Pumpkin Bundt Cake with Brown Sugar Cinnamon Glaze
This moist pumpkin Bundt cake is one of my favorite easy recipes to make during the fall months, with its extremely moist texture, warm spices, classic pumpkin flavor, and sweet cinnamon glaze. It's a huge hit at dinner parties, often being praised as the "best pumpkin cake {insert dinner party guest's name here} has every had." Pumpkin cake recipes are everywhere these days, but compliments like that have led me to keep this one exactly the same for close to twenty years.

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I know a thing or Two About Bundt Cakes
If you're new to Peanut Butter and Julie (hello there!), you might not know that I wrote an entire cookbook dedicated to sweet and savory Bundts: Beautiful Bundts. So, I consider myself to be a bit of a Bundt expert. Months and months....and months in the kitchen baking only Bundts kind of earns you that bragging right. You should see my Bundt pan collection.
Anyhow, since I love pumpkin and baking during the fall season, there was zero chance that my book would be published without a delicious pumpkin Bundt cake recipe. As I mentioned, this cake is moist but not too dense, like a pound cake. It works just as well at a fancy dinner party as it does for a school bake sale. And I promise not to tell anyone if you bake it in the spring or summer. Pumpkin is welcome year-round in my house.
Three Tips for Baking the Perfect Pumpkin Bundt Cake
- Prepare your Bundt pan correctly: I always use a non-stick baking spray to coat my Bundt pans before adding the cake batter. I find that sprays like Bakers Joy or Pam for Baking are more reliable for easy release Bundts, as the sprays include flour in their formulas, mimicking the classic "grease and flour" method. Make sure the spray reaches all of the crevices and edges of the pan, using a pastry brush if you need to.
- Don't over bake your cake: To ensure a moist cake, bake your cake just as long as needed, until a cake tester or a thin knife inserted into the center shows a few moist crumbs attached. The cake should rise just over the top of the pan, and it should spring back when lightly touched.
- Make it ahead!: For best results, wrap the cooled cake tightly in plastic wrap and store it t room temperature overnight before glazing. This gives the flavors time to develop so that those warm fall spices really come through!
Ingredients and Special Equipment
Please check recipe card at bottom of this post for specific quantities.
Pumpkin Bundt Cake Ingredients
- All purpose flour: For a gluten-free cake, substitute equal amounts of your favorite GF flour blend.
- Baking powder / baking soda
- Salt
- Ground cinnamon / ground ginger / allspice / nutmeg: Substitute 5 teaspoon (25 ml) pumpkin pie spice to get the same level of pumpkin spice flavor.
- White sugar / granulated sugar
- Light brown sugar: Substitute dark brown sugar.
- Oil: Use any neutral oil, such as vegetable oil, melted coconut oil, canola oil, or even a very mild olive oil to get this cake's signature moist texture.
- Eggs: Use room temperature large eggs so that they easily incorporate into the batter.
- Canned pumpkin puree: Make sure you use canned pure pumpkin and not pumpkin pie filling, which contains extra ingredients.
- Unsweetened applesauce
- Vanilla extract
Brown Sugar Cinnamon Glaze Ingredients
- Unsalted butter
- Light brown sugar: Substitute dark brown sugar for a richer glaze.
- Heavy cream
- Confectioners' sugar / powdered sugar: Sifted to avoid lumps in the glaze.
- Ground cinnamon
- Salt
Recommended Special Equipment
- Bundt cake pan: Use a 10-cup / 10-inch Bundt pan for best results, as a larger pan will yield a shorter cake.
- Non-stick baking spray: Pam for Baking and Baker's Joy are my go-to favorite brands.
- Stand mixer with a paddle attachment: Or use an electric mixer with a large bowl. You can also mix your cake batter by hand, using a sturdy wooden spoon or spatula and a large mixing bowl.
Step By Step Photos and Instructions
Bake your Pumpkin Bundt Cake
- Preheat your oven to 325℉. Spray your Bundt pan evenly with nonstick baking spray.
- In a medium bowl, whisk dry ingredients: flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer and a large bowl, beat granulated sugar, brown sugar and oil at medium speed for 2 minutes, or until blended. Beat in eggs, one at a time, and then beat for 3 minutes more.
- Mix in other wet ingredients: pumpkin puree, applesauce, and vanilla until smooth.
- With the mixer on low speed, add the flour mixture in three additions, beating until well blended and smooth, stopping to scrape the sides of the bowl as necessary. Pour batter to the prepared pan and smooth the top.
6. Bake the cake in your preheated oven for 45 to 55 minutes or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes and then carefully invert it onto a cooling rack to cool completely.
Make the Brown Sugar Cinnamon Glaze
- In a medium saucepan over low heat, melt the butter, brown sugar, and 4 tablespoons of the cream, whisking until smooth and the brown sugar has dissolved, 3-4 minutes.
- Remove the pan from the heat, and gradually whisk in the confectioner's sugar, ¼ cup at a time. Whisk in the salt and cinnamon.
3. Whisk in remaining cream, 1 teaspoon at a time, until you have a glaze that is thick but pourable.
4. Drizzle or pour the glaze evenly over top of your cake set on a wire rack, letting it drip down the sides. Let the glaze set for at least 10 minutes before serving .
Variations on My Pumpkin Bundt Cake
A few ideas to change things up the next time you make this cake!
- Add some mix-ins to your batter: After you add the flour mixture, fold in 1 cup of chocolate chips, dried fruit (cranberries, chopped figs), chopped toasted nuts, or shredded coconut.
- Use a different pan: Instead of a regular sized Bundt cake, make mini pumpkin Bundt cakes using a mini Bundt pan (usually six small cakes.) Use 8-inch round cake pans to make a two or three layer traditional cake. Make a pumpkin sheet cake using a 9-inch rectangular baking dish. Keep in mind that baking times will vary based on the size and depth of your baking containers.
- Change your topping: Instead of my brown sugar glaze, make a basic vanilla glaze, a chocolate glaze, a salted caramel sauce, or even a decadent cinnamon cream cheese frosting.
Storage and Make Ahead Instructions
- Make Ahead: The Bundt cake can be baked a day in advance and stored at room temperature, tightly covered in plastic wrap, before glazing. It can also be frozen for up to one month, tightly wrapped or enclosed in an airtight container. Thaw the cake overnight at room temperature before glazing.
- Storage: In the unlikely case that you have any, store leftovers in the refrigerator, tightly wrapped or covered, for up to three days.
Pumpkin Bundt Cake Troubleshooting and FAQs
Can I use Fresh Pumpkin Puree in the Cake Batter?
Yes, you can use fresh pumpkin puree instead of canned pumpkin puree, but the fresh variety will likely have a less intense pumpkin flavor than the solid packed version you find in your baking aisle. Additionally, fresh pumpkin puree tends to contain more water than canned, so drain it in a mesh sieve for about 20 minutes before adding it to your batter.
How Do I Store that Leftover Pumpkin Puree?
Keep that leftover pumpkin puree around for another good use such as my Pumpkin Cinnamon Rolls or some of your favorite sweet or savory pumpkin recipes. Store the puree in an airtight container in your refrigerator for up to one week or in the freezer for up to one year. Thaw it overnight in the refrigerator before using.
The Bundt Pan That I own is Too Big / Too Small
This recipe calls for a 10-inch Bundt pan, but you can make it a larger, 12-cup Bundt pan or into smaller mini Bundt pans. Just adjust your time according as the depth of the batter will change. Mini Bundts are usually done in 20-25 minutes, and a shallower large Bundt will be done in about 35-45 minutes.
Try some more of my Favorite Crowd Pleasing Sweets
- French Napoleon Pastry Recipe
- Old Fashioned Hummingbird Cake with Brown Butter Bourbon Buttercream
- The BEST Chocolate Cake Recipe (Only One I Every Make!)
- Gingerbread Creme Brûlée
Tried this recipe and loved it? Take a photo and tag me on Instagram or give it a review!
Pumpkin Bundt Cake with Brown Sugar Cinnamon Glaze
Equipment
- Minimum 10 cup Bundt pan
- stand mixer fitted with the paddle attachment or handheld electric mixer
Ingredients
- 2¼ cups all purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2½ teaspoon ground cinnamon
- 2 teaspoon ground ginger
- ¾ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- ¾ cup canola, vegetable, or safflower oil
- 4 large eggs, room temperature
- 1½ cups pumpkin puree
- ⅔ cup unsweetened applesauce
- 2 teaspoon pure vanilla extract
Brown Sugar Cinnamon Glaze
- 1-½ tablespoon unsalted butter
- ½ cup light brown sugar, packed
- 4-6 tablespoon heavy or whipping cream
- 1 cup confectioners' sugar
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
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Instructions
Prepare Pumpkin Bundt Cake
- Preheat your oven to 325℉. Spray your Bundt pan evenly with nonstick baking spray.
- In a medium bowl, whisk flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, and nutmeg.
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, beat granulated sugar, brown sugar and oil at medium speed for 2 minutes, or until blended. Beat in eggs, one at a time, and then beat for 3 minutes more.
- Mix in pumpkin puree, applesauce, and vanilla until smooth.
- With the mixer on low speed, add the flour mixture in three additions, beting until well blended and smooth. Transfer the batter to the prepared pan and smooth the top.
- Bake the cake in your preheated oven for 45 to 55 minutes or until a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes and then carefully invert it onto a wire rack to cool completely.
Make the Brown Sugar Cinnamon Glaze
- In a medium saucepan over low heat, melt the butter, brown sugar, and 4 tablespoons of the cream, whisking until smooth and the brown sugar has dissolved, 3-4 minutes.
- Remove the pan from the heat, and gradually whisk in the confectioner's sugar, ¼ cup at a time. Whisk in the salt and cinnamon.
- Whisk in remaining cream, 1 teaspoon at a time, until you have a glaze that is thick but pourable.
- Drizzle or pour the glaze evenly over top of your cake, letting it drip down the sides. Let the glaze set for at least 10 minutes before serving .
Notes
- The cake can be baked a day in advance and stored at room temperature, tightly covered in plastic wrap, before glazing.
- It can also be frozen for up to one month, tightly wrapped or enclosed in an airtight container. Thaw the cake overnight at room temperature before glazing.
I have the Halloween film ready and waiting to watch again on Halloween evening - it is scary I agree......BOO!
Love your Halloween cake with headstones - how clever Julie!!
Have a great Halloween
Rosie x
I agree with you. Halloween was one of the scariest movies ever.
These are too cute. You are so creative. That lattice pot pie below also looks and sounds absolutely scrumptious.
Hi I saw this on About.com under the American food section. Very cute cake! I like this site and will have to look around here more.
Cute cake! I've been wanting a good shortbread recipe. How much butter do you use?
Very cool idea, perfect for the Halloween party.
Very cute!
I adore The Great Pumpkin! That's one of my favorite Charlie Brown holiday specials!