What makes this Bundt Pumpkin Cake so moist and flavorful?

This easy pumpkin bundt cake gets its tender texture from a combination of pumpkin puree, oil, and a mix of granulated and brown sugars. The spices enhance the natural sweetness of the pumpkin, making it a perfect pumpkin spice bundt cake for fall gatherings or family desserts.

Can I make this pumpkin bundt cake recipe with a cake mix?

Yes! You can easily turn this recipe into a pumpkin bundt cake with cake mix by adding pumpkin puree, eggs, oil, and pumpkin spice to a boxed yellow cake mix. It’s a quick shortcut that still delivers moist, flavorful results.

How do I make a pumpkin cream cheese bundt cake with yellow cake mix?

Simply prepare the pumpkin bundt cake with cake mix and drizzle or frost it with a cream cheese glaze. This creates a rich pumpkin cream cheese bundt cake with yellow cake mix that’s indulgent yet simple to make.

Is it possible to make a healthy pumpkin bundt cake or a sourdough pumpkin bundt cake?

Yes! Swap some sugar and oil for applesauce or alternative sweeteners to create a healthy pumpkin bundt cake. For a sourdough pumpkin bundt cake, add sourdough discard to the batter for a tangy depth of flavor while maintaining the moist, spiced texture.

Bundt Pumpkin Cake – Easy, Moist & Flavorful 2025

Name: Bundt Pumpkin Cake
Prep time: 15 min
Cook time: 60 min
Total time: 90 min
Yield: 12-16 servings
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 1 tablespoon pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves blend); 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

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.

Ingredients

Scale

🛒 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

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