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Pumpkin Donut Bundt Cake

  • Total Time: 55 minutes
  • Yield: 14 to 16 slices 1x


Units Scale

Dry ingredients:

  • 3 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon allspice
  • 1/4 teaspoon freshly grated nutmeg

Wet ingredients:

  • 1 cup canned pumpkin puree (not pie filling)
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla


  • 3 to 4 tablespoons melted butter
  • 1/3 cup granulated sugar
  • 2 teaspoon cinnamon


  1. Preheat oven to 350F. Generously butter and flour your bundt pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, whisk together until smooth the canned pumpkin, eggs, buttermilk, oil and vanilla. Add the dry ingredeiints and mix just until combined, don’t over mix.
  4. Pour the batter into the prepared pan and spread evenly.
  5. Bake for 45-50 minutes, until a toothpick inserted near the center comes out with just a few moist crumbs.
  6. Set the pan on a cooling rack for 20 to 25 minutes. Then loosen the cake all around the edges with a thin offset spatula, and invert it onto a cooling rack.
  7. Brush generously with the melted butter, and sprinkle generously all over with the sugar, patting it into the cake if needed.
  8. Serve at room temperature.
  • Prep Time: 10 mins
  • Cook Time: 45 mins