Go Back
+ servings
Print Recipe
5 from 2 votes

Pumpkin Bundt Cake

A highly-perfumed cake with a delightfully moist crumb.
Prep Time10 mins
Cook Time55 mins
Course: Autumn, cake, Dessert
Cuisine: American
Servings: 12


The dry ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

The wet ingredients:

  • 1 cup (226g) butter, softened to room temperature
  • 2 cups (400g) dark brown sugar
  • 2 large eggs
  • 1 15-ounce can pure pumpkin puree
  • 1/2 cup full-fat sour cream
  • 1 teaspoon pure vanilla extract



  • Center the oven rack, and preheat the oven to 350°F. Also, grease and flour (or spray with "baking" spray) a standard 12-cup-capacity, 10-inch-diameter Bundt pan.

Mixing the dry ingredients:

  • In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt. Set aside.

Making the cake batter:

  • In the bowl of a standing mixer that is outfitted with the mixing or "paddle" attachment, cream the butter and brown sugar together at medium speed until perfectly smooth -- 3-5 minutes. Then beat in the eggs one at a time, followed by the pumpkin puree, sour cream, and vanilla.
  • At "low" speed, gradually beat in the flour mixture. Beat only until the flour disappears into the batter.
  • Spoon the batter into the prepared Bundt pan, and smooth the top with a spatula.

Baking and cooling the cake:

  • Bake in the preheated 350°F oven until a toothpick or skewer inserted between the tube and the edge of the pan comes out clean -- 55-60 minutes. Cool for 10-15 minutes on wire rack, then unmold onto a plate or platter. Cool completely before slicing.
  • Although the cake doesn't require any adornment, you might like to dust it with confectioners' sugar before serving. Or, glaze or frost the cake.