Easy Pumpkin Bundt Cake- Perfectly moist, soft, tender, and bursting with fall flavors!
5 from 1 vote
Easy Pumpkin Bundt Cake
Prep Time:
10 mins
Cook Time:
40 mins
Total Time:
50 mins
Author: as easy as Apple Pie
Course: Dessert

Easy Pumpkin Bundt Cake – Perfectly sweet, subtly spiced, moist, soft, tender, and bursting with fall flavors! Great for breakfast, a snack, or dessert.

  • 300 grams (2 3/4 cups minus 1 tablespoon, or 2 1/2 cups all purpose flour) cake flour
  • 4 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 280 grams (10 ounces) pumpkin puree not pumpkin pie filling
  • 180 grams (3/4 cup+1 tablespoon) light brown sugar
  • 140 ml (1/2 cup+1 1/2 tablespoon) mild olive oil
  • 2 large eggs at room temperature
  • Optional: powdered sugar for dusting
  1. Preheat the oven to 180 degrees C (356 degrees F) and grease a 23 cm (9-inch) bundt pan.
  2. In a large bowl, combine the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
  3. In another bowl, whisk together the pumpkin, brown sugar, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and whisk until well combined. The batter will be thick.
  5. Transfer the batter into the prepared bundt pan and bake for 35-40 minutes or until a toothpick inserted into the the center comes out clean.
  6. Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. When the pumpkin bundt cake is completely cool, dust with powdered sugar.

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Calories: 260, Fat: 11.9g, Saturated Fat: 1.9g, Cholesterol: 27mg, Sodium: 16mg, Carbohydrates: 35.7g, Fiber: 1.4g, Sugar: 15.5g, Protein: 3.8g

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