I wanted to make a pumpkin cake that looked AMAZING, so I made a pumpkin bundt cake. It's so easy and doesn't need any decorations!
I made this moist pumpkin cake with buttermilk and pumpkin puree and flavored it with warm fall spices. This cake is my go-to fall dessert.
Pumpkin Bundt Cake
Although I made this cake with store-bought pumpkin puree, I used a high-quality one because this is so important for the taste of my cake.
I used to make this cake with milk; however, since I tried it with buttermilk, I never returned to milk. Using buttermilk gives this cake a moist and fluffy texture.
I didn't add any frosting to this cake because it is already super delicious and looks amazing as well.
You'll Need
All the measurements are in the recipe card.
- Pumpkin puree: I used store bought pumpkin puree.
- Buttermilk: It give the cake a moist texture.
- Oil: I used sunflower oil.
- Granulated sugar
- Eggs
- All-purpose flour
- Baking powder & Baking soda
- Ground cinnamon & Ground nutmeg
- Powdered sugar (optional) for topping
How To Make Moist Pumpkin Bundt Cake?
Preheat the oven to 180C / 350F. 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.
Top Tips
- Measure the flour correctly because adding more flour than needed will lead to a dry cake.
- Grease the bundt pan well so that the cake comes out easily when you flip the pan.
- 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.
More Pumpkin Recipes
- Pumpkin Spice Cupcakes
- Incredibly Easy Pumpkin Custard Pie
- Pumpkin Spice Scones
- How To Make Pumpkin Puree From Scratch
- Pumpkin Sheet Cake With Cream Cheese Frosting
- Incredibly Easy Pumpkin Pancakes
- Philadelphia Pumpkin Cheesecake Recipe
- Pumpkin Pie Muffins With Crumb Topping
- Classic American Pumpkin Pie Recipe
- Pumpkin Squares With Cream Cheese Frosting
- Super Moist Pumpkin Bread Recipe
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Moist Pumpkin Bundt Cake
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
- 2 tablespoon powdered sugar , for topping
Instructions
- Preheat the oven to 180C, 350F 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
Casey says
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!
Dorothy says
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?
Radwa says
Hi Dorothy, 180 C equals 356 F.