This pumpkin bundt cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. —Virginia Loew, Leesburg, Florida

Pumpkin Bundt Cake

sugar

canola oil

eggs, room temperature

all-purpose flour

baking soda

cinnamon

nutmeg

salt

cloves

(15 ounces) pumpkin

Confectioners' sugar

I made a half recipe since we wanted a smaller cake.  It made 12 servings for us.   Baked it in an 8" square nonstick pan (greased) at 350 degrees for 28 minutes.  Since the full recipe calls for 3 eggs, I used one extra-large egg and 1 1/2 tablespoons of orange juice.  As suggested in other reviews, I used half granulated and half brown sugar and added some additional spices.  The cake keeps well at room temperature for a week if kept in an airtight container.  Thanks, Virginia, for the recipe for a moist and tasty cake.

I made this tonight and I love it. I had cooked a bunch of sugar pumpkins last fall and then froze them in freezer quart bags putting 2 cups in each bag. That is the same as a 15 ounce can of pumpkin. It also also me to use the full amount of flour in this recipe and still get a very moist cake. I did cut the sugar by 1/4 cup and used 1 teaspoon of pumpkin pie spice while cutting the salt in half.  The other change I did was to use the 4 ounces of cream cheese and make a frosting for the cake. It didn't cover all of it but I didn't want it to.

Perhaps my expectations  were too hyped from the positive reviews. Easy-yes. Good-yes. But I wasn’t blown away.  I don’t like nutmeg, so I halved the amount and still detected it. Also, when I first tasted it on its own I was really worried about it not being “Thanksgiving worthy.” But after I added the powdered sugar it brought out the sweet, and I have to remember everybody doesn’t like super sweet desserts.  Of the three bundt cake recipes I’ve made this week, this is my least favorite, but it was good enough for me to plate it with the other two for our holiday get together.

I’ve made this recipe a couple of times this past fall.  I made it again today when I found a container of frozen pumpkin purée in my freezer.  This never disappoints.  I do reduce the sugar by 1/4 cup because I like it better that way.  This time I tried it by omitting 1/2 cup sugar but shouldn’t have.  To fix it I made a confectioner sugar drizzle and that made it perfect.  My family loves it!

I tried this recipe for the first time last night and it was a hit! I followed the recipe to a T with the exception of adding a teaspoon of pumpkin pie spice like some others recommended. The cake was very moist and had a great taste to it. If I could give more stars in the rating I would! I will definitely be making this again!

After reading the reviews I did add a teaspoon of pumpkin pie spice. I also used only 1 cup of white sugar and 3/4 cup brown sugar and only 2 1/2 cup flower to up the moisture of this cake. It took 70 minutes to bake and turned out wonderful. It came out moist and not overly sweet and the spices really came through. Smells great baking as well.

I made this exactly as stated in the recipe and its absolutely delicious!  I am not a nutmeg fan unless its in eggnog so I really didn't know what advise I was going to take after reading some of the reviews so I decided to just do it as written in the recipe.  To those reviewers that said too much nutmeg makes it tastes like baking soda my suggestion is replace ur nutmeg with new because I didn't get that at all.  The spices are perfect and this is not too much nutmeg.  If u found this to be bland I say change all ur spices for new.  I had to bake mine for 70 minutes and its perfect!

I found the pumpkin flavor to be bland.  In retrospect I would add a teaspoon of pumpkin pie spice, and an additional quarter teaspoon of salt to help bring out the flavors.  I reduced the amount of sugar by 1/4 cup.  In retrospect Iikely would not do that again.  It could have been a bit more sweeter.

IMG_9680.jpg   I’ve been using this recipe for probably the last five years and it’s never disappointed yet. One of my favorites. I think it’s gotten better since I broke down and purchased a stand mixers. My husband was super excited and wanted to mix all the ingredients. I do say this one we made by far is so moist. I definitely love making Bundt cakes and suggest if haven’t made this one it’s well worth it.

I went to try this recipe and realized instead of buying pumpkin pulp I had two cans of pumpkin pie filling. I referenced my cookbook that has the exact same recipe as on the back of the pumpkin pulp for pie filling, did some simple match, and found I had to drop the sugar down to 1 3/4 cups and eliminate the cinnamon and cloves from the recipe. The filling has ginger, which isn't in this recipe. I'll know when I cut it how successful I was in making the conversion.It came out perfect using the pumpkin pie filling.

This was excellent, moist and light and tasty.  I used butter instead of oil, as the only oil I have around is olive.  Made glaze with 1c powdered sugar, 1 tsp vanilla extract, 1tsp cinnamon and a bit of milk to get the right consistency.  Otherwise, as written.  A big hit, I made it 8 hours ago and it's half gone, with only three people in my house ;)

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!

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.

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.

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.

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.

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.

OMG! This cake it what the kids say theses days is the bomb dot com! I made it as is for a family gathering  and everyone loved. I think i will make it for dessert for Thanksgiving!

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.

Made this today using fresh pumpkin. Delicious!!

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.

I cut the sugar subtracting 1/3 of it, and added a 3/4 tsp of pumpkin pie spice mix as well as all the nutmeg and cinnamon as written. Very good recipe.  It is quite moist and delicious. I like lots of spice so I added the mix to make it taste more "pumpkin spice latte" which it does.

https://videodam.tmbi.com/wp-content/uploads/2019/10/DIYD_11217_MoistPumpkinTubeCake_H.mp4

Check out this video for how to make Moist Pumpkin Tube Cake

pumpkin bundt cake

Prep Time: 10 minutes

Cook Time: 60 minutes

Total: 1 hours, 10 minutes

Servings: 16

Author : Taste of Home

Ingredients

Instructions

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