This pumpkin bundt cake is moist, tender, and flavorful. Finish it with a boozy pumpkin spice glaze, or make the alcohol-free version for the whole family.
Pumpkin Needs Spice
Pumpkin tastes rather bland on its own. Taste a spoonful from the can and you’ll find it earthy and mild. The flavor we have come to associate with “pumpkin” is due to the added spices.
That’s why this cake leans on cinnamon, nutmeg, and molasses. Without the combination of warm spices, pumpkin baked treats aren’t as delicious or exciting. This pumpkin bundt cake takes those spices to another level!
This bundt cake is finished with a boozy spiced glaze! (Of course I have included an alcohol-free version as well!) Either way, this is the seasonal fall bundt cake I like to bring to potlucks from October through Thanksgiving.
Recipe Highlights
- Feeds a crowd. One 10-inch bundt serves at least 12.
- Extra moist crumb. The combination of butter and oil gives you the best of flavor and keeps the cake tender for days.
- Two glaze options. Boozy liqueur glaze for adults or an alcohol-free pumpkin spice glaze for everyone.
- Make-ahead and freezer friendly. Ideal for busy holiday baking!
Ingredient Notes
For best results, measure dry ingredients by weight using a kitchen scale. If you prefer to measure by volume, use the spoon and level method.
Pumpkin Puree: Use canned 100% pure pumpkin puree. I don’t recommend homemade pumpkin puree because it tends to have more liquid (which can throw off the batter).
Oil : Use any neutral flavored cooking oil such as vegetable oil, grape seed oil, or avocado oil.
Molasses : I recommend unsulphured molasses like Grandma’s or Brer Rabbit.
Spices : Cake batter is spiced with a combination of ground cinnamon and ground nutmeg. Alternatively, you may use pumpkin spice mix.
Optional Liqueur for Glaze: The Sugarlands Distilling Company Pumpkin Spice Latte Sippin’ Cream is my personal favorite! See recipe card for other options.
How to Prep Bundt Pan
Every bundt cake will benefit from being baked in a greased bundt pan. Even nonstick bundt pans should be greased. There are several greasing options: butter, oil, or spray.
I prefer using butter. Soften butter until it has the consistency of mayonnaise. Use a silicone pastry brush to coat all the nooks and crannies of the bundt pan. Add a tablespoon or two of flour into the buttered bundt pan. Turn and swirl the pan around to distribute the flour. Tap out any excess flour.
Thick Cake Batter
The batter for this pumpkin bundt cake is rather thick. Pour batter into the prepared bundt pan.
Then, forcibly tap the bundt pan against a hard surface to ensure the batter has filled all the nooks of the pan (and also to remove excess air bubbles). Level the top of the batter with an offset spatula or the back of the spoon.
Recommended Bundt Cake Pan
This recipe was tested in a 10-inch bundt cake pan (10-cup capacity). You may use up to a 14-cup capacity pan with no problem.
I recommend this non-stick 10-cup capacity bundt pan by Nordic Ware. It has a classic shape and design that is easy to clean and use. This classic bundt pan is always yields great results as well.
Helpful Tips for Success
- Grease like you mean it. Bundt pans have lots of grooves. Use a pastry brush to get butter or shortening into every crevice, then flour it.
- Pan size matters. This batter fills a 10-cup pan. A 12- to 14-cup pan also works and gives you a slightly shorter cake. Don’t use a smaller pan, or the batter may overflow.
- Watch the cooling window. Unmold after 10 to 15 minutes. Too soon and the hot cake can break. Too late and the sugars start to stick to the pan.
- Glaze a cool cake. On a warm cake, the glaze melts and slides off instead of setting in pretty drips.
Cake Storage & Make-Ahead
Store leftover cake in an airtight container for up to three days. Over time, the cake will dry out. Better enjoy it while it’s fresh! Here are some recommended cake carriers: cake keeper or deluxe bundt cake keeper.
- Room temp: Store the glazed cake in an airtight container or under a cake dome up to 3 days.
- Freezer: Freeze the unglazed cake. Cool it completely, wrap it tightly in plastic, and slip it into a freezer bag. Freeze for one month and thaw at room temperature before glazing.
- Make ahead: Bake the cake a day early and glaze before serving.
Pumpkin Bundt Cake
Ingredients
- 113 grams unsalted butter, (½ cup) softened
- 100 grams vegetable oil, (½ cup)
- 400 grams granulated sugar, (2 cups)
- 65 grams molasses, (3 Tbsp)
- 2 teaspoon pure vanilla extract
- 4 large eggs, room temp
- 390 grams all-purpose flour, (3 cups)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoon ground cinnamon*
- ¼ teaspoon ground nutmeg*
- 454 grams canned pumpkin puree*, (16 oz)
Boozy Glaze:
- 115 grams confectioners' sugar, (1 cup)
- 3 Tablespoon Pumpkin Spice Cream Liqueur, *
Pumpkin Spice Glaze:
- 115 grams confectioners' sugar, (1 cup)
- 3 Tablespoon milk or cream
- ½ teaspoon pumpkin spice mix
- ½ teaspoon pure vanilla extract
Instructions
Cake:
- Preheat oven to 350°F. Generously butter and flour 10-cup bundt cake pan. Tap out excess flour. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a handheld mixer), cream together butter, oil, sugar, molasses, and vanilla. Scrape down bowl as needed.
- Add eggs one at a time, ensuring each egg is incorporated before adding the next. Mix on medium speed until well blended.
- In a large bowl, whisk together flour, baking power, baking soda, salt, and spices. Set aside.
- Add the dry flour mixture in three additions, alternating with the pumpkin puree. Begin and end with the flour mixture. Mix on low speed until thoroughly combined. Scrape down bowl as needed to ensure even mixing.
- Pour batter into prepared bundt cake pan. Level batter. Bake for 55-65 minutes until cake springs back to touch and a toothpick inserted in cake comes out clean.
- Allow cake to cool in pan for 10-15 minutes. Invert bundt cake onto a wire rack. Unmold and cool cake to room temperature.
Glaze:
- Choose either Boozy Glaze or Pumpkin Spice Glaze. Whisk together all ingredients until smooth. Pour or drizzle over cooled bundt cake.
Notes
- Cinnamon and nutmeg can be replaced with equal amount pumpkin spice mix
- Be sure to use canned pumpkin puree, NOT pumpkin pie mix. Pumpkin should be the only ingredient on the label.
- Room temp: Store the glazed cake in an airtight container or under a cake dome up to 3 days.
- Freezer: Freeze the unglazed cake. Cool it completely, wrap it tightly in plastic, and slip it into a freezer bag. Freeze for one month and thaw at room temperature before glazing.
- Make ahead: Bake the cake a day early and glaze before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
New to your blog-discovered it via a link in Amateur Gourmet and glad I did! Can I freeze this without the glaze? Thanks.
Hi! Glad you found me! Yes. Completely cool the cake to room temperature. Then, tightly cover in plastic wrap. For extra protection, you have place the wrapped cake in another bag. It should keep in the freezer for a month or two. Defrost at room temperature.
I made this yesterday for the first time and my husband LOVED it! He’s not a dessert person either. We had it for breakfast this morning and it pairs beautifully with coffee. Delicious!!!