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!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 12

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)

Directions

Step 1

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.

Step 2

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

Step 3

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.

Step 4

Add the honey to the butter mixture and beat until fully incorporated.

Step 5

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.

Step 6

Reduce the mixer speed to low and add the pumpkin puree, mixing just until combined.

Step 7

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.

Step 8

Pour the batter evenly into the prepared bundt pan and level the top with a spatula.

Step 9

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the bundt cake to cool in the pan for 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.

Step 11

Before serving, dust the top with powdered sugar for a decorative finish. Slice and enjoy!

Nutrition Facts

Serving size	1630.7 grams (1630.7g)

Amount per serving	% Daily Value*
Calories	4315

Total Fat 134.80g	173%
Saturated Fat 67.90g	340%
Polyunsaturated Fat 3.00g
Cholesterol 1014mg	338%
Sodium 3770mg	164%
Total Carbohydrate 736.50g	268%
Dietary Fiber 23.50g	84%
Total Sugars 428.50g
Protein 71.00g	142%

Vitamin D 214IU	1068%
Calcium 577mg	44%
Iron 28mg	153%
Potassium 1840mg	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.

Source of Calories

Fat: 27.3%

Protein: 6.4%

Carbs: 66.3%