Moist Pumpkin Bundt Cake Recipe
Moist Pumpkin Bundt Cake Recipe photo by Taste of Home
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Moist Pumpkin Bundt Cake Recipe

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This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida
Featured In: 28 Best Fall Cakes
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES:12-16 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling
MAKES: 12-16 servings


  • 2-1/2 cups sugar
  • 1 cup canola oil
  • 3 eggs
  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1 can (15 ounces) solid-pack pumpkin
  • Confectioners' sugar

Nutritional Facts

1 slice: 351 calories, 15g fat (2g saturated fat), 40mg cholesterol, 245mg sodium, 51g carbohydrate (32g sugars, 2g fiber), 4g protein.


  1. Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.
  2. Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar. Yield: 12-16 servings.
Originally published as Pumpkin Pound Cake in Country Extra November 1999, p49

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Klkeegan User ID: 8565168 261665
Reviewed Feb. 22, 2017

"Made this for dessert for friends. All loved it. Did use equal amounts of baking soda and baking powder, which someone suggested. Added toasted pecans, for my own taste.. Also used fresh nutmeg, which makes a big difference. Use a fine microplane to grate it. Will defn. make it again."

Wendy User ID: 8972175 257049
Reviewed Nov. 20, 2016

"This cake is delicious! I substituted self-rising flour and omitted the baking soda, also I reduced the nutmeg by half. This recipe can also be used for an applesauce cake by substituting a 15 oz. can of applesauce for the pumpkin."

LibraryLaur User ID: 2735895 256776
Reviewed Nov. 14, 2016

"This was a hit. I substituted 1 T pumpkin pie spice for all of the other spices and frosted with a maple glaze ( and almost everyone went back for seconds. My four-year-old even snuck it for breakfast this morning. :)"

TriciaAG User ID: 8247097 255973
Reviewed Oct. 26, 2016

"I would give this 10 stars. The only thing I might add next time is a caramel sauce, or maybe some kind of hard sauce."

rpolen User ID: 7781146 255807
Reviewed Oct. 23, 2016

"I was so excited about this recipe. I followed the advice of other reviewers and only used 1/4 tsp of nutmeg. I added an extra 1/2 tsp of cinnamon. It smelled fantastic while baking but I was very disappointed with the bland taste after it cooled. I even tried adding a caramel glaze that I love and the cake still was nothing special. I won't be making this again."

Lstrange User ID: 5890429 255402
Reviewed Oct. 13, 2016

"Brought to meeting, there was none left and people asked for the recipe :)

Like it with pumpkin pie spice blend."

Terri User ID: 6982090 254960
Reviewed Oct. 3, 2016

"Would it be possible to make this in the Harvest Loaf pan from Nordic Ware? It would be so gorgeous with the pumpkins,acorns and pine cones on top. Thanks in advance"

starfox4ever User ID: 8943585 254771
Reviewed Sep. 28, 2016

"This cake was so good that I created a login just to give it five stars. I used store bought pumpkin pie spice instead of the other spices, about 2.5 teaspoons, and it was perfect. I made a glaze with confectioners sugar, milk, vanilla, and just a dash of the spice and it was absolutely heavenly. I had to bake it for 67 minutes, but that left a nice crust on the bottom and no underdone spots. I'll be taking this to my next potluck."

Snickerspotpie User ID: 5910745 254625
Reviewed Sep. 25, 2016

"This cake is amazing! So, why the 4 starts instead of five? Because it is amazing IF made with pumpkin pie spice instead of the spices calles for. FYI to the people who can "taste the baking soda". It is not baking soda you are tasting. It is nutmeg. Nutmeg contains saponin and should never be used in such a proportion as is called for in this recipe. Nutmeg is a wonderful, versatile spice, but it must be used with restraint. So, definitely try this recipe. By substituting PPS, you will be most please and the result will be a 5 star cake!"

anna1950 User ID: 8922018 253260
Reviewed Aug. 27, 2016

"One of the best cakes that I have made! Moist and delicious.

Will add pecans in the batter next time I make it. I topped it with a creme cheese glaze and put pecans on the top. It's best not to use a dark colored pan and make sure your oven rack is in the middle of the oven. I used a tube pan instead of a bundt pan. Came out perfect! You can substitute the baking soda by just using one teaspoon of baking soda and one teaspoon of baking powder."

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