Pumpkin Bundt Cake with 3-Ingredient Glaze (1-Bowl, Ultra-Moist)

Cozy, café-level pumpkin spice Bundt with a glossy glaze you can whisk in 30 seconds.

Estimated cost: ~$4.50–$6.00 (store brands)
Hands-on time: 15 min · Total: 1 hr 5 min
Servings: 12 slices

This pumpkin bundt cake is plush, fragrant, and student-budget friendly—made in one bowl with pantry pumpkin purée. Want bakery-style drips? Pick your favorite pumpkin bundt cake glaze: vanilla-maple, brown-butter, or spiced chai.

Ingredients (Budget Swaps + DF/GF)

Cake Batter

• 2 cups (250 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp pumpkin pie spice (or 1½ tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg + pinch clove)
• 1 cup (200 g) brown sugar (light or dark)
• ½ cup (100 g) granulated sugar
• 1 cup (240 ml) neutral oil (canola/veg)
• 1 cup (240 g) pumpkin purée (100% pumpkin, not pie filling)
• 3 large eggs, room temp
• ⅓ cup (80 ml) milk (dairy or plant)
• 2 tsp vanilla extract

Budget swaps: store-brand pumpkin; use all brown sugar if you’re out of white; water can sub milk in a pinch.
Dairy-free: use plant milk (cake is otherwise DF).
Gluten-free: use a 1:1 GF all-purpose blend (with xanthan). If the batter feels thick, add 1–2 Tbsp extra milk.

1-Bowl Instructions (Exact Timing)

Gear: 10–12 cup Bundt pan, whisk, spatula, cooling rack.

1. Prep (5 min). Heat oven to 350°F (175°C). Grease pan thoroughly—every ridge and the center tube.
2. Wet base (2 min). In a large bowl whisk oil, pumpkin, eggs, milk, vanilla, sugars until smooth.
3. Dry in (1 min). Sprinkle flour, baking powder, baking soda, salt, spices over the bowl. Fold just until no dry streaks remain—do not overmix.
4. Bake (40–48 min). Pour into pan; bake until a tester hits moist crumbs (not wet batter).
5. Cool (25–35 min). Rest in pan 10–12 min, then invert onto a rack. Cool completely before glazing (or glaze slightly warm for softer drips).

Pumpkin Bundt Cake Glaze: 3 Easy Options

Start with 1 cup (120 g) powdered sugar. Add liquid until drizzleable (ribbons disappear in 5–7 seconds). A tiny pinch of salt sharpens flavor.

1) Vanilla-Maple Glaze (classic & student-proof)

• 1 cup powdered sugar + 1–2 Tbsp milk + 1 Tbsp maple syrup + ½ tsp vanilla + pinch salt.
  Flavor notes: clean sweetness, maple warmth; perfect for TikTok-style drips.

2) Brown-Butter Glaze (nutty bakery vibe)

• Brown 2–3 Tbsp butter until golden & nutty; cool 2–3 min.
• Whisk with 1 cup powdered sugar + pinch salt.
• If too thick, add 1–2 tsp milk.
  Flavor notes: toasty, luxe; incredible on pumpkin.

3) Spiced Chai Glaze (extra cozy)

• 1 cup powdered sugar + 2–3 Tbsp strong chai (or milk + ½ tsp chai spice) + pinch salt.
  Flavor notes: warming spices echo the cake; great for cooler study nights.

Pro Tips: Moist, Release, and Storage

• Grease like a pro. Use baking spray with flour or butter + dusting flour; don’t forget the center tube.
• Unmold on time. Wait 10–12 minutes—too soon = fragile, too late = sticks.
• Moisture insurance: Warm ¼ cup sugar + ¼ cup water or apple cider to dissolve; brush on warm cake, then cool and glaze.
• Temp check: Pull at 200–205°F internal (instant-read) for perfect doneness.
• Storage: Airtight at room temp 3–4 days. Freeze slices up to 2 months; thaw 30–60 minutes.

Variations & Mix-Ins

• Pumpkin-Chocolate Chip: Fold in 1 cup chips; add 2–3 min to bake time.
• Cranberry-Orange: 1 Tbsp orange zest in batter + 1 cup cranberries (fresh/dried). Glaze with orange-vanilla (OJ as the liquid).
• Pecan Crunch Ring: Sprinkle ½ cup chopped pecans + 2 Tbsp brown sugar into the greased pan before batter.
• Protein Mini Bundts: Swap ¼ cup flour for vanilla whey; bake minis 16–20 min at 330°F.

No Bundt Pan? Easy Workaround

Use a 9–10″ round cake pan and set a greased ramekin (or foil-wrapped can) in the center to mimic a tube. Bake 30–38 min. Or divide into 2 loaf pans; bake 32–40 min.

FAQ (People Also Ask)

1) What glaze is best for pumpkin Bundt cake?
Vanilla-maple for classic fall, brown-butter for nutty depth, chai for extra cozy spice. All three are 3 ingredients and set shiny.

2) Why does my pumpkin Bundt cake glaze slide off?
Cake was too warm or glaze too thin. Cool cake completely and thicken glaze with more powdered sugar until it falls in slow ribbons.

3) Can I make a dairy-free glaze?
Yes—use plant milk for vanilla-maple or chai glazes and plant butter for a browned-butter-style swap (brown gently).

4) Can I add cream cheese glaze instead?
Absolutely: beat 4 oz cream cheese + 1 cup powdered sugar + 1–3 Tbsp milk to drizzle. It’s richer and thicker than the 3-ingredient options.

5) How do I keep a Bundt from sticking?
Grease thoroughly (especially the center tube), flour if needed, and unmold after 10–12 minutes—not hot, not cold.

6) Can I halve the recipe?
Yes—6-cup Bundt or muffins (18–22 min at 350°F). Same glazes, half quantities.

Approximate Nutrition (per slice, 1/12 cake, vanilla-maple glaze)

Calories: ~355 · Carbs: 52 g · Protein: 4 g · Fat: 14 g · Sugar: 31 g · Sodium: 230 mg
(Estimates; varies by brand and glaze.)

Keep Cooking on a Budget

• Pumpkin Overnight Oats (prep ahead breakfast):
• Easy Pumpkin Muffins (grab-and-go bakes):
• Lemon Yogurt Bundt Cake (bright alternative):

Conclusion

Bake this pumpkin bundt cake, then finish it with the glaze you love—vanilla-maple, brown-butter, or chai—for glossy, café-level slices all week.