Pioneer Woman Pumpkin Bundt Cake Recipe

The Pioneer Woman Pumpkin Bundt Cake is everything I want from a fall dessert — moist, warmly spiced, and finished with a glossy maple glaze that pools into every crevice. Pumpkin puree and buttermilk team up to create a velvety crumb, while cinnamon, nutmeg, and cloves deliver that unmistakable autumn flavor in every single bite.

You will need about 80 minutes from start to finish, and I would call this an intermediate recipe — mostly because bundt pans can be finicky about releasing the cake cleanly. Make it for Thanksgiving dessert, a weekend coffee cake, or any occasion that calls for a slice of seasonal comfort.

A Quick Glimpse at Pioneer Woman Pumpkin Bundt Cake

This is a classic American bundt cake that relies on canned pumpkin puree and buttermilk to keep the crumb tender and moist. The batter comes together with a hand mixer in about fifteen minutes, then bakes for nearly an hour until the top springs back under gentle pressure. What you get is a deeply golden cake with a soft, almost velvety interior and a spicy-sweet aroma that fills the whole kitchen.

Why This Recipe is Worth Trying

Here is what tripped me up the first few times I baked a bundt cake — and why this one keeps pulling me back.

• Texture — The buttermilk and pumpkin puree work together to create a crumb that stays tender for days, not just the first afternoon.
• Flavor depth — Three warm spices plus maple extract give this cake a complexity that plain pumpkin bread simply does not have.
• Visual appeal — A bundt pan turns a simple batter into a showstopper centerpiece with zero decorating skills required.
• Make-ahead friendly — You can bake this a day ahead, and it actually tastes better after the spices have had time to meld.
• Simple ingredients — Everything on the list is a pantry staple, so you are not hunting down specialty items at the last minute.

Essential Ingredients for This Recipe

The full ingredient list is straightforward, but a few items deserve a closer look before you start measuring.

Dry Ingredients

• 1 3/4 cups (220g) all-purpose flour, plus more for the pan — Standard all-purpose flour gives the cake structure without making it tough. Spoon and level your flour rather than scooping straight from the bag to avoid a dense crumb.
• 2 teaspoons baking powder — This provides the main lift so the cake rises evenly in the bundt pan.
• 1 teaspoon baking soda — The soda reacts with the buttermilk to create extra tenderness and helps neutralize acidity.
• 1/2 teaspoon kosher salt — Salt balances the sweetness and makes the spices taste brighter, not just warmer.
• 2 teaspoons ground cinnamon — The backbone of the spice blend, adding warmth that carries through every bite.
• 1/2 teaspoon ground nutmeg — A sweet, slightly nutty note that pairs perfectly with pumpkin.
• 1/4 teaspoon ground cloves — Just a pinch goes a long way, so measure carefully to avoid overpowering the other spices.

Wet Ingredients

• 1/2 cup (1 stick / 113g) unsalted butter, softened — Room-temperature butter creams properly with the sugars, which builds the airy structure this cake needs. Pull it out of the fridge 30 minutes before you start.
• 1 cup (200g) granulated sugar — Adds sweetness and helps create that tender, fine crumb through creaming.
• 1/2 cup (100g) packed light brown sugar — Brown sugar brings moisture and a subtle molasses flavor that deepens the pumpkin taste.
• 2 large eggs, at room temperature — Room-temperature eggs emulsify into the batter more smoothly than cold ones, giving you a more uniform crumb.
• 1 cup (245g) canned pumpkin puree (not pumpkin pie filling) — This is the star ingredient. Make sure the label says pure pumpkin, because the pie filling version is pre-sweetened and spiced.
• 1/2 cup (120ml) buttermilk, at room temperature — Buttermilk keeps the cake exceptionally moist and adds a subtle tang that brightens the spices.
• 1 teaspoon vanilla extract — Rounds out all the flavors and adds a soft sweetness in the background.

For the Glaze

• 1 cup (120g) powdered sugar, sifted — Sifting removes lumps so the glaze pours silky smooth over the cake.
• 1/2 teaspoon maple extract — This gives the glaze that unmistakable maple flavor without needing actual maple syrup.
• 2 tablespoons (30ml) whole milk, or as needed — Whole milk thins the glaze to the right consistency. Start with one tablespoon and add more gradually.

Useful Equipment

You probably have most of this already sitting in your kitchen drawers and cabinets.

• 10-cup bundt pan — This exact size matters. A smaller pan will overflow, and a larger one will give you a thin, shallow cake.
• Hand mixer or stand mixer with paddle attachment — Creaming butter and sugar properly takes three to four minutes, and doing it by hand is exhausting. Either mixer works fine.
• Medium and large mixing bowls — You need one for the dry ingredients and another for the wet batter. No need for anything fancy.
• Rubber spatula — Essential for folding the batter and scraping down the sides of the bowl to catch any unmixed pockets.
• Offset spatula — Smooths the top of the batter in the pan so the cake bakes evenly. A regular spatula or butter knife works in a pinch.
• Instant-read thermometer — Not strictly required, but it takes the guesswork out of knowing when the cake is fully baked. The center should read between 200°F and 210°F.

Directions to Make Pioneer Woman Pumpkin Bundt Cake

Follow these steps in order and you will end up with a cake that releases cleanly from the pan and slices beautifully.

• Prep the pan — Preheat your oven to 350°F (177°C). Generously grease a 10-cup bundt pan with softened butter or non-stick baking spray, ensuring every crevice is coated. Dust with a few tablespoons of flour, then tap out the excess; this prevents the finished cake from sticking.
• Whisk dry ingredients — In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This evenly distributes the leaveners and spices so the cake rises uniformly and has a consistent flavor.
• Cream butter and sugars — In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed to ensure no lumps remain.
• Add eggs — Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape the bowl again, then beat for an additional minute until the mixture is pale and aerated; this step builds the structure of the cake.
• Mix in pumpkin — With the mixer on low speed, add the pumpkin puree and vanilla extract, mixing until just combined. The batter will look slightly curdled at this stage, but that is perfectly fine — the buttermilk will bring it together.
• Alternate dry and wet — Add the dry flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Begin with half the flour, mix gently, then pour in the buttermilk and mix, then add the remaining flour. Mix only until no streaks of flour remain; overmixing will develop gluten and make the cake dense.
• Fold the batter — Use a rubber spatula to fold the batter a few times from the bottom up, ensuring the ingredients are evenly incorporated and no unmixed pockets remain. The batter should be thick and smooth.
• Fill the pan — Carefully spoon the batter into the prepared bundt pan and smooth the top with an offset spatula. Tap the pan on the counter several times to release any large air bubbles trapped in the batter.
• Bake — Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean and the top of the cake is a deep golden brown and springs back when lightly pressed. The internal temperature should read between 200°F and 210°F on an instant-read thermometer.
• Cool in the pan — Cool the cake in the pan on a wire rack for 15 minutes. This brief resting period allows the cake to set and pull away from the pan slightly, making it easier to unmold without tearing.
• Unmold — Invert the cake onto a serving platter while it is still warm. If the cake sticks, gently shake the pan or run a thin knife around the edges between the cake and the pan to release it. Allow the cake to cool completely, about 1 to 2 hours, before glazing.
• Make the glaze — While the cake cools, whisk together the powdered sugar, maple extract, and 1 tablespoon of milk. Add additional milk, one teaspoon at a time, until the glaze is pourable but thick enough to coat the back of a spoon.
• Glaze and serve — Once the cake is completely cool, drizzle the glaze evenly over the top, letting it cascade down the sides. Let the glaze set for 10 minutes before slicing.
• Rest slices — For the best texture, let sliced cake sit at room temperature for 10 minutes before serving. Store any leftovers in an airtight container.

What I Got Wrong (And How I Fixed It)

Bundt cakes have a learning curve, and I have made every mistake in the book so you do not have to.

• Skipping the flour dusting — The first time I only greased the pan, and half the cake stayed behind. Grease and flour every crevice, especially the center tube, or you will be picking crumbs out of the pan for an hour.
• Overmixing the batter — I kept mixing until the batter looked perfectly smooth, and the cake came out tough and dense. Stop the mixer the moment no streaks of flour remain, then fold by hand a few times.
• Underbaking the center — The outside looked done at 50 minutes, but the middle was still gummy. Always check with a skewer near the center and trust the internal temperature over appearance.
• Cooling too long in the pan — I left the cake in the pan for nearly an hour, and it stuck badly because steam created condensation. The 15-minute rest is non-negotiable.
• Glazing a warm cake — The glaze ran straight off the sides and pooled at the bottom. Wait the full 1 to 2 hours for the cake to cool completely, or your glaze will disappear.
• Using pumpkin pie filling — That pre-spiced version throws off the liquid ratio and makes the cake overly sweet and dense. Check the label and reach for pure pumpkin puree every time.

Healthier Ways to Make Pioneer Woman Pumpkin Bundt Cake

You can lighten this up without sacrificing the moist crumb. Here is what actually works.

• Swap half the oil — Replace half the butter with unsweetened applesauce to cut saturated fat while keeping the cake tender. The texture stays soft, and you will not taste the difference.
• Reduce the sugar — Cut the granulated sugar to 3/4 cup instead of the full cup. The brown sugar stays, so the cake keeps its moisture and depth of flavor.
• Use whole wheat pastry flour — Substitute half the all-purpose flour with whole wheat pastry flour for added fiber without the dense texture of regular whole wheat.
• Lighten the glaze — Use a dusting of powdered sugar instead of the maple glaze to save around 100 calories per slice while keeping the visual appeal.
• Skip the extra salt — If you are watching sodium, reduce the kosher salt to 1/4 teaspoon. The spices carry the flavor, so you will not miss it.

Ingredient Substitutions for Pioneer Woman Pumpkin Bundt Cake

Ran out of something mid-recipe? Here are the swaps that actually hold up.

• Buttermilk → Sour cream — Use 1/2 cup of plain sour cream thinned with 2 tablespoons of milk. The acidity and fat behave similarly, so the crumb stays tender.
• Canned pumpkin → Homemade puree — Roast and puree sugar pumpkin, then drain off excess liquid. Homemade puree is wetter, so reduce the buttermilk by 2 tablespoons.
• Maple extract → Vanilla extract — Swap equal amounts of vanilla extract and add 1/2 teaspoon of maple syrup to the glaze for a more subtle maple note.
• Whole milk → Any milk — Almond, oat, or 2% milk all work in the glaze. Start with less and add gradually to reach the right pourable consistency.
• Ground cloves → Allspice — Use 1/4 teaspoon of allspice in place of the cloves for a slightly different but equally warm spice profile.
• Unsalted butter → Salted butter — Reduce the kosher salt to 1/4 teaspoon to avoid an overly salty cake. Everything else stays the same.

Unexpected Ways to Enjoy This Pioneer Woman Pumpkin Bundt Cake

This cake is fantastic straight from the platter, but here are a few serving ideas that take it somewhere new.

• Bread pudding base — Cube day-old slices, soak them in a custard of eggs, milk, and brown sugar, and bake until set for a cozy autumn bread pudding.
• Trifle layers — Alternate chunks of cake with whipped cream, caramel sauce, and toasted pecans in a glass dish for an impressive layered dessert.
• French toast — Slice the cake thick, dip in an egg custard, and griddle until golden for a decadent weekend breakfast.
• Cake pops — Crumble the cake, mix with a little cream cheese frosting, roll into balls, and dip in melted chocolate for handheld treats.
• Ice cream topping — Toast cubes of the cake in a hot skillet with butter, then crumble them over vanilla bean ice cream with a drizzle of caramel.
• Mini bundt bites — Bake the batter in a mini bundt pan and gift each one wrapped in cellophane with a ribbon for homemade holiday presents.

Best Tips for Pioneer Woman Pumpkin Bundt Cake Success

A few small adjustments make the difference between a good cake and one worth bragging about.

• Pull ingredients early — Set the butter, eggs, and buttermilk on the counter 30 minutes before baking. Room-temperature ingredients cream better and emulsify smoothly into the batter.
• Weigh your flour — If you have a kitchen scale, use the 220g measurement rather than cups. This eliminates the guesswork and gives you a consistently tender crumb.
• Bend the pan while greasing — Hold the bundt pan at an angle and use a pastry brush to push butter into every groove. Bare spots are where the cake will stick.
• Perfect the glaze consistency — The glaze should fall off a spoon in a thick ribbon. If it is too runny, add more powdered sugar a tablespoon at a time.
• Let the cake rest after slicing — Let sliced cake sit at room temperature for 10 minutes before serving. This allows the crumb to relax and the flavors to open up.
• Watch the oven closely — Start checking at 55 minutes with a skewer. Every oven runs differently, and the window between done and overbaked is narrow.

Tasty Twists on Pioneer Woman Pumpkin Bundt Cake

Once you master the base recipe, feel free to play around with these variations.

• Chocolate chip — Fold 3/4 cup of semisweet chocolate chips into the batter just before spooning it into the pan. The chocolate melts into pockets of richness.
• Orange zest — Add 1 tablespoon of orange zest to the butter and sugar mixture. The citrus brightens the spices and pairs beautifully with the maple glaze.
• Pecan streusel — Sprinkle a mixture of chopped pecans, brown sugar, and cinnamon into the greased pan before adding the batter. It creates a crunchy, caramelized topping.
• Gingerbread version — Add 1 teaspoon of ground ginger and 1/2 teaspoon of black pepper to the dry ingredients for a spicier, more complex flavor profile.
• Apple pumpkin — Fold 1 cup of finely diced peeled apples into the batter. They soften during baking and add bursts of sweetness throughout.
• Cream cheese swirl — Beat 4 ounces of softened cream cheese with 1/4 cup sugar and 1 egg, then swirl it into the batter before baking for a tangy ribbon of flavor.

Best Ways to Store Your Pioneer Woman Pumpkin Bundt Cake

This cake keeps beautifully if you store it properly. Here is how to make it last.

• Room temperature — Store the glazed cake in an airtight container at room temperature for up to 3 days. Keep it away from direct sunlight and heat sources.
• Refrigerated — Place the cake in an airtight container and refrigerate for up to 1 week. Bring slices to room temperature before serving for the best texture.
• Freezer — Wrap the unglazed cake tightly in plastic wrap and then foil. Freeze for up to 3 months and thaw overnight in the refrigerator.
• Glaze after thawing — Always add the maple glaze after the cake comes to room temperature. Glazing before freezing can make the cake soggy as it thaws.
• Single slices — Wrap individual slices in plastic wrap and store them in a freezer bag. Grab one at a time for a quick dessert without thawing the whole cake.

Ways to Warm It Up Again

Cold cake is good, but warm cake with a scoop of ice cream is something else entirely.

• Oven method — Warm individual slices in a 300°F (150°C) oven for 5-7 minutes. This gently reheats without drying out the crumb.
• Microwave method — Heat a single slice for 15 seconds on medium power. Check the temperature and add 5-second bursts if needed, but do not overcook or the glaze will melt away.
• Air fryer — Place slices in the air fryer at 300°F for 3-4 minutes. The edges crisp up slightly while the center stays soft.

Nutritional Breakdown (per serving)

Based on 1 serving = 1 portion out of 4 total. These numbers reflect the full recipe with glaze.

• Calories — 692
• Protein — about 7g
• Fat — around 24g
• Carbohydrates — 112g
• Fiber — 3g
• Sugar — about 74g
• Sodium — roughly 482mg

Wrapping It Up

The Pioneer Woman Pumpkin Bundt Cake delivers everything you want from a fall dessert — a tender crumb, warm spices, and a glossy maple glaze that makes it look like you spent hours on it. The recipe is forgiving enough for a weekday bake and impressive enough for your holiday table. Give it a try this weekend and let the smell of cinnamon and pumpkin fill your kitchen.

Pioneer Woman Pumpkin Bundt Cake

Print Recipe

This moist and warmly spiced pumpkin bundt cake is a celebration of autumn, featuring a tender crumb and a rich maple glaze. The combination of pumpkin puree and buttermilk ensures a velvety texture, while cinnamon, nutmeg, and cloves deliver classic fall flavor.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 60
• Total Time: 80
• Yield: 4 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 3/4 cups (220g) all-purpose flour, plus more for the pan
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup (1 stick / 113g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/2 cup (100g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 cup (245g) canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup (120ml) buttermilk, at room temperature
• 1 teaspoon vanilla extract
• For the glaze: 1 cup (120g) powdered sugar, sifted
• 1/2 teaspoon maple extract
• 2 tablespoons (30ml) whole milk, or as needed

Instructions

1. Preheat your oven to 350°F (177°C). Generously grease a 10-cup bundt pan with softened butter or non-stick baking spray, ensuring every crevice is coated. Dust with a few tablespoons of flour, then tap out the excess; this prevents the finished cake from sticking.
2. In a medium bowl, whisk together the 1 3/4 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside; this evenly distributes the leaveners and spices so the cake rises uniformly and has a consistent flavor.
3. In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed to ensure no lumps remain.
4. Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape the bowl again, then beat for an additional minute until the mixture is pale and aerated; this step builds the structure of the cake.
5. With the mixer on low speed, add the pumpkin puree and vanilla extract, mixing until just combined. The batter will look slightly curdled at this stage, but that is perfectly fine—the buttermilk will bring it together.
6. Add the dry flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Begin with half the flour, mix gently, then pour in the buttermilk and mix, then add the remaining flour. Mix only until no streaks of flour remain; overmixing will develop gluten and make the cake dense.
7. Use a rubber spatula to fold the batter a few times from the bottom up, ensuring the ingredients are evenly incorporated and no unmixed pockets remain. The batter should be thick and smooth.
8. Carefully spoon the batter into the prepared bundt pan and smooth the top with an offset spatula. Tap the pan on the counter several times to release any large air bubbles trapped in the batter.
9. Bake in the preheated oven for 55 to 65 minutes, or until a wooden skewer inserted near the center comes out clean and the top of the cake is a deep golden brown and springs back when lightly pressed. The internal temperature of the cake should read between 200°F and 210°F (93°C to 99°C) on an instant-read thermometer.
10. Cool the cake in the pan on a wire rack for 15 minutes. This brief resting period allows the cake to set and pull away from the pan slightly, making it easier to unmold without tearing.
11. Invert the cake onto a serving platter while it is still warm. If the cake sticks, gently shake the pan or run a thin knife around the edges between the cake and the pan to release it. Allow the cake to cool completely, about 1 to 2 hours, before glazing.
12. While the cake cools, prepare the glaze: in a small bowl, whisk together the powdered sugar, maple extract, and 1 tablespoon of milk. Add additional milk, one teaspoon at a time, until the glaze is pourable but thick enough to coat the back of a spoon.
13. Once the cake is completely cool, drizzle the glaze evenly over the top of the bundt, letting it cascade down the sides. Let the glaze set for 10 minutes before slicing.
14. Slice and serve. For the best texture, let sliced cake sit at room temperature for 10 minutes. Store any leftovers in an airtight container.

Notes

Store the glazed cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap unglazed cake tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature, then glaze before serving. If reheating individual slices, warm in a 300°F (150°C) oven for 5-7 minutes or microwave for 15 seconds.

Nutrition

• Calories: 692
• Sugar: 74g
• Sodium: 482mg
• Unsaturated Fat: 14g
• Carbohydrates: 112g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 87mg

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