I've got a pumpkin cake recipe that never fails me. The crumb is super moist, the spices are just right, and you can top it with anything from salted caramel to cream cheese frosting.

I love it plain with chocolate glaze, but you can add chocolate chips, nuts, or a cinnamon swirl too.

This cake hits the sweet spot between dense and light. It's pumpkin perfection. I've been making it for years without changing a thing.

There are so many ways to customize it, you could make a different version every day for a year. (And trust me, you'll want to!)

It's perfect for autumn gatherings, Thanksgiving dessert, or just a cozy weekend treat.

Jump to:

• Why You'll Love This Pumpkin Cake
• Tips
• The Ingredients
• How to Make Pumpkin Cake
• What to Serve With Pumpkin Cake
• Substitutions
• Equipment
• FAQs
• 📖 Recipe
• 💬 Comments

Why You'll Love This Pumpkin Cake

You'll fall in love with this Pumpkin Cake for so many reasons. First, it's incredibly moist and flavorful. The pumpkin keeps the cake tender, while the spices give it that warm, cozy flavor we all crave in the fall.

This cake is also versatile. You can serve it as is for a simple dessert, or dress it up with a glaze or frosting for special occasions. It's perfect for potlucks, bake sales, or holiday gatherings.

Another reason to love this cake is how long it stays fresh. It actually tastes even better the next day, making it a great make-ahead dessert. You can enjoy a slice with your morning coffee or as an afternoon snack for days after baking.

Tips

When making this Pumpkin Cake, be sure to grease your Bundt pan well. Nothing's worse than a cake that sticks! I like to use a baking spray with flour for best results.

Don't overmix the batter. Mix just until everything is combined to keep your cake tender. Overmixing can lead to a tough cake.

Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack. This helps it set up and reduces the chance of it breaking.

The Ingredients

Pumpkin Puree

Pumpkin is the star of this cake. It adds moisture, flavor, and a beautiful orange color. Make sure to use pure pumpkin puree, not pumpkin pie filling.

Spices

A blend of cinnamon, nutmeg, ginger, and cloves gives this cake its warm, autumnal flavor. You can adjust the spices to your taste.

Oil

Oil keeps the cake moist and tender. I prefer vegetable oil, but you can use any neutral-flavored oil.

Sugar

A combination of white and brown sugar sweetens the cake and adds depth of flavor.

How to Make Pumpkin Cake

Prepare the Pan

Grease a 12-cup Bundt pan thoroughly with baking spray or butter and flour.

Mix Dry Ingredients

In a large bowl, whisk together flour, baking soda, salt, and spices.

Combine Wet Ingredients

In another bowl, mix pumpkin puree, oil, eggs, and sugars until smooth.

Combine Everything

Add the wet ingredients to the dry and mix just until combined.

Bake

Pour the batter into the prepared pan and bake at 350°F for about 50-60 minutes.

Cool and Serve

Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

What to Serve With Pumpkin Cake

• Whipped cream
• Oak ice cream
• Caramel sauce
• Coffee or tea

Substitutions

• Use butternut squash puree instead of pumpkin
• Replace oil with applesauce for a lower-fat version
• Use gluten-free flour blend for a gluten-free cake

Equipment

• 12-cup Bundt pan
• Mixing bowls
• Whisk
• Measuring cups and spoons

FAQs

Can I make this cake ahead of time?

Yes, this cake actually tastes better the next day. Store it covered at room temperature for up to 3 days.

Can I freeze this Pumpkin Cake?

Absolutely! Wrap it well in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw overnight at room temperature before serving.

Can I add nuts or chocolate chips to this cake?

Sure! Fold in 1 cup of chopped nuts or chocolate chips into the batter before baking for added texture and flavor.

📖 Recipe