Pumpkin Bundt Cake Recipe

Pumpkin and ginkgo leaf
Rachel Ballard/Creative RF/Getty Images
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
548 Calories
32g Fat
62g Carbs
5g Protein
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Nutrition Facts
Servings: Serves 8
Amount per serving
Calories 548
% Daily Value*
Total Fat 32g 41%
Saturated Fat 3g 16%
Cholesterol 113mg 38%
Sodium 282mg 12%
Total Carbohydrate 62g 23%
Dietary Fiber 2g 6%
Protein 5g
Calcium 87mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This cake recipe is moist, tender, and easy to make. It's not heavily spiced, so the pumpkin shines through. The cake is best eaten the next day and can be topped with a vanilla icing. 


  • 3 large eggs
  • 1 cup vegetable oil
  • 1 (15 oz.) can pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Coat a 10-inch bundt pan with non-stick cooking spray with flour for baking.

  3. In a large mixing bowl, whisk the eggs, vegetable oil, pumpkin puree, and vanilla extract until blended. Add the flour, sugar, baking powder, cinnamon, and salt and stir with a spatula until smooth and well blended.​

  4. Pour the batter into the prepared bundt pan. Bake for 1 hour, or until a cake tester inserted into the center comes out clean.

  5. Cool in pan for 10 minutes before inverting to cool completely on a wire rack.