake brings that perfect balance of comfort and simplicity—something you can rely on for busy nights, last-minute guests, or festive celebrations. It’s the kind of pumpkin cake recipe that becomes a family favorite because it’s dependable, versatile, and packed with seasonal flavor.

Ingredients for This Recipe

A great Bundt Pumpkin Cake starts with simple pantry staples that build rich flavor and a perfectly moist crumb. The warm spices blend seamlessly with pumpkin puree, creating the classic taste you expect from an easy pumpkin bundt cake. Using oil instead of butter keeps the texture soft and tender, while the mix of granulated and brown sugar adds depth and moisture. Eggs help structure the batter, and the leavening ensures the cake rises evenly in a bundt pan. If you prefer a shortcut, the pumpkin bundt cake recipe can easily be transformed into a pumpkin bundt cake with cake mix for busy days. Adding sourdough discard provides a subtle tang, turning this Bundt Pumpkin Cake into a unique fall variation. The cream cheese glaze brings a smooth, sweet finish that complements every warm, spiced bite.

🛒 Ingredients (for one 10–12 cup bundt cake):

For the Cake:
• 2 ½ cups all-purpose flour
• 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup vegetable oil
• 1 ½ cups granulated sugar
• ½ cup brown sugar
• 4 large eggs
• 1 (15-oz) can pumpkin puree
• 1 tablespoon vanilla extract
• Optional: ½ cup sourdough discard

Cake Mix Shortcut Option:
• 1 box yellow cake mix
• 1 (15-oz) can pumpkin puree
• 3 eggs
• ½ cup oil
• 1 tablespoon pumpkin spice

For the Cream Cheese Glaze:
• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk

Optional Mix-Ins:
• ½ cup chopped pecans
• ½ cup chocolate chips
• ½ cup dried cranberries

How to Make This Recipe

Creating a Bundt Pumpkin Cake is simple, whether you’re making an easy pumpkin bundt cake from scratch or turning it into a pumpkin bundt cake with cake mix. The process focuses on blending warm spices, rich pumpkin puree, and just the right amount of oil and sugar to achieve a moist, tender crumb. This pumpkin bundt cake recipe rises beautifully in a bundt pan, giving you that signature shape and soft interior. If you prefer a pumpkin cream cheese bundt cake with yellow cake mix, the shortcut method delivers amazing flavor with less prep. You can also adapt it into a pumpkin spice bundt cake or even a healthy pumpkin bundt cake by adjusting sweeteners and oils. For bakers who love experimenting, adding sourdough discard creates a tangy, flavorful sourdough pumpkin bundt cake. Finish it with a luscious pumpkin bundt cake with cream cheese frosting for the perfect fall treat.

🛒 Steps:
— Preheat your oven to 350°F (175°C) and generously grease a 10–12 cup bundt pan.
— Whisk flour, pumpkin pie spice, baking soda, baking powder, and salt in one bowl.
— Mix oil, sugars, eggs, pumpkin puree, and vanilla in a separate bowl until smooth.
— Combine wet and dry ingredients, stirring gently to avoid overmixing.
— Add sourdough discard or mix-ins if desired for customized variations.
— Pour the batter into the prepared bundt pan and smooth the top.
— Bake 50–60 minutes, or until a toothpick comes out clean.
— Cool for 10–15 minutes, then invert onto a rack to finish cooling.
— Prepare the cream cheese glaze and drizzle over the fully cooled Bundt Pumpkin Cake.

Expert Cooking Tips

Mastering the perfect Bundt Pumpkin Cake is all about understanding how the ingredients interact to create a moist, flavorful dessert. Using the right balance of pumpkin puree, oil, and sugar ensures a tender crumb in your easy pumpkin bundt cake. This pumpkin bundt cake recipe can be adapted to a pumpkin bundt cake with cake mix for a faster option or transformed into a pumpkin cream cheese bundt cake with yellow cake mix for extra indulgence. Spices are key—adjusting them will turn your pumpkin bundt cake into a pumpkin spice bundt cake. You can even make a healthy pumpkin bundt cake by substituting some ingredients or a sourdough pumpkin bundt cake for added depth of flavor. Finishing with a pumpkin bundt cake with cream cheese frosting takes it from simple to show-stopping.

💡 Expert Tips:
— Use room-temperature eggs and cream cheese to ensure smooth batter and glaze.
— Lightly grease every nook of your bundt pan to prevent sticking.
— Don’t overmix the batter; gently fold to maintain a tender crumb.
— Adjust pumpkin spice levels to make a perfect pumpkin spice bundt cake.
— For a pumpkin bundt cake with cake mix shortcut, follow package instructions but add pumpkin puree for moisture.
— Add sourdough discard to create a tangy sourdough pumpkin bundt cake variation.
— Use a cooling rack to completely cool the cake before adding pumpkin bundt cake with cream cheese frosting.
— Swap some oil with applesauce for a healthier pumpkin bundt cake option.

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This Bundt Pumpkin Cake is the ultimate fall dessert, combining warm spices, rich pumpkin flavor, and a moist, tender crumb. Whether you’re making an easy pumpkin bundt cake from scratch, using a pumpkin bundt cake with cake mix shortcut, or elevating it to a pumpkin cream cheese bundt cake with yellow cake mix, this recipe is versatile and family-friendly. From a classic pumpkin spice bundt cake to a healthy pumpkin bundt cake or even a sourdough pumpkin bundt cake, it’s a guaranteed crowd-pleaser for busy weeknights, special occasions, or holiday gatherings. Finish it with a luscious pumpkin bundt cake with cream cheese frosting to create a seasonal centerpiece everyone will love. This pumpkin cake recipe proves that simple, customizable baking can be both comforting and impressive.

Bundt Pumpkin Cake

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• Author: Savannah
• Total Time: 40–45 minutes
• Yield: 10–12 servings 1x
• Diet: Vegetarian

Print Recipe

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Description

A moist, spiced pumpkin bundt cake packed with cozy fall flavors. This easy, crowd-pleasing dessert can be made from scratch or with a cake-mix shortcut. Perfect for Thanksgiving, Halloween gatherings, or any autumn celebration—finish it with a velvety cream cheese glaze for the ultimate seasonal treat.

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Ingredients

Scale 1x2x3x

🛒 Ingredients (for one 10–12 cup bundt cake):

For the Cake:

• 2 ½ cups all-purpose flour

• 1 tablespoon pumpkin pie spice (or 1 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + ¼ tsp cloves)

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 1 cup vegetable oil

• 1 ½ cups granulated sugar

• ½ cup brown sugar

• 4 large eggs

• 1 (15-oz) can pumpkin puree

• 1 tablespoon vanilla extract

• Optional: ½ cup sourdough discard (for a sourdough pumpkin bundt variation)

Cake Mix Shortcut Option:

Use 1 box yellow cake mix +

• 1 (15-oz) can pumpkin puree

• 3 eggs

• ½ cup oil

• 1 tablespoon pumpkin spice
  (Replace the entire “from scratch” section above.)

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 2–3 tablespoons milk (to thin)

Optional Mix-Ins:

• ½ cup chopped pecans

• ½ cup chocolate chips

• ½ cup dried cranberries

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Instructions

📝 Instructions:

Step 1: Prep & Mix

Preheat oven to 350°F (175°C). Grease a bundt pan generously with butter and flour or baking spray.
In a medium bowl, whisk flour, pumpkin spice, baking soda, baking powder, and salt.
In a large bowl, whisk oil, sugars, eggs, pumpkin puree, and vanilla until smooth.
Fold in the dry ingredients just until combined. Avoid overmixing. Add optional sourdough discard or mix-ins here if using.

Step 2: Bake

Pour the batter into the prepared bundt pan.
Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10–15 minutes, then flip onto a wire rack to cool completely.

Step 3: Glaze

Whisk cream cheese, powdered sugar, vanilla, and milk until smooth and pourable.
Drizzle generously over the cooled bundt cake.
For a thicker drizzle, chill glaze for 10 minutes before applying.

Step 4: Decorate

 

Dust with cinnamon, add chopped pecans, or drizzle with caramel for an extra fall touch.
Optionally garnish with pumpkin candies or a light sprinkle of powdered sugar.

Notes

Healthy Swap: Replace half the oil with applesauce for a lighter version.
Make-Ahead: This cake tastes even better the next day—flavors deepen overnight.
Non-Stick Trick: Brush bundt pan with melted butter + flour, making sure to get into all crevices.
Storage: Keep covered at room temperature for 3 days or refrigerate for up to a week.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert / Fall Cakes
• Method: Baked
• Cuisine: American