Pumpkin Bundt Cake

5 from 8 votes

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These mini Pumpkin Bundt Cakes aren’t just adorable, they are SO GOOD too! Topped with a simple glaze, it’s hard not to eat just one.

Guys, three words: Pumpkin Bundt Cake. I can’t stop saying “there’s a hole in this cake”. Or “boooooont? booooooont.” If you don’t know what I’m talking shame on you!! J/k– see here. Anyways, these were just perfect. Just the right amount of sweet, spice, and everything nice. The cake was moist because of the copious amount of pumpkin and the entire recipe was done in just under an hour. My idea of a good time in the kitchen.

pumpkin bundt cake with icing on a cooling rack

Pumpkin Bundt Cake Ingredients

Let’s break this Pumpkin Bundt Cake recipe down people! Here is everything you’ll need:

  • Flour – all-purpose flour to be exact. This ingredient fills out the cake.
  • Granulated Sugar – to sweeten!
  • Baking Powder and Baking Soda – we need both for lots and lots of rising. Especially because pumpkin puree can be so heavy in a cake.
  • Salt, Cloves, Pumpkin Pie Spice, Nutmeg, Cinnamon, and Ground Vanilla Beans – we’re talking about mega spice and pumpkin-flavored cakes here, so I used a truckload of them. Spice cake and me so way back.
  • Cold Water and Canola Oil – used for moisture and texture control!
  • Eggs – used for structure. We don’t want to lose that rise once we have it from the baking soda and powder.
  • Pumpkin Puree – I use Libby’s canned pumpkin puree for this recipe. Not to be confused with pumpkin pie filling that is pre-sweetened.

pumpkin bundt cakes cooling on a rack

How to Make Pumpkin Bundt Cake

Before you go out and make this Pumpkin Bundt Cake recipe, remember the correct way to measure flour: fluff it up first in the bag/canister, spoon it into your measuring cup, and level it with a butter knife. You’ll get the right amount every time! For full details see the recipe card down below.

  1. Measure out and stir all the dry ingredients together. This includes flour, sugar, leavenings, and spices.
  2. In a separate vessel for wet ingredients, stir together eggs, pumpkin, oil, and water. Easy peasy. Pour the wet into the dry and stir until the batter just comes together. Please don’t sit there and stir it for days. That will develop gluten and will make your cake taste more like bread than a cake. Thanks but no thanks.
  3. Pour this batter into greased mini bundt cake pans and stick em into a hot oven. Half an hour later, we have CAKE. Aren’t they so cute?
  4. Let the cakes cool then make a quick glaze with powdered sugar, vanilla, and milk. Drizzle these little dudes up.

Side Note: You can also glaze these cakes with a maple glaze or regular cream cheese frosting.

stirring icing in a bowl

Can I just use a regular sized bunt cake pan?

You sure can! If you aren’t feeling the cute mini bundt cakes, simply grease a regular sized bundt cake and bake away.

I don’t have an exact baking time for you however, you should be able to stick a toothpick/fork/skewer down into the center and have it come out clean, or mostly clean. Start with the original 20 minutes then keep adding 10 minutes until the toothpick method works. Good luck!

Where did you get your mini bundt pan?

To make these mini pumpkin bundt cakes I used a mini bundt pan from Williams Sonoma, found here. It makes six cakes at a time which are all slightly bigger than regular cupcakes.

Close up of a mini pumpkin bundt cake with icing

Can I freeze Pumpkin Bundt Cake?

Like any good cake recipe, you can freeze these mini pumpkin bundt cakes! Simply bake and cool to room temperature, don’t top with icing, and instead store in an airtight freezer-safe container for up to 3 months.

Thaw by transferring the cakes to the fridge overnight, then warm to room temperature and glaze!

More Pumpkin Cake Recipes to Try!

 

These Pumpkin Bundt Cakes are the bomb dot com, but tis the season for everything pumpkin spice.

Oh, pumpkin, how I’ve missed you.

Printable recipe below!! 🙂

 

5 from 8 votes

Pumpkin Bundt Cake

These mini Pumpkin Bundt Cakes aren't just adorable, they are SO GOOD too! Topped with a simple glaze, it's hard not to eat just one.
servings 12 mini bundt cakes
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins

Ingredients

for the glaze-

Instructions

  • Preheat oven to 350 degrees. Spray 12 mini bundt pans generously with nonstick spray and set aside.
  • Measure all dry ingredients into a large bowl and stir.
    dry ingredients
  • In a liquid measuring cup, whisk water, oil, eggs and pumpkin to incorporate the oil and eggs into the other ingredients.
    wet ingredients in a bowl
  • Pour wet ingredients into the dry and stir until just combined.
    pumpkin bundt cake batter
  • Pour about 2/3 cup batter into each mini bundt cavity. Tap the pan a few times to remove any air bubbles and bake 20 minutes or until toothpick comes out clean after inserted. Cool 10 minutes before inverting onto cooling racks.
    pumpkin bundt cakes on a cooling rack
  • For the glaze- stir all ingredients together until smooth. The glaze should take a hot second to fall back onto itself when being drizzled back in the bowl. Spoon glaze over each bundt cake and serve.
    mixing icing

Nutrition

Calories: 417kcal | Carbohydrates: 77g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 346mg | Potassium: 153mg | Fiber: 1g | Sugar: 53g | Vitamin A: 3215IU | Vitamin C: 0.8mg | Calcium: 50mg | Iron: 1.9mg
Course: Dessert
Cuisine: American
Keyword: pumpkin bundt cake

 

Polaroid photo of granola bars

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20 Responses
  1. Donna Ramirez

    Is there any way you could tell us what size/dimensions the mini bundt pans are (each cakelett)? I have mini bundt pans, but they range in size from micro to larger.

  2. Marilyn Brennan

    5 stars
    You crack me up…..if loving pumpkin is wrong you don’t want to be right… Fun dialogue makes everything taste better!

  3. Sydney

    I LOOOOOOOVE Pumpkin too! I have the same question is Amber. I don’t want to go out and buy a mini bundt pan thingy! LOL! I have a regular size one already,

  4. Kristen

    5 stars
    Mini foods are just so adorable! These pumpkin bundts are no exception. You are motivating me to finally use my mini bundt pans.

  5. Pearse

    Does anybody know how to make the traditional creamcheese frosting which usually goes with pumpkin cakes pourable so as to decorate these mini cakes. Or any idea to decorate theses with creamcheese frosting

  6. Tammy Hardt

    I have been looking for a good pumpkin cake recipe Super excited to try this one!! Do you know how much batter this makes. I would like to try it as a traditional round cake?

  7. Tawny Alexander

    I’m pumpkin obsessed!! And I love finding excuses to use my mini bundt pan so I guess i’ll have to make it a point to make these. Although i’ll have to toss in some chocolate chips and top it with cinnamon cream cheese frosting. Can’t wait!

  8. Jan

    For PEARSE: Cream Cheese Frosting:
    • 4 ounces cream cheese, softened
    • 1 teaspoon pure vanilla extract
    • 1 cup sifted confectioners’ sugar
    • 3-4 tablespoons milk (or more for drizzling consistency)

    In a large mixing bowl, beat the cream cheese and vanilla until smooth. Add the sugar and milk. Mix on low speed for a minute and then increase to medium-high speed to beat until well combined. If the frosting is too thick, add milk to loosen to drizzle consistency.
    Drizzle the frosting over the cakes. Decorate with sprinkles if desired.

  9. Judy

    Adorable! Exactly what size are these? I’ve got a six-well bundt pan, each cake coming out to be about a standard serving, as well as a micro “tea cake” pan with 30 very small, inch diameter, cake bites. Which pan did you use?

  10. Suma

    5 stars
    Hey tried this recipe and it turned out beautifully! Next time I plan to reduce the sweetness though or avoid the glaze..but this is a definite hit, thank you!

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