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Moist Pumpkin Bundt Cake Recipe

Moist Pumpkin Bundt Cake Recipe

This cake is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida
TOTAL TIME: Prep: 10 min. Bake: 1 hour + cooling YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Moist Pumpkin Bundt Cake

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Pamela User ID: 9225161 269798
Reviewed Jul. 22, 2017

"Great recipe! All I did extra was I added 2 grated orange peels to 2 cups white sugar to 1/2 cup dark brown sugar and mixed that into the sugar mixture until throughly fragrant. I let that stand while I grated 1 cinnamon stick, 1/4 teas. Of Cardamon,1/2 teas.of fresh grated nutmeg, 2 teas. of pumpkin pie spice, 1 teas. of Organic Roasted Saigon Cinnamon which is the most incredible spice of all. I also did half baking soda and half baking powder. The batter was heavenly and as I put it in the bundt pan I sprinkled a little brown sugar and cinnamon on top. Popped it in the oven and I am waiting for it to finish baking and then I am going to add a orange glaze icing on top. Yummy!!!!! #RulatheRed"

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."

Lexi8316 User ID: 8894031 250459
Reviewed Jul. 14, 2016

"3. 5 stars. Made this tonight. There's an odd flavor that I think might be the result of the baking soda content (and it was thoroughly mixed in, I'm not talking about when you get a nasty clump in your bite). It just tastes off to me. Otherwise I would suggest increasing the spice amounts a smidgen if you like fall spices. Adding a touch of ground ginger would be good too. I baked mine for 64 minutes in a Bundt pan and the outside was nearly overdone yet there's an undercooked swirl in the middle... Pretty sure it's a problem with my oven, not the recipe, as I've had this problem in this same oven with my trusty banana bread recipe."

Omaxsix User ID: 8874321 248940
Reviewed Jun. 1, 2016

"Made this cake tonight....... Substituted butter for oil and 1c. packed brown sugar for 1 c. of reg. sugar... It was outstanding and soooooo moist!!!!! Definitely a keeper!!! Used cream cheese glaze to finish it off.... Yummmmm........"

sugarcrystal User ID: 5836839 243370
Reviewed Feb. 7, 2016

"I was running low on butter, so I needed a cake recipe that called for oil. This recipe was just what I was looking for! I frosted it with cream cheese frosting."

jennyjoy User ID: 2526554 241719
Reviewed Jan. 14, 2016

"This has been my go to pumpkin cake recipe for the past couple of years. I make this at least a half a dozen times during the fall season. I love that it's so easy and not time consuming. It's very moist, light, and refreshing. I've made this cake for church groups and family, everyone loves it. Sometimes I'll drizzle vanilla icing on it instead if powder sugar."

homemadewithlove User ID: 4311884 237462
Reviewed Nov. 16, 2015

"Very moist! Made a beautiful bundt cake. I made a pumpkin spice drizzle then sprinkled with pecans."

bodber User ID: 7785922 237225
Reviewed Nov. 12, 2015

"Moist and delicious!"

kiersie User ID: 700529 235774
Reviewed Oct. 27, 2015

"lovely cake...nice and moist with a wonderful flavour"

fifilachoy User ID: 3146242 235742
Reviewed Oct. 27, 2015

"I ve been making this cake every Thanksgiving for years. Only I use about half the sugar, and it still comes out delicious."

dthorve User ID: 7425115 235196
Reviewed Oct. 18, 2015

"The cake tasted good, however, I did taste the baking soda in every bite. Next time I will use half baking powder and half baking soda, that should lessen the baking soda taste."

Bsweetcookies User ID: 8576134 235087
Reviewed Oct. 17, 2015

"Perfect recipe. Baked 65 minutes. Was worried it was getting too dark but didn't want to underbake. Cooled ten minutes. Popped out of pan perfectly. Moist and delicious and perfect for breakfast, packed for work as a snack or as dessert. Our family loves sweets but we did not feel this needed any icing etc. perfect!! Thanks Taste of Home!"

pyrlgyrl User ID: 7085265 234817
Reviewed Oct. 12, 2015

"I made this for my sisters birthday and it was delicious! I substituted cake flour for regular flour to get a more delicate cake, I also used half brown sugar half regular sugar for the richness. Next time I will find a cream cheese drizzle for the top. We all agreed it was very good and moist but needs a scoop of ice cream, a filling, a cup of coffee or a drizzle over the top."

Bajaspeed User ID: 6369857 233572
Reviewed Sep. 27, 2015

"Tastes fantastic and the entire family loved it!"

lynchbb User ID: 6831824 233462
Reviewed Sep. 26, 2015

"being a busy farm family, I appreciate recipes that are simple and turn out great. this cake was so easy to put together & get in the oven in the am., and the whole house smelled wonderful. Tastes every bit as good as it smells. thank you - this is a keeper!"

mrschef05 User ID: 6868995 233421
Reviewed Sep. 25, 2015

"This is the PERFECT Fall recipe! The ingredients are readily available in the pantry and easy to make. I used 2 tsp of pumpkin spice (all I had in the pantry) and it turned out just fine. It's the perfect dessert to bring for a potluck or family gathering. The cake doesn't need any additional powdered sugar in my opinion. It is sweet enough! I baked mine in a Nordic Ware Platinum series 12 cup bundt pan and it's the only bundt pan I recommend. It won't stick (and I only used nonstick spray; no additional flour dusting needed). This recipe does not disappoint!"

Sunshinebakerpa User ID: 7360500 217629
Reviewed Jan. 11, 2015

"I would give this a 3.5 star rating. Since we are not fans of the spices in the recipe, I used 1 tsp of pumpkin pie spice and a little less than 1 tsp of cinnamon. I used 1/2 cup less sugar than recipe called for. I also tossed in a handful of chocolate chips and walnuts. We took it to a friends for a dinner and everyone liked it. It tasted better the second day and it was still very moist."

Luckemom2 User ID: 7820331 28385
Reviewed Nov. 24, 2014

"I made this cake for the first time Nov. 2014. It is really good and moist. It rose up so nicely! I brought it to work and the crew loved it. I might add a little more Cinnamon the next time around and use a glaze instead of sprinkling the powdered sugar. It is definitely be a favorite at my house."

cherylyoung User ID: 5912806 203349
Reviewed Nov. 13, 2014

"Very good & moist, even after 2 days. Took it to work and everyone enjoyed it also."

Dhugalsmom User ID: 7507600 73494
Reviewed Nov. 11, 2014

"Made this for the first time today, with only some small tweaks. Used half white/half brown sugar, and 1/2 c. oil and 1/2 c. cinnamon applesauce instead of all oil. Otherwise followed the recipe exactly. It was very easy to put together, baked perfectly in 60 minutes in my 350 oven and the yummy smell permeated the whole house. Turned out of the pan after 20 minutes with no sticking or breakage. I glazed it with a maple glaze when it was completely cool. The cake turned out moist with a lovely dense texture and the taste is delicious. Next time I'll throw in some chopped walnuts and dried cranberries for textural interest. This will be an autumn favorite in the years ahead."

yuehching User ID: 224401 89041
Reviewed Oct. 29, 2014

"Great recipe. I added mini chocolate chip and some chopped walnuts but used less sugar. My family loved it. Thanks for sharing"

jhorwathschaefer User ID: 3178818 25853
Reviewed Oct. 22, 2014

"Heavenly - like pumpkin bread only much better. After covering overnight, it is so moist, it doesn't need any frosting. It won't last long."

dac_80 User ID: 4747071 60920
Reviewed Oct. 8, 2014

"This is so good!"

Melindamaria User ID: 8004130 73484
Reviewed Sep. 24, 2014

"I also added ginger, allspice, and vanilla as previously recommended along with chopped walnuts. I also substituted whole wheat flour, eliminated the oil by using one cup of applesauce. Same baking time and temp. Baked beautifully and tasted fabulously. My hungry son had 4 slices after football practice! Will make again!"

Catarina777 User ID: 7304427 82215
Reviewed Jun. 14, 2014

"So good! Very moist & delicious. I used pumpkin pie spice ~ perfect flavor!"

Loiscooks User ID: 3656565 21711
Reviewed Jan. 5, 2014

"Very good, moist cake. I added chopped walnuts, and omitted the confectioners sugar at the end. Everyone enjoyed this cake."

lvarner User ID: 35803 36529
Reviewed Jan. 1, 2014

"This is one of my favorite fall recipes. It comes together easily, uses ingredients I typically have on hand (once I get the pumpkin!), and tastes delicious. It's pretty dusted with powdered sugar (as shown in the photo), but I sometimes instead drizzle it with a vanilla or cinnamon glaze."

TJHeston User ID: 7528253 50755
Reviewed Dec. 9, 2013

"I tweaked this recipe slightly and came out with an incredibly moist cake. For the 2.5 cups of sugar i used half white sugar and half light brown sugar. I also added half a teaspoon of ginger, a pinch of ground allspice and a teaspoon of vanilla extract. This cake is awesome and actually tastes much better the day after you make it, maybe the flavors settle in more. Next time I would probably add some chopped walnuts and might consider adding a maple glaze on top. This recipe is great because it's so easy, and since you aren't using butter you can easily beat by hand and don't need to dig out the mixer."

Tazzywazzy User ID: 7505224 82214
Reviewed Nov. 25, 2013

"Awesome cake!"

cleopas User ID: 7051843 203348
Reviewed Nov. 9, 2013

"This was great!! I used gluten free flour to make it less was Awesome. Added about 1 cup of raisins also. I will be making this for my holiday table."

millermommyoftwo User ID: 7456103 70586
Reviewed Oct. 23, 2013

"Just made this cake today and it is wonderful! I substituted 3/4 cup or applesauce and 1/4 cup of organic coconut oil for the cup of canola oil. I also substituted pumpkin pie spice for the cloves and it has a wonderful pumpkin spice flavor and the cake turned out unbelievably moist. I will definitely be keeping this recipe!"

angela32 User ID: 3084463 30603
Reviewed Oct. 8, 2013

"Loved this! Made for my son's birthday yesterday. Served with butter pecan ice cream, huge hit!"

shawnba User ID: 2581969 60919
Reviewed Oct. 5, 2013

"I love pumpkin!!! That said, I also love this cake. So easy, and really foolproof. I make it all year round, and have shared the recipe many times. Definitely on my list of holiday must haves!,"

IslandWife User ID: 6007790 21710
Reviewed Sep. 30, 2013

"This was delicious! I substituted 3/4 C oil with applesauce and added a little allspice - just a preference! Thanks for sharing - our family of 4 ate 2/3 of the cake in one day!!"

LaminatedButter User ID: 7246918 60613
Reviewed May. 1, 2013

"I'm not a huge fan of pumpkin myself, but I made this for my friend's birthday. He and everyone else liked it a lot - it's probably one of their favorites now. The only thing was, and this must be an error on my part, upon turning the pan over... it became a molten lava pumpkin cake. I guess not all of it completely baked, as the inside of the ring pooled into the hole. Had I turned it out on the wire rack like I was supposed to instead of on the carrying/serving container's bottom, I would have had a huge mess to clean up. The funny part was that when we poked a toothpick in several spots all the way through, it came out clean. It doesn't matter though, as they probably liked it better than had it turned out as intended. I used a silicone bundt for roughly 63 minutes. I was just curious to see if anyone else had a similar problem - or serendipitous creation!"

Linrinblue User ID: 7226091 203347
Reviewed Apr. 15, 2013

"Wow! Turned out beautifully! Will make again"

sgronholz User ID: 1473861 203346
Reviewed Apr. 4, 2013

"This is one of my favorite pumpkin recipes! I like to add chocolate chips or raisins to the batter and drizzle with cream cheese frosting."

mrssrod User ID: 7058862 25852
Reviewed Dec. 27, 2012

"We LOVE this cake! It's the perfect subtly flavored amount of spice and pumpkin and it's super moist!"

clarach3 User ID: 6967217 89039
Reviewed Nov. 12, 2012

"I've made this twice now. The first time was for a Halloween party where it got rave reviews. The second time was tonight, so it has not been eaten yet by the group that I am making it for (except for some nibbles that I took). :-) It's absolutely wonderful right out of the oven with butter. Yum!"

ltj0409 User ID: 4592276 36528
Reviewed Nov. 11, 2012

"This is my first pumpkin pound cake recipe.

I followed recipe as written and the results were great. Over the years I have used many Taste of Home recipesI so I felt confident to try this for a bake sale. I did not use the sauce recipe, electing to use a caramel glaze instead. Just beautiful."

linsvin User ID: 1584655 75160
Reviewed Oct. 8, 2012

"I like this recipe because I happen to have all the ingredients at hand. A very simple recipe, and tasted simple. No wow factor. If you're looking to make a pumpkin cake thats what you're going to get. No nuts , no frosting and I will tell you I loved it! It baked up nicely, texture was perfect and tasted great with a cup of coffee."

markimalekat User ID: 746228 26905
Reviewed Jan. 4, 2012

"I replaced the oil with butter. I then served it with whipped cream and drizzled it with caramel sauce. What a luscious dessert! Served it at at a family gathering over New Years and got rave reviews."

horselvrtx User ID: 4210836 36104
Reviewed Nov. 4, 2011

"Great recipe! I make it every Thanksgiving now. To take it to the next level, I top it with cream cheese frosting. Always a hit!"

jmkasprak User ID: 2880256 73158
Reviewed Oct. 22, 2011

"I made this last fall and again today. The cake bakes up beautifully and comes out of the pan so perfectly. It's a very good pumpkin cake. (I use fresh pumpkin.)"

ChefSML User ID: 6238550 73155
Reviewed Sep. 30, 2011

"Great recipe! I used fresh pumpkin, instead of canned. I added more spices (and should have added even more.) For serving, I drizzled a little maple syrup on top :) Gave it a little sweetness!"

dfwwlynda User ID: 5343689 30602
Reviewed Sep. 6, 2011

"This was an easy recipe and not time consuming. The cake was delicious, very moist and flavorful. Nice texture and color. I will make it again."

horselvrtx User ID: 4210836 73154
Reviewed Nov. 10, 2010

"Made this last year and am doing so this year. Everyone loved it. So moist. Great recipe. Definitely a keeper."

foodietia User ID: 5579645 36527
Reviewed Nov. 7, 2010

"I made this today for a holiday party but most people called it pumpkin bread not cake because of the texture. Either way everyone liked it and thought it perfect for this time of year. I did sub pumpkin pie spice for the cloves. I am headed to the kitchen to make some mini bundts for my staff at work."

lisamaria User ID: 5442232 82213
Reviewed Oct. 31, 2010

"All I can say is...WOW!! This cake is absolutely delicious!!! The only changes I made were that I used one cup whole wheat pastry flour and I substituted 1/4 applesause for some of the oil. AND I decreased the cloves to only a dash (cloves to me are too dominant)...and added about a half tsp of pumpkin pie spice. This cake is SO moist and wonderful Tastes even better the next day. This recipe is a keeper!!!"

dkpadilla User ID: 4615058 70585
Reviewed May. 22, 2010

"This pumpkin pound cake recipe tastes exactly the same as the pumpkin loaf Starbucks serves. It is awesome!!!"

knb1018 User ID: 1990609 36525
Reviewed Nov. 22, 2009

"I have made this a few times. LOVE IT! And makes house smell so good!"

mrsdarcy24 User ID: 1496049 50708
Reviewed Nov. 22, 2009

"I love this recipe! My husband loves it and so do my kids. I put it in bread loaf pans instead and pass it off as pumpkin bread. As a variation I sometime sprinkle chocolate chips on top, or add them to the batter. Wonderful!"

DoogieJanet User ID: 3572154 30601
Reviewed Nov. 5, 2009

"I am so proud of myself. This recipe gave me one of the first successes in making a stratch cake and it was delicious and easy."

countess cookie User ID: 4170037 70584
Reviewed Oct. 31, 2009

"Delicious! I used applesauce in place of oil and doubled the amount of cinnamon. Has all the great flavors of autumn."

karscott User ID: 825761 25848
Reviewed Oct. 28, 2009

"This cake is the best pumpkin cake you will ever eat."

gaprice52 User ID: 3189176 50636
Reviewed Dec. 18, 2008

"This cake is so moist and delicious! Everyone wanted the recipe. I will definitely make this cake again."

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