Easy Pumpkin Bundt Cake (video)
Nothing says fall more than a pumpkin dessert! And this super easy fall dessert recipe is boundt to become a favorite! My pumpkin bundt cake with chocolate drizzle will satisfy all your pumpkin cravings! This soft and delicate pumpkin cake is loaded with pumpkin puree, warming spices, just a touch of chocolate and my secret ingredient – maple syrup extract! It adds a whole new flavor profile to this cake that will ‘wow’ your taste buds! If you’ve never tried it, you’re in for a treat. I like to add it to all of my fall dessert recipes.
Watch My Cake Video Tutorial!
Watch my YouTube video recipe for step-by-step instructions and see me make the cake! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!
Ingredients for Pumpkin Cake
Here are the main ingredients you’ll need to make this delicious pumpkin cake!
- Pumpkin Puree: using canned pumpkin puree is the easiest best way to add pumpkin flavor!
- Maple Syrup Extract: this extract adds an incredible amount of maple flavor.
- White Chocolate: this is my secret ingredient for making Bundt cakes extra soft and moist. You won’t taste the white chocolate but it gives the cake incredible texture!
- Brown Sugar: for the cake batter. This will give the cake a more caramelized flavor.
- Cinnamon
- Chocolate Syrup: you can also use chocolate ganache for garnishing the cake. The chocolate is an optional addition.
How to Make Pumpkin Bundt Cake
This delicate and delicious pumpkin Bundt cake is bound to become a favorite! It’s super easy to make!
- First, start with the dry ingredients and whisk them together in a large bowl, then set aside. I recommend sifting the dry ingredients to get rid of any clumps!
- Next, mix together the wet ingredients, including the pumpkin puree, in a separate bowl. Make sure to get all the ingredients well-incorporated and uniform. T
- hen comes my secret ingredient: melted white chocolate. The chocolate gives the cake extra moisture without interfering with the pumpkin flavor!
- Combine together the wet and dry ingredients and add in maple syrup extract (affiliate link). You are going to love the flavor of this extract! Using an extract is the best way to add lots of flavor to this pumpkin Bundt cake without affecting the batter! If you prefer not to add the maple flavor, just add vanilla extract instead.
- Bake in preheated oven for approximately 1 hour 15 minutes, or until a toothpick inserted into the cake comes out clean. If you notice the top of your cake browning too quickly, turn oven temperature down to 325F and bake for longer.
- Remove cake from oven and let cool for about 10 minutes in the pan. Then place a cake stand over the top and invert the cake onto the stand. Allow the cake to cool completely before pouring melted chocolate or chocolate sauce over the top.
Bundt Cake Baking Tips
Bundt cakes can seem tricky to make, but actually there’s nothing hard about using those uniquely shaped pans. I have several different brands of these pans and I noticed they all work great with the right prep work. I like to use a baking spray with flour or starch, which will keep the cake from sticking. Allow the bundt cake to cool in the pan first, then invert gently onto a cake stand. And voila, the perfect bundt cake every time!
More Recipes!
Enjoyed this easy fall dessert recipe? Check out some of my other desserts you’re sure to love!
- Filled Pumpkin Donuts – the best pumpkin donuts with a pumpkin whipped cream filling!
- Caramel Pecan Pumpkin Cake – the best pumpkin cake with salted caramel frosting!
- Pumpkin Pie Parfaits – all the flavors of pumpkin pie in individual parfait servings!
- No-Bake Pumpkin Cheesecake – the best ever pumpkin spice cheesecake! Super fluffy, creamy and delicious!
- Pumpkin Chocolate Babka – soft and fluffy pumpkin bread twisted and filled with chocolate spread! So delicious and great with a cup of coffee!
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Easy Pumpkin Bundt Cake (video)
Ingredients
- 1 cup butter, melted and cooled
- 4 large eggs
- 15 ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon maple syrup extract
- 1/2 cup white chocolate chips, melted
- 3 cups all-purpose flour
- 1 cup white granulated sugar
- 1/2 cup brown sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon EACH: ground nutmeg, all-spice
- Chocolate sauce, for topping
Instructions
- Preheat oven to 335F. Spray a 10-cup or larger bundt cake pan with a baking spray. I recommend using one with flour or starch to ensure the cake doesn’t stick to the pan.
- Combine all of the dry ingredients in a large mixing bowl: flour, sugars, baking powder, salt and spices. Whisk until well combined and uniform.
- In a separate bowl, combine all the wet ingredients: melted butter, eggs, pumpkin and extracts. Whisk until smooth. Add in the melted white chocolate and stir until incorporated.
- Combine the wet and dry ingredients and stir just until flour is incorporated; take care to not over mix. Transfer the cake batter into prepared pan and level off the top. Bake in preheated oven for approximately 1 hour 15 minutes, or until a toothpick inserted into the cake comes out clean. If you notice the top of your cake browning too quickly, turn oven temperature down to 325F and bake for longer.
- Remove cake from oven and let cool for about 10 minutes in the pan. Then place a cake stand over the top and invert the cake onto the stand. Allow the cake to cool completely before pouring melted chocolate or chocolate sauce over the top.
