This moist, ultra-tender pumpkin Bundt cake is baked in a 10-cup pan and completed with a shiny brown sugar glaze that units like mushy caramel. It is generously spiced with cinnamon, nutmeg, ginger, and cloves. This cozy fall dessert is ideal for Thanksgiving & Christmas identical to my apple cranberry pecan bundt cake.

Why This Pumpkin Bundt Cake Works

• Oil-based batter = lasting moisture: Much like my very fashionable apple pumpkin bundt cake, I take advantage of 100% oil (no butter) to attenuate moisture loss and stop dryness. The crumb retains mushy for days attributable to oil’s liquid state at room temp. 
• This recipe conveniently makes use of one 15 oz can of pumpkin purée: It provides moisture and tenderness; and the entire cake bakes up a naturally lovely orange colour.
• I take advantage of two sugars in cake batter: brown sugar boosts moisture and caramel notes, whereas granulated sugar contributes construction and balances sweetness—identical to in my Pumpkin Cream Cheese Muffins.
• Brown sugar glaze: I briefly boil brown sugar with butter and milk to dissolve crystals, then whisk in powdered sugar off warmth so the glaze thickens, clings, and corporations right into a mushy “caramel” shell. It units on prime of the cake and doesn’t soak in. If you happen to desire a glaze that lightly soaks the crumb, use my brown-sugar–cinnamon glaze from the Peach Upside-Down Cake—it’s a bit lighter and extra pourable, giving a shiny, caramel-kissed end.
• Fall spice mix. I generously season the pumpkin bundt cake with a home made spice combination, manufactured from cinnamon, ginger, nutmeg, and cloves.

You will Want These Elements:

• Dry components: You will want all-purpose flour, baking powder, baking soda, salt.
• Moist components: I used vegetable oil, gentle brown sugar, granulated sugar, 4 eggs, pumpkin puree, vanilla extract.
• Spice mix: I’m mixing collectively cinnamon, ginger, nutmeg, cloves (all 4 spices are floor).
• The brown sugar glaze requires solely 5 ingrediends: unsalted butter, packed gentle brown sugar, milk, vanilla extract, powdered sugar.
• Pecans: I wish to generously sprinkle chopped toasted pecans over the glazed pumpkin bundt cake for crunch and a fairly, bakery-style look.
• This photograph exhibits you the whole lot all of the components you will want:

Make Pumpkin Bundt Cake (Step-by-Step Photographs)

You will discover the whole recipe (with the components quantities + instructions) within the recipe card beneath (scroll down) — however here is a short overview (with useful course of pictures & knowledgeable suggestions) of what you possibly can anticipate if you make pumpkin bundt cake:

• Put together: Warmth oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan.
• Dry components: Whisk flour, baking powder, baking soda, salt, and spices in a single bowl.

• Moist components: In one other bowl, whisk oil, each sugars, and eggs till easy; whisk in pumpkin and vanilla.

• Mix dry and moist components: Fold dry into moist simply till the flour disappears.

• Then pour the cake batter into the bundt pan and easy the highest.
• Bake 45–50 minutes, till a toothpick comes out clear. Cool 15–20 minutes within the pan,

• Then invert the pumpkin bundt cake onto a rack and funky utterly.
• Make the glaze: Soften butter with brown sugar and milk over medium warmth; carry to a mild boil and stir 1–2 minutes till easy. Off warmth, stir in vanilla, cool 5–10 minutes, then whisk in powdered sugar till pourable.

• Skinny the glaze with a splash of milk if wanted.
• Drizzle the brown sugar glaze over the cooled cake, prime with chopped pecans, and let set earlier than slicing.

My Recipe Testing Suggestions

• Use a whisk as a substitute of a hand mixer. This offers you extra management and helps forestall overmixing, which might result in a dense or robust cake. Since this recipe makes use of oil and pumpkin puree (not creamed butter and sugar), there’s no want to include air, the cake’s rise comes from the baking powder and baking soda.
• Don’t overmix: As soon as dry hits moist, I whisk simply till the flour streaks disappear. Overmixing tightens the crumb.
• Grease each crevice of your bundt pan very well to stop sticking. You may also mud with flour after greasing for additional safety. Or, use Baker’s Pleasure flour spray.
• Cool the cake within the bundt pan for 15-20 minutes. This enables the pumpkin cake to agency up sufficient to launch simply. If you happen to attempt to flip too quickly, it might break, too late and it would stick.
• In case your glaze thickens earlier than you drizzle it, gently rewarm it or skinny it with a splash of milk for a smoother pour. Do not prepare dinner longer than wanted and take away from the warmth proper after the sugar melts and the combination is easy. In different wards, I let the glaze cool 5–10 minutes so it thickens barely and clings, not runs. If it units an excessive amount of, I skinny with a teaspoon of milk.
• Verify for doneness with a skewer or lengthy toothpick. As a result of bundt muffins are thicker than common muffins, inserting a skewer deep into the cake ensures you’re checking the middle, which takes the longest to bake.

Bundt Cake Toppings

Toppings rework this Pumpkin Bundt Cake right into a showpiece—shiny, festive, and immediately holiday-ready for Thanksgiving, Christmas, and any fall-winter celebration, from birthdays to anniversaries. This recipe features a brown sugar glaze plus chopped pecans, however there are lots of different topping choices you possibly can select from. Listed here are my favorites:

• Selfmade Caramel Sauce from my Apple Bundt Cake
• Maple-Cream Glaze from my Peach Bundt Cake
• Cream Cheese Frosting from my Carrot Cake Loaf
• Darkish-Chocolate Ganache from my Easter Chocolate Cake