12 Fall Bundt Cake Recipes That Bake Up Cozy and Rich

Fall bundt cake recipes lean into the pan’s biggest strength, a tall ring that bakes evenly from the outer edge to the center tunnel. That shape gives you a crust that stays tender while the crumb inside stays moist, and it holds up to grated vegetables, chopped fruit, and warm spices without sinking. The versions below take that same foundation in genuinely different directions, from a classic pumpkin crumb to a caramel pear glaze and a make-ahead apple loaf.

Start with the Classic Pumpkin Spice for a traditional table, go for Brown Butter Apple when you want something richer, or try Gluten-Free Spiced Carrot for a wheat-free crowd.

Which Fall Bundt Cake Should You Make?

Classic Pumpkin Spice Bundt Cake

This is the one I pull out every October, a moist pumpkin crumb with warm spice that never turns bitter. You want it for Thanksgiving or any chilly afternoon.

Ingredients (makes 12 servings)

• All-purpose flour: 360 g (3 cups)
• Baking soda: 1 tsp
• Baking powder: 1/2 tsp
• Salt: 3/4 tsp
• Ground spices (cinnamon, ginger, nutmeg): 3 1/2 tsp total (2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg)
• Pumpkin puree: 425 g (1 can)
• Granulated sugar: 300 g (1 1/2 cups)
• Vegetable oil: 180 ml (3/4 cup)
• Eggs: 3 large
• Vanilla extract: 1 tsp

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan with butter, getting into each groove. Dust the pan with flour and tap out any extra.

Step 2: Whisk the 360 g (3 cups) flour, baking soda, baking powder, salt, and ground spices together until evenly blended, about 30 seconds. You want no streaks of cinnamon left.

Step 3: In a large bowl, you’ll beat the 425 g (1 can) pumpkin, 300 g (1 1/2 cups) sugar, and 180 ml (3/4 cup) oil for 2 minutes until glossy. Crack in the 3 eggs one at a time, beating after each, then stir in the 1 tsp vanilla.

Step 4: Fold the dry ingredients into the wet mixture in two additions with a rubber spatula. Stop when you see no more flour streaks, and scrape the bottom once so the thick orange batter stays tender.

Step 5: Scrape the batter into your pan and smooth the top. Bake for 55 to 60 minutes, until a skewer near the center comes out with moist crumbs. Cool in the pan 10 minutes, invert onto a rack, and dust with powdered sugar to serve.

Brown Butter Apple Bundt Cake

Brown butter turns a homey apple cake into something you will want to smell on the stove before you even bake it. The apples stay in soft pieces, and the nutty butter soaks into every crumb.

Ingredients (makes 10 servings)

• Unsalted butter: 170 g (3/4 cup)
• All-purpose flour: 300 g (2 1/2 cups)
• Baking powder: 1 1/2 tsp
• Salt: 1/2 tsp
• Ground cinnamon: 1 1/2 tsp
• Sugar (granulated and brown): 300 g total (200 g white, 100 g brown)
• Eggs: 3 large
• Vanilla extract: 1 tsp
• Apples, peeled and diced small: 300 g (2 medium)
• Whole milk: 120 ml (1/2 cup)

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan. Melt the 170 g (3/4 cup) butter in a small saucepan over medium heat, swirling until it smells nutty and the milk solids turn deep brown, about 5 minutes. Pour the brown butter into a bowl to cool slightly.

Step 2: Whisk the 300 g (2 1/2 cups) flour, baking powder, salt, and cinnamon in a medium bowl. You want the leavening spread evenly so the cake rises without tunnels.

Step 3: In a large bowl, you’ll beat the cooled brown butter with both sugars for 2 minutes until light. Add the 3 eggs one at a time, beating after each, then blend in the 1 tsp vanilla.

Step 4: Fold in the 300 g (2 medium) diced apples, then add the flour mixture in three parts alternating with the 120 ml (1/2 cup) milk, starting and ending with flour. Stir just until you no longer see dry patches, and the batter will be thick with apple chunks.

Step 5: Scrape the batter into your pan and smooth the top with a spatula. Bake for 50 to 55 minutes, until a skewer comes out clean from the center. Cool for 15 minutes in the pan, invert onto a rack, and serve the slices warm with a light dusting of cinnamon sugar.

Glazed Maple Pecan Bundt Cake

This version leans into the syrup and nuts, with a maple glaze that runs down every ridge while the cake is still warm. You want it for a fall brunch when you need something sweet on the table by noon.

Ingredients (makes 8 servings)

• All-purpose flour: 280 g (2 1/3 cups)
• Baking powder: 2 tsp
• Salt: 1/2 tsp
• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 150 g (3/4 cup)
• Eggs: 2 large
• Maple syrup: 160 ml (2/3 cup)
• Buttermilk: 120 ml (1/2 cup)
• Pecans, chopped: 100 g (1 cup)
• Powdered sugar and maple syrup, for the glaze: 120 g (1 cup) powdered sugar plus 2 tbsp maple syrup

Instructions

Step 1: Set your oven to 350F (175C) and grease an 8-cup bundt pan. Beat the 170 g (3/4 cup) softened butter with the 150 g (3/4 cup) sugar for 3 minutes, until the mixture turns pale and fluffy.

Step 2: Crack in the 2 eggs one at a time, beating after each, then pour in the 160 ml (2/3 cup) maple syrup and 120 ml (1/2 cup) buttermilk. The batter will look curdled for a moment, but you can keep beating until it smooths out.

Step 3: Add the 280 g (2 1/3 cups) flour, 2 tsp baking powder, and 1/2 tsp salt all at once, mixing on low just until no dry streaks remain. Fold in the 100 g (1 cup) chopped pecans with a spatula, then scrape the thick batter into your pan.

Step 4: Let the cake bake for 45 to 50 minutes, until a skewer inserted near the center comes out clean. Cool it in the pan for 15 minutes, invert onto a rack, then you’ll whisk the 120 g (1 cup) powdered sugar with 2 tbsp maple syrup until smooth. Drizzle the glaze over the warm cake so it runs down the ridges, and serve once set.

Cranberry Orange Bundt Cake

Bright cranberry and orange zest cut through the richness of a butter cake, so this one feels lighter even though the crumb is still tender. You want it on a holiday morning when the kitchen needs a little sharpness.

Ingredients (makes 10 servings)

• All-purpose flour: 340 g (2 3/4 cups)
• Baking powder and soda: 2 tsp total (1 1/2 tsp powder, 1/2 tsp soda)
• Salt: 3/4 tsp
• Granulated sugar: 280 g (1 1/3 cups)
• Unsalted butter, softened: 170 g (3/4 cup)
• Eggs: 3 large
• Orange zest: 1 tbsp
• Fresh orange juice: 180 ml (3/4 cup)
• Fresh cranberries, halved: 200 g (2 cups)
• Buttermilk: 80 ml (1/3 cup)

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan well. You want every ridge coated so the cranberries do not stick.

Step 2: Whisk the 340 g (2 3/4 cups) flour, baking powder and soda, and salt in a small bowl until you see no streaks of leavening.

Step 3: In a large bowl, you’ll beat the 170 g (3/4 cup) butter with the 280 g (1 1/3 cups) sugar and 1 tbsp orange zest for 3 minutes, until the zest releases its oil and the mixture smells bright. Add the 3 eggs one at a time, beating after each.

Step 4: Mix in the 80 ml (1/3 cup) buttermilk and 180 ml (3/4 cup) orange juice on low, then add the flour mixture in two parts, stirring just until combined. You’ll toss the 200 g (2 cups) halved cranberries with a spoonful of the remaining flour in a small bowl, then fold them into the batter.

Step 5: Scrape the batter into your pan and smooth the top. Bake for 50 to 55 minutes, until a skewer comes out with a few moist crumbs. Cool in the pan 15 minutes, invert onto a rack, and dust with powdered sugar or orange glaze before serving.

Caramel Pear Bundt Cake

Ripe pears give this cake a soft, almost jammy texture, and the cardamom adds a floral note that keeps the caramel from tipping too sweet. You want it after dinner with a cup of black coffee.

Ingredients (makes 9 servings)

• All-purpose flour: 320 g (2 2/3 cups)
• Baking powder and soda: 1 1/2 tsp total (1 tsp powder, 1/2 tsp soda)
• Salt: 1/2 tsp
• Ground cardamom: 1 tsp
• Unsalted butter, softened: 150 g (2/3 cup)
• Brown sugar, packed: 200 g (1 cup)
• Eggs: 3 large
• Ripe pears, peeled and chopped: 350 g (2 large)
• Whole milk: 120 ml (1/2 cup)
• Caramel sauce ingredients (heavy cream and brown sugar): 120 ml (1/2 cup) cream plus 100 g (1/2 cup) brown sugar

Instructions

Step 1: Set your oven to 350F (175C) and grease a 9-cup bundt pan. You want a pan with deep ridges so the caramel has places to pool later.

Step 2: Whisk the 320 g (2 2/3 cups) flour, baking powder and soda, salt, and cardamom in a medium bowl until you see the cardamom evenly distributed, about 20 seconds.

Step 3: In a large bowl, you’ll beat the 150 g (2/3 cup) butter with the 200 g (1 cup) brown sugar for 2 minutes, until the mixture looks like wet sand. Add the 3 eggs one at a time, beating after each, then fold in the 350 g (2 large) chopped pears.

Step 4: Add the flour mixture to the wet ingredients in two parts, alternating with the 120 ml (1/2 cup) milk, stirring just until no flour patches remain. The batter will be heavy with pear chunks, so you’ll use a spatula to bring it together without overmixing.

Step 5: Scrape the batter into your pan and bake for 50 to 55 minutes, until a skewer comes out clean. While the cake cools in the pan for 10 minutes, heat the 120 ml (1/2 cup) cream and 100 g (1/2 cup) brown sugar in a small saucepan, stirring until it bubbles and thickens, about 4 minutes. Invert the cake onto a plate, pour the warm caramel over the top, and serve while it is sticky.

Chocolate Chip Pumpkin Bundt Cake

Pumpkin and chocolate is a pairing I never get tired of, the bitter chips sinking into that soft spiced crumb like little pockets of melted candy. You want this one for a bake sale or an after-school snack.

Ingredients (makes 12 servings)

• All-purpose flour: 360 g (3 cups)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Pumpkin pie spice: 2 tsp
• Pumpkin puree: 425 g (1 can)
• Granulated sugar: 250 g (1 1/4 cups)
• Vegetable oil: 160 ml (2/3 cup)
• Eggs: 3 large
• Semi-sweet chocolate chips: 180 g (1 cup)
• Vanilla extract: 1 tsp

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan, dusting with flour. You want a light coat so the cake slips out after baking.

Step 2: You’ll whisk the 360 g (3 cups) flour, 1 tsp baking soda, salt, and 2 tsp pumpkin pie spice in a large bowl. Stir in the 425 g (1 can) pumpkin, 250 g (1 1/4 cups) sugar, 160 ml (2/3 cup) oil, 3 eggs, and 1 tsp vanilla until the batter is smooth and thick, about 1 minute by hand.

Step 3: Fold in the 180 g (1 cup) chocolate chips with a spatula, reserving a small handful for the top if you like a few chips peeking out after baking.

Step 4: Scrape the batter into your pan and smooth the top, then sprinkle on the reserved chips. Bake for 55 to 60 minutes, until a skewer comes out with only melted chocolate, not raw batter. Cool in the pan 15 minutes, invert onto a rack, and serve in generous slices.

Sweet Potato Bundt Cake

Mashed sweet potato gives this cake an earthy sweetness and a crumb that stays soft for three days on the counter. You want it for a Southern fall supper or a potluck where you need something sturdy enough to travel.

Ingredients (makes 10 servings)

• All-purpose flour: 330 g (2 3/4 cups)
• Baking powder and soda: 1 1/2 tsp total (1 tsp powder, 1/2 tsp soda)
• Salt: 1/2 tsp
• Ground spices (cinnamon, allspice): 1 1/2 tsp total (1 tsp cinnamon, 1/2 tsp allspice)
• Mashed sweet potato: 350 g (1 1/2 cups)
• Granulated sugar: 220 g (1 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Eggs: 3 large
• Buttermilk: 60 ml (1/4 cup)
• Vanilla extract: 1 tsp

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan. You want the sweet potato batter to bake evenly, so avoid dark pans that overbrown the crust.

Step 2: Whisk the 330 g (2 3/4 cups) flour, baking powder and soda, salt, and ground spices in a medium bowl until you see no streaks of allspice, about 20 seconds.

Step 3: In a large bowl, you’ll beat the 350 g (1 1/2 cups) mashed sweet potato, 220 g (1 cup) sugar, and 120 ml (1/2 cup) oil for 2 minutes until the mixture looks silky and deep orange. Add the 3 eggs one at a time, beating after each.

Step 4: Mix in the 60 ml (1/4 cup) buttermilk and 1 tsp vanilla, then fold in the flour mixture in two parts, stopping as soon as no dry streaks remain. The batter will be thick and heavy, so you’ll need a spatula to fold rather than a whisk.

Step 5: Scrape the batter into your pan and smooth the top. Bake for 50 to 55 minutes, until a skewer near the center comes out clean. Cool in the pan 15 minutes, invert onto a rack, and serve with a little softened butter or a dusting of cinnamon sugar.

Gingerbread Bundt Cake

This one captures the deep molasses warmth of gingerbread without the cookie snap, and the hot water keeps the crumb almost steamy when you cut into it warm. You want it on a cold evening with a blanket and a pot of tea.

Ingredients (makes 8 servings)

• All-purpose flour: 300 g (2 1/2 cups)
• Baking soda: 1 tsp
• Salt: 1/2 tsp
• Ground spices (ginger, cinnamon, cloves): 3 1/4 tsp total (2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves)
• Unsalted butter, softened: 140 g (1/2 cup plus 2 tbsp)
• Brown sugar, packed: 180 g (3/4 cup plus 2 tbsp)
• Molasses: 160 ml (2/3 cup)
• Eggs: 2 large
• Hot water: 120 ml (1/2 cup)

Instructions

Step 1: Set your oven to 350F (175C) and grease an 8-cup bundt pan. You want the molasses to caramelize against the pan, so do not skip the greasing.

Step 2: Whisk the 300 g (2 1/2 cups) flour, 1 tsp baking soda, salt, and ground spices in a medium bowl. In a separate bowl, you’ll beat the 140 g butter and 180 g brown sugar for 2 minutes, until the mixture is light and fluffy.

Step 3: Beat in the 160 ml (2/3 cup) molasses, then add the 2 eggs one at a time, beating after each. Mix in the dry ingredients in two parts, alternating with the 120 ml (1/2 cup) hot water, and stop when you see no dry patches.

Step 4: Scrape the thin batter into your pan, it will look looser than a typical cake, and bake for 40 to 45 minutes. A skewer near the center should come out with moist crumbs, not wet batter. Cool in the pan 15 minutes, invert onto a rack, and serve with a spoonful of lightly sweetened whipped cream.

Gluten-Free Spiced Carrot Bundt Cake

Gluten-free bakers know how hard it is to get a bundt cake that does not crumble into dry pieces, and this one solves that with grated carrot and crushed pineapple. You want it when you need a wheat-free dessert that still feels like a real cake.

Ingredients (makes 10 servings)

• Gluten-free all-purpose flour blend with xanthan gum: 320 g (2 2/3 cups)
• Baking powder and soda: 2 tsp total (1 1/2 tsp powder, 1/2 tsp soda)
• Salt: 1/2 tsp
• Ground spices (cinnamon, nutmeg): 2 tsp total (1 1/2 tsp cinnamon, 1/2 tsp nutmeg)
• Granulated sugar: 200 g (1 cup)
• Vegetable oil: 120 ml (1/2 cup)
• Eggs: 3 large
• Grated carrots: 300 g (3 cups)
• Crushed pineapple, drained: 150 g (3/4 cup)

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan well. You want the pan liberally coated because gluten-free cakes cling more than wheat ones.

Step 2: Whisk the 320 g (2 2/3 cups) gluten-free flour blend, baking powder and soda, salt, and ground spices in a large bowl. The xanthan gum already in the blend helps the crumb hold together, so you do not need a separate binder.

Step 3: Beat the 200 g (1 cup) sugar, 120 ml (1/2 cup) oil, and 3 eggs in a second bowl until the mixture looks pale and slightly thick, about 1 minute. Stir in the 300 g (3 cups) grated carrots and 150 g (3/4 cup) drained crushed pineapple.

Step 4: Fold the wet mixture into the dry ingredients with a spatula, scraping the bottom as you go. The batter will be heavy and orange, so stop as soon as no flour pockets remain to keep the cake tender.

Step 5: Scrape the batter into your pan and smooth the top. Bake for 50 to 55 minutes, until a skewer inserted near the center comes out clean. Cool in the pan 15 minutes, invert onto a rack, and serve with a dollop of cream cheese frosting if you like.

Cinnamon Roll Bundt Cake

All the swirl and glaze of a cinnamon roll, but baked as one big ring you can slice for a crowd. You want it for a weekend breakfast when the whole house wakes up to the smell of cinnamon.

Ingredients (makes 12 servings)

• All-purpose flour: 420 g (3 1/2 cups)
• Baking powder: 2 tsp
• Salt: 1/2 tsp
• Unsalted butter, softened: 170 g (3/4 cup)
• Granulated sugar: 200 g (1 cup)
• Eggs: 3 large
• Vanilla extract: 1 tsp
• Whole milk: 180 ml (3/4 cup)
• Cinnamon filling (brown sugar, cinnamon, melted butter): 100 g (1/2 cup) brown sugar, 1 tbsp cinnamon, 60 g (1/4 cup) melted butter
• Glaze (powdered sugar and milk): 120 g (1 cup) powdered sugar plus 2 tbsp milk

Instructions

Step 1: Set your oven to 350F (175C) and grease a 10-cup bundt pan. You want every groove coated so the cinnamon swirl does not catch.

Step 2: Whisk the 420 g (3 1/2 cups) flour, 2 tsp baking powder, and salt in a medium bowl. In a large bowl, you’ll beat the 170 g (3/4 cup) softened butter with the 200 g (1 cup) granulated sugar for 3 minutes, until light and fluffy.

Step 3: Add the 3 eggs one at a time, beating after each, then mix in the 1 tsp vanilla. Blend in the flour mixture in three parts, alternating with the 180 ml (3/4 cup) milk, starting and ending with flour, and stop when you see no dry streaks.

Step 4: In a small bowl, mix the 100 g (1/2 cup) brown sugar, 1 tbsp cinnamon, and 60 g (1/4 cup) melted butter until it looks like wet sand. Pour half the cake batter into your pan, spoon the filling over it in a ring, then top with the remaining batter and run a knife through once to swirl.

Step 5: You will know the cake is done after 50 to 55 minutes when a skewer near the center comes out with a few moist crumbs. Cool it in the pan for 15 minutes, then invert onto a rack and let it cool completely so the glaze does not run straight off.

Step 6: You’ll whisk the 120 g (1 cup) powdered sugar with 2 tbsp milk until smooth and pourable. Drizzle the glaze over the cooled cake, letting it drip down the sides, and serve in thick slices.

Air Fryer Pumpkin Bundt Cake

This is the small batch version for when you want a pumpkin cake on a weeknight without heating up the whole oven. You want it if your air fryer has a basket big enough for a 6-cup silicone mold.

Ingredients (makes 6 servings)

• All-purpose flour: 180 g (1 1/2 cups)
• Baking soda: 1/2 tsp
• Ground cinnamon: 1 tsp
• Ground ginger: 1/4 tsp
• Salt: 1/4 tsp
• Pumpkin puree: 200 g (3/4 cup)
• Granulated sugar: 120 g (2/3 cup)
• Vegetable oil: 60 ml (1/4 cup)
• Egg: 1 large
• Vanilla extract: 1/2 tsp

Instructions

Step 1: Grease a 6-cup silicone bundt pan that fits your air fryer basket. You want a flexible pan so the cake releases easily, and it should leave a little room for air to circulate.

Step 2: Whisk the 180 g (1 1/2 cups) flour, 1/2 tsp baking soda, cinnamon, ginger, and salt in a medium bowl. In another bowl, you’ll mix the 200 g (3/4 cup) pumpkin, 120 g (2/3 cup) sugar, 60 ml (1/4 cup) oil, 1 egg, and 1/2 tsp vanilla until smooth.

Step 3: Fold the wet mixture into the dry ingredients, stopping as soon as you see no flour streaks. Scrape the thick batter into your greased pan and smooth the top with a spatula.

Step 4: Set your air fryer to 325F (160C) and bake for 25 to 30 minutes, until a skewer near the center comes out clean. Let the cake cool in the pan for 10 minutes, invert onto a plate, and serve warm with a little powdered sugar dusting.

Make-Ahead Apple Bundt Cake

This batch makes two cakes on purpose, so you can eat one now and freeze the second for a busy fall week. You want it when apples are cheap at the market and your future self needs a no-effort dessert.

Ingredients (makes 2 bundt cakes, 8 slices each)

• All-purpose flour: 600 g (5 cups)
• Baking powder and soda: 3 tsp total (2 tsp powder, 1 tsp soda)
• Salt: 1 tsp
• Ground spices (cinnamon, nutmeg): 2 1/2 tsp total (2 tsp cinnamon, 1/2 tsp nutmeg)
• Unsalted butter, softened: 340 g (1 1/2 cups)
• Granulated sugar: 400 g (2 cups)
• Eggs: 6 large
• Apple juice: 240 ml (1 cup)
• Apples, peeled and grated: 400 g (4 cups)
• Vanilla extract: 2 tsp

Instructions

Step 1: Set your oven to 350F (175C) and grease two 9-cup bundt pans. You want both pans ready before you start mixing so the batter does not sit and lose lift.

Step 2: Whisk the 600 g (5 cups) flour, baking powder and soda, salt, and ground spices in a very large bowl. The spice mix needs to be even, or you will get hot spots of nutmeg in the finished cake.

Step 3: In a second very large bowl, you’ll beat the 340 g (1 1/2 cups) butter with the 400 g (2 cups) sugar for 3 minutes, until the mixture is pale and fluffy. Add the 6 eggs one at a time, beating well after each, then mix in the 2 tsp vanilla and 240 ml (1 cup) apple juice.

Step 4: Fold the dry ingredients into the wet bowl in three additions, stopping when you see no more flour streaks. Gently stir in the 400 g (4 cups) grated apples, and the batter will turn loose and juicy.

Step 5: Divide the batter evenly between your two prepared pans, smoothing the tops. Bake for 55 to 60 minutes, until a skewer inserted near the center of each cake comes out clean. Cool in the pans for 15 minutes, then invert onto racks to cool completely.

Step 6: Once the cakes are completely cool, wrap each one tightly in plastic wrap and then foil. You can refrigerate one for up to 4 days and freeze the other for up to 2 months. To serve, thaw the frozen cake at room temperature for 4 hours, unwrap, and slice it thick.

One tip: do not open the oven door for the first 40 minutes. A bundt cake relies on that tall center tube for even heat, and a blast of cool air can make the middle sink. Let the skewer test be your guide, not the timer.

Pick a version that matches your afternoon, preheat the oven, and trust your nose when the warm spices start filling the kitchen. You will know it is ready.