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Moist Pumpkin Bundt Cake with white chocolate glaze cinnamon dusting on white plate light gray countertop

Pumpkin Bundt Cake: The Ultimate Guide to a Moist, Delicious, and Easy-to-Make Classic

Discover the best Pumpkin Bundt Cake recipe, perfect for fall! This easy, moist, and delicious cake is a must-try. Get the recipe now!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2.5 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
Wet Ingredients
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 cup sour cream
  • 4 each eggs
  • 1.5 cups pumpkin puree
  • 2 tsp vanilla extract

Equipment

  • Bundt pan (10-12 cup capacity)
  • Mixing Bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula
  • Cooling rack
  • Saucepan (for glaze)

Method
 

Step 1: Preparing the Ingredients
  1. Preheat oven to 350°F (180°C). Grease and flour a 10-12 cup Bundt pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In a large bowl, whisk together sugar, oil, sour cream, eggs, pumpkin puree, and vanilla extract until well combined.
Step 2: Cooking the Main Components
  1. Gradually add the dry ingredients to the wet ingredients, mixing just until combined and no dry spots remain.
  2. Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Step 3: Baking
  1. Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Step 4: Glaze
  1. Once the cake is cool, prepare your choice of glaze (white chocolate, maple brown butter, or cream cheese). Drizzle the glaze over the cake.

Notes

Tips for Success: Grease and flour the pan well to ensure the cake doesn't stick. Avoid overmixing the batter to keep the cake tender. Cool the cake completely before glazing to prevent the glaze from melting.