This pumpkin shaped bundt cake is two pumpkin spice bundt cakes stacked together and covered in a sweet glaze. It looks like it came from a bakery. It is surprisingly easy to make.
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A Beautiful Pumpkin Shaped Bundt Cake for Fall
As the autumn air cools and the days grow shorter, it’s the perfect time to bake something special for the season. And this beautiful pumpkin shaped Bundt cake is sure to impress!
The cake itself has all the flavors of a pumpkin spice latte. Made with pumpkin puree, warm pumpkin pie spice, and a hint of espresso powder, it has that delicious coffee shop flavor we all look forward to in the fall. The texture is dense and moist, similar to pumpkin bread.
The secret to its festive shape is surprisingly simple. Two Bundt cakes are stacked together, then finished with a sweet powdered sugar glaze and a real pumpkin stem. The result looks just like the flat, ribbed Cinderella pumpkins you might see at the pumpkin patch.
Whether you’re hosting a fall gathering or planning your Thanksgiving table, this pumpkin shaped Bundt cake doubles as a delicious dessert and a beautiful centerpiece.
Why You’ll Love This Recipe
It looks like a real pumpkin – Baked in two bundt pans and stacked together into a pumpkin shape, this cake looks just like the real deal! No carving, no piping, and no fondant needed. It’s a festive centerpiece that’s guaranteed to impress your family and friends
Moist and flavorful – Made with real pumpkin puree, warm spices, and espresso powder, this easy pumpkin spice bundt cake tastes just like a pumpkin spice latte.
Surprisingly easy – No fancy techniques required here. Making this bundt cake is easier than it looks! 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
- 5 cups all purpose flour
- 4 tsp baking powder
- 4 tsp pumpkin pie spice
- 4 tsp espresso powder
- 2 tsp salt
- 1 1/2 cup unsalted butter, melted
- 2 cups granulated sugar
- 2 cups light brown sugar, packed
WET INGREDIENTS
- 2 (15-ounce) cans pumpkin purée (not pumpkin pie filling)
- 6 large eggs at room temperature
SWEET SUGAR GLAZE INGREDIENTS
- 5 cups powdered sugar, sifted
- 6 Tbsp milk
Ingredient Notes and Substitutions
- Pumpkin puree: Use plain canned pumpkin, not pumpkin pie filling. Pie filling already has sugar and spices in it.
- Espresso powder: This is the “latte” in the cake. You can swap in the same amount of instant coffee granules. You can also leave it out for a classic pumpkin spice bundt cake.
- Pumpkin pie spice: No jar on hand? Use 1 tsp cinnamon plus 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves per cake.
- Butter: Let the melted butter cool for a few minutes so it does not cook the eggs.
- Milk: Any milk works in the glaze. Cream makes it richer.
Tip from wendy’s kitchen:
This makes enough glaze for both cakes.
Equipment Needed
How to Make Pumpkin Shaped Bundt Cake
Step 1: Make Your Cake Batter
First, preheat the oven to 350F° and grease & flour two large bundt pans. Dust them witih flour and make sure you get the flour into every groove of your pans.
Then whisk your dry ingredients by combining the flour, pumpkin pie spice, espresso powder, baking powder, and salt in a medium bowl
Next, in a large bowl, whisk the sugars, melted butter, pumpkin, and eggs. Add the dry ingredients and stir until just combined. Stop as soon as the flour disappears.
Step 2: Bake Your Bundt Cakes
Divide the batter evenly between the two pans.
Bake for 40 to 45 minutes. The cakes are done when a toothpick comes out clean or with a few moist crumbs.
Step 3: Cool Your Cakes
Cool your cakes in the pans on a wire rack for 20-30 minutes. Then turn them out and let them cool completely. A warm cake will melt the glaze.
Step 4: Make Your Sugar Glaze
In a large measuring cup or bowl, whisk the powdered sugar and milk together until smooth. The glaze should be thick and fall off a spoon slowly.
Step 5: Stack the Cakes into a Pumpkin
Trim the flat bottom of each cake with a serrated knife so the two cakes sit level.
Next, set one cake on a wire rack, rounded side up. Spoon glaze over it until the outside is covered.
Allow the glaze to set up for 15-20 minutes ( you can put it in the refrigerator to speed up the process).
Next, flip the glazed cake onto your cake stand, flat side up. Spread a layer of glaze over the flat side. This is the glue.
Set the second cake on top, flat side down. Turn it until the ridges line up to create the pumpkin shape.
Pour the glaze over the top of the cake. Nudge it down the sides with a spoon until the whole pumpkin is covered.
Step 6: Assemble Your Pumpkin-Shaped Bundt Cake
Set a small juice glass upside down in the center hole. Pour a little glaze over the glass and press your stem on top. Let everything set.
I use a real dried stem. I save them from my pumpkins every year, and I share exactly how to dry pumpkin stems here. If you don’t have one, a bundle of cinnamon sticks or an ice cream cone works too.
Tip from wendy’s kitchen:
The dried pumpkin stem is only for looks. Lift it off before you slice and serve your cake.
Tips for the Best Pumpkin Bundt Cake
- Measure the flour lightly. Spoon it into the cup and level it off. Packed flour makes a dry cake.
- Chill before you stack. Thirty minutes in the refrigerator firms up the cakes and makes them easier to trim and move.
- Protect the plate. Tuck strips of parchment under the edge of the bottom cake before the final glaze. Pull them out once it sets.
- Save the trimmings. The scraps from leveling the cakes are the baker’s treat.
Easy Variations
- Add mix-ins: Add chocolate chips, chopped pecans, or a swirl of cream cheese filling for extra flavor and texture in your pumpkin bundt cake.
- Maple glaze: Replace 2 Tbsp of the milk with maple syrup for an extra sweet hint of maple.
- Orange glaze: Tint the glaze with a few drops of orange food coloring for an even more pumpkin look.
- Cream cheese frosting: Use a pourable cream cheese frosting in place of the glaze. Keep the cake in the refrigerator if you do.
- More spice: Add an extra 1/2 tsp of cinnamon and a pinch of cloves to each batch for an ehanced pumpkin spice flavor
Make Ahead and Storage Tips
Make ahead: Bake your pumpkin spice bundt cakes one day ahead. Wrap them well and leave them at room temperature. Then simply glaze and stack them the day you serve.
Room temperature: Cover the cake and keep it for up to 3 days.
Refrigerator: Keep it covered for up to 5 days.
Freezer: Freeze slices or the unglazed cakes for up to 2 months. Thaw at room temperature when you’re ready to serve.
How to Serve Your Pumpkin Spice Bundt Cake
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 make this pumpkin cake with only one bundt pan?
Yes. Bake one cake, let the pan cool, then wash and grease it again for the second cake. Mix the second batch of batter fresh while the first cake cools. Batter that sits out loses its rise.
Can I use fresh pumpkin puree instead of canned?
Yes. Drain it first. Set the puree in a strainer lined with paper towels for about 30 minutes. Fresh puree holds more water than canned, and the extra water can make the cake gummy.
Can I use a boxed cake mix?
Yes. Use two boxes of spice cake mix, one for each bundt cake. A boxed cake is softer than this recipe, so chill both cakes well before you trim and stack them.
How do I cut a stacked bundt cake?
Lift off the stem and the glass first. Cut straight down through both cakes with a long serrated knife for tall slices. For smaller servings, lift the top cake off and slice each cake on its own.
How do I transport a pumpkin shaped bundt cake?
Chill the finished cake for 30 minutes so the glaze hardens. Carry it on its serving plate inside a tall box. Pack the stem on the side and add it when you arrive.
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Closing Thoughts
I hope you’ll give this pumpkin bundt cake a try this season. It’s simple, it tastes like fall, and it always gets a reaction when it comes to 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, leave a comment and a star rating below. I would love to hear how yours turned out.
Happy fall baking, friends!
Print the Recipe: Pumpkin Spice Bundt Cake
Pumpkin Shaped Bundt Cake (Pumpkin Spice Latte Flavor)
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
- long serrated knife
- small juice glass
- dried pumpkin stem
Ingredients
For the Pumpkin Spice Bundt Cakes:
- 5 cups all-purpose flour
- 4 tsp baking powder
- 4 tsp pumpkin pie spice
- 4 tsp espresso powder
- 2 tsp salt
- 1 1/2 cups unsalted butter melted
- 2 cups granulated sugar
- 2 cups light brown sugar packed
- 2 cans (15 oz) each pumpkin puree not pumpkin pie filling
- 6 large eggs at room temperature
For the Sugar Glaze:
- 5 cups powdered sugar
- 6 Tbsp milk
Instructions
Making and Bake the Cakes
- Preheat oven to 350°F. Grease & flour two bundt pans
- Whisk the flour, baking powder, pumpkin pie spice espresso powder, and salt in a medium bowl.
- In a large bowl, whisk the sugars, melted butter pumpkin, and eggs.
- Add the dry ingredients to the wet ingredients. Stir until just combined.
- Divide the batter evenly between the pans. Bake 40 to 45 minutes, until a toothpick comes out clean or with a few moist crumbs.
- Cool in the pans on a wire rack for 20-30 minutes. Then turn the cakes out and cool completely.
Make the Sugar Glaze
- In a large measuring cup or bowl, whisk together the sugar and milk until smooth and thick.
Assemble the Pumpkin Bundt Cake
- Trim the flat bottom of each cake so the two cakes sit level.
- Spoon glaze over the rounded side of one cake until covered. Let it set for 15 to 20 minutes.
- Flip the glazed cake onto a cake stand flat side up. Spread the glaze over the flat side.
- Set the second cake on top, flat side down, and line up the ridges.
- Pour glaze over the top cake and nudge it down the sides with a spoon.
- Set a small juice glass upside down in the center hole. Pour a little glaze on it and press the stem on top.
- Pour the glaze over the top of the cake, nudging it with a spoon to cover the entire bundt cake.
- Let the glaze set. Remove the stem and glass.
- 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.