Pumpkin Spice Bundt Cake

pumpkin spice bundt cake

I love eating pumpkin pie in the fall, but I absolutely hate making pie crust. As a result, this easier-than-pie cake has become my go-to dessert for fall get-togethers.


For the Cake

  • 1 (15-ounce) can unseasoned pumpkin puree
  • 4 large eggs
  • 1 cup oil or melted (and cooled) butter*
  • 1-1/2 cups granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 3 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt

*Whichever you choose to use will change the taste/texture of the cake slightly. Butter obviously will add flavor to the cake, while oil will make it more moist. I tend to use a 50/50 blend here, or 1/2 cup oil with 1/2 cup melted butter, to get the best of both worlds.

For the Glaze

  • 1-1/2 to 2 cups powdered sugar
  • 1-2 teaspoons cinnamon (to taste)
  • 1-2 tablespoons milk (to desired consistency)


Preheat oven to 350 degrees. Grease and flour a bundt pan.

In a large mixing bowl, whisk the pumpkin puree, eggs, oil (or butter), sugars, and spices together. In a small bowl, combine flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.

Pour batter into prepared cake pan; bake for 45-50 minutes. Cool in the pan on a wire rack for 10 minutes. Remove cake from pan and let cool completely on a cooling rack.

Once the cake has cooled, combine the powdered sugar, cinnamon, and milk until the glaze reaches the desired taste/consistency. Drizzle the glaze over the cake and serve.


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