1-Hour Easy Pumpkin Bundt Cake You’ll Crave Forever

There’s something magical about the smell of this easy pumpkin bundt cake baking in the oven – that warm mix of cinnamon, nutmeg, and sweet pumpkin that instantly makes any kitchen feel like home. I’ll never forget the first time I made this recipe for our annual Friendsgiving gathering. My friend Sarah took one bite and declared it “better than grandma’s” (sorry, Sarah’s grandma!). That’s when I knew this simple cake was something special. What makes it so great? You probably have most ingredients in your pantry already, and it comes together in about an hour. No fancy techniques, no complicated steps – just pure, cozy pumpkin goodness in every bite.

Why You’ll Love This Easy Pumpkin Bundt Cake

Trust me, this pumpkin bundt cake will become your new go-to dessert for three simple reasons:

• Incredibly moist texture – The perfect blend of pumpkin puree and oil keeps every bite tender, even days after baking. No dry cake here!
• Pantry-friendly ingredients – No special trips to the store needed. Just basic baking staples plus that lonely can of pumpkin in your cupboard.
• 100% crowd-pleaser – It’s got that nostalgic pumpkin spice flavor everyone craves in fall, but fancy enough to impress at parties.

Seriously, I’ve made this for everything from PTA meetings to Thanksgiving dinner, and it always disappears first.

Ingredients for Easy Pumpkin Bundt Cake

Here’s everything you’ll need to make this simple pumpkin bundt cake – I promise it’s nothing fancy! Just good, honest ingredients that work together beautifully:

• 2 cups all-purpose flour – Spoon and level it for accuracy, don’t scoop!
• 1 1/2 cups granulated sugar – The golden ratio for sweetness without being overpowering
• 1 tsp baking soda – Our rising agent – make sure it’s fresh
• 1/2 tsp baking powder – Just a little extra lift
• 1 tsp salt – Crucial for balancing all those sweet flavors
• 2 tsp pumpkin pie spice – My secret? Sometimes I add an extra pinch for more warmth
• 1 cup canned pumpkin puree – NOT pumpkin pie filling (I’ve made that mistake before!)
• 1/2 cup vegetable oil – Keeps the cake super moist
• 2 large eggs – Room temperature blends better – take them out 30 mins early
• 1/4 cup water – Just enough to bring it all together

See? Nothing weird or hard-to-find. Just pantry staples that transform into something magical. Now let’s bake!

Equipment You’ll Need

Don’t stress – you likely have most of these tools in your kitchen already! Here’s what I grab every time I make this easy pumpkin bundt cake:

• 10-cup bundt pan – The pretty fluted kind that makes the cake look fancy without any effort
• Large mixing bowl – I use my trusty old Pyrex, but any big bowl works
• Whisk and spatula – For mixing and scraping every last bit of that delicious batter
• Measuring cups/spoons – Precision matters, especially with baking soda and spices

No stand mixer? No problem! This cake comes together beautifully with just some elbow grease and a whisk. See – I told you it was easy!

How to Make Easy Pumpkin Bundt Cake

Ready to bake the simplest, most delicious pumpkin cake you’ve ever made? Let’s do this! I’ll walk you through each step just like I’m standing right there in your kitchen with you. The secret? Don’t overthink it – this cake practically makes itself.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C). While it’s heating up, let’s make magic happen in our mixing bowl:

1. Whisk your dry ingredients – Flour, sugar, baking soda, baking powder, salt, and pumpkin pie spice all go in together. Mix until you stop seeing little spice speckles.
2. Add the wet ingredients – Pumpkin puree, oil, eggs, and water all join the party. Now here’s the key – stir just until everything comes together. A few small lumps are fine! Overmixing makes tough cake, and we want tender.
3. Check the consistency – Your batter should be thick but pourable, like pancake batter with slightly more body. If it seems too stiff, add a tablespoon more water.

Baking and Cooling

Now for the best part – filling your kitchen with that heavenly pumpkin spice aroma:

1. Pour into prepared pan – Grease that bundt pan really well (I use butter and flour or baking spray). Fill it about 3/4 full – this cake rises!
2. Bake 45-50 minutes – Rotate the pan halfway through for even browning. It’s done when a toothpick comes out clean and the top springs back when lightly pressed.
3. Cool like this – Let it sit in the pan for exactly 10 minutes before flipping onto a wire rack. Any longer and it might stick, any sooner and it might break. Patience pays off!

See? I told you this was easy. Now try not to eat the whole thing before your guests arrive!

Tips for Perfect Easy Pumpkin Bundt Cake

After making this pumpkin bundt cake more times than I can count (okay fine, at least twice a month all fall!), I’ve picked up some foolproof tricks to guarantee success every single time:

• Grease every nook! That gorgeous bundt design means lots of crevices – use a pastry brush to get butter or baking spray into every last groove to prevent sticking disasters.
• The toothpick test lies sometimes – For extra assurance, listen for the cake to make a slight “shhh” sound when you press near the center. No wet hiss? It’s done!
• Room temp ingredients matter – Cold eggs make the batter curdle slightly (still bakes fine, but looks less smooth). Take them out when you preheat the oven.
• Wait 10 minutes to flip – This golden rule prevents the cake from breaking apart when transferring. Set a timer – I’ve learned this the hard way!

Follow these simple tips, and you’ll have bakery-worthy results with minimal effort. Happy baking!

Serving Suggestions

Oh, the fun part – dressing up this easy pumpkin bundt cake! My absolute favorite way is a simple dusting of powdered sugar – it looks so elegant but takes two seconds. For special occasions, I’ll whip up a quick cream cheese glaze (just 4 ingredients!) or drizzle warm caramel sauce over each slice. If you’re feeling fancy, a scoop of vanilla ice cream and toasted pecans turns it into a showstopper dessert. Honestly though? It’s perfect all by itself with a cup of coffee on a crisp fall morning. No judgment if you eat it for breakfast – I certainly have!

Storage and Reheating

This easy pumpkin bundt cake stays deliciously moist for days when stored right. I always cover mine tightly with plastic wrap or keep it in an airtight container at room temperature – it’ll stay fresh for up to 3 days this way. If you need it to last longer (though in my house, it never does!), pop individual slices in the freezer for up to 2 months. When reheating, just 15 seconds in the microwave brings back that fresh-from-the-oven warmth. Trust me, you’ll be sneaking slices straight from the fridge too – it’s that good cold!

Nutritional Information

Just between us – we both know this easy pumpkin bundt cake isn’t health food (though pumpkin does have vitamins!). But for those curious, here’s the scoop per slice: about 280 calories, with 25g sugar and 3g protein. Remember, these are estimates – your exact ingredients might vary slightly. Now stop counting and enjoy every delicious bite!

Frequently Asked Questions

Can I make this without pumpkin pie spice?
Absolutely! If you’re out of pumpkin pie spice, mix your own with 1 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp cloves. It’s actually how I made it the first time before I bought the pre-mixed spice – works like a charm!

Can I freeze this pumpkin bundt cake?
You bet! I always freeze half (when I have that much self-control). Wrap cooled slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours. Pro tip: Freeze it unglazed and add toppings after thawing.

Why did my cake stick to the pan?
Oh honey, we’ve all been there! Nine times out of ten, it’s because we didn’t grease thoroughly enough. Next time, really get into all those bundt pan crevices with butter or baking spray. If it happens, don’t panic – just patch it together and cover imperfections with powdered sugar. Tastes the same!

Can I use fresh pumpkin instead of canned?
Technically yes, but I don’t recommend it for this easy recipe. Canned pumpkin gives consistent moisture and texture. Fresh pumpkin varies too much in water content – I learned that lesson the messy way! Stick with the can for foolproof results.

How do I know when it’s done baking?
The toothpick test is good, but I also listen for the cake to “sing” – when you press gently near the center, it should spring back silently. If you hear a wet hiss, it needs more time. And remember – bundt cakes continue cooking a bit as they cool in the pan!

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