Honey Pumpkin Bundt Cake
Moist, spiced, and irresistibly sweet, this Honey Pumpkin Bundt Cake is the ultimate fall dessert. Featuring the warm flavors of cinnamon, nutmeg, and ginger, this comforting cake is perfectly balanced with the natural sweetness of honey and a touch of brown sugar. Made with silky pumpkin puree and a tender crumb thanks to whole milk, it’s baked to golden perfection in a bundt pan for a show-stopping presentation. Topped with a simple dusting of powdered sugar, this cake is as stunning as it is delicious—ideal for cozy gatherings or holiday celebrations. Plus, with a prep time of just 20 minutes, this easy pumpkin cake is a must-bake for your seasonal dessert repertoire!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 0.5 teaspoon salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup honey
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups pumpkin puree
- 0.5 cup whole milk
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour a 10-12 cup bundt pan to ensure the cake doesn’t stick.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In a stand mixer or a separate large bowl using a hand mixer, cream the unsalted butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the honey to the butter mixture and beat until fully incorporated.
Beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Then add the vanilla extract and mix.
Reduce the mixer speed to low and add the pumpkin puree, mixing just until combined.
Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Pour the batter evenly into the prepared bundt pan and level the top with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the bundt cake to cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.
Before serving, dust the top with powdered sugar for a decorative finish. Slice and enjoy!
Nutrition Facts
Calories |
4315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 67.9 g | 340% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1014 mg | 338% | |
| Sodium | 3770 mg | 164% | |
| Total Carbohydrate | 736.5 g | 268% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 428.5 g | ||
| Protein | 71.0 g | 142% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 577 mg | 44% | |
| Iron | 27.6 mg | 153% | |
| Potassium | 1840 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
