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Indulge in this delicious Pumpkin Bundt Cake, topped with creamy dulce de leche icing. Perfect for fall gatherings!
Growing up, autumn was always a magical time filled with vibrant colors, cozy sweaters, and the warm scent of spices wafting through the kitchen. As a child, I would help my mom in the kitchen, eagerly mixing ingredients and sneaking tastes of her pumpkin desserts. Inspired by those cherished memories, I created this Pumpkin Bundt Cake recipe. I wanted to capture the essence of fall in every bite while ensuring it was easy enough for anyone to make. With its rich pumpkin flavor and luscious dulce de leche icing, this cake brings the joy of the season to your table.
Delicious By Design
- Moist and Tender Texture: The blend of melted butter, oil, and pumpkin puree keeps the cake moist and soft without being dense.
- Warm, Layered Spices: Cinnamon, ginger, nutmeg, and allspice add depth, enhancing the pumpkin flavor with a cozy, balanced warmth.
- Rich, Complementary Icing: The dulce de leche icing’s caramel sweetness pairs perfectly with the spices, adding a smooth, flavorful finish.
What You’ll Need
- Flour: All-purpose flour works best for this cake, providing the perfect texture.
- Baking Powder & Baking Soda: These leavening agents help the cake rise and stay fluffy.
- Spices: A blend of cinnamon, ginger, nutmeg, and allspice gives this cake its warm flavor.
- Butter & Oil: Using both melted butter and neutral oil adds moisture and richness.
- Eggs: They bind the ingredients together and create a light texture.
- Sugars: Dark brown sugar adds depth, while granulated sugar contributes sweetness.
- Pumpkin Puree: This is the star ingredient, delivering flavor and moisture.
Vanilla Extract: It enhances the overall flavor of the cake. For substitutions, you can use coconut oil instead of neutral oil or substitute some of the all-purpose flour with whole wheat flour for a heartier texture.
Ingredient Spotlight
The most crucial ingredient in this recipe is pumpkin puree. It not only adds flavor but also keeps the cake moist. For the best results, choose 100% pure pumpkin puree, which can be found in cans at most grocery stores. If you prefer a healthier alternative, you can use homemade pumpkin puree made from roasted pumpkin. Simply bake a small pumpkin, scoop out the flesh, and blend it until smooth.
How To Make
You can find the full, printable recipe at the bottom of this post (click the button above), but you can read a summary with step-by-step instructions and photos for each step below.
Start by preheating your oven to 350°F (175°C). This ensures even baking. Then, grease and flour your bundt pan thoroughly. This step is crucial to prevent the cake from sticking.
Whisk together the flour, baking powder, baking soda, salt, and spices in a medium bowl. This helps distribute the leavening agents and spices evenly.
Blend melted butter, neutral oil, and both sugars in a large mixing bowl. Then, add the eggs one at a time, whisking well after each addition.
Stir in the pumpkin puree and vanilla extract until well-mixed. This adds moisture and flavor to the batter.
Gradually fold the dry ingredients into the wet mixture. Be gentle to avoid overmixing, which can make the cake dense. Pour the batter into the prepared bundt pan and bake for 50–60 minutes.
Let the cake cool in the pan for about 15 minutes, then gently flip it onto a wire rack to cool all the way.
In a small saucepan on low heat, mix together the dulce de leche, butter, vanilla, and a pinch of salt. Keep stirring until everything is smooth and warmed up.
Let the glaze cool until it thickens to your preferred consistency. You want it to be pourable, but not so thin that it just runs off the cake.
Once the cake has cooled completely, drizzle the warm dulce de leche icing on top. Let it set for a few minutes before serving, and enjoy!
Slice up the cake, serve it up, and enjoy the delicious pumpkin flavor topped with that sweet, caramel-like icing!
Make It Your Own
Feel free to change this recipe to suit your taste! You can swap the glaze for cream cheese glaze, add chocolate chips for a sweet twist, add in pecans or walnuts for a nutty crunch, or even experiment with different spices like cardamom or cloves. The possibilities are endless!
Recipe Tips
- Use Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for better mixing.
- Don’t Rush the Mixing: Take your time to mix the ingredients gently to achieve a smooth batter without overmixing.
- Check for Doneness: Use a toothpick to check if the cake is fully baked. It should come out clean when inserted into the center.
Storage & Freezing Instructions ❄
To store your Pumpkin Bundt Cake, keep it in an airtight container at room temperature for up to 3 days.
Freezing: Slice the cake and wrap it tightly in plastic wrap before placing it in the freezer. It can last for up to 3 months. Just remember to thaw it in the fridge overnight before serving!
Rate This Recipe
Recipe
Pumpkin Bundt Cake
Ingredients
- 2 ¾ cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground allspice
- ½ cup butter (melted and cooled)
- ½ cup neutral oil (vegetable or canola oil)
- 4 large eggs
- 1 cup dark brown sugar
- 1 cup granulated sugar
- 15 oz pumpkin puree
- 1½ teaspoons vanilla
For The Icing
- ½ cup dulce de Leche
- 2 teaspoons butter
- 1 teaspoon vanilla
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan (10-cup or 12-cup) thoroughly, ensuring all surfaces are covered to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice. Set this aside.
- In a large mixing bowl, combine the melted butter, oil, and both sugars (dark brown and granulated). Whisk until well blended. Add the eggs one at a time, whisking well after each addition to ensure the mixture is smooth and evenly combined.
- Stir in the pumpkin puree and vanilla extract. Mix until smooth and fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently after each addition until the batter is just combined. Be careful not to overmix, as this can make the cake dense.
- Pour the batter evenly into the prepared bundt pan. Bake for 50–60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
For the Glaze
- In a small saucepan over low heat, combine the dulce de leche, butter, vanilla, and a pinch of salt. Stir continuously until the mixture is smooth and warmed through.
- Allow the glaze to cool enough to thicken to your desired consistency. You want it to be pourable but not so thin that it runs off the cake.
- Once the cake has fully cooled, drizzle the warm dulce de leche icing over the top. Allow it to set for a few minutes before serving.
- Slice the cake, serve, and enjoy the rich pumpkin flavor with the caramel-like icing on top.
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