I know how much y’all love some pumpkin, so I got y’all all the way together with this pumpkin Bundt cake recipe boos. I wanted that moist, buttery texture my pound cakes are known for, with enough pumpkin flavor to hold its own. Add a few warm spices and a brown butter glaze, and I think I straight up nailed this pumpkin bundt cake. That glaze alone will have ya scraping the bowl!
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How to Make This Pumpkin Bundt Cake
These step-by-step photos show how to make a pumpkin spice bundt cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Easy Pumpkin Cake Recipe
1. Cream the butter and sugar, then add the eggs
Beat the butter, sugar, and salt until light and fluffy, then add the eggs one at a time, mixing well after each addition.
2. Add the dry ingredients, pumpkin, and sour cream
With the mixer on its lowest speed, add the cake flour, cinnamon, pumpkin spice, and baking powder, followed by the sour cream, pumpkin, and vanilla.
3. Mix the pumpkin Bundt cake batter just until combined
Stop as soon as the batter comes together, scraping the sides and bottom of the bowl to catch any unmixed ingredients.
4. Spread the batter into your prepared pan
Spoon the thick batter into a greased and floured Bundt pan and smooth the top with a spatula.
PRO TIP: Brush every nook and cranny of your Bundt pan, including the center tube, with my homemade cake release before adding the batter. It was made for the job, boos!
5. Bake and let the cake cool
Bake until a toothpick comes out with a few moist crumbs but no wet batter, then cool in the pan before turning it onto a rack to cool completely.
6. Finish with the brown butter glaze
Brown the butter, whisk it with the powdered sugar and milk until smooth, then drizzle the glaze over your cooled pound cake.
PRO TIP: Adjust the glaze until it’s thick but pourable. Whisk in milk a teaspoon at a time to thin it. If it’s runny, let it cool a little first, then add sifted powdered sugar a tablespoon at a time as needed.
Full Pumpkin Bundt Cake Recipe
Pumpkin Bundt Cake Recipe
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Equipment
Ingredients
For the Pumpkin Cake
- 1 1/4 cup unsalted butter 2 1/2 sticks, room temperature
- 2 1/4 cups granulated sugar
- 1 teaspoon salt
- 5 large eggs
- 3 cups cake flour
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin spice blend
- 1 ½ teaspoons baking powder
- ¾ cup sour cream room temperature
- 1 cup canned pumpkin
- 2 tablespoons pure vanilla extract
For the Browned Butter Glaze
- 5 tablespoons unsalted butter
- 1 cup confectioner's sugar
- 2 tablespoons milk
Instructions
For the Pumpkin Pound Cake
- Preheat your oven to 350 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray.
- In your mixer bowl, cream together butter, sugar and salt on high speed until light and fluffy for 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour, cinnamon, pumpkin spice and baking powder then add in sour cream, pumpkin and extract and mix until just combined.
- Pour cake batter into bundt pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
For the Brown Butter Glaze
- Start by browning the butter. Melt butter over medium-low heat in a small saucepan. Continue to cook butter and allow it to slowly brown until it turns a dark golden color with specks throughout and a nutty fragrance develops. Be careful not to burn.
- Whisk together browned butter, confectioner's sugar and milk.
- Drizzle glaze over cooled cake and serve.
Notes
How to Store
- Room Temp: Keep the unglazed cake tightly wrapped or in an airtight cake carrier in a cool, dry spot for up to 3 days.
- Fridge: Store the glazed cake in an airtight container in the fridge for up to 5 days. Let slices come to room temperature before serving.
- Freezer: Wrap the cooled, unglazed cake or individual slices in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, bring to room temp, and add fresh glaze before serving.
Nutrition
Recipe Tips
- Grab pure canned pumpkin, not pumpkin pie filling. They’re usually right next to each other, but pie filling has added sugar and spices that throw off this recipe. Fresh pumpkin puree works too, but drain it well first. It holds more moisture.
- Let the butter, eggs, and sour cream come to room temperature. They will blend more smoothly. The butter should be soft enough to dent with your finger but still hold its shape.
- Check your baking powder before mixing. Stir a little into hot water. If it doesn’t bubble right away, grab a fresh container boo.
- Spoon the cake flour into the measuring cup and level it off. Scooping from the bag packs in extra flour and can leave you with a dry, heavy cake.
- Set a parchment-lined baking sheet under your cooling rack before glazing. It will catch the drips and keep the glaze from pooling around the bottom of your cake.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Recipe Help
Yep for sure! A 12-cup tube pan is the closest swap. Grease and flour it well, then start checking at 50 minutes. Two 9×5-inch loaf pans are another option, filled no more than two-thirds full. Start checking around 40 minutes.
Too much flour or overbaking can dry it out, boos. Spoon the cake flour into your measuring cup and level it off instead of scooping from the bag. Start checking at 50 minutes and pull the cake when your toothpick has a few moist crumbs but no wet batter.
It could be underbaked or have too much moisture. Use just 1 cup of pumpkin, not the whole can, and bake until your toothpick comes out without wet batter. Cool completely before slicing so the center can set.
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This was an moist and tasteful cake. I have tried a few of your recipes now and all come out super moist and never dry! This one was my fav.
Thanks so much, boo. Glad you liked it!
Taste like Autumn in my mouth
LOL love it!