7 Pumpkin Bundt Cakes That Steal The Show

Classic Pumpkin Spice Bundt Cake

Classic Pumpkin Spice Bundt Cake is a delightful autumn treat that combines the warm, comforting flavors of pumpkin and spice in a visually stunning bundt shape. Perfect for celebrations, gatherings, or just a cozy night in, this cake is moist, flavorful, and always a crowd-pleaser.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Brown sugar	½ cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	1 tsp
Ground ginger	1 tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Chopped walnuts (optional)	½ cup
Powdered sugar (for dusting)	Optional

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
In another bowl, mix the eggs, pumpkin puree, vegetable oil, and vanilla until well combined.
Gradually fold the wet ingredients into the dry ingredients until just incorporated; avoid overmixing.
If using, fold in the chopped walnuts.
Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Allow the cake to cool in the pan for about 15 minutes before inverting onto a serving plate. Dust with powdered sugar if desired before serving. Enjoy!

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Maple Glazed Pumpkin Bundt Cake

Maple Glazed Pumpkin Bundt Cake is a rich and moist dessert that captures the essence of autumn with its delectable pumpkin flavor and sweet maple glaze. This bundt cake is perfect for gatherings and special occasions, offering a warm and inviting taste that pairs beautifully with a cup of coffee or tea.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Brown sugar	½ cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	1 tsp
Ground ginger	1 tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Maple syrup	½ cup
Powdered sugar (for glaze)	1 cup
Chopped pecans (optional)	½ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, combine flour, sugars, baking powder, baking soda, spices, and salt.
In another bowl, mix eggs, pumpkin puree, vegetable oil, vanilla, and maple syrup until well blended.
Gradually incorporate the wet ingredients into the dry ingredients, mixing until just combined; fold in chopped pecans if desired.
Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Allow to cool for 15 minutes, then invert onto a serving plate.
For the glaze, mix powdered sugar with maple syrup to desired consistency and drizzle over the cooled cake. Enjoy!

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Pumpkin Chocolate Chip Bundt Cake

Pumpkin Chocolate Chip Bundt Cake is a delightful dessert that blends the cozy flavors of pumpkin with the rich sweetness of chocolate. This moist and flavorful cake is perfect for fall gatherings, holiday celebrations, or simply as a sweet treat to enjoy with friends and family. The added chocolate chips create a delicious contrast to the pumpkin spice, making each bite a special treat.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Brown sugar	½ cup
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	1 tsp
Ground ginger	1 tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Semi-sweet chocolate chips	1 cup
Powdered sugar (for glaze)	1 cup
Milk (for glaze)	2-3 tbsp

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, whisk together the flour, sugars, baking powder, baking soda, spices, and salt.
In another bowl, combine the eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
Mix the wet ingredients into the dry ingredients until just combined; fold in the chocolate chips.
Pour the batter into the prepared bundt pan and bake for 55-60 minutes, or until a toothpick comes out clean.
Allow the cake to cool for 15 minutes before inverting onto a serving plate.
For the glaze, mix powdered sugar with milk to reach desired consistency and drizzle over the cooled cake. Enjoy!

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Cream Cheese Swirl Pumpkin Bundt Cake

Cream Cheese Swirl Pumpkin Bundt Cake is a luscious dessert that combines the warmth of pumpkin spice with the creamy richness of a swirled cream cheese filling. This moist and flavorful bundt cake is perfect for autumn gatherings and makes for an impressive centerpiece that will delight your guests. The contrasting textures of fluffy pumpkin cake and creamy cream cheese filling make each slice a delightful experience.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	1 tsp
Ground ginger	1 tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Cream cheese, softened	8 oz
Powdered sugar	½ cup
Milk	1-2 tbsp

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, mix together flour, sugar, baking powder, baking soda, spices, and salt.
In a separate bowl, whisk eggs, pumpkin puree, vegetable oil, and vanilla until smooth.
Combine wet and dry ingredients until just mixed.
In another bowl, beat softened cream cheese with powdered sugar and milk until smooth.
Pour half of the pumpkin batter into the bundt pan, dollop with cream cheese mixture, then top with remaining batter.
Use a knife to gently swirl the cream cheese into the cake batter.
Bake for 50-60 minutes or until a toothpick comes out clean.
Let cool for 15 minutes before inverting onto a serving plate. Enjoy!

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Pumpkin Pecan Bundt Cake

Pumpkin Pecan Bundt Cake is a delightful autumn dessert that merges the rich flavors of pumpkin and warm spices with crunchy pecans. This moist, beautifully textured bundt cake is perfect for any fall gathering, and its nutty flavor adds a delightful twist that pairs wonderfully with a cup of coffee or tea. The cake’s stunning presentation makes it an impressive centerpiece for your holiday table.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	1 tsp
Ground ginger	1 tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Chopped pecans	1 cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, mix together flour, sugar, baking powder, baking soda, spices, and salt.
In a separate bowl, whisk eggs, pumpkin puree, vegetable oil, and vanilla until well combined.
Add the wet ingredients to the dry ingredients and mix until just incorporated, then fold in chopped pecans.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 15 minutes before inverting it onto a serving plate. Enjoy!

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Spiced Pumpkin Bundt Cake With Caramel Drizzle

Spiced Pumpkin Bundt Cake With Caramel Drizzle is a heavenly dessert that combines the warm, comforting flavors of pumpkin and spices with a luscious caramel drizzle that elevates this cake to new heights. Perfect for fall gatherings or special occasions, this bundt cake is both moist and flavorful, making it an irresistible treat for dessert lovers.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 ½ cups
Baking powder	1 tsp
Baking soda	1 tsp
Ground cinnamon	2 tsp
Ground nutmeg	1 tsp
Ground cloves	½ tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Caramel sauce	½ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large mixing bowl, combine flour, sugar, baking powder, baking soda, spices, and salt.
In another bowl, whisk together eggs, pumpkin puree, oil, and vanilla until smooth.
Gradually add the wet mixture to the dry ingredients and mix until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 50-60 minutes or until a toothpick comes out clean.
Let cool for 15 minutes, then invert onto a serving plate and drizzle with caramel sauce before serving. Enjoy!

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Gingerbread Pumpkin Bundt Cake

Gingerbread Pumpkin Bundt Cake is a delightful fusion of classic gingerbread flavors and the rich, earthy taste of pumpkin. This moist bundt cake brings a cozy warmth that is perfect for the fall and winter seasons, making it an excellent choice for holiday gatherings or afternoon coffee breaks. Topped with a simple glaze or dusted with powdered sugar, it offers an inviting look and taste that will leave everyone wanting more.

Ingredients	Quantity
All-purpose flour	2 cups
Granulated sugar	1 cup
Brown sugar	½ cup
Ground ginger	2 tsp
Ground cinnamon	1 tsp
Ground nutmeg	½ tsp
Ground cloves	½ tsp
Baking powder	1 tsp
Baking soda	1 tsp
Salt	½ tsp
Eggs	3 large
Canned pumpkin puree	1 cup
Vegetable oil	½ cup
Vanilla extract	1 tsp
Molasses	¼ cup

Cooking Steps:

Preheat the oven to 350°F (175°C) and grease a bundt pan.
In a large bowl, whisk together flour, sugars, spices, baking powder, baking soda, and salt.
In another bowl, combine eggs, pumpkin puree, oil, molasses, and vanilla until smooth.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Pour the batter into the prepared bundt pan and smooth the top.
Bake for 45-55 minutes or until a toothpick comes out clean.
Allow to cool for 10 minutes, then invert onto a serving plate and glaze or dust with powdered sugar before serving. Enjoy!