This Pumpkin Walnut Bundt Cake is moist, soft, and rich—truly one of my favorite recipes to enjoy during fall! It is made with amazing holiday spices, plenty of walnuts, pumpkin purée, and topped with a cinnamon sugar topping.
This pumpkin cake tastes great, and your kitchen will smell amazing while it’s baking, as it’s infused with the warm, comforting flavors of ginger, nutmeg, and cinnamon—making it the perfect treat for the fall season.
CLICK HERE TO SAVE THIS RECIPE ON PINTEREST!
If you’re looking for a moist dessert that captures all the flavors of fall, you absolutely must try this delicious pumpkin walnut cake. Bursting with warm spices and the richness of toasted walnuts, it’s the ideal treat to enjoy with a cup of coffee or tea on a crisp autumn day—whether you choose to indulge yourself or share it with family and friends.
Jump to:
WHY YOU’LL LOVE PUMPKIN WALNUT BUNDT CAKE
- This pumpkin cake is fuss-free and super easy to make.
- The combination of pumpkin with cinnamon, ginger, and nutmeg gives this cake a warm, flavorful touch—perfect for fall, holidays, and special occasions.
If you are looking for more bundt cake recipe, try Orange Chocolate Bundt Cake, Zucchini Almond Bundt Cake, or Orange Bundt Cake.
INGREDIENTS
This easy pumpkin cake is made with simple and basic ingredients and you probably already have them all in your kitchen.
See the recipe card for quantities and check out below for any substitutions.
- Brown sugar – Brown sugar adds a rich, molasses-like sweetness to the cake, and I used light brown sugar.
- Eggs – Eggs help to build the structure of the cake. Be sure to pull the large eggs out 1 hour before using.
- Pumpkin purée – Be sure to get pumpkin purée NOT pumpkin pie mix (Pumpkin pie mix has added sugar).
- Unsalted butter – Using softened unsalted butter makes the cake moist and adds a rich flavor. Be sure to let the butter come to room temperature before mixing for optimal results.
- Milk – Milk adds moisture and richness to the cake, helping to create a tender crumb while balancing the flavors of the pumpkin and spices.
- Spices – This cake is spiced with cinnamon, ginger, and nutmeg, which give the cake a warm flavor.
- Salt – Salt enhances the sweetness of the sugars and elevates the flavors of the spices.
HOW TO MAKE PUMPKIN WALNUT BUNDT CAKE
The recipe card below will give you detailed step-by-step instructions for making this cake, as well as full ingredient measurements! But here’s a quick look at how you’ll make this recipe!
- Mix the dry ingredients. In a medium bowl sift the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Add toasted walnuts and mix to combine.
- Place the butter, brown sugar, granulated sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, 5 to 6 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed.
- Add pumpkin pure and beat until blended. Mixture may look slightly curdled.
- Gently fold the flour mixture to pumpkin mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Spoon the thick cake batter into your prepared bundt pan. Use a spatula to make sure the batter is evenly distributed around the pan.
- Bake the cake at 350°F for 45 minutes until wooden pick inserted in centre of cake comes out clean. Remove from the oven and let stand in pan for 10 minutes before inverting onto wire rack to cool slightly.
- Mix together sugar and cinnamon in a small bowl. Place the bundt cake on a cooling rack with a baking sheet underneath it to catch the mess. Use a pastry brush to coat the outside of the slightly cooled bundt cake with melted butter. Then, coat the outside with the cinnamon sugar mixture. Once you’ve used all the cinnamon sugar, discard the excess from the baking sheet and repeat the coating process to ensure the cake is well covered.
TIPS AND NOTES
- Baking Soda & Baking Powder – Ensure that both baking soda and baking powder are fresh for the best results.
- Pumpkin Purée– Make sure to blot the pumpkin purée before using.
- Toasting the Walnuts – Toasting the walnuts before adding them to the batter will enhance their flavor. You can toast walnuts in a 350°F oven for about 5 minutes or until fragrant. Let them cool, then chop coarsely.
PUMMPKIN PUREE – If you prefer to use fresh pumpkin purée, then the method you use is important, as you want to reduce the amount of excess liquid in your pumpkin! Be sure to cook it down to thicken it to the consistency of canned, or I would recommend steaming your pumpkin and then blending it to make the purée.
SUBSTITUTIONS
- Canned pumpkin – If you can find canned pumpkin, you can make your own pumpkin purée or use canned butternut squash.
- Spices – I’m using a mix of cinnamon, nutmeg and ginger. You can adjust the spices based on your own taste, but I would recommend giving the cake a try with all the spices first – it really takes to the next level! If you have pumpkin spice seasoning, then you can use that in replacement of the spices in this recipe if you prefer.
- Walnuts – Don’t have walnuts? You can substitute pecans, almonds, or omit the nuts altogether.
- Milk – Plain yogurt may be substituted for the milk.
STORAGE
Allow the cake to cool completely before storing. This cake will keep well in room temperature for up to 3-4 days. Store it in an air-tight container or in a cake caddy.
To freeze the cake: Once the cake has cooled completely, cut it into slices and individually wrap each slice in plastic wrap before placing it in a freezer bag or container. Freeze for up to 3 months. Defrost the cake in the refrigerator overnight.
FAQs
What does pumpkin taste like?
Pumpkin has a unique taste, it tastes somewhat like a sweet potato when cooked, but it brings out its natural sweet nutty flavor when it’s roasted.
Is pumpkin purée the same as canned pumpkin ?
Yes, pumpkin purée and canned pumpkin are often used interchangeably, and in many cases, they refer to the same product. Canned pumpkin typically contains pureed pumpkin flesh, and it’s a convenient and readily available ingredient used in various recipes, especially during the fall and holiday seasons.
When you see “canned pumpkin” on the label, it usually means that the product is made from cooked and pureed pumpkin, without any additional ingredients.
However, it’s essential to be aware that in some regions and countries, the labeling may differ. In some places, you might find products labeled as “pumpkin pie filling” in cans, which can include additional ingredients like sweeteners and spices. Make sure to check the label to ensure you’re getting the product you need for your specific recipe. If the label simply says “pumpkin” or “pumpkin puree,” it is likely the plain pureed pumpkin without added ingredients.
Can I use pumpkin pie filling instead of pumpkin purée?
Pumpkin pie filling shouldn’t be used in place of pumpkin purée since the finished cake will be too sweet.
Which ingredient makes cake soft?
Butter and sugar – Whisking butter and sugar together is one essential tip to make the cake spongy, fluffy and moist. Whisk butter and sugar until the mixture becomes pale yellow and fluffy because of the incorporation of air.
MORE EASY BAKING CAKE RECIPES
- Chocolate Loaf Cake with Pears
- Carrot Walnut Cake
- Double Chocolate Banana Bread
- Dark Chocolate Chip Banana Bread
Did you make this Pumpkin Walnut Bundt Cake? Let me know your thoughts and any questions in the comments section. 😊 I genuinely appreciate your feedback and am always here to answer any questions you may have. Also, be sure to pin the recipe by clicking the ‘PIN’ button for future reference.
Want to connect more with The Tasty Chapter? Follow at:
Facebook, | Pinterest, | Instagram.
Don’t forget to subscribe to my newsletter for more delicious recipes and updates.
Happy Baking! -A
Nutritional and calories information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
PUMPKIN WALNUT BUNDT CAKE
Equipment
- 12 cup bundt cake pan
- Electric hand-held or freestanding mixer
- mixing bowls
- Silicone spatula
Ingredients
- 2 cups all-purpose flour
- 1 cup walnuts chopped and toasted
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup milk
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 1/4 cup brown sugar packed
- 2 large eggs room temperature
- 1 cup canned purée pumpkin (cooked mashed pumpkin)
Cinnamon Topping:
- 2 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan, and set aside.
- In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger and salt. Add toasted walnuts and mix to combine. Set aside.
- Place the butter, brown sugar, granulated sugar in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, 5 to 6 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Add pumpkin pure and beat until blended. Mixture may look slightly curdled.
- Using rubber spatula, gently fold the flour mixture to pumpkin mixture in 3 additions, alternating with milk in 2 additions, beginning and ending with flour mixture. Spread batter evenly into prepared pan.
- Bake in the preheated oven for 40 to 45 minutes until wooden pick inserted in centre of cake comes out clean.
- Remove from the oven and let stand in pan for 10 minutes before turning it out onto a wire rack to cool slightly.
Cinnamon Topping
- In a small bowl, combine together sugar and cinnamon. Place the bundt cake on a cooling rack with a baking sheet underneath it to catch the mess.Use a pastry brush to coat the outside of the slightly cooled bundt cake with melted butter. Then, using clean hands, coat the outside with the cinnamon sugar mixture. Once you’ve used all the cinnamon sugar, discard the excess from the baking sheet and repeat the coating process to ensure the cake is well covered.Enjoy!
Notes
- If using canned pumpkin, ensure that it’s 100% pumpkin (do not use pumpkin pie filling).
- If you have pumpkin spice seasoning, you can use that in replacement of the spices in this recipe.