Moist Pumpkin Bundt Cake – Easy Fall Dessert with Brown Butter Glaze

Hey friend!

Let me tell you… this Moist Pumpkin Bundt Cake is one of those desserts that instantly feels like a warm hug on a chilly fall day. It’s soft, spiced just right, and draped in a dreamy brown butter icing that’s buttery, nutty, and ridiculously good.

I first made this cake on a whim for a casual Sunday brunch. It wasn’t anything fancy—just a quiet fall morning, a cozy kitchen, and a craving for pumpkin something. I wasn’t expecting it to be life-changing… but when I took that first bite, I swear I said “wow” out loud. And now? It’s a staple in our house every October.

This bundt cake is the kind of recipe that anyone can make. No decorating skills, no fancy tools. Just real ingredients, one bowl, and the kind of flavor that makes people ask for seconds and the recipe.

So let’s get baking.

Why You’ll Love This Moist Pumpkin Bundt Cake

• Super moist thanks to pumpkin puree and oil
• Packed with warm fall spices like cinnamon, cloves, and pumpkin pie spice
• Topped with an easy brown butter glaze that’s next-level good
• Great for parties, brunches, bake sales, or “just because”
• Keeps well for days (if it lasts that long!)
• Beginner-friendly and totally foolproof

Ingredients You’ll Need

Here’s what goes into the cake and glaze. No fancy ingredients here—just pantry staples with big fall flavor.

Wet Ingredients

• 4 large eggs (at room temperature)
• 1 cup vegetable oil
• ½ teaspoon vanilla extract
• 15 oz pumpkin puree (not pumpkin pie filling)
• 1 cup packed light brown sugar
• ½ cup granulated sugar

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ¾ teaspoon salt
• 1½ teaspoons pumpkin pie spice
• 1¼ teaspoons ground cinnamon
• ¼ teaspoon ground cloves

Brown Butter Icing

• 6 tablespoons unsalted butter
• 2 cups powdered sugar (measured, then sifted)
• ½ teaspoon vanilla extract
• 2 tablespoons milk (adjust as needed)
• Pinch of salt

Optional: Add-ins like chopped pecans, mini chocolate chips, or orange zest work beautifully in this cake.

How to Make the Moist Pumpkin Bundt Cake

Let’s walk through it step by step. I promise—it’s easier than you think.

Step 1: Prep the Pan

1. Preheat your oven to 325°F (163°C)
2. Generously grease and flour a 12-cup bundt pan
3. Tap out the excess flour and set the pan aside

Pro tip: A nonstick spray with flour (like Baker’s Joy) works great here. This cake loves to stick if the pan’s not coated well.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl or stand mixer, beat the eggs, oil, and vanilla until combined
2. Add in the pumpkin puree, brown sugar, and granulated sugar
3. Mix until smooth and slightly fluffy

This part smells so good already—and we haven’t even added the spices yet.

Step 3: Add the Dry Ingredients

1. Add the flour, baking soda, baking powder, salt, pumpkin pie spice, cinnamon, and cloves to the bowl
2. Mix gently just until no dry flour remains
3. Don’t overmix—it’s okay if it’s a little lumpy

If you’re adding nuts or chocolate chips, fold them in now.

Step 4: Bake

1. Pour the batter into your prepared bundt pan
2. Smooth out the top (which will become the bottom)
3. Bake for 45 to 55 minutes, or until a toothpick comes out with moist crumbs
4. Let the cake cool in the pan for 10 minutes, then carefully flip it onto a wire rack

Let it cool completely—or at least until it’s just slightly warm—before glazing.

How to Make Brown Butter Icing

This is where the magic happens. Brown butter glaze is SO simple, and it adds that rich, nutty flavor that makes this cake feel extra special.

Step-by-Step

1. In a light-colored saucepan, melt 6 tbsp of unsalted butter over medium heat
2. Stir constantly—it’ll foam, then sizzle
3. Watch for the milk solids to turn golden brown and smell nutty and warm
4. As soon as they do, remove the pan from heat
5. Pour the browned butter into a heatproof bowl to stop the cooking
6. Whisk in the powdered sugar, vanilla, pinch of salt, and 1 tablespoon milk
7. Add more milk, a little at a time, until it reaches a thick but pourable consistency

If your glaze gets too thin, add a bit more powdered sugar to thicken it back up.

Time to Glaze the Cake

Drizzle the icing generously over the cooled cake. Let it drip down the sides naturally—imperfection here is beautiful.

You can top it with chopped nuts, a sprinkle of cinnamon sugar, or just leave it plain and let that glaze shine.

Slice. Serve. Smile.

Frequently Asked Questions

What makes this pumpkin bundt cake so moist?
It’s the combo of pumpkin puree and oil. They keep the crumb soft, tender, and moist—even days later.

Can I use butter instead of oil?
You can, but oil gives you a moister texture. Butter adds flavor, but it won’t stay as soft over time.

Can I use fresh pumpkin puree?
Absolutely. Just make sure it’s thick (not watery) and well blended.

What’s the best way to grease a bundt pan?
Use softened butter + flour, or a baking spray with flour. Make sure every nook is coated.

Can I freeze this cake?
Yes! Freeze it unglazed for up to 2 months. Wrap tightly and thaw overnight in the fridge.

How long does it stay fresh?
Covered at room temp, it’ll stay moist for 3–4 days. Refrigerate if you’re keeping it longer.

What to Serve with Pumpkin Bundt Cake

• A hot mug of chai or coffee
• A dollop of cinnamon whipped cream
• Vanilla or butter pecan ice cream
• Warm apple cider (so good!)

More Fall Desserts to Try

Love pumpkin as much as I do? You’ll also want to check out:

• Our easy and flavorful pumpkin dump cake
• This rich and moist chocolate cake inspired by Matilda
• A moist and comforting pumpkin banana loaf for snacky afternoons

Storage Tips

• Room temperature: Store in an airtight container for up to 4 days
• Refrigerator: Keeps well for up to 6 days
• Freezer: Freeze unglazed cake for up to 2 months, thaw before glazing

Pin This Moist Pumpkin Bundt Cake for Later

Don’t forget to pin it for your fall baking list!
📍 Save to Pinterest → https://www.pinterest.com/Ritzyrecipes/

Final Thoughts

This moist pumpkin bundt cake is everything I love about fall—comforting, spiced, and just indulgent enough to make a random Tuesday feel like a celebration.

And the best part? You don’t have to be a pro baker to pull it off. This is the kind of recipe that works every time, makes your kitchen smell amazing, and brings people together around the table.

If you bake it, I’d love to see your version! Tag me on Instagram @RitzyRecipes or drop a comment below and tell me how it went.

Happy baking, and happy fall!

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