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Pumpkin Doughnut Bundt Cake

pumpkin bundt cake on parchment paper
pumpkin bundt cake on plate

I have been a fan of Bundt cakes for decades, as their elegant shape and endless flavor possibilities have always been intriguing to me. The first Bundt cake I ever made was at The Blue Heron Coffeehouse in Winona, MN; I was working an evening shift and it was painfully slow, so I bopped into the kitchen and decided to get a jump-start on the morning baking.

Bundt cakes had always been a big seller in the morning hours, and the fact that they often tasted better the next day made them a good place to start. Two hours and one flip later, my Bundt cake was out of the oven, and even though part of it stuck to the pan (the fault of an inexperienced Bundt-cake-maker) I was enamored with my beautiful creation. I have been making them ever since.

I often associate Bundt cakes with breakfast, as I have spent many early mornings nibbling on them (they do, of course, also taste delicious in the afternoon and evening hours.) It may be the result of working in coffeehouses for years, but a sweet treat in the morning, paired with coffee in any form, is my preferred breakfast of choice. It’s also why I included several Bundt cake recipes in my latest cookbook, 100 Morning Treats.


This post is sponsored by Nordic Ware, a valued partner of The Vanilla Bean Blog. We’re also hosting a giveaway together on my Instagram channel for this great package: Swirl Bundt Pan, Bundt Finishing Tool Kit, Bundt Cake Keeper, Bundt Measuring Cups, Set of new Bundt Magnets, and a signed copy of my new cookbook, 100 Morning Treats!

pumpkin bundt cake next to bundt pan

About this Recipe

My Everything Bundt Cake has always been a favorite, along with this Espresso Bundt, but now that Autumn is unfolding, I find myself turning to warmer flavors: cinnamon, ginger, nutmeg, and cloves. That is where this Pumpkin Doughnut Cake comes in. I can’t think of a better way to celebrate both the morning hours and the cool fall weather: bundled in blankets by a cozy fire, sipping coffee and eating a slice of this moist cake.

Not only does it contain all those above mentioned spices, but it also has great pumpkin flavor and a heavy dusting of sugar and more cinnamon.

This cake will not taste like an old-fashioned doughnut, freshly fried. However, it will faintly remind you of a very good pumpkin doughnut, especially if eaten slightly warm, with plenty of butter, sugar, and cinnamon soaked into the top.

Choosing a Bundt Cake Pan

There are thousands of Bundt cake shapes and brands to choose from in this day and age. Over the last few decades of making Bundt cakes, and using all kinds of Bundt pans in work and home settings, I’ve come to rely on Nordic Ware. Made right here in Minneapolis, Minnesota, over a dozen set of hands touch each pan during the production process, which means that each pan is inherently unique. Their Bundt pans are durable and well-made, and they create an even cake-bake.

Nordic Ware Bundt pans are made of heavy cast aluminum, which provides superior baking performance and fine details, both of which are best for baking. The silicone nonstick surface means clean release and easy cleaning. It’s one of the many reasons I swear by their pans! And, their pans are beautiful. I have quite a few of them in my collection now, and it is often hard for me to choose which one to use. I used their 10-cup Swirl Bundt Pan for this recipe, and love how elegant my cake turned out with this pan. This is a newer Bundt shape for Nordic Ware, part of their Premier Gold Bakeware Collection.

Bundt Baking Tips and Tricks

  • Make sure ingredients are at room temperature. If ingredients are added cold, they won’t emulsify properly; butter can seize up when hit with cold eggs. In addition, if the eggs are cold, your cake may not rise as well.
  • Make sure your ingredients are completely combined before pouring the batter into a pan. Use a spatula to scrape down the sides and bottom of your stand mixer bowl often!
  • Knowing when to flip your Bundt cake is important. I find 10 minutes to be a good time frame for resting Bundts. If the Bundt cake cools too long in the pan, the sugars will begin to set and harden, and this can make removing the cake more difficult. But, of course, if you flip it too soon, the cake will be too warm and crumble into pieces.
  • It is not recommended to run a knife around the sides of the pan, as this can ruin it. But, if your cake is stuck, there might not be any other option. I’ve found a plastic knife can work well and won’t leave marks on the pan. If you do use something metal to release it, make sure it is thin, and go slowly and carefully around the edges.

How to Store Bundt Cakes:

I think this particular Bundt cake is best the day it is made (and just slightly warm), but it can be stored in an airtight container at room temperature for up to 2 days.

pumpkin bundt cake on pink cake stand
pumpkin bundt cake, sliced
pumpkin bundt cake, sliced

Pumpkin Doughnut Bundt Cake

Servings: 10 slices
Prep Time: 25 minutes
Cook Time: 50 minutes
This delicious bundt cake has great pumpkin flavor and warm spices! It will remind you of a very good pumpkin doughnut rolled in sugar, especially if eaten slightly warm, with plenty of butter, sugar, and cinnamon soaked into the top.
Sarah Kieffer
4.87 from 15 votes
Print Pin Rate


  • 3 cups [426 g] all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • Pinch cloves
  • 1 cup [224 g] unsweetened pumpkin puree
  • 3/4 cup [180 g] buttermilk, at room temperature
  • 12 tablespoons [1 1/2 sticks or 170 g] unsalted butter, at room temperature
  • 3/4 cup [150 g] brown sugar
  • 1/2 cup [100 g] granulated sugar
  • 1 teaspoon fine salt
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, at room temperature


  • 2/3 cup [130 g] granulated sugar
  • 1 tablespoon ground cinnamon
  • 4 tablespoons [57 g] unsalted butter, melted



For the cake

  • Position an oven rack in the middle of the oven and preheat the oven to 350F [180C]. Grease and flour a 10 cup Bundt pan.
  • In a medium bowl, whisk together the flour, baking powder, nutmeg, ginger, baking soda, and cloves.
  • In a liquid measuring cup, mix together the pumpkin puree and buttermilk.
  • In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, 1 minute. Add the brown and granulated sugars and salt and beat until light and fluffy, 4 to 6 minutes. Beat in the vanilla and then add the eggs, one at a time, mixing after each addition until incorporated and scraping down the bowl as needed.
  • Add one-third of the flour mixture, mixing on low speed until just combined. Beat in the pumpkin-buttermilk mixture and the remaining flour mixture in halves, alternating between the two and ending with the flour mixture. Mix after each addition until just incorporated. Use a rubber spatula to scrape down the bowl and give the batter a few turns, making sure all ingredients are completely combined.
  • Pour the batter into the prepared pan and use an offset spatula to smooth the top. Bake the cake until a wooden skewer or toothpick inserted near the center comes out clean, 45 to 60 minutes.
  • Transfer the pan to a wire rack and let cool for 10 minutes. Invert the cake onto the rack to finish cooling before serving.

For the topping

  • In a small bowl, mix together the granulated sugar and cinnamon. Brush the tops and the sides of the cake with the melted butter, then sprinkle with the cinnamon sugar, using your hands to gently rub it into the sides.
  • Let cool to room temperature and serve. This cake is best eaten the same day it's made, but it can be stored in an airtight container at room temperature for up to 2 days.
  • Reply
    Saturday, November 18, 2023 at 12:06 am

    5 stars
    This cake went together easily. It has a light, fluffy texture and great flavor. I agree that the instructions on when to spread the butter and topping need clarification. I did it 10 minutes after removing the cake from the oven. Next time I will try Sarah B’s suggestion to add the butter and sugar in sections. I substituted some pumpkin pie spice in place of some of the cinnamon. I would definitely make this cake again. The Nordic Ware Swirl Bundt Pan makes a beautiful cake!

    • Reply
      Sarah Kieffer
      Saturday, November 18, 2023 at 8:16 am

      Thanks for making the recipe, Candice!

  • Reply
    Tuesday, November 7, 2023 at 7:36 pm

    Do you think this would work as two smaller Bundt cakes instead of one large? Or as bundtlets?

  • Reply
    Sunday, October 22, 2023 at 3:33 pm

    5 stars
    So fun and easy to put together! I’m wondering for some clarification on when to spread the butter onto the cake. It says to let the cake cool twice. So do you put the topping on once the cake has cooled, or right after it has been inverted out of the pan?

    Thank you!

  • Reply
    Saturday, October 21, 2023 at 7:16 am

    5 stars
    This cake went together nicely and was a big hit! We all agreed it reminded us of a doughnut. Was fun to brush with butter then use my hands to add the sugar and cinnamon. I recommend the recipe!

  • Reply
    Sunday, October 15, 2023 at 11:16 am

    4 stars
    Texture was good but my family thought it fell short in the flavor department.

    • Reply
      Sarah Kieffer
      Sunday, October 15, 2023 at 12:20 pm

      Hi Lisa! That’s interesting to hear that it wasn’t flavorful enough. Are the spices you used older than 1 year? That can significantly decrease their potency, thus making for a less flavorful cake.

  • Reply
    Patty Green
    Tuesday, October 10, 2023 at 6:10 pm

    5 stars
    The cake was delicious, very light and flavorful. I know that every recipe I use of yours will turn out perfectly. Thanks for including the weights

  • Reply
    Tuesday, October 10, 2023 at 12:07 pm

    I have been into baking bundt cakes lately myself. I had trouble with the cake falling though. It was the Birthday Cake recipe from one of Nordic’s bundt cake books. It tasted good and with some glaze frosting it was perfectly acceptable, but I made three cakes and every one of them fell. This cake looks amazing, and I am going to give it a try.

  • Reply
    Monday, October 9, 2023 at 10:20 am

    How many grams of granulated and brown sugar should I use?

    • Reply
      Sarah Kieffer
      Tuesday, October 10, 2023 at 5:26 pm

      Sorry about that! It has been added to the recipe.

  • Reply
    Kate Rood
    Sunday, October 8, 2023 at 2:05 pm

    4 stars
    Seems like the instructions as written leave out the salt. I added it to the dry ingredients…

    • Reply
      Sarah Kieffer
      Sunday, October 8, 2023 at 3:42 pm

      Hello! You’ll find the salt added in step 4.

  • Reply
    Sarah B.
    Sunday, October 8, 2023 at 10:37 am

    5 stars
    The texture of this cake is so light and fluffy! Sarah is the gold standard recipe developer for most things including this one. I would recommend buttering and sugaring in sections so the butter doesn’t soak into the cake before you can stick the sugar to it.

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