Pumpkin Gingerbread Bundt Cake

Why You’ll Love This Recipe

I love how this cake fills the house with the smell of cinnamon, cloves, and ginger while it bakes. It’s soft, dense, and full of flavor, with just the right amount of sweetness and spice. It comes out of the bundt pan looking impressive, but the recipe itself is surprisingly simple to put together. A dusting of powdered sugar on top adds a pretty finishing touch without the need for frosting. It’s a perfect make-ahead dessert too—if anything, it tastes even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

→ 4 cups flour
→ 1 tablespoon baking powder
→ 2 teaspoons baking soda
→ 1 tablespoon ground ginger
→ 1 teaspoon cinnamon
→ 1 teaspoon ground cloves
→ ½ teaspoon ground nutmeg
→ 1 cup packed brown sugar
→ 15 ounces canned pumpkin
→ 1 cup full-flavor molasses
→ 9 tablespoons butter, softened (1 stick plus 1 tablespoon, divided)
→ 2 large eggs
→ 1 cup boiling water
→ 1 tablespoon powdered sugar (for topping)

Directions

1. I preheat the oven to 350°F and prepare a bundt pan by buttering it well with 1 tablespoon of softened butter, making sure to get into all the crevices. I sprinkle in 1 tablespoon of flour and rotate the pan to coat it evenly.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg, then set it aside.

3. In a large mixing bowl, I combine the brown sugar, molasses, canned pumpkin, and ½ cup softened butter. I mix until everything is smooth and well blended.

4. I add the eggs one at a time, mixing between each addition.

5. I add the dry flour mixture gradually—about one cup at a time—mixing after each addition until the batter is fully combined.

6. I pour in the boiling water and mix well. The batter becomes smooth and pourable, perfect for the bundt pan.

7. I pour the batter into the prepared pan and bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, I let the cake cool in the pan for 30–45 minutes. Then I gently loosen it with a knife and invert it onto a plate.

9. When the cake is fully cooled, I sift 1 tablespoon of powdered sugar over the top using a small strainer for a pretty, snow-like finish.

Servings and timing

Servings: 16 slices
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

Variations

Sometimes I add chopped walnuts or pecans to the batter for a bit of crunch. I’ve also added a handful of mini chocolate chips for a twist. If I want a more decadent version, I drizzle a simple vanilla or cream cheese glaze over the top instead of powdered sugar. You can also bake this recipe in two loaf pans if you don’t have a bundt pan—it works just as well.

Storage/Reheating

I store this cake covered at room temperature for up to 3 days. If I need it to last longer, I refrigerate it for up to a week or freeze it (well-wrapped) for up to 3 months. To thaw, I just leave it at room temperature overnight. It tastes great slightly warmed in the microwave, especially with a cup of coffee or tea.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin purée in place of canned, just making sure it’s thick and well-drained. The flavor is just as good, if not better.

What’s the best way to prevent the cake from sticking to the pan?

I make sure to butter every corner of the bundt pan generously, then dust it with flour. That combo always helps the cake release cleanly.

Can I make this cake ahead of time?

Absolutely. I usually bake it the day before serving—it gives the spices time to settle and deepen in flavor. Just keep it covered to retain moisture.

Does this cake need frosting?

Not at all. I love the simplicity of a powdered sugar topping, but if I want to dress it up, a light glaze works beautifully too.

Can I reduce the sugar?

Yes, I’ve cut back the brown sugar to ¾ cup before and still had a delicious, moist cake. Just keep in mind the molasses adds sweetness too.

Conclusion

Pumpkin Gingerbread Bundt Cake is one of my favorite desserts to make during the fall and winter months. It’s warm, spiced, moist, and makes the whole house smell like the holidays. Whether I’m serving it at a gathering or enjoying a slice with afternoon coffee, this cake always brings comfort and joy. It’s a seasonal classic I return to year after year.

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