12 Amazing Pumpkin Bundt Cakes for Cozy Fall Baking
Fall brings the perfect excuse to fill your kitchen with warm spices and pumpkin flavors. These delicious bundt cakes make your home smell incredible while creating memories with family.
Each recipe offers something special, from classic spiced versions to creative combinations that will surprise your taste buds this season.
01. Butterscotch Pumpkin Pudding Bundt Cake
Rich butterscotch flavors blend perfectly with warm pumpkin spices in this easy cake. The pudding mix creates an incredibly moist texture that everyone will love.
Ingredients: 1 box white cake mix, 1 package instant butterscotch pudding mix, 1 can pumpkin puree, 4 large eggs, ½ cup vegetable oil, ½ cup water, 2 teaspoons pumpkin pie spice, ½ cup butterscotch chips.
How To Make Butterscotch Pumpkin Pudding Bundt Cake
1. Preheat your oven to 350°F and generously grease a 12-cup bundt pan with butter, making sure to coat every ridge and crevice to prevent sticking.
2. Combine cake mix, pudding mix, and pumpkin pie spice in a large mixing bowl. Add pumpkin puree, eggs, oil, and water, then beat with an electric mixer for 2 minutes until completely smooth.
3. Fold in butterscotch chips gently, then pour batter evenly into prepared pan. Bake for 50-55 minutes until a toothpick inserted near center comes out with just a few moist crumbs.
4. Cool in pan for 15 minutes before inverting onto a wire rack. Drizzle with warm butterscotch sauce while still slightly warm for the ultimate indulgent treat.
02. Simple Pumpkin Spice Bundt Cake
This foolproof recipe delivers perfect results every single time. The cinnamon-sugar coating creates a delightfully crunchy exterior that contrasts beautifully with the tender crumb inside.
Ingredients: 3 cups all-purpose flour, 2 cups granulated sugar, 1 can pumpkin puree, 4 large eggs, 1 cup vegetable oil, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon cloves, 2 tablespoons cinnamon sugar for coating.
How To Make Simple Pumpkin Spice Bundt Cake
1. Coat your bundt pan with butter, then dust thoroughly with cinnamon sugar mixture, tapping out excess. This creates an amazing sweet crust that makes each slice extra special.
2. Whisk together flour, baking soda, salt, and all spices in a medium bowl. In a large bowl, beat sugar, pumpkin, eggs, and oil until well combined and smooth.
3. Gradually add dry ingredients to wet ingredients, mixing just until combined. Don’t overmix or your cake will be tough instead of tender.
4. Pour into prepared pan and bake at 350°F for 60-65 minutes until golden brown and pulling slightly from sides. Cool completely before removing from pan for clean slices.
03. Double Layer Pumpkin Celebration Cake
Create a stunning centerpiece by stacking two identical bundt cakes together. This impressive dessert becomes the perfect canvas for creative Halloween or Thanksgiving decorating adventures.
Ingredients: 6 cups all-purpose flour, 4 cups sugar, 2 cans pumpkin puree, 8 large eggs, 2 cups vegetable oil, 4 teaspoons baking soda, 2 teaspoons salt, 4 teaspoons cinnamon, 2 teaspoons nutmeg, 1 teaspoon ginger, orange and green frosting for decorating.
How To Make Double Layer Pumpkin Celebration Cake
1. Prepare two identical bundt pans with butter and flour. Mix all dry ingredients in one large bowl, then combine wet ingredients in another bowl until smooth.
2. Fold wet ingredients into dry ingredients just until combined, then divide batter evenly between both prepared pans for uniform cake layers.
3. Bake both cakes at 350°F for 55-60 minutes until toothpick comes out clean. Cool completely in pans before carefully turning out onto wire racks.
4. Level the bottom of each cake with a serrated knife if needed. Stack one cake on serving plate, then place second cake on top, creating your festive pumpkin shape.
5. Decorate with orange frosting for the pumpkin body and green frosting for the stem. Add fun details like ridges or faces to make it uniquely yours.
04. Classic Spiced Pumpkin Bundt
Perfectly balanced spices make this cake sophisticated rather than overly sweet. The optional walnuts add wonderful texture and nutty flavor that complements the warm autumn spices beautifully.
Ingredients: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, 1¾ cups sugar, 1 can pumpkin puree, ⅔ cup water, 4 large eggs, ½ cup chopped walnuts.
How To Make Classic Spiced Pumpkin Bundt
1. Whisk together flour, baking soda, salt, and all spices in a large bowl, making sure spices are evenly distributed throughout the flour mixture.
2. In another bowl, combine sugar, pumpkin puree, water, and eggs, beating until mixture is completely smooth and well blended with no streaks remaining.
3. Add wet ingredients to dry ingredients, stirring just until flour disappears. Fold in walnuts gently if using, being careful not to overmix the batter.
4. Pour into greased bundt pan and bake at 350°F for 65-70 minutes until cake springs back when lightly touched and pulls from pan edges.
5. Cool in pan for 10 minutes, then turn out onto wire rack. The cake is delicious plain or with a simple powdered sugar dusting.
05. Pumpkin Snickerdoodle Swirl Bundt
Brown sugar and cinnamon create gorgeous marbled swirls throughout this moist cake. The filling creates beautiful patterns in every slice while adding extra sweetness and spice.
Ingredients: 2½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1¾ cups granulated sugar, ½ cup butter, 3 large eggs, 1 can pumpkin puree, ½ cup milk, ¾ cup brown sugar, 2 tablespoons cinnamon for swirl.
How To Make Pumpkin Snickerdoodle Swirl Bundt
1. Cream butter and granulated sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in pumpkin puree until smooth.
2. Combine flour, baking powder, salt, and spices in separate bowl. Add dry ingredients to pumpkin mixture alternately with milk, beginning and ending with flour mixture.
3. Mix brown sugar and cinnamon for swirl filling in small bowl. Pour half the batter into greased bundt pan, sprinkle with half the cinnamon mixture.
4. Add remaining batter, then top with remaining cinnamon mixture. Use a knife to gently swirl through batter, creating marbled patterns without overmixing.
5. Bake at 350°F for 55-60 minutes until golden and toothpick comes out clean. Cool 15 minutes before inverting for beautiful swirled slices.
06. Banana Pumpkin Greek Yogurt Bundt
Overripe bananas and Greek yogurt make this cake incredibly moist and flavorful. This recipe transforms common leftover ingredients into something absolutely delicious and perfect for brunch.
Ingredients: 2½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1½ cups sugar, ½ cup Greek yogurt, 1 cup pumpkin puree, 3 ripe bananas mashed, 2 large eggs, ½ cup vegetable oil.
How To Make Banana Pumpkin Greek Yogurt Bundt
1. Mash bananas until mostly smooth with just a few small lumps remaining for texture. Mix with pumpkin puree, Greek yogurt, eggs, oil, and sugar until well combined.
2. Whisk together flour, baking soda, salt, and spices in separate bowl. Add dry ingredients to wet mixture, stirring just until flour disappears completely.
3. Pour batter into well-greased bundt pan, spreading evenly. Bake at 350°F for 60-65 minutes until golden brown and toothpick inserted in center comes out clean.
4. Cool in pan for 15 minutes before turning out. Serve plain for brunch or add a simple glaze for dessert. The flavors improve after sitting overnight.
07. Maple Pumpkin Cream Cheese Bundt
Maple flavoring adds sophisticated sweetness while cream cheese creates a rich, tangy center. This elegant cake isn’t overly sweet, making it perfect for coffee or as a refined dessert.
Ingredients: 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon salt, 2 teaspoons cinnamon, 1 cup butter softened, 1½ cups sugar, 4 large eggs, 1 can pumpkin puree, 2 teaspoons maple extract, 8 oz cream cheese softened, ⅓ cup powdered sugar.
How To Make Maple Pumpkin Cream Cheese Bundt
1. Beat cream cheese with powdered sugar until smooth and set aside for filling. Cream butter and sugar until fluffy, then beat in eggs one at a time.
2. Mix in pumpkin puree and maple extract until combined. Whisk together flour, baking powder, salt, and cinnamon in separate bowl.
3. Add dry ingredients to pumpkin mixture, mixing just until combined. Pour half the batter into greased bundt pan, spreading evenly.
4. Drop spoonfuls of cream cheese mixture over batter, then top with remaining cake batter, spreading gently to cover cream cheese layer completely.
5. Bake at 350°F for 65-70 minutes until golden and pulling from sides. Cool completely before removing from pan to prevent the cream cheese center from breaking.
08. Coconut Cream Pumpkin Bundt Surprise
This rich, nutty cake features a hidden coconut cream cheese filling that creates delightful surprises in every bite. The combination of flavors makes this a guaranteed crowd-pleaser at gatherings.
Ingredients: 2¾ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg, 2 cups sugar, 1 can pumpkin puree, 4 large eggs, 1 cup vegetable oil, 8 oz cream cheese, ½ cup shredded coconut, ⅓ cup powdered sugar, ½ cup chopped pecans.
How To Make Coconut Cream Pumpkin Bundt Surprise
1. Prepare filling by beating cream cheese, powdered sugar, and shredded coconut until smooth and creamy. Set aside while preparing cake batter.
2. Mix flour, baking soda, salt, and spices in large bowl. In another bowl, whisk together sugar, pumpkin, eggs, and oil until well combined.
3. Add wet ingredients to dry ingredients, stirring until just combined. Fold in chopped pecans for extra texture and nutty flavor throughout the cake.
4. Pour half the batter into greased bundt pan. Spoon coconut cream mixture over batter, staying away from edges. Top with remaining batter, covering filling completely.
5. Bake at 350°F for 70-75 minutes until toothpick inserted in cake portion comes out clean. Cool thoroughly before removing to showcase the beautiful surprise filling.
09. Mini Pumpkin Chocolate Chip Bundts
These adorable individual cakes are perfect for parties and portion control. The chocolate chips add sweetness that kids love, making these a fun alternative to traditional pie.
Ingredients: 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 1¼ cups sugar, ½ cup vegetable oil, 2 large eggs, 1 can pumpkin puree, ¼ cup water, 1 cup mini chocolate chips.
How To Make Mini Pumpkin Chocolate Chip Bundts
1. Generously grease 12 mini bundt pans with butter, making sure to coat all the detailed ridges so the cakes release easily after baking.
2. Whisk flour, baking soda, salt, and spices together. In large bowl, beat sugar, oil, eggs, pumpkin, and water until smooth and well combined.
3. Add dry ingredients to wet mixture, stirring just until flour disappears. Fold in chocolate chips gently, distributing them evenly throughout the batter.
4. Divide batter among prepared mini pans, filling each about ¾ full. Bake at 350°F for 18-22 minutes until tops spring back when lightly touched.
5. Cool in pans for 5 minutes before turning out onto wire rack. Serve warm with vanilla ice cream for an irresistible dessert that everyone will love.
10. Quick Chocolate Pumpkin Bundt
Chocolate cake mix makes this recipe incredibly fast and foolproof. The pumpkin adds moisture and subtle flavor while keeping the rich chocolate taste as the star of the show.
Ingredients: 1 box chocolate cake mix, 1 package instant chocolate pudding mix, 1 can pumpkin puree, 4 large eggs, ½ cup vegetable oil, ½ cup water, 1 teaspoon cinnamon, ½ cup chocolate chips.
How To Make Quick Chocolate Pumpkin Bundt
1. Combine cake mix, pudding mix, and cinnamon in large mixing bowl. Add pumpkin puree, eggs, oil, and water, beating with electric mixer for 2 minutes until smooth.
2. Fold in chocolate chips for extra chocolate bursts throughout each slice. Pour batter into well-greased bundt pan, spreading evenly.
3. Bake at 350°F for 50-55 minutes until toothpick comes out with just a few moist crumbs. Don’t overbake or the cake will be dry.
4. Cool in pan for 15 minutes before inverting onto serving plate. This cake is delicious plain or with a simple chocolate glaze drizzled over the top.
11. Pecan Pumpkin Spice Bundt Supreme
Classic pumpkin spice flavors shine in this traditional recipe with crunchy pecans throughout. Even pumpkin skeptics will love this cake because the spices create perfect autumn comfort without overwhelming pumpkin taste.
Ingredients: 3 cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon nutmeg, ½ teaspoon ginger, ¼ teaspoon cloves, 3 cups sugar, 1 can pumpkin puree, 4 large eggs, 1 cup vegetable oil, ⅔ cup water, 1 cup chopped pecans.
How To Make Pecan Pumpkin Spice Bundt Supreme
1. Toast pecans in dry skillet over medium heat for 3-4 minutes until fragrant and lightly golden. This step intensifies their flavor and adds extra crunch to every bite.
2. Whisk together flour, baking soda, salt, and all spices in large bowl, making sure spices are evenly distributed throughout the flour mixture.
3. In separate bowl, beat sugar, pumpkin puree, eggs, oil, and water until completely smooth and well combined with no streaks remaining.
4. Add wet ingredients to dry ingredients, stirring just until flour disappears. Fold in toasted pecans gently, being careful not to overmix the batter.
5. Pour into generously greased bundt pan and bake at 350°F for 70-75 minutes until golden brown and toothpick comes out clean.
6. Cool in pan for 15 minutes before turning out. The cake improves in flavor after sitting overnight, making it perfect for advance preparation.
Final Thoughts
These pumpkin bundt cakes bring warmth and comfort to any autumn gathering. Each recipe offers its own special twist on classic fall flavors.
Whether you choose simple or elaborate versions, these cakes will fill your kitchen with amazing aromas and create lasting memories.
