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. This baby is the epitome of fall vibes, packing a punch with warm spices and a tender moist crumb that just melts in your mouth. Bake it up for any special autumn shindig or when you’re just feeling those fall cravings, and watch this pumpkin bundt cake become your new seasonal faves.
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Fall is definitely my top season when it comes to baking because of all those bomb desserts and flavors. This Pumpkin Bundt Cake? Oh, it’s the real MVP of fall treats. It’s all about that no-fuss vibe where the simple ingredients just pop! The pumpkin shines through with a moist texture. And the real cherry on the top is this to-die-for brown butter glaze dripping down its sides. It elevates this pumpkin bundt cake from just yum to legit heavenly. f you love brown butter as a flavor, make sure to check out this Kentucky Brown Butter Cake as well!
The Lowdown of This Pumpkin Bundt
Cuisine Inspiration: Fall Southern Vibes
Primary Cooking Method: Baking!
Dietary Info: Can be made gluten-free with ingredient swaps
Key Flavor: Melt-in-your-mouth pumpkin spice flavor with a nutty brown butter finish
Skill Level: Easy Y’all (No Sweat Fam!)
Gives all the Fall Feels
From the pumpkin puree to the blend of cinnamon that infuses every bite of this tender moist cake, it simply tastes like what fall should taste like y’all! It stays giving that warm and cozy vibe with each bite.
Showstopper Cake
Boos, this is a stunner periodt! Not only does that gorgeous autumn orange look straight up gorgeous, the brown butter glaze takes it from an ordinary pumpkin cake to something spectacular!
Easy Peasy
Making this cake ain’t hard at all. With simple ingredients and straightforward steps, you can make a cake that looks like a pro made it.
Ingredients to Make This Pumpkin Bundt Cake Recipe
- Butter: We use unsalted so we can control the salt but this stays giving the best richness and flavor.
- Eggs: These are the building blocks of our cake giving us amazing structure.
- Cake Flour: I like to use cake flour here to keep the cake super moist and tender.
- Sour Cream: Sour cream not only gives that bomb tangy flavor but amazing moistness!
- Pumpkin: The key ingredient to make this the most incredible pumpkin pound cake. Grab canned for ease and consistency.
- Cinnamon: This warming spice is the best flavor to pair with pumpkin!
- Sugars: Granulated sugar adds sweetness and tenderness to the bundt cake while powdered sugar creates a silky smooth glaze.
- Vanilla extract: For that delish aromatic essence, grab pure vanilla here boos.
- Salt: We gotta throw this in to balance the sweetness and enhance the overall flavors.
- Milk: We need just a little to thin out the glaze so it’s perfectly pourable!
How to Make This Pumpkin Bundt Cake Recipe
PRO TIP: Once you add the flour, it’s CRUCIAL to avoid overmixing. Just mix everything together until JUST combined then turn that mixer off.
What to Serve with Pumpkin Bundt Cake
- Thanksgiving Spread: Skip the pie and go with this pumpkin pound cake at the end of your Thanksgiving holiday dinner after loads of roasted turkey with turkey gravy, seafood stuffing, sweet potato casserole, and cranberry sauce.
- Fall Dessert Buffet: Add to the center and then surround by other faves like these apple pie bars, chocolate bourbon pecan pie, and pumpkin cupcakes.
- Drink It Up!: Enjoy your favorite coffee drink, French hot chocolate, eggnog, or apple cider with a slice of pumpkin spice bundt cake for brunch.
- More Pumpkin Desserts!: From a pumpkin pie to some pumpkin chocolate chip cookies or pumpkin cheesecake bars, the possibilities are endless!
Recipe Substitutions
- Sugar: Swap in some light brown sugar to add a bit more molasses flavor.
- Cake Flour: We want this pumpkin bundt to be super tender so cake flour is my must but if you don’t have it at home, you can learn how to make cake flour easily boos with all-purpose flour and cornstarch.
- Cinnamon: Replace the cinnamon with a little nutmeg for more complex flavors.
- Sour Cream: Greek yogurt is a great swap here.
- Confectioner’s Sugar: If you ran out, you can make powdered sugar at home with some granulated sugar and a blender.
Recipe Additions and Variations
- Chocolate Chip Pumpkin Spice Bundt Cake: Stir in your favorite chocolate chips right at the end of mixing and bake up.
- Skip the Glaze: If you want a plain cake, just leave off the glaze and sprinkle with powdered sugar.
- Add Some Caramel: Instead of the brown butter glaze, drizzle your pumpkin cake with a caramel sauce. Delish!
- Add Some Nuts: Chopped pecans or walnuts go great with the flavors of this cake. Make sure to chop them up into small pieces and then lightly sprinkle them over the top of the glaze right after adding it. You can also mix them right into the batter too.
Expert Tips for Making the Best Pumpkin Spice Bundt Cake
- Room Temp Baby! Allowing all your ingredients to come to the same temperature evens the playing field. This way during the baking process, all your ingredients will heat at the same rate and make for a bundt cake with maximum volume.
- Don’t Overbeat: When you add your dry ingredients, make sure you only mix until just combined so you don’t overact the gluten.
- Chill Out: Make sure that cake is cooled down to room temp before you add your glaze so it doesn’t melt right off.
- Easy Cleanup: Place a baking sheet lined with parchment underneath the wire rack with your cake on top so that as you pour the glaze it drips into the pan. This makes cleanup a breeze afterward and also ensures the glaze doesn’t pool around the base of the cake.
How to Store Pumpkin Pound Cake
Store your pumpkin pound cake well-wrapped at room temperature in a cool, dry place or in a cake carrier for ease.
How long will a pumpkin bundt cake last?
It should last at room temp for about 5-6 days.
Can I freeze this pumpkin pound cake recipe?
Yep, fo sho! If your baking it to get ahead, I recommend freezing it without the glaze. Wrap it up in plastic wrap and aluminum foil and store in the freezer for up to three months. If you’re freezing leftovers, wrap up the remaining section of cake or individual slices in plastic and store it inside a freezer bag or container for up to three months.
If you freeze the whole pumpkin spice bundt cake, allow it to thaw on the counter overnight and then you can add the glaze the next day. For individual pieces, they will likely thaw out in an hour or so on the counter.
Frequently Asked Questions
Yep for sure but canned is really the move! I find that fresh pumpkin puree often has more moisture than canned which is why I prefer to rely on using canned especially in baking. If you decide to go ahead with using pumpkin puree make sure you allow it plenty of time to drain and even squeeze it in a piece of cheesecloth or a clean tea towel to remove the excess liquid.
Use a non-stick baking spray or shortening to coat the inside of the Bundt pan. Make sure to cover every nook and cranny of the pan’s intricate design. Then sprinkle it lightly with flour before adding your cake batter. Inverting a slightly cooled cake over a wire rack allows gravity to help remove it from the pan without breaking. If it seems to be a bit resistant, allow it some time to keep cooling.
For sure boos! In fact, it tastes even better if you make a day or 2 ahead of when you serve it. Just make sure you keep it completely covered not letting any air get to it so it doesn’t dry out.
This pumpkin bundt might seem simple but that flavor is off the charts boos. Tender and moist, this cake melts in your mouth. And when you top it with my brown butter glaze, you will be humming until the cows come home! Grab that bundt pan and let’s get into it y’all.
More Pumpkin Dessert Recipes
- Pumpkin Cider Doughnuts
- Caramel Pumpkin Lava Cake
- Pumpkin Fritters
- Pumpkin S’mores Pie
- Pumpkin Spice Turtle Cake
- Butterfinger Pumpkin Stuffed Donuts
Pumpkin Pound Cake with Brown Butter Glaze
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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 specs 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.
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My cake turned out great but the glaze did not. I hadn’t ever made brown butter and i guess i didn’t know really how long to cook it until i saw the specs, so when i did it was already burnt.
Oh no, I am sorry to hear that your brown butter burnt. It does take a little practice to get it. It’s very easy and quick to go from “brown” to burnt. Glad you liked the cake though!
Thank you Jocelyn! Oh my goodness. This cake is so good and moist. My husband is the pumpkin lover. However, I enjoyed it too. He said this cake is definitely a keeper. I followed this recipe almost to the T except for 2 teaspoons of cinnamon. I used 1 teaspoon of cinnamon and 1 teaspoon of pumpkin pie spice. The brown butter glaze was great as well. I will be adding this desert to my Thanksgiving Dinner desert table. I wish I could add a picture .
You can share it on Instagram and tag me! I would love to see it!
I made this twice. The first cake I thought needed more pumpkin. Not much pumpkin flavor. The second cake I added twice the amount of pumpkin(1 1/2 cups of pumpkin.). I also added extra cinnamon (1 more teaspoon, 1 teaspoon nutmeg and 1/4 teaspoon clove.). It was delicious! Super moist and tasted like pumpkin spice. Happy Fall Y’all!
Thanks for the feedback, Wendy!
Another amazing recipe! This cake is so delicious and flavorful, I’ll be making it all season long!
This might be my new favorite cake for fall! It turned out great, was moist, dense, and perfectly sweet. It also made my kitchen smell amazing!
Even though it’s still 95 degrees here in Texas, I’ve been baking my way through pumpkin EVERYTHING. Thanks for this recipe! I love bundt cakes.
You’re so welcome!!
This is a perfect addition to my fall party of Thanksgiving spread. Excited to try this.
Enjoyed this for dessert last night and it was a sweet success! Turned out light, fluffy and delicious; the perfect fall dessert, indeed!