Perfect Pumpkin Donut Bundt Cake: Your Ultimate Fall Dessert Guide

When autumn arrives, bringing with it crisp air and vibrant colors, there’s nothing quite like the comforting aroma of freshly baked pumpkin goods filling your home. This **Pumpkin Donut Bundt Cake** is the epitome of fall baking, combining the rich, moist texture of a classic bundt cake with the irresistible sweet and spiced coating of your favorite donut. It’s a beautifully spiced masterpiece, offering a “fall hug” in every single bite, perfect for any gathering or a cozy evening in.

Forget complicated recipes; this easy-to-follow guide will help you create a show-stopping dessert that’s packed with flavor. Whether you’re hosting a fall brunch, preparing for Thanksgiving, or simply craving a taste of the season, this pumpkin bundt cake will quickly become a cherished recipe in your collection. Get ready to bake the most delicious and comforting pumpkin cake you’ve ever tasted!

📖 Recipe

Pumpkin Donut Bundt Cake

Prep Time:
20 minutes

Cook Time:
1 hour

Total Time:
1 hour 20 minutes

When you want the delightful flavors of fall to fill your home, crafting this Pumpkin Donut Bundt Cake is an absolute must! This cake is a true autumn masterpiece, packed with rich pumpkin flavor, beautifully spiced with warm notes, and offers a comforting embrace in every single bite.

Ingredients

• 16 Tablespoons Unsalted Butter, room temperature (2 sticks)
• 3 tablespoons Coconut Oil, melted
• 1 ½ cups Granulated Sugar
• 1 tablespoon Vanilla Extract
• 4 large Eggs, room temp
• 3 cups All-Purpose Flour
• 6 tablespoons Cornstarch
• 1 ½ teaspoons Baking Powder
• 1 teaspoon Kosher Salt, Diamond Crystal
• ¾ cup Whole Milk
• 1 cup Pumpkin Puree, not pie mix
• 2 tablespoons Pumpkin Spice Blend
• 4 tablespoons Unsalted Butter (for coating)
• ¼ cup Granulated Sugar (for coating)
• ¼ teaspoon Kosher Salt, Diamond Crystal (for coating)
• ¾ teaspoons Ground Nutmeg (for coating)

Instructions

Preheat your oven to 350˚ F (175°C) and meticulously prepare a 12-cup bundt pan. Begin by buttering the pan generously with a pastry brush, ensuring every crevice and corner is coated. This step is crucial for an easy release. Reserve the prepared pan until needed.

In the spacious bowl of a stand mixer, fitted with the paddle attachment, combine the room temperature unsalted butter, melted coconut oil, granulated sugar, and vanilla extract. Cream these ingredients together on medium speed until the mixture becomes remarkably fluffy, light in color, and has visibly doubled in volume. This process incorporates air, yielding a tender cake.

With the mixer still running on medium-low, beat in the large eggs one at a time. After each egg addition, pause to scrape down the sides of the bowl and mix well until the egg is fully incorporated into the batter before adding the next. This prevents the batter from curdling and ensures a smooth emulsion.

In a separate medium bowl, whisk together the dry ingredients: all-purpose flour, cornstarch, baking powder, and kosher salt. Set aside. Separately, measure out your whole milk and pumpkin puree.

Reduce the mixer speed to low. Gradually add the dry ingredients to the wet ingredients in three alternating additions with the milk, beginning and ending with the dry ingredients. Mix in the dry ingredients while slowly pouring in the milk, ensuring everything is just combined. Avoid overmixing to keep the cake tender.

Once all ingredients are incorporated, increase the mixer speed to medium and beat the batter for exactly 2 minutes until it appears completely smooth and well-aerated. This develops the gluten just enough for structure without making the cake tough.

Carefully spoon or pour the smooth batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until a wooden skewer or cake tester inserted into the deepest part of the cake comes out perfectly clean. The exact baking time may vary based on your oven.

Allow the bundt cake to cool in the pan for precisely 10 minutes. This resting period allows the cake to firm up slightly, making it easier to release. After 10 minutes, carefully invert the pan onto a wire rack and lift the pan away. Let the cake cool completely on the wire rack before applying the donut coating.

While the cake cools, prepare the irresistible donut coating. In a small microwave-safe bowl, melt the 4 tablespoons of unsalted butter until fully liquid. In a separate small bowl, combine the ¼ cup granulated sugar, ¼ teaspoon kosher salt (Diamond Crystal is recommended for its flakey texture and even distribution), and ¾ teaspoon ground nutmeg. Stir thoroughly to combine these dry ingredients.

When the pumpkin bundt cake has cooled completely (or is still slightly warm for a melt-in-your-mouth experience), generously brush the melted butter over its entire surface. Immediately after brushing, dust the cake liberally with the sugar/nutmeg mixture, ensuring every part is coated. Gently pat the sugar mixture onto the cake to help it adhere.

Once coated, this delightful Pumpkin Donut Bundt Cake can be stored covered at room temperature for 3-5 days. For optimal freshness and flavor, enjoy within the first few days.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:
Calories: 401Total Fat: 19gSaturated Fat: 10gUnsaturated Fat: 9gCholesterol: 86mgSodium: 354mgCarbohydrates: 48gFiber: 2gSugar: 7gProtein: 8g

This is an estimated caloric value, actual numbers may differ based on the ingredients used.

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The Ultimate Fall Dessert: Why You’ll Love This Pumpkin Donut Bundt Cake

There’s something inherently special about a bundt cake. Its elegant shape instantly elevates any dessert table, making it perfect for holidays, dinner parties, or just a beautiful Sunday treat. This Pumpkin Donut Bundt Cake takes that classic appeal and infuses it with all the warmth and spice of autumn. Imagine a perfectly moist, tender crumb bursting with rich pumpkin flavor, enhanced by a generous blend of pumpkin spices. Then, picture it coated in a buttery, sugary crust reminiscent of your favorite old-fashioned donut. It’s a marriage of two beloved treats that results in pure, unadulterated comfort.

The Allure of the Bundt Cake

Beyond its stunning appearance, the bundt pan offers practical benefits. Its unique design promotes even baking, ensuring your cake is cooked through without drying out the edges. The fluted interior also means more surface area for that delightful “donut” coating to cling to, maximizing flavor in every bite. It’s a versatile canvas for baking, and for this pumpkin cake, it truly shines, transforming a simple batter into a culinary work of art.

The Magic of the “Donut” Coating

What truly sets this pumpkin bundt cake apart is its signature donut-style coating. It’s not a glaze or a frosting, but rather a simple yet incredibly effective butter and spiced sugar mixture. As the warm cake absorbs the melted butter, the granulated sugar, salt, and nutmeg adhere, creating a slightly crisp, sweet, and fragrant crust. This textural contrast between the tender cake and the sugary exterior is what makes each slice so reminiscent of a classic spiced donut, hence the name!

Essential Ingredients for a Perfect Pumpkin Donut Bundt Cake

Creating an exceptional cake starts with understanding your ingredients. While the list might seem standard, a few key details ensure your Pumpkin Donut Bundt Cake turns out perfectly moist, flavorful, and beautifully textured every time.

Understanding Your Pumpkin Puree: Not Pie Mix!

This is a critical distinction. Always opt for 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains spices, sweeteners, and sometimes other ingredients, which will throw off the carefully balanced flavors in this recipe. Pure pumpkin puree provides the natural flavor and moisture without overwhelming the delicate spice blend we’re adding.

The Power of Pumpkin Spice Blend

The pumpkin spice blend is the heart of this fall flavor profile. It typically includes cinnamon, nutmeg, ginger, and cloves, and sometimes allspice. You can use a high-quality store-bought blend for convenience, or you can easily make your own by combining:

• 3 tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 teaspoon ground allspice
• 1 teaspoon ground cloves

Store any extra in an airtight container, and you’ll be ready for all your fall baking!

The Role of Fats: Butter and Coconut Oil

This recipe uses a combination of unsalted butter and coconut oil. Unsalted butter at room temperature is essential for creating a light and airy batter when creamed with sugar. It contributes rich flavor and tenderness. Coconut oil adds an extra layer of moisture and a subtle richness, helping to create that incredibly moist crumb. Ensure your coconut oil is melted before adding it to the butter and sugar mixture for proper incorporation.

Room Temperature Matters

This isn’t just a suggestion; it’s a golden rule for baking! Ensuring your butter, eggs, and milk are at room temperature allows them to emulsify properly, creating a smooth, cohesive batter. Cold ingredients can cause the batter to curdle, resulting in a dense, less evenly baked cake. Plan ahead and take these ingredients out of the refrigerator at least 30 minutes to an hour before you begin baking.

The Secret to a Tender Crumb: Cornstarch

Adding cornstarch to all-purpose flour might seem unusual, but it’s a brilliant trick for achieving a super tender, fine-crumbed cake. Cornstarch essentially acts as a tenderizer, slightly reducing the gluten formation in the flour, leading to a softer, more delicate texture that truly melts in your mouth.

Baking Your Perfect Pumpkin Donut Bundt Cake: Step-by-Step Guidance

Follow these detailed steps to ensure your pumpkin bundt cake comes out perfectly golden, moist, and delicious every time.

Preparing Your Bundt Pan for Success

A perfectly greased bundt pan is the secret to an effortless cake release. Generously butter every nook and cranny of your 12-cup bundt pan using a pastry brush. Don’t be shy! You can also dust it lightly with flour after buttering for extra insurance, especially if your pan has intricate designs. This crucial step prevents the cake from sticking and breaking apart when inverted.

Mixing the Batter Flawlessly

The creaming method is key here. Beat the room temperature butter, melted coconut oil, granulated sugar, and vanilla until truly light and fluffy. This aerates the mixture, creating tiny pockets that will expand in the oven, giving your cake its soft texture. Add eggs one at a time, mixing well after each, ensures proper emulsification. When incorporating the dry ingredients and milk, mix on low speed and just until combined. Overmixing at this stage can develop too much gluten, leading to a tough cake.

Baking and Cooling Perfectly

Baking time is approximate, so trust your cake tester! A clean tester indicates the cake is fully baked. Avoid opening the oven door too frequently, especially during the first 30-40 minutes, as this can cause the cake to sink. Once baked, the 10-minute cooling period in the pan is vital. It allows the cake to pull away slightly from the sides of the pan and firm up, making it much easier to invert onto a wire rack without crumbling. Always cool completely on a wire rack before coating to prevent condensation and sogginess.

Crafting the Irresistible Donut Coating

The donut coating is what transforms this delicious pumpkin cake into a “donut” bundt cake. It’s simple but requires a little attention to detail.

Melted butter forms the base, allowing the spiced sugar mixture to adhere beautifully. The combination of granulated sugar, a touch of kosher salt, and plenty of ground nutmeg creates that classic, comforting donut flavor. The salt helps balance the sweetness and enhances the overall taste profile of the nutmeg, making it sing. Don’t be afraid to be generous when brushing the butter and dusting with the sugar mixture. You want every slice to have that delightful sweet crust!

Tips for a Flawless Pumpkin Donut Bundt Cake Every Time

• Don’t Overmix: After adding flour, mix just until combined. Overmixing develops gluten, leading to a dense, tough cake.
• Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for a smooth, emulsified batter and better cake texture.
• Grease Your Pan Thoroughly: Use butter and flour (or baking spray with flour) to prevent sticking. Getting into every crevice of a bundt pan is crucial.
• Don’t Rush Cooling: Allow the cake to cool in the pan for 10 minutes, then completely on a wire rack. Rushing this step can lead to a broken or soggy cake.
• Use Fresh Spices: Older spices lose their potency, so ensure your pumpkin spice blend and nutmeg are fresh for the best flavor.
• Correct Pumpkin Puree: Double-check that you’re using 100% pure pumpkin puree, not pumpkin pie filling.

Serving Suggestions and Storage

This Pumpkin Donut Bundt Cake is incredibly versatile! It’s perfect on its own with a cup of coffee or tea for breakfast or a snack. For a more decadent dessert, serve it with a dollop of whipped cream, a scoop of vanilla bean ice cream, or a drizzle of caramel sauce.

To store, cover the cake loosely with plastic wrap or place it in an airtight cake keeper at room temperature. It will remain wonderfully fresh and moist for 3-5 days. While it can be frozen, the donut coating might lose some of its crispness upon thawing. If freezing, wrap slices tightly in plastic wrap, then foil, and thaw at room temperature before serving.

Frequently Asked Questions (FAQ)

Can I use a different pan if I don’t have a bundt pan?

Yes, you can. This recipe will also work in a 9×13 inch baking pan, though the baking time will likely be shorter (around 35-45 minutes). The “donut” coating can still be applied, but the visual appeal will be different.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes even better the next day as the flavors meld. You can bake it up to 2 days in advance and store it covered at room temperature. Apply the donut coating just before serving for the freshest texture, or apply it when the cake is warm for maximum absorption.

What if my bundt cake sticks to the pan?

This is usually due to inadequate greasing. If it happens, try placing the warm pan back in the oven for 5-10 minutes (turn the oven off first) to loosen it, or gently run a thin, flexible spatula around the edges. Next time, be extra thorough with the buttering and consider dusting with flour or using a high-quality non-stick baking spray specifically for bundt pans.

Can I use brown sugar instead of granulated sugar in the cake batter?

While granulated sugar gives this cake its classic donut texture, you could substitute up to half of it with light brown sugar for a deeper, more molasses-like flavor. However, stick to granulated sugar for the donut coating to achieve the desired crispness.

Conclusion: Embrace the Flavors of Fall

This Pumpkin Donut Bundt Cake is more than just a recipe; it’s an experience. It brings together the heartwarming essence of pumpkin, the comforting embrace of spices, and the delightful texture of a donut, all in one beautifully presented cake. It’s simple enough for an everyday treat, yet elegant enough for any special occasion. So, go ahead, gather your ingredients, preheat your oven, and prepare to fill your home with the most enchanting aromas of autumn. Your taste buds will thank you!