Pumpkin Gingerbread Bundt Cake

Why You’ll Love This Recipe

I always come back to this bundt cake for a few simple reasons. It’s incredibly easy to make with pantry staples, yet the flavor is bold and festive. The pumpkin adds moisture and richness, while the molasses and spices bring out that nostalgic gingerbread warmth. It also looks beautiful with minimal effort—just a sprinkle of powdered sugar and it’s ready to impress.

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 ground cinnamon

• 1 teaspoon ground cloves

• ½ teaspoon ground nutmeg

• 1 cup packed brown sugar

• 15 oz canned pumpkin

• 1 cup full-flavor molasses

• 9 tablespoons butter, softened (1 stick plus 1 tbsp, divided)

• 2 large eggs

• 1 cup boiling water

• 1 tablespoon powdered sugar (for topping)

Directions

1. I preheat the oven to 350°F and prep my bundt pan by rubbing it thoroughly with 1 tablespoon softened butter, making sure to get into all the grooves, then dusting with 1 tablespoon of flour to help the cake release cleanly.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, ginger, cinnamon, cloves, and nutmeg. This blend gives the cake its signature spice.

3. In a large mixing bowl, I combine the brown sugar, molasses, pumpkin, and ½ cup of the softened butter. I mix until smooth.

4. I beat in the eggs one at a time, then slowly add the dry ingredients to the wet mixture, stirring in batches until combined.

5. Carefully, I stir in the boiling water. The batter will be thin, but it bakes up beautifully.

6. I pour the batter into the prepared bundt pan and bake for 50 to 60 minutes. I know it’s done when a toothpick inserted in the center comes out clean.

7. After baking, I let the cake cool for at least 30–45 minutes in the pan before loosening the edges with a knife and turning it out onto a serving plate.

8. Once fully cooled, I dust the top with powdered sugar for a simple but elegant finish.

Servings and timing

This recipe makes 16 servings and comes together in about 1 hour and 5 minutes total.

• Prep time: 10 minutes

• Cook time: 55 minutes

• Total time: 1 hour 5 minutes

Variations

I sometimes add chopped crystallized ginger to the batter for extra zing, or swirl in some orange zest to brighten up the flavor. If I want a more decadent dessert, I drizzle a simple vanilla glaze or cream cheese icing over the top instead of powdered sugar. This recipe also works beautifully in mini bundt pans or two loaf pans—just adjust the bake time.

Storage/Reheating

Once cooled, I store this cake covered at room temperature for up to 3 days. For longer storage, I wrap slices individually and freeze them—they thaw beautifully and taste just as good. To reheat, I warm a slice in the microwave for 15–20 seconds for that fresh-out-of-the-oven taste.

FAQs

Can I make this cake ahead of time?

Absolutely. I often bake it a day ahead and keep it covered at room temperature. The flavors actually deepen overnight, making it even better the next day.

What can I use if I don’t have molasses?

Molasses gives this cake its deep flavor, but if I’m out, I mix dark corn syrup with a splash of maple syrup or brown sugar as a substitute. The flavor won’t be as rich, but it still works.

Why do I need boiling water in the batter?

The hot water helps dissolve the sugar and molasses and ensures the spices bloom, giving the cake a tender texture and deeper flavor.

Can I use fresh pumpkin instead of canned?

Yes. I just make sure it’s puréed very smooth and has been strained if watery. I measure 15 ounces (about 1¾ cups) of the fresh purée.

How do I keep the cake from sticking to the bundt pan?

I always butter the pan well, including the inner tube, and dust with flour. This step is crucial, even with non-stick pans. Letting the cake cool before removing also helps.

Conclusion

This Pumpkin Gingerbread Bundt Cake is one of my favorite fall bakes—it’s warm, spicy, comforting, and incredibly easy to put together. Whether I’m bringing it to a gathering or just enjoying a slice with coffee on a chilly afternoon, it always hits the spot. It’s the kind of dessert that makes any autumn day feel a little more special.

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