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A whole spiced pumpkin bundt cake, generously topped with a thick drizzle of icing and sprinkled with chopped nuts, displayed on a cake stand.

Spiced Pumpkin Bundt Cake

This moist and warmly spiced Pumpkin Bundt Cake is filled with cozy fall flavors, crunchy nuts, and sweet raisins. It’s easy to make, beautifully bakes in a Bundt pan, and is perfect for holidays, potlucks, or cozy weekends at home.

Spiced Pumpkin Bundt Cake

Rated 5.0 stars by 1 users

Category

Dessert

Author:

Jessica Cain Montano

Servings

12-14 slices

Prep Time

20 minutes

Cook Time

1 hour

This Spiced Pumpkin Bundt Cake is rich with warm cinnamon and nutmeg, balanced by the natural sweetness of pumpkin and studded with chopped nuts and raisins. The moist crumb comes from a blend of pumpkin purée, oil, and juice—making it tender and flavorful without being overly dense. Baked in a Bundt pan and dusted with powdered sugar, it’s an easy and elegant dessert that captures the essence of fall. Whether served with coffee or dressed up for a gathering, this cake is a seasonal favorite that never disappoints.

A single slice of moist spiced pumpkin bundt cake, topped with icing and nuts, resting on a dessert plate.

Ingredients

3 cups unsifted flour
2 cups sugar
4 tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
¼ tsp salt
1 (16 oz) can pumpkin
¾ cup vegetable oil
⅓ cup apple or orange juice
4 large eggs
2 tsp vanilla extract
½ cup coarsely chopped walnuts or pecans
½ cup dark seedless raisins
Confectioners sugar

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Directions

Preheat oven to 350°F. Grease and flour a 10-inch Bundt pan.
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, beat together the pumpkin, vegetable oil, juice, eggs, and vanilla extract until smooth.
Stir the wet ingredients into the dry ingredients and mix until just combined.
Fold in the chopped walnuts or pecans and raisins.
Pour the batter into the prepared Bundt pan and smooth the top.
Bake for 55–60 minutes, or until a cake tester or toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
Once cooled, dust with confectioners sugar before serving.

Recipe Note

Orange juice adds a slight citrus brightness, while apple juice gives a more traditional fall flavor—use whichever you prefer.
You can omit the raisins or nuts if desired, or replace with dried cranberries or mini chocolate chips.
For a more festive finish, drizzle with a cream cheese glaze instead of powdered sugar.
Store covered at room temperature for up to 3 days or refrigerate for longer freshness.