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

Print
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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

Description

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!


Ingredients

  • 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

Instructions

  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.

Notes

  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

142 Comments

  1. This is the truth. Looks beautiful and would definitely taste delish..

  2. Andrea @ Cooking with a Wallflower says:

    I love pie so we have to have that at the Thanksgiving table but this bundt cake looks absolutely amazing too. And I don’t see why I can’t have both =)

  3. Patricia @Sweet and Strong says:

    Looks so delicious.  I know I have said this before but I really need a bundt pan.  I’m putting kitchen essentials on my Christmas list this year!

    1. In case you don’t get what you want, try the thrift stores. I bought my mom a brand new bundt pan for $3!

  4. Hello! Can you use any other sort of pan and if so what would cooking time look like ? 

    1. This cake should fit into a 9×13 pan. Only fill 3/4 fill. With extra batter you can make cupcakes (19-22 mins). I’m unsure of the exact bake time for the cake. Same oven temp.

      1. Tammy Spencer says:

        Your recipe is very similar to a chocolate chip pumpkin bread I’ve been making for years, only you include a mixture of brown & granulated sugar (instead of all granulated) as well as cloves and ginger. I bake it in 2 loaf pans for about an hour, or 8 mini loaf pans for 30-40 min (not sure about that timing). It’s a must for Thanksgiving…my Father-in-law lets me in the door when he sees it! 😉

  5. I love your sense of humor when writing, it gives your blog that little extra something that keeps me coming back! Good thing is you planned all these recipes in advance, or else you’d lose your mind! Happy friyay!

  6. For the record – I am a taxpaying resident of calorie town. Unabashedly so.

    1. Oh I am making this on a shirt. LOL

  7. Melissa Howell says:

    I have taken up permanent residence in Calorie Town. If this bundt cake is also there, I will never leave 🙂

  8. Do you have a link for the stand the Bundt is sitting on in the picture with the caramel being poured?

    1. It’s Juliska brand from the “berry and thread” line. I love it!

      1. Thank you!

  9. Mid October, I used your favorite pumpkin cake recipe to make a three tiered 6″ birthday cake for a friend. I used your cinnamon cream cheese icing for the filling and the sides. I smoothed a thin layer on the top then drizzled a layer of chocolate ganache over it…letting it drip over the sides…and finished with fall sprinkles. Oh my gosh, I tested the cake when I cut off the tops it even up the layers. It is beyond delicious and sooooo moist. My friend and her husband told me it was one of the best cakes they had ever had…so thanks, Sally for the great recipe(s).
    I have a feeling I will be baking this bundt version sooner rather than later.

    1. Hi,

      I love your recipes!  I can’t find the cinnamon cream cheese icing recipe; could you please help me?

      Thank you!

      1. Here you go! https://sallysbakingaddiction.com/2017/09/06/banana-cupcakes-with-cinnamon-cream-cheese-frosting/

      2. Hi Sally,

        Thank you for sending me the recipe for the cinnamon cream cheese icing; I really appreciate it!

        Happy Thanksgiving and a very Merry Christmas to you and your family!

  10. Sally, your flour measurement for grams is missing (2 3/4 cups). Do you have the measurement?? Can’t wait to make this a reality. That salted caramel looks like liquid gold☺

    1. Wendy, I’m so sorry! I just added it.

  11. Kirsty Vittetoe says:

    Yummy!!!!

  12. This cake screams fall! It looks amazing!

    Paige
    http://thehappyflammily.com

  13. Laura | Tutti Dolci says:

    I adore the bundt and caramel sounds like the perfect choice to me! 🙂

  14. Oh for the love of pumpkin!  This is a delicious pumpkin cake! I mean deeeeeeee-licious!  We used salted caramel and I followed the recipe as written. Thank you again Sally!  Happy Holidays with your little Punkin!

    1. I’m so glad you enjoyed it! Happy holidays to you too!

  15. Hi! I really want to make this but need to do it non-dairy… is there a topping you’d suggest? Thanks!

    1. I’d make this maple icing and use non-dairy milk.

      1. Thank you!

  16. Which do you prefer the light or dark brown sugar for this pumpkin chocolate bundt cake?

    1. Either are great! The dark brown sugar yield a slightly darker cake with a slightly deeper brown sugar/molasses background flavor.

  17. Thanks Sally,
     The pictures of the cake has a nice color to it. I was wondering is that what it would look like with the light brown sugar?  Thanks

    1. Yes, I made the pictured bundt cake with light brown sugar.

  18. Hi Sally!

    I’ve been remiss in congratulating you on your beautiful new baby, handsome new pup and all your successes in publishing, tv, etc…… all well deserved! But I have been busy baking your wonderful recipes, such as this terrific cake!

    I’ve already made 6 of them and plan to make a couple more this week. I’ve used milk chocolate and semi-sweet chocolate chips and both work great…I’ve also used your Salted Caramel and a cream cheese glaze and both complement the cake so well! One thing though….I never let more than 10-15 minutes pass before I take the cake out of the pan and I haven’t had a problem. Use only Nordic Bundt pans sprayed with Baker’s Joy and every little detail comes out pristine. Anyway, this cake is just divine and very subtle in taste and texture and a breeze to make so thanks for another winning recipe. BTW, I don’t eat all these cakes myself — friends have “placed orders” for their Thanksgiving dinners so I’ve been a baking fool haha.
    Much love to you and your beautiful family this holiday season and always!

  19. I love everything that has caramel in it. pictures are amazing. thanks for sharing this great recipe with us. My God Bless You.

  20. This is amazing!!!!! I’ve been trying a lot of your pumpkin recipes lately, and they’re all delicious!

    1. I’m glad you have been enjoying them, Rosie! I’m anxiously awaiting pumpkin season!

  21. Could this be made with gluten free 1:1 flour? #sadceliac

    1. I haven’t tested this recipe using GF flour but if you try it let me know how it turns out!

      1. Patricia Belt says:

        I made this gluten free with King Arthur measure for measure flour and it worked great! I did add a little rice milk as GF usually needs extra moisture and made it a sheet cake. Baked for 30 minutes and it came out perfect.

  22. I made this for my son’s birthday and everyone thought it was store bought. The cake has a wonderful flavor and is super moist. We made caramel to put on top and cool whip. Delicious for Fall. Thank you for posting this wonderful recipe.

    1. Glad to read this! Thank you so much for reporting back.

  23. Just in case anyone was wondering, I have used half this recipe several times to make one standard size loaf. It is delicious with or without the chocolate chips and I have also used white chocolate chips on top with great success.

  24. In case it’s helpful, I baked this recipe in a 9×13 and 8×8 pan (both) for 40 min at 350 degrees.

  25. Hi, Sally! Do you use bleached or unbleached flour? So excited to make this cake!

    1. Hi Kristen! I typically bake with unbleached flour, but both work in this pumpkin bundt cake recipe.

      1. Thanks, Sally! I made the cake yesterday and used the maple icing…it is delicious!!

  26. Hi Sally!
    I would like to make this into loaf pans to give away to people… any idea on how many one recipe will make and baking instructions?
    Thank you,
    Viviana

    1. Hi Viviana! You’ll likely have 2 loafs from this recipe. Follow the same instructions as my pumpkin bread: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-bread/

  27. Hey friend,

    I was wondering if you think this cake would be sturdy enough to make one of those cute bundt cake pumpkins? If so, what frosting would you reccomend me using?

    Thanks a bunch!

    1. Hi Veina! Yes, this cake is fantastic as a fancy shaped bundt cake. I recommend my vanilla buttercream. You could even tint it orange.

      1. Thank you!!! I plan on making two of these pumpkin bundt cakes, then I’ll cut the bundts to level them, then stack the second bundt on top, frost it (with your vanilla buttercream tinted orange) then I’ll add a pretzel or something to make it look like a stem! I YouTubed this… lol, this was definitely not my idea!

        I was nervous that the cakes may be too heavy to stack!

        I’m kind of bummed out though because I did want to use your salted caramel with this, haha!

  28. I came across this recipe and was automatically intrigued even though I wasn’t really sure if pumpkin was “my thing” (the only thing I have ever had with pumpkin is pumpkin pie made by one specific family member and it always tastes terrible). But because it’s a Sally recipe and every single thing I have tried from Sally, which are a lot, have been absolutely delicious I decided to give it a shot and made it for our fall baking day. Oh my God! So glad I did!!! My mom, sister, and I all loved it! Easy, quick, Super moist and full of flavor. My son and I have been eating it for breakfast so I didn’t add the caramel and it is still amazing!! If I was to make it for dessert, I will for sure add it. Thanks Sally!

    1. Isn’t it awesome!!!?? Seriously one of the best bundt cakes I’ve ever made, especially with the caramel on top. So glad you tried it!

  29. I made this for my birthday cake and LOVED it! Pumpkin is my love language, lol! Some people think it’s weird that I make my own birthday cake, but I love to bake! Delicious cake- the perfect texture, not too dense and not too light!

  30. Could this cake be frozen?

    1. Sure can! See my make ahead tip.

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