Name: Pumpkin Gingerbread Bundt Cake {fresh ginger}
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Dessert
Ingredients: *Baker's Joy baking spray; 5 large eggs; 2 tsp vanilla; 1 tsp bourbon or whiskey (optional); 1 1/2 cups granulated sugar - 300 grams; 1/2 cup packed brown sugar (I like dark but light works too) - 100 grams; 3 cups flour - 360 grams; 3 tsp baking powder; 1/2" knob of freshly grated ginger, use microplane to grate; 4 tsp ground cinnamon; 2 tsp ground ginger; 2 tsp ground nutmeg; 1 tsp ground allspice; 1/2 tsp ground cardamom; 1/2 tsp ground clove; 1/2 tsp salt; (1) 15oz can of pure pumpkin (not pie filling, Libby's or Trader Joe's canned pumpkin are good options); 1/2 cup canola oil (or any other neutral oil) - 115 grams; *Powdered sugar

Jump to Recipe

This Pumpkin Gingerbread Bundt Cake is the perfect fall snacking cake. The pumpkin brings out a lovely tenderness while the spices, including fresh ginger, pack a punch and give this cake a distinctive and vibrant flavor. It's a perfect denseness, almost similar to a pound cake that gets better days after it's baked.

Pumpkin Gingerbread cake on stand with slice on side plate

Pumpkin, ginger and all the warm spices you would expect from a fall inspired cake. This cake is so perfectly moist, holds VERY well for days and is elegant enough for entertaining or simply snacking on with a cup of tea.

What sets this apart from a traditional pumpkin bread or cake? I do think it's officially a cake versus a bread due to the process of making it. It does require a mixer to get those eggs whipped to the point of extreme paleness for an ultra moist cake. Adding the pumpkin and layering the fall spices gives it a nice balance. I'm personally not a HUGE pumpkin fan, especially if it's pie or custard - but this cake is just subtly pumpkin and lovely balancing spices.

The extra spiciness/kick comes from grating fresh ginger into your batter - this really takes the cake from basic to WOW! Not to mention a heavier load of spices than your traditional cake (you are welcome to scale back). This cake is similar to my Gingerbread Bundt cake but slightly different with the pumpkin notes.

Simple Ingredients

If you're an avid baker most of these recipes will be right in your pantry.

Ingredients for Pumpkin Gingerbread Bundt laid flat on table

Eggs - We are using a lot of eggs in this recipe, it gives the cake such a rich texture. I promise it won't taste eggy at all!
Granulated Sugar - Simple basic granulated sugar is combined with the eggs to create a rich and fluffy base.
Vanilla - Extra vanilla to help balance the eggs
Bourbon or Whiskey - This is optional but I like to add when cakes have this amount of eggs, it gives a nice subtle flavor and makes sure there isn't any eggy flavor.
All-Purpose Flour - Base for our cake
Baking Powder - Our leavening agent
Fresh Ginger - Grating fresh ginger in this cake really helps to boost that warm and spicy fall flavor.
Cinnamon, cloves, ground ginger, nutmeg, cardamom and allspice - All spices that add so much flavor to the cake.
Canned Pumpkin - Plain canned pumpkin, not pie filling.
Neutral Oil - I used canola, but vegetable or avocado would work well too.
Salt

See recipe card for quantities.

Let's Put it All Together

This cake comes together quite easily with the help of a stand mixer. A little time mixing and adding ingredients then off to bake!

Step 1: Preheat your oven to 350 degrees fahrenheit and prepare your bundt pan. I like to spray with Baker's Joy or any flour based baking spray for the most ease in removing. Be sure all sides and inside tube is coated.

Mixer with paddle attachment showing beaten eggs, sugar and extracts light and fluffy

Step 2: Begin by attaching your paddle attachment to your stand mixer (or whisks if using hand mixer). Place eggs, sugar, vanilla and bourbon (optional) in the bowl and beat for 5-6 minutes on medium-high until pale and fluffy.

Step 3: Mixture should be thick.

Dry ingredients and fresh ginger added to mixing bowl with egg mixture

Step 4: With your mixer on low, add your freshly grated ginger, and dry ingredients: flour, salt, baking powder and spices. Mix well until just combined leaving some streaks of flour.

Step 5: Beat until just combined allowing some bits of flour to remain.

Canned pumpkin and oil added to batter in bowl

Step 6: Finally, add your canned pumpkin and oil and allow to fully combine to create a thick batter. Be sure to stop and scrape sides down as needed.

Thick pumpkin gingerbread cake batter in bowl

Step 7: Cake batter should be thick and fully combined.

Prepared cake batter in greased bundt pan

Step 8: Pour your prepared batter into your bundt pan and bake for 50-65 minutes until set and a skewer inserted comes out clean.

Step 9: Remove from oven and allow to cool 15 minutes on a wire rack before flipping out of bundt.

Step 10: Flip onto cake platter/plate and dust with powdered sugar when cool and ready to enjoy!

Equipment

You'll want to have a 12-cup capacity Bundt Cake Pan. Nordic is my FAVORITE brand for bundt cake pans. This is the one I'm currently using and it's quite lovely and simple. I've NEVER had issues with a cake sticking in one of their pans, a great investment!
Nordic Bundt Cake Pan

For the easiest release from a bundt pan, I swear by using Baker's Joy or Pam Baking Spray! It's a staple in my pantry and makes greasing bundt pans super easy.
Baker's Joy

I find having a microplane is so helpful for ginger, lemon zest, garlic or anything you need to grate super fine. The side of your box cheese grater will also have a fine zesting area if you don't have a microplane on hand.

Storage

This cake holds VERY well! I had it out on the counter for a solid week and it didn't change at all. Super moist and perfectly fine. I like to toast or warm it slightly after a few days but totally not necessary.

If you want to hold onto it longer, you can freeze the whole thing, individual slices or cut into half or quarters. Wrap tightly with plastic wrap then either place into a freezer safe container or wrap again with foil. Store in freezer for 3-5 months.

Slice of pumpkin gingerbread cake on plate

Why We Love This Recipe

I absolutely LOVE a simple bundt cake. So easy to put together and yet super impressive. It reminds me of my mom baking. This cake is so perfectly spiced it just makes your mouth sing!

If you try this Pumpkin Gingerbread Bundt Cake, please let me know by leaving a rating and review below!

As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Cake Allspice

Pumpkin Gingerbread Bundt Cake {fresh ginger}

Simple Ingredients

Let's Put it All Together

Equipment

Storage

Why We Love This Recipe