Pumpkin Bundt Cake

Pumpkin Bundt Cake @ NancyC

There’s something about autumn that makes me want to bake and eat pumpkin-flavored things. Apparently I’m not the only one who feels that way–when I went to buy some canned pumpkin, I had to go to three grocery stores before I finally found some! Looks like everyone is stocking up on it! And with the canned pumpkin that I finally found, I made this buttery pumpkin bundt cake, topped with my special Pumpkin-Cinnamon Glaze. My friends really liked the cake. Ann said, “I thought it was really good and the glaze is just right!” Others said it had a nice, light pumpkin taste and was great with coffee. Here’s the recipe if you want to try it…this good-sized bundt cake (made in a 12-cup bundt pan) makes about 16 servings.

PUMPKIN BUNDT CAKE by NancyC, adapted from Land O’Lakes

  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon each ground nutmeg and cloves
  • 2 cups sugar
  • 1 1/2 cups (3 sticks) butter, softened
  • 6 eggs
  • 1 cup canned pumpkin puree (you’ll also need 1 Tbsp. of pumpkin for the glaze–see glaze recipe below)
  • 3/4 cup milk

Preheat oven to 350 degrees. Grease and flour a 12-cup bundt pan. In medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves; set aside.

In large bowl, cream sugar and butter together until light and fluffy. Add eggs, one at a time, mixing well after adding each egg. Add canned pumpkin and mix well; then add the milk and mix well. Gradually add the flour mixture from the other bowl to this pumpkin mixture and mix all ingredients well.

Spoon batter into a well–greased and floured 12-cup bundt pan. Bake for 50 to 60 minutes, or until toothpick inserted in center comes out clean (the original recipe says to bake for 55-60 minutes–mine was done at about 52 minutes). Cool 10 minutes and remove from pan, then cool completely before adding glaze.


  • 1 1/2 cups powdered sugar
  • 3 Tablespoons butter, softened
  • 6 teaspoons whipping cream (heavy cream)
  • 1 Tablespoon canned pumpkin
  • 1/4 to 1/2 teaspoon ground cinnamon

Combine powdered sugar and butter, then add half & half and blend well. Add pumpkin and cinnamon, and mix until well-blended. Spoon over cooled pumpkin cake and let glaze set before serving.

This cake is hard to resist and a wonderful fall treat. Are you a fan of pumpkin-flavored goodies too?


45 thoughts on “Pumpkin Bundt Cake

  1. Heather

    I was visiting the blog, somewhat simple, and found your blog. This cake looks sooo delicious! I love the photograph. I am looking forward to trying this recipe.


  2. Peg

    This is a recipe I plan to try. Recently, I tried to find canned pumpkin at Publix. The grocery clerk said they only keep it in the fall. Surely, they’ll be getting it soon. I will stock up and make this cake. The glaze sounds perfect too.


  3. UrMomCooks

    Saw ur cake on FoodGawker and had to click over! It looks absolutely delicious! The photographer in you is showing! We are just gearing up for fall baking in hot and sunny Texas so I am loving the pumpkin recipes!


  4. heather

    officially October = officially Autumn to me (even though we’re in sunny and warm NW Florida), and this cake would be perfect on our table. as a nod to foodgawker, the frosting looks perfect for drenching your tender, pumpkin-y cake! love it.




  5. sherrie

    Last year there was a shortage of canned pumpkin. When some finally hit my store’s shelves I stock piled. My family loves anything pumpkin. This recipe looks good. Thank you for sharing. Also thank you for visiting my reds. I do love to play with spray paint.


  6. The Tablescaper

    This looks soooo delicious, like I want to go bake it right NOW!

    I’d love to have you link it to Seasonal Sundays. It certainly is seasonal. The link goes up EARLY Sunday morning and is up until late Monday. Hope you’ll join in the fun.

    – The Tablescaper


  7. Natasha

    Can you believe that just this week I found a shop that is nearby that sells Libbies canned Pumpkin? I bought a can and have been googling recipes but I won’t look any further! Thanks for this. I can’t wait to try it.

    Best wishes,


  8. jennoreilly

    oh, this looks really good! Will be making this with some fresh puree for pumpkins we picked yesterday. Thanks for the recipe!!

    Here from Tidymom, hope you’re having a good weekend.


  9. laurie

    Sounds sooo good Nancy – especially that glaze, and the cake looks beautiful. I think I’ll be serving this on T’giving day. Thank you for sharing this recipe, and thanks for linking it to Favorite Things Sat. laurie


  10. Allison

    Nancy – Your pumpkin bundt cake looks delicious! I love baking in the Fall. Bundt cakes are nice and simple which I love! This will be a great dessert for entertaining this Fall! I’m hungry for a slice now! Thanks for sharing your recipe.


  11. Stephanie Lynn

    This looks amazing! I can’t wait to try it -TFS! I’ll be featuring this tomorrow – Stop by and grab a featured button if you like. Thanks for linking to The Sunday Showcase – I greatly appreciate it! Hope you have a fabulous week! ~ Stephanie Lynn


  12. Nicole

    Hi, I saw this cake on another blog and it brought me here. This cake looks so heavenly. I do have a question. *3/4-1 cup canned pumpkin* does this mean one 3/4 or 1cup+3/4 cups. HELP!


  13. Nicole

    OMG! Made this last night or more like this morning and it is to die for. Stop commenting and go bake yourself a cake. It was soft, moist and oh so delish. My husband who “dosen’t like pumpkins” had no words when he tasted it. I used the cup of pumpkin and left it in for the 60 mins. cause it wasn’t done in 52 for me. The glaze made it even more superb. Yummy! Thanks for the recipe NancyC.


    1. nancyc Post author

      You’re welcome! I’m so glad you liked it–and that your husband liked it, too! Thanks for letting me know yours took 60 minutes…I’ll update the range for the baking time!


  14. Pingback: 50 Pumpkin Recipes

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