Pumpkin Spice Bundt Cake Recipe

This Pumpkin Bundt Cake Recipe turns out super flavorful and very moist. You will want to bring this pumpkin bundt cake to every potluck and fall get together you attend! This Pumpkin Bundt Cake Recipe comes together quickly and mostly uses ingredients you already have on hand.

Looking for more fall recipes? Check these out: 

3 Ingredient Devil`s Food Cake Muffins

Halloween Bark: Leftover Halloween Candy? Make This!

From Scratch Chicken and Dumplings- Simple and Delicious Comfort Food!

It’s fall, which means it is time for PUMPKIN!

Who doesn’t love pumpkin? Oh…my husband and children. Oh well, more for me.

The thing I love most about using pumpkin in baking is that everything you make turns out moist and flavorful.

I originally had the idea to make pumpkin bread. I found this recipe over on AllRecipes and thought I’d give it a shot. I looked at the ingredients though and immediately felt this was a cake…not a bread.

There is a LOT of sugar and a LOT of oil in this bread. The first time I made it, I tried to half the oil and use applesauce. I also cut some of the sugar. I won’t sub applesauce in this recipe again (it’s one of those once a year cakes…so it’s okay!) but I think cutting the sugar down a bit is just fine.

Make this for your next potluck and be sure to make it the day before. It gets even better the longer it sits!

Pumpkin Bundt Cake Recipe

Inspired by AllRecipes

Ingredients: 

• 1 – 15 oz can of pumpkin
• 4 eggs
• 1 cup vegetable oil
• 2/3 cup water
• 3 cups white sugar (you can cut this down to 2 if you wish)
• 3 1/2 cups all purpose flour
• 2 teaspoons baking soda
• 1 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/4 teaspoon ground ginger
• 1 teaspoon pumpkin pie spice

Directions: 

1. Preheat oven to 350 degrees
2. Grease your bundt cake pan
3. Mix together pumpkin, eggs, oil, water and sugar until thoroughly blended.
4. Next mix together your dry ingredients (flour, baking soda, salt and spices) in a different bowl.
5. Stir your dry ingredients into the pumpkin mixture until just blended and pour into your bundt cake pan.
6. Put your bundt pan in the oven and bake for 45 minutes. I generally start checking on mine at about 35 minutes. (your oven time may vary)
7. Let cool and flip over onto a serving plate.
8. Cover with aluminum foil

You can also glaze this pumpkin cake if you wish. I used the following glaze. It tasted great!

Cinnamon Glaze – 1 cup of powdered sugar mixed with 2 tablespoons of milk and 1 teaspoon of cinnamon

Now these calculations are all approximate. I pretty much make my glazes to taste. So mix all of this together and taste it! If it is too thick, it needs more milk. Too thin, add more sugar!