• Skip to main content
  • Skip to primary sidebar
Healthy Life Trainer
menu icon
go to homepage
  • Fall Baking
  • Recipes
  • Subscribe
  • Contact
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall Baking
    • Recipes
    • Subscribe
    • Contact
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Dessert

    Moist Pumpkin Bundt Cake Recipe (Easy)

    Published: Oct 16, 2020 · Modified: Jul 26, 2022 by Radwa · This post may contain affiliate links. 3 Comments

    Jump to Recipe Print Recipe

    A moist and easy pumpkin bundt cake made with buttermilk and loaded with pumpkin puree and warm fall spices then sprinkled with some powdered sugar; such a lovely fall dessert.

    This cake recipe is the perfect fall dessert that I guarantee will be your favourite recipe once you try it.

    Moist Pumpkin Bundt Cake

    A bundt pan is so lovely with its decorative sides and top; making the cake in bundt pan always turn out beautiful and doesn't need any decorations. That is why I didn't want to add frosting to this cake as it already looks lovely.

    Pumpkin Bundt Cake Ingredients

    • Granulated sugar
    • Buttermilk
    • Cooking oil
    • Eggs
    • Pumpkin puree
    • All-purpose flour
    • Baking powder
    • Baking soda
    • Ground cinnamon
    • Ground nutmeg
    • Salt

    Topping

    Powdered sugar

    easy Pumpkin Bundt Cake

    How To Make Moist Pumpkin Bundt Cake?

    How to make the recipe

    Preparations: 1- Preheat the oven to 180C.
    2- Grease a bundt tin generously with butter.

    Making the cake: In a bowl, whisk sugar and buttermilk using an electric mixer.

    Add oil, whisk then add the eggs, one by one and whisk again.

    After that add the pumpkin puree and whisk.
    Finally, add all the dry ingredients and whisk one more time.

    Baking: Pour the batter into the bundt mold then bake for 50-55 minutes.
    Leave the cake to cool completely then sprinkle powdered sugar on top.

    Healthy Pumpkin Bundt Cake Recipe

    How To Know If My Cake Is Fully Baked?

    Simply, insert a toothpick in the centre of the cake; it should come out clean if the cake is fully baked.

    Top Tips

    • You can store this pumpkin cake in the refrigerator in an airtight container for 4-5 days, or you can freeze it for about 2-3 months.
    • You can top this pumpkin cake with any topping you like, such as cream cheese, whipped cream, salted caramel, or chocolate ganache or make it simple as I love and just sprinkle some powdered sugar on top of it.
    • Measure the flour correctly because adding more flour than needed will lead to a dry cake.
    moist Pumpkin Bundt Cake Recipe

    More Dessert Recipes

    • Blueberry White Chocolate Cake
    • Sweet Potato Pound Cake
    • Fudgy Double Chocolate Muffins

    Recipes you may like

    • Cornbread cake topped with butter and honey.
      Easy Cornbread Cake Recipe
    • Chocolate orange cake topped with Terry's chocolate orange slices.
      Easy Chocolate Orange Cake Recipe
    • Marzipan cake topped with sugar icing.
      Easy Marzipan Cake
    • Date Loaf
      Walnut Date Loaf Cake Recipe
    easy Pumpkin Bundt Cake

    Don't forget to subscribe to the newsletter to recipe all the latest recipes once published! You can also follow Healthy Life Trainer on Facebook, Pinterest, and Instagram!

    Recipe Card

    Pumpkin Bundt Cake Recipe
    Print Pin
    5 from 1 vote

    Moist Pumpkin Bundt Cake Recipe (Easy)

    A moist and easy pumpkin bundt cake made with buttermilk and loaded with pumpkin puree and warm fall spices then sprinkled with some powdered sugar; such a lovely fall dessert.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 50 minutes minutes
    Total Time 1 hour hour
    Servings 12 servings
    Calories 246kcal
    Author Radwa

    Equipment

    • Bundt cake pan
    • Measuring spoons
    • Measuring cups
    • Mixing bowl

    Ingredients

    • 1 ¼ cups granulated sugar
    • 1 cup buttermilk
    • ¼ cup oil
    • 2 eggs
    • 1 cup pumpkin puree
    • 2 ⅓ cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon salt

    Topping

    • 2 tablespoon powdered sugar

    Instructions

    • Preheat the oven to 180C, and grease a bundt tin generously with butter.
    • In a bowl, whisk sugar and buttermilk using an electric mixer.
      1 ¼ cups granulated sugar, 1 cup buttermilk
    • Add oil, whisk then add the eggs, one by one and whisk again.
      ¼ cup oil, 2 eggs
    • After that add the pumpkin puree and whisk.
      1 cup pumpkin puree
    • Finally, add all the dry ingredients and whisk one more time.
      2 ⅓ cups all-purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
    • Pour the batter into the bundt mold then bake for 50-55 minutes.
    • Leave the cake to cool completely then sprinkle powdered sugar on top.
      2 tablespoon powdered sugar

    Notes

    • You can store this pumpkin cake in the refrigerator in an airtight container for 4-5 days, or you can freeze it for about 2-3 months.
    • You can top this pumpkin cake with any topping you like, such as cream cheese, whipped cream, salted caramel, or chocolate ganache or make it simple as I love and just sprinkle some powdered sugar on top of it.
    • Measure the flour correctly because adding more flour than needed will lead to a dry cake.

    Nutrition

    Serving: 1serving | Calories: 246kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 195mg | Potassium: 105mg | Fiber: 1g | Sugar: 24g | Vitamin A: 3250IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @HealthyLifeTrainer or tag #healthylifetrainer!

    Pin it for later!

    banner

    More Dessert

    • cut the macaroni pudding is in the baking pan.
      Macaroni Pudding Recipe
    • Sweet potato cookies in a serving plate topped with chopped pecan.
      Easy Sweet Potato Cookies Recipe
    • pumpkin spice cupcakes topped with cream cheese frosting and a whole pumpkin in the background.
      Pumpkin Spice Cupcakes With Cream Cheese Frosting
    • Nutella slices topped with a thick chocolate layer.
      No Bake Nutella Slice (Easy)

    Reader Interactions

    Comments

    1. Casey

      September 17, 2023 at 12:34 am

      Thank you for putting ingredient measurements in the actual recipe steps, so much easier! Just popped mine in the oven, can’t wait to try!

      Reply
    2. Dorothy

      October 04, 2022 at 7:30 pm

      I am planning on making this for a family clambake this weekend. I’m wondering why the oven temperature is in centigrade ‍♀️What would that be in Fahrenheit?

      Reply
      • Radwa

        October 04, 2022 at 8:05 pm

        Hi Dorothy, 180 C equals 356 F.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    My photo.

    Hello! I’m Radwa, A wife and mother. Also, I am the recipe maker and food photographer behind Healthy Life Trainer. I love making new, simple and quick recipes every day.

    More about me→

    recipe index

    Fall Recipes

    • Cutting a slice from the pumpkin custard pie.
      Easy Pumpkin Custard Pie Recipe
    • pumpkin spice scones topped with glaze.
      Pumpkin Spice Scones
    • A spoonful of homemade pumpkin puree from scratch.
      How To Make Pumpkin Puree From Scratch
    • Cut a slice of the old fashioned sweet potato casserole topped with pecans.
      Easy Old Fashioned Sweet Potato Casserole
    • Pumpkin sheet cake with cream cheese frosting topped with chopped pecans.
      Pumpkin Sheet Cake With Cream Cheese Frosting
    • Fluffy pumpkin pancakes topped with butter and maple syrup.
      Easy and Fluffy Pumpkin Pancakes

    Trending Recipes

    • Nuts and Date Energy Balls
      Nut and Date Energy Balls
    • 3 Ingredient Peanut Butter Mug Cake
      3 Ingredient Peanut Butter Mug Cake
    • Moussaka (Musaka) Recipe
      Moussaka (Musaka) Greek Recipe
    • Peanut Butter Flapjacks
      Peanut Butter Flapjacks
    • oven Baked Sweet Potatoes on top of Foil sheet
      How to Bake Sweet Potatoes in Foil
    • Mediterranean Spice Mix
      Mediterranean Spice Mix

    New Posts!

    • Rocket Salad with Parmesan
      Rocket Salad with Parmesan
    • Carrot cake cupcakes topped with cream cheese frosting and walnuts.
      Moist Carrot Cake Cupcakes With Cream Cheese Frosting
    • crispy baked cod with parmesan in a serving plate along with rice.
      Crispy Baked Cod With Parmesan
    • One chicken drumstick baked at 400 F.
      Garlic Lemon Baked Chicken Drumsticks at 400

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    Resources

    • How To Bake Sweet Potatoes
    • How To Make Pumpkin Puree
    • Homemade Cream Cheese
    • How To Make Ricotta Cheese
    • How To Make Cornmeal

    Copyright © 2023 Healthy Life Trainer

    Insert/edit link

    Enter the destination URL

    Or link to existing content

      No search term specified. Showing recent items. Search or use up and down arrow keys to select an item.