Pumpkin Bundt Cake with Glaze

Is it even fall if we don't indulge in as much pumpkin spice flavor as possible? This is full of fall flavor and stays moist for days.

Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.

Table of Contents

• 🗝️ Key takeaways
• 🧾 Ingredients
• 📖 Variations
• 🔪 Instructions
• 🎥 Video: How to make brown butter
• 🥫How to store pumpkin bundt cake
• 💭 Things to know
• 👩‍🍳 FAQs
• 📚 Related recipes
• 📞 The last word
• 📖 Recipe
• A Note from Marye ~
• 💬 Comments

🗝️ Key takeaways

• Moist pumpkin bundt cake with glaze stays moist for days.
• Since you can make this ahead of time it's great for fall weekends, bake sales, potlucks, and sitting around in your favorite flannel shirt with a cup of coffee.
• This recipe used brown butter in the glaze as well as the cake. It makes a huge difference in flavor and it's easy to make with the instructions below.

An amazing pumpkin bundt cake is one of the best things about autumn—and your family is sure to agree!

Whether you plan to make it for the holiday festivities, a big dinner party, or another special occasion, pumpkin bundt cake is the perfect dessert to enjoy during the fall season.

If you don't have much time and want super super easy try this 3-ingredient pumpkin spice cake.

🧾 Ingredients

This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.

📖 Variations

• You can make and use homemade pumpkin puree after visiting the pumpkin patch! However, I like to use canned to keep things simple. It is an easy pumpkin bundt cake recipe, after all!
• Look for pumpkin pie flavored syrup near the coffee or baking sections (use a brand like Torani or Monin.) If you can't find it, you can enhance the pumpkin flavor with maple syrup or additional vanilla extract.
• If you don't cook with alcohol, substitute the bourbon with an extra 2 tablespoons of buttermilk or ¼ cup ginger ale.
• You can replace buttermilk with quite a few things, like sour cream or yogurt. Here are some ideas and ways to make your own buttermilk.
• Though most agree this is the perfect cake as written, some people like to fold in white chocolate chips or toasted pecans for more texture.
• Portion the batter into mini bundt pans! Mini pumpkin bundt cakes are great to have on hand for last-minute guests, bake sales, hostess gifts, or late-night cravings after cleaning for holiday visitors!
• If you have a bundt pan with an intricate design, spray it thoroughly with baker's release spray rather than using butter and flour.
• Make a cream cheese glaze by replacing half of the butter (from the icing portion of the recipe) with cream cheese.
• You could also frost the whole cake with my whipped cream cheese frosting.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

1. Combine flour with the other dry ingredients in a large bowl.
2. Fold the pumpkin into the beaten, wet ingredients.
3. Alternate blending the flour mixture, buttermilk, and pumpkin mixture.
4. Pour batter into prepared bundt pan and bake.

🎥 Video: How to make brown butter

🥫How to store pumpkin bundt cake

This is the best pumpkin cake I've had.

Not only is it fabulously delicious, but it also stores really well. I don't know how it's possible, but the cake actually tastes even better the next day.

Cover the cooled cake tightly with plastic wrap and store at room temperature for up to 3 days.

You can also cover the plastic wrap with aluminum foil and freeze the cake for up to 3 months.

This delicious cake tastes great at room temperature or warmed—pair it with a cup of coffee for instant autumn comfort!

💭 Things to know

Expert Tip: When making brown butter, keep a close eye on the temperature of your stove. Don't let the butter burn! For best results, simmer the butter over medium-low, swirling frequently, until it starts to turn golden and then deeper brown in color.

• Use a light-colored pan when making brown butter so you can see the actual color. It will keep you from over-cooking it.
• The warm, fall spices really make this pumpkin spice bundt cake stand out. For optimal flavor, use fresh spices.
• I buy my spices in bulk because they're less expensive and fresher—the aroma is ahhhh-mazing!
• The chipotle powder is optional, but I like it because it brings a smoky-spicy pop to the pumpkin pie spice.
• If possible, use freshly grated nutmeg for the best pumpkin spice flavor.
• Always mix the cake batter gently so that the gluten in the flour doesn't develop and become tough. Just mix until all the ingredients are incorporated to ensure a super moist pumpkin bundt cake!
• To get an even, delicious cake all the way through, drop or tap the bottom of your bundt pan on the counter a few times after filling it. This will pop any air bubbles and ensure consistent texture throughout.
• Sift your powdered sugar over a medium bowl before making it into a glaze to prevent lumps.
• The cake is done when it begins to pull away from the sides. The interior will register 210F on an insta-read thermometer.

👩‍🍳 FAQs

📚 Related recipes

• This Pumpkin Bread has sweet bourbon glaze and crunchy pecans. Plus, it comes together quickly, and freezes well—a perfect fall treat!
• Maple glaze is the crowning touch on these rich, tender Pumpkin Scones—just like from Starbucks, but without the long lines!
• Any Pumpkin Cheesecake is good, but with a creamy filling, spicy gingersnap crust, and Jack Daniel's caramel? Oh, it's really good.

📞 The last word

Moist pumpkin bundt cake recipe is full of cozy autumn spices, golden brown butter, and smoky bourbon. It's just the right addition to a good book, a long afternoon, and a cup of tea.

If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.

If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️

📖 Recipe

First published October 2009. Last updated August 21, 2023, for editorial improvements.

A Note from Marye ~

This was originally posted in October 2009. I didn't know it at the time but within a few days my life was going to radically change. I had no clue what was coming and I was totally unprepared.

Some of y'all know my story; one that I have seen repeated over and over in so many people. A stay-at-home mom becomes a single mom overnight and her entire world crashes around her.

But she survives and eventually, she thrives. If you are in the midst of it please know - you will get through this. AND you'll thrive.

I've come a long way since then, both in my blog and in my personal life but I thought this recipe was worth reshooting and reposting. There have been a few little changes along the way - I hope you love this as much as I do. As always, thanks for being a part of my life and allowing me into yours ~

❤️ Marye

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