Pumpkin Bundt Cake

This flavorful pumpkin Bundt cake is incredibly moist, perfectly spiced, and dotted with melty chocolate chips. Prefer your pumpkin cake plain? Leave the chocolate chips out!

overhead image of pumpkin bundt cake cut into slices on a white serving plate

Moist and dense, this pumpkin Bundt cake delivers BIG. It’s not quite as heavy as a pound cake or quite as light as my favorite pumpkin cake. Instead, it meets somewhere in the middle and this place is called calorie-town. Worth every bite.

slices of pumpkin bundt cake

How to Make Pumpkin Bundt Cake

The process couldn’t be easier; this Bundt cake requires just 2 bowls: 1 for wet and 1 for dry. The ingredients are all kitchen staples like flour, spices, vanilla, and eggs. Oil is the fat used in this pumpkin cake, so you’re guaranteed a super moist cake from the start. If calorie-town isn’t a place you want to be, you can sub unsweetened applesauce for half of the oil. Just as moist!

My favorite part, and this is just me being a total nerd, is that the cake uses an entire standard can of pumpkin. I always appreciate recipes calling for the whole can because you’re not stuck with a random 1/4 cup leftover. (Though it’s so good stirred into oatmeal with a splash of pure maple syrup!)

pumpkin cake batter in a glass bowl

pumpkin chocolate chip cake batter in a bundt pan

You need a 9.5 or a 10-inch pan for this pumpkin Bundt cake. This is an affiliate link, but I’m glad to share my favorite Bundt pan with you. Super quality, heavy-duty, great price, never warps, awesome rubber grips. I’ve been using it for years and, honestly, it’s just as durable as day 1.

pouring salted caramel onto pumpkin bundt cake

Pumpkin Bundt Cake Toppings

Like the best things in the kitchen life, we’ll shower this pumpkin Bundt with salted caramel. Even though salted caramel is incredible on its own, it doesn’t hold anything to the delicious pumpkin crumb underneath. And that’s saying a lot!

Other topping options:

Instead of chocolate chips, this pumpkin Bundt cake would be fantastic with a chai spice swirl.

slice of pumpkin bundt cake with salted caramel topping on a cream plate

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overhead image of pumpkin bundt cake cut into slices on a white serving plate

Pumpkin Bundt Cake

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Total Time: 5 hours, 30 minutes
  • Yield: serves 12
  • Category: Cake
  • Method: Baking
  • Cuisine: American


This flavorful pumpkin Bundt cake is incredibly moist, perfectly spiced, and dotted with melty chocolate chips. Prefer your pumpkin cake plain? Leave the chocolate chips out!


  • 2 and 3/4 cups (344g) all-purpose flour (spoon & leveled)
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 and 1/2 cups dark or semi-sweet chocolate chips
  • 1 cup (240ml) vegetable oil*
  • 4 large eggs
  • 1 cup (200g) packed light or dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)*
  • 1 teaspoon pure vanilla extract
  • optional topping: salted caramelbrown butter icing, or maple icing


  1. Preheat the oven to 350°F (177°C) and grease a 9.5 or 10-inch Bundt pan.
  2. Whisk the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, allspice, and chocolate chips together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined. Batter will be thick.
  3. Bake for 55-70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. This is a large, heavy cake so don’t be alarmed if it takes a little longer in your oven.
  4. Once done, remove from the oven and allow to cool for 2 hours inside the pan. Then, invert the slightly cooled Bundt cake onto a wire rack or serving dish. Allow to cool completely before drizzling with salted caramel (or icing) and serving.
  5. Cover leftover cake tightly and store at room temperature for a couple days and/or in the refrigerator for up to 5 days.


  1. Make Ahead Instructions: You can make the entire cake ahead of time (before topping with salted caramel or icing). Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before icing and serving. Baked cake can be frozen up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving.
  2. Special Tools: KitchenAid Hand Mixer | Glass Mixing Bowls | Wire Whisk | Bundt Pan
  3. Spices: Instead of the 1/2 teaspoon of ginger, cloves, nutmeg, and allspice– you can use 2 teaspoons of pumpkin pie spice. (Still add the 2 teaspoons of ground cinnamon.)
  4. Oil: Instead of 1 cup of oil, try 1/2 cup (90g) unsweetened applesauce and 1/2 (120ml) cup oil. The cake is just as moist.
  5. Pumpkin: I strongly recommend using canned pumpkin puree over homemade in this recipe, though 2 cups of homemade would work just fine. I found the flavor better with canned. I prefer Libby’s brand for this cake.
slice of pumpkin bundt cake on a cream plate


  1. CROWD PLEASER! I made whipped cream with cream cheese for the topping and everyone loved it. So moist and delicious -thank you!

  2. Cheryl Severns says:

    Can this be turned into a 2 layer cake with Frosting?
    If so, how would you do it?

    1. Hi Cheryl! I recommend using my regular pumpkin cake recipe instead. See the recipe notes for turning into a 2 layer cake.

  3. OMG! This was amazing! I decided to make a pumpkin cake instead of pumpkin pie for Thanksgiving, and I settled on this recipe. It’s the lightest pumpkin cake I’ve ever made, and also it was very moist and perfectly spiced. I left out the chocolate chips, and next time I may add chopped pecans because I do love nuts in baked goods!
    I made a half-batch of cake, spreading it into three 6-inch cake tins. I frosted it with cream cheese frosting and used some caramel sauce, along with the cream cheese frosting between the layers. It was definitely a hit, and I think I will always use this recipe for future pumpkin cakes (which totally beat out pumpkin pie in our affections!)

  4. Eileen Waller says:

    Can I use pumpkin spice instead of all the other ingredients. If so, do I still use the recipe amount of cinnamon? Thank you.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Eileen, You can use 2 teaspoons of pumpkin pie spice. Still add the 2 teaspoons of ground cinnamon.

  5. Hi Sally! 🙂 What should I change on the measurement of the ingredients to make it fit an 8.5 inch bundt pan? 🙂

    1. Trina @ Sally's Baking Addiction says:

      Hi Bobbie, this blog post should help!

  6. Hi Sally! This recipe looks really good and I’m planing to make it this weekend. Just wondering if I can use different oil instead of vegetable oil. I know this sounds weird but I want to know if there is a difference. Also if I can substitute oils then which other oil is best. Thanks! Also a big fan of your work ! 🙂

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Maya, Any vegetable based oil without a strong flavor will work. You an also use melted coconut oil but of course the flavor of the cake will change.

  7. Delicious and easy to make. I used less sugar and olive oil and it turned out great. Only needed 45 min at 350 degrees in convection oven. Thanks for the recipe!

  8. This is the BEST pumpkin cake recipe ever. We leave out the chocolate chips and add pecans. I make the maple glaze recipe and add vanilla and pecans to it. It’s wonderful! Thank you!

  9. Truly magnificent. If I wanted to substitute mashed bananas fit the pumpkin, how much banana do you recommend mashed and are there any other adjustments you suggest? Thanks—will be making this again!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Daphne, For a banana cake you can use this recipe for Banana Cake and see the recipe notes for Bundt cake instructions. Happy baking!

  10. Best recipe for pumpkin bundt! So rich, moist and the cake rose perfectly. Amazing crumb. Not surprised, as I find all your recipes easy to follow and hugely successful. Thanks for this!

    Note: I added 3/4 cup of sweetened coconut and it was also amazing

  11. Can we make this cake using fresh pumpkin and how?

    1. I used fresh pumpkin. Cut your pumpkins in half, take out the seeds. Then bake upside on a baking sheet for about 30-40 mins; it depends on pumpkin size. When they have cooked, remove the skin, and puree the pumpkin in a food processor. Done! You can reduce the oil in this recipe a bit if your pumpkin purée seems extra watery.

      I weigh and freeze mine in 15 Oz freezer bags for convenience. It thaws very quickly in a bowl of hot water. I raised about 20 pumpkins last year, and I down to the last 4 bags!

      Hope this helps!

  12. Good morning Sally,
    Does 1 15oz can of pumpkin equal to
    2 cups of canned pumpkin filling for this recipe?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jessica, you only need 1 (15 ounce) can pumpkin puree for this recipe, unless you are using homemade pumpkin puree (where we recommend 2 cups). You don’t want to use canned pumpkin pie filling — it has a different texture and includes different flavorings and sugars. See recipe notes for more details.

  13. Hello Lexi,
    My can is called Pure Pumpkin I didn’t buy Pumpkin Pie Filling.
    My can is measured in mL and the fan says it has 796mL of Pure Pumpkin purée filling I don’t know what I’ll need in cups as I couldn’t find in store a 15 ounce can of Pumpkin Purée.
    What would a 15 ounce can of pumpkin purée equal to in cups?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jess! A 15oz can of pumpkin is just under 2 cups (2 cups minus about 2 Tbs). Hope this helps!

  14. This is always a hit no matter where we take it. I have been volunteered when we have dinner with friends as “the bringer of cake” and it’s because of this one! I will add that I do grow my own pumpkins and make purée. I have being using my 15 oz freezer bags in it with no issue at all. Still comes out top notch! Just wanted to share in case other farming friends are hesitant to use their homemade pumpkin in this recipe.

    Thanks for all you do, Sally!!!

  15. Freezer bags of pumpkin! Not the bags

  16. Hi Sally,
    Would mango purée work?

    1. Michelle @ Sally's Baking Addiction says:

      Hi Anila, Do you mean instead of the pumpkin? We haven’t tried that.

  17. Thank you for yet another absolutely fantastic recipe! Perfect flavours & texture, mine cooked in 60 mins.

  18. Sally, I love love love your recipes! This cake is in the oven right now making my house smell fantastic. All the SBA recipes I’ve made have been a hit with my family. So easy to follow and I love the variations you suggest! This one is going to be topped with salted caramel. Thank you!

  19. I made this cake twice last year and it was fantastic! My friends and family loved it. This year I am thinking of making this recipe into cupcakes with salted caramel buttercream – will that work?

  20. I added four tablespoons of cocoa powder and it was soooo goood!!! Could still taste the pumpkin too!

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