This moist, flavorful pumpkin Bundt cake takes everything you love about the pumpkin layer cake and makes it easier to bake and assemble using a Bundt pan. Finish it with a simple maple glaze for a perfectly balanced sweetness in every bite.
This Pumpkin Bundt Cake Will Be a New Fall Favorite
If you love the brown butter pumpkin layer cake, you’ll enjoy this Bundt version just as much — it’s the same cozy flavor profile presented in a simpler format. It’s dependable, easier to assemble than a layered cake, and swaps browned butter for melted butter in the batter for a straightforward approach.
This recipe has been a reader favorite for years, showing up on dessert tables from early autumn through Thanksgiving. The updated version uses a maple glaze instead of the original brown-butter buttercream, though you can find notes below if you prefer the buttercream or want to brown the butter yourself.
If you prefer the original brown butter buttercream, instructions remain in the recipe notes. For Bundt cakes, a glaze is often ideal, but choose what you like — a brown butter cream cheese frosting is another delicious option.
Pumpkin Bundt Cake Ingredients
Scroll to the recipe card for exact measurements and detailed ingredient notes to ensure perfect results.
I like a bold spice blend in pumpkin desserts, which is why a hint of black pepper appears in the ingredient list. It’s subtle and enhances the warm spices without being identifiable on its own.
Overview: How to Make a Pumpkin Spice Bundt Cake
Dry ingredients: Whisk together flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.
Wet ingredients: Whisk together melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth.
Combine: Gently stir the flour mixture into the wet ingredients until just combined. Pour the batter into the prepared Bundt pan and bake until a toothpick inserted into the center comes out clean.
Cool and unmold: After baking, let the Bundt cool about 15 minutes. Using oven mitts, invert the pan onto your serving dish and flip it so the cake rests in the pan, upside down, on the platter while it finishes cooling. Once completely cool, lift the pan off carefully.
Add the icing: When the cake is fully cool, drizzle the maple icing evenly over the cake and let it set before slicing. The glaze complements the warm spices without weighing the cake down.
My Most Important Tip for the Best Pumpkin Bundt Cake
Remove the Bundt from the pan while it’s still slightly warm — not completely cooled — or it may stick. Liberally grease and flour the pan or use a reliable cake release for best results.
Can I Turn This Into Cupcakes?
Yes — this batter adapts well to cupcakes if you prefer individual portions.
More Pumpkin Recipes
- Pumpkin Pancakes
- Pumpkin Cupcakes
- Perfect Pumpkin Pie
- Pumpkin Cinnamon Rolls
- Baked Pumpkin Donuts
- Pumpkin Streusel Coffee Cake
- Pumpkin Cream Cold Brew
- Pumpkin Coffee Creamer
Pumpkin Spice Bundt Cake Recipe
Ingredients
Pumpkin Cake
- 2 and 1/4 cups (270g) all-purpose flour
- 3 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup (113g) unsalted butter, melted and cooled
- 1 and 1/2 cups pumpkin purée
- 1 and 1/2 cups (250g) granulated sugar
- 2/3 cup (132g) packed light brown sugar
- 2 large eggs, room temperature
- 1/3 cup buttermilk, room temperature
Maple Icing
- 2 Tablespoons (28g) unsalted butter
- 1/3 cup (80mL) pure maple syrup
- 1 cup (120g) powdered sugar
- 1/8 teaspoon salt
Instructions
Pumpkin Bundt Cake
- Preheat oven to 350ºF (177ºC). Liberally grease and flour a 10-cup Bundt pan or use a reliable cake release. Set aside.
- In a medium bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.
- In a large bowl, whisk melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth. Gently stir in the flour mixture until just combined. Pour the batter into the prepared pan.
- Bake 46–50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool 15 minutes on a wire rack.
- Using oven mitts, invert the pan onto your serving dish, then flip so the cake rests in the pan on the platter while it finishes cooling. When completely cool, lift the pan off carefully.
Maple Icing
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.
- Remove from heat and whisk in powdered sugar and salt until smooth.
- Drizzle the icing over the cooled cake and allow it to set (about 1 hour). Store the cake tightly covered at room temperature up to 3 days or in the refrigerator up to 7 days. Freeze up to 3 months wrapped well; thaw overnight in the refrigerator.
Notes
- Butter: You can brown the butter if you prefer a deeper, nutty flavor. Brown the butter, add back 1 tablespoon water, stir, and cool slightly before using.
- Pumpkin: Measure pumpkin purée by volume (cups) rather than relying on weight, as moisture can vary by brand.
- Room temperature: Use room-temperature eggs and buttermilk so ingredients incorporate smoothly into the batter.
- Buttermilk substitute: If you don’t have buttermilk, you can make a quick substitute by combining milk with a tablespoon of lemon juice or vinegar and letting it sit for a few minutes.
- Buttercream option: The original recipe used brown butter buttercream. To make a quick version, brown 1/2 cup (113g) butter, cool, then beat with 1 and 1/2 cups (180g) powdered sugar, 1/2 teaspoon vanilla, a pinch of salt, and 1–2 tablespoons milk or cream until spreadable.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Ingredient changes will alter the estimated nutrition information.
| Calories: 403 kcal
| Carbohydrates: 74 g
| Protein: 4 g
| Fat: 11 g