Magnificent Pumpkin Spice Bundt Cake Recipe
If you’re looking for a cozy fall treat that looks like it came straight from the bakery but is surprisingly easy to make, you’re going to love this pumpkin spice bundt cake recipe.
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The Best Pumpkin Spice Bundt Cake
Indulge in the enchanting flavors of fall with a recipe fit for a fairytale feast – the Magnificent Cinderella Pumpkin Bundt Cake.
As the autumn air has cooled and the days are growing shorter, it’s time to bake some pumpkin goodness in the kitchen.
With its rich, spiced pumpkin flavor, yummy glaze, and an artistic design that resembles a plump pumpkin straight out of a fairytale, this pumpkin spice bundt cake recipe promises to be the perfect addition to your Thanksgiving table.
Prepare to embark on a culinary adventure as we unlock the secrets to creating this truly magnificent dessert that will leave your guests spellbound.
Why You’ll Love This Recipe
Bakery-Worthy Presentation – Baked in two bundt pans and stacked together, this cake looks just like a real pumpkin. It’s a festive centerpiece that’s guaranteed to impress your family and friends
Moist and Flavorful – Made with real pumpkin puree and warm spices, this pumpkin bundt cake tastes just like fall.
Surprisingly Easy – No fancy techniques required. With simple ingredients and clear steps, you can create a beautiful (and delicious!) cake for your Thanksgiving dinner, a harvest party, or any special get-together.
Ingredients for Pumpkin Spice Bundt Cake
DRY INGREDIENTS
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp espresso powder
- 1 tsp salt
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
WET INGREDIENTS
- 14 oz pumpkin purée (not pumpkin pie filling)
- 3 large eggs at room temperature
SWEET SUGAR GLAZE INGREDIENTS
- 5 cups powdered sugar, sifted
- 6 Tbsp milk
Equipment Needed
How to Make Pumpkin Spice Bundt Cake with a Sweet Glaze
Tip from wendy’s kitchen:
Before you get started, keep in mind that you’ll need to bake two separate bundt cakes to create the pumpkin shape. Simply double the recipe so you have enough batter for both cakes.
Step 1: Prepare Your Cake Batter
First, preheat the oven to 350F° and grease & flour two large bundt pans.
Then mix your dry ingredients by combining the flour, pumpkin pie spice, espresso powder, baking powder, and salt in a medium bowl.
Next, whisk together the sugars, melted butter, pumpkin, and eggs. Combine the wet ingredients with the dry ingredients until well-mixed.
Step 2: Bake Your Bundt Cakes
Dust the inside of your greased bundt pans with flour and pour your batter evenly into each one.
Bake your cakes until a toothpick inserted into the center comes out mostly clean (about 40-45 mins).
Step 3: Let Your Cakes Cool
Cool your cakes in the pans on a wire rack for 30 minutes, then turn them onto a wire rack or a cake plate to cool completely.
Step 4: Prepare Your Sugar Glaze
In a large measuring cup or bowl, whisk the powdered sugar and milk together until thoroughly combined (use a fork). The glaze should be thick and free of clumps.
Step 5: Assemble Your Pumpkin-Shaped Bundt Cake
Trim off any domes or bumps on the bottoms of the bundt cakes so you can stack them evenly.
Next, glaze one of the bundt cakes using a spoon to make sure the entire cake is covered on the outside. (I added more glaze to the inside once both cakes were assembled.)
Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
Then invert the glazed cake so the flat side is up. Pour some glaze over the flat part of the cake and spread it evenly.
Next, place the second bundt cake on top of the first bundt cake to create a pumpkin shape.
Pour the glaze over the top of the cake, moving it with a spoon to cover the entire cake, and allow the glaze to set.
Step 5: Assemble Your Pumpkin-Shaped Bundt Cake
Trim off any domes or bumps on the bottoms of the bundt cakes so you can stack them evenly.
Next, glaze one of the bundt cakes using a spoon to make sure the entire cake is covered on the outside. (I added more glaze to the inside once both cakes were assembled.)
Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
Then invert the glazed cake so the flat side is up. Pour some glaze over the flat part of the cake and spread it evenly.
Next, place the second bundt cake on top of the first bundt cake to create a pumpkin shape.
Pour the glaze over the top of the cake, moving it with a spoon to cover the entire cake, and allow the glaze to set.
Easy Variations and Baking Tips
- Flavor Twists: Add chocolate chips, chopped pecans, or a swirl of cream cheese filling for extra flavor and texture in your pumpkin bundt cake.
- Glaze Options: Swap the simple glaze for a cream cheese frosting, maple glaze, or even a dusting of powdered sugar if you want a lighter finish.
- Spice It Up: If you love bold fall flavor, add extra cinnamon, nutmeg, or a pinch of cloves to the batter.
- Don’t Overmix: Stir the batter until just combined. Overmixing can make the cake dense instead of light and fluffy.
- Test for Doneness: Insert a toothpick or skewer into the center; it should come out clean or with just a few crumbs. Baking times can vary depending on your oven.
- Cool Before Removing: Let the bundt cakes cool in the pans for at least 10–15 minutes before turning them out. This helps prevent sticking or breaking.
How to Serve Your Pumpkin Spice Bundt Cake
Add the Stem – Place a small juice glass or ramekin upside down in the center of the stacked bundt cakes. Pour a little glaze around it to secure your pumpkin “stem.” A real pumpkin stem, cinnamon stick, or even an ice cream cone works perfectly.
Style the Cake – Set your pumpkin bundt cake on a pretty cake stand or platter and surround it with fall leaves, cinnamon sticks, or mini pumpkins for an eye-catching display.
Serve and Enjoy – Slice the cake and serve it warm or at room temperature. It pairs beautifully with vanilla ice cream, a dollop of whipped cream, or a hot cup of coffee.
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling already has added sugar and spices. For this pumpkin bundt cake, you’ll want plain pumpkin puree so you can control the flavor and sweetness.
How do I keep the pumpkin cake from sticking to the bundt pan?
The best trick is to grease the pan really well with butter or baking spray, then lightly dust it with flour. Make sure to get into all the grooves of the pan so your pumpkin bundt cake releases cleanly.
Can I make this cake ahead of time?
Yes! You can bake your spiced pumpkin bundt cake a day in advance and keep it covered at room temperature. Add the glaze just before serving so it looks fresh and glossy.
How should I store leftovers?
Cover the cake tightly and store it at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to 5 days or freeze slices of your pumpkin spiced bundt cake for up to 2 months.
Other Dessert Recipes You’ll Love!
Closing Thoughts
I hope you’ll give this pumpkin bundt cake a try this season. It’s a simple recipe with all the cozy flavors of fall, and it always makes such a beautiful centerpiece for the table. Whether you bake it for Thanksgiving, a family gathering, or just a weekend treat, it’s sure to be a recipe you’ll come back to year after year.
If you make this pumpkin spice bundt cake, I’d love to hear how it turned out, leave a comment or share a picture with me.
Happy fall baking, friends!
Print the Recipe: Pumpkin Spice Bundt Cake
Cinderella Pumpkin Bundt Cake
Equipment
- Large mixing bowl (for the bundt cake)
- Measuring cups
- Wooden spoon
- Whisk
- 2 bundt cake pans
- Small mixing bowl (for the glaze)
- Wire cooling rack
- Cake Stand
Ingredients
For the Pumpkin Spice Bundt Cakes:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp pumpkin pie spice
- 2 tsp espresso powder
- 1 tsp salt
- 3/4 cup unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar packed
- 14 oz pumpkin puree not pumpkin pie filling
- 3 large eggs at room temperature
For the Sugar Glaze:
- 5 cups powdered sugar
- 6 Tbsp milk
Instructions
Making and Baking the Cakes
- Preheat oven to 350°F. Grease & flour two 6-cup Bundt pans
- Whisk together flour, pumpkin pie spice, espresso powder, baking powder, and salt in a medium bowl
- In a separate bowl, whisk together sugars, melted butter, pumpkin, and eggs.
- Combine wet and dry ingredients until well mixed.
- Pour the batter into the prepared pans and bake until a toothpick inserted into the center comes out mostly clean (about 40-45 mins).
- Cool the cakes in the pans on a wire rack for 10 minutes, then turn them onto wire racks to cool completely.
Making the Sugar Glaze
- In a large measuring cup or bowl, whisk together the sugar and milk until thoroughly combined (use a fork). The glaze will be thick.
Assembling and Frosting the Cake
- Trim off any domes or bumps on the bottoms of the Bundt cakes so you can stack them evenly.
- Glaze one of the bundt cakes using a spoon to make sure the entire cake is covered on the outside.
- Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
- Invert the glazed cake so the flat side is up.
- Pour some glaze over the flat part of the cake and spread evenly.
- Place the second bundt cake on top of the first bundt cake to create a pumpkin shape cake.
- Pour the glaze over the top of the cake, nudging it with a spoon to cover the entire bundt cake.
- Allow the glaze to set.
- I put a small juice glass in the center of the cakes (upside down) and poured some glaze on it to hold the stem of the pumpkin in place.
- Cut and serve with vanilla ice cream.
Notes
More about me!
Hello, I’m Wendy – a dedicated homemaker with a deep passion for decorating, gardening, cooking, and crafting. I find joy in harmonizing beautiful elements to fashion a space that is both comfortable and inspiring. I will help you create a beautiful home, one project at a time.
Wendy
This is such a cute idea! I might could even make this. lol. I’ll share a link on my DRA.
I only have 1 bundt pan, but I still want to make this cake recipe. Do I cut the recipe ingredients in half to make 1 of the cakes or will the batter all fit in l bundt pan?
The recipe will make one cake. So make one, then let it cool and then you can make the second cake in the same pan. Enjoy.
What a UNIQUE idea for a bundt cake, Wendy!
We will be featuring you starting Wednesday at the Creative Crafts Linky Party! Pinned and shared!
Creatively, Beth
Thank you so much Beth, I appreciate the share.
Oh my goodness. This looks almost too pretty to eat! love anything baked with pumpkin and can’t wait to try your recipe, Wendy. Thanks for sharing!
Thank you, Jen. Trust me, you will want to eat it! :)))
Wendy this is stunning!! I’m saving this for Thanksgiving! And I’m also going to feature in my weekly Nesting post this Sunday as well 🙂
Oh, sweet Nicolle, you are a doll!!! Thank you so much. Have a wonderful weekend.
Bundt cakes bring back the happiest memories for me, Wendy, so I am tickled pink to try your recipe. I love anything with pumpkin especially this time of year! Hugs, CoCo
Awh that is so nice to hear. I, too, grew up on bundt cakes and still love to make them.
Have a wonderful weekend, CoCo.
This is such a pretty cake, Wendy! And it looks delicious! Perfect for Thanksgiving dessert!
Thank you Missy!
My goodness, who would have thought to put two bundt cakes together to create a pumpkin, other than you Wendy. My jaw dropped when I saw it, and thought oh, my goodness, this would be adorable for Thanksgiving Day! I just inherited a bundt cake pan that was my great-grandmother’s. I am kind of excited to see what I can make with it, but it is a square one, darn it. Oh well, I can still give your cake a try. Hope you are doing well!
Thank you, Cara. You can always make a square pumpkin or just half of a pumpkin! I love bundt cakes
as there are so many different ways to make them. I hope all is going well with the clean out of the house.
what a totally amazing presentation and looks so delicious!! Thanks for sharing this recipe. pumpkin bread/cake is one of my absolute favorites for fall.
Thank you Debra. I am glad you enjoyed this recipe.
This looks amazing Wendy! I love the idea of the stem! Such a great addition to your pumpkin cake!
Thank you, Susan! I love a pretty cake on the table.
My mouth is watering as I am drinking my cup of coffee. That cake would taste good right now. You always have the best recipes to share.
Oh my goodness! This looks amazing! I’ve never thought about adding espresso powder to a pumpkin dessert, but I bet it’s delicious!
This looks so pretty!! I love any type of spice cake too.
Thank you, Jennifer. I love a good spice cake as well.
This is amazing! I thought it was a ceramic pumpkins when I saw it on Instagram. Questions … did you have to slice anything from the bottom (top) of each cake to get them to sit together so nicely. And, what did you use for the stem? I love this and want to make it! xo
Hi Juliet,
Thank you so much for your sweet comments. I wrote in the blog post(I think) that you need to slice the bottom part of each cake off to make it flat on the bottom. (more for you to eat)
I used a naturally dried pumpkin stem from a pumpkin. I always take them off of my pumpkins every year and save them. However, I know you can buy them on Etsy, or you can
see if you can find one at the pumpkin patch. I tend to find them all over at the pumpkin patches.
I put a small juice glass in the center of the cakes (upside down) and poured some glaze on it to hold the stem in place.
It certainly was not perfect, but it looked good enough! :))) Let me know how you like it. It is heavier than your average cake, more like a pumpkin bread, so the ice cream is really good with it. Enjoy
Also, if you need a stem, I can always mail you one :)))
Want to try this! I can’t think of a better cake to eat with a cup of freshly ground coffee! Perfect for fall! Thank you for the recipe. Great job, my friend! ~Missy
Thank you, Missy! It is delicious… I am not the recipe queen, so I cannot take credit for that.
I am the baker and my husband is the cook! I love your style and yes I have two Bundt cake pans! Where did you find the beautiful dish your cake slice is on? So pretty!
Hi Maureen, so happy to hear I am not the only one who only does the baking!
The wooden plate is a vintage cake plate I have had for years. I am a big fan of estate sale
shopping and that is where I purchase a lot of my treasures.