25 Mouthwatering Fall Bundt Cake Recipes to Try

Autumn is a season of cozy flavors, warm spices, and indulgent desserts that fill your kitchen with the comforting aroma of cinnamon, nutmeg, and pumpkin.

Among the many seasonal treats, bundt cakes shine as a versatile and visually stunning option.

With their distinctive shape and moist, tender crumb, bundt cakes are perfect for brunches, holiday gatherings, or simply enjoying with a cup of coffee on a crisp fall morning.

In this blog, we’re excited to share 25 fall bundt cake recipes that showcase the very best of autumn flavors.

From classic pumpkin spice and apple cinnamon to inventive creations like Maple Bacon Bundt Cake and Pumpkin Cream Cheese Swirl Bundt Cake, there’s a recipe here to delight every palate.

Whether you’re a beginner baker or an experienced cake enthusiast, these recipes will help you celebrate the season in the sweetest way possible.

25 Mouthwatering Fall Bundt Cake Recipes to Try

Fall is the perfect time to bring warmth and flavor into your kitchen, and bundt cakes make it effortless.

With 25 diverse recipes at your fingertips, you can enjoy a different cake every week of the season, exploring classic spices, rich caramel, tangy cranberries, and nutty textures.

Whether you’re baking for family gatherings, friends, or just for yourself, these fall bundt cakes offer comfort, creativity, and a little touch of elegance.

Grab your favorite pan, gather your ingredients, and let the delightful flavors of autumn inspire your next delicious creation.

Pumpkin Spice Pecan Bundt Cake

This Pumpkin Spice Pecan Bundt Cake is a moist, tender cake that bursts with warm fall flavors.

Infused with pumpkin puree, cinnamon, nutmeg, and clove, it’s topped with a rich brown sugar glaze and crunchy toasted pecans.

Perfect for autumn gatherings or a cozy weekend treat.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp ground ginger
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 cup pumpkin puree
• ½ cup sour cream
• 1 tsp vanilla extract
• 1 cup chopped pecans

For the Glaze:

• ½ cup brown sugar
• ¼ cup unsalted butter
• 2 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3–4 minutes.
4. Beat in eggs one at a time, followed by pumpkin puree, sour cream, and vanilla extract. Mix until smooth.
5. Gradually fold in the dry ingredients, mixing just until combined. Stir in chopped pecans.
6. Pour batter into the prepared bundt pan, smoothing the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack.
8. To make the glaze, melt butter and brown sugar in a small saucepan over medium heat. Stir in milk and vanilla, cook until smooth and slightly thickened. Drizzle over the cooled cake.
9. Garnish with extra toasted pecans if desired.

This cake perfectly captures the essence of fall with its warm spices and nutty crunch.

The moist pumpkin base and sweet brown sugar glaze make each slice irresistible, ideal for coffee mornings or holiday dessert tables.

Apple Cinnamon Caramel Bundt Cake

Bursting with tender chunks of apples and aromatic cinnamon, this Apple Cinnamon Caramel Bundt Cake is a fall favorite.

A homemade caramel drizzle adds indulgent sweetness, making it a standout dessert for family gatherings or cozy autumn evenings.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• ¼ cup vegetable oil
• 2 cups peeled and diced apples (about 2 medium apples)

For the Caramel Drizzle:

• ½ cup brown sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• ¼ tsp salt
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large mixing bowl, cream butter and sugars until fluffy. Add eggs one at a time, then mix in vanilla, sour cream, and oil.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Gently fold in the diced apples.
5. Pour the batter into the prepared bundt pan and smooth the top. Bake 55–65 minutes, or until a toothpick comes out clean.
6. Allow cake to cool in pan for 15 minutes, then invert onto a wire rack.
7. For the caramel drizzle, melt butter in a small saucepan over medium heat. Stir in brown sugar, cream, and salt. Bring to a simmer, cooking for 2–3 minutes until thickened. Remove from heat and stir in vanilla. Drizzle over the cooled cake.

The combination of tender apples, warm cinnamon, and luscious caramel makes this bundt cake a fall dessert classic.

Its moist texture and sweet topping create a comforting treat that will disappear quickly at any gathering.

Maple Walnut Bundt Cake

Maple syrup and toasted walnuts elevate this rich bundt cake into a fall celebration of flavors.

Moist and buttery, with a subtle hint of spice, this cake is perfect for brunch, dessert, or gifting during the autumn season.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup pure maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup chopped toasted walnuts

For the Maple Glaze:

• ½ cup powdered sugar
• 3 tbsp pure maple syrup
• 1–2 tbsp milk (as needed)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large mixing bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and maple syrup.
4. Alternate adding flour mixture and buttermilk, beginning and ending with flour, mixing until just combined. Fold in toasted walnuts.
5. Pour batter into prepared pan and smooth the surface. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow cake to cool 15 minutes in pan, then invert onto a wire rack.
7. For the glaze, mix powdered sugar with maple syrup, adding milk a little at a time until a smooth drizzle forms. Drizzle over cooled cake.

This Maple Walnut Bundt Cake offers the perfect balance of sweetness, nutty crunch, and moist texture.

Maple syrup infuses the cake with a distinct autumn aroma, making it an elegant and cozy treat for fall gatherings.

Chai Spice Bundt Cake

This Chai Spice Bundt Cake is a fragrant, cozy cake infused with warm spices like cardamom, cinnamon, ginger, and cloves.

Its soft, tender crumb pairs beautifully with a simple vanilla glaze, making it an ideal autumn dessert for tea time or holiday gatherings.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• ½ cup plain Greek yogurt

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cardamom, cloves, and nutmeg.
3. In a large bowl, cream together butter and both sugars until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
4. Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Fold in Greek yogurt until smooth.
5. Pour batter into the prepared bundt pan and smooth the top. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack.
7. For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake.

The chai spices give this bundt cake a comforting, aromatic flavor that evokes cozy fall afternoons.

The vanilla glaze adds just the right touch of sweetness to complement the warm spices.

Cranberry Orange Bundt Cake

Tangy cranberries and bright orange zest make this Cranberry Orange Bundt Cake a vibrant fall dessert.

Moist and slightly sweet, with a citrus glaze drizzle, it’s perfect for brunch, holiday gatherings, or as a festive treat for friends and family.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp orange zest
• ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 ½ cups fresh or frozen cranberries
• ¼ cup orange juice

For the Orange Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh orange juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and orange zest.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla.
4. Gradually fold in the dry ingredients, alternating with buttermilk. Gently fold in cranberries and orange juice.
5. Pour batter into prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick comes out clean.
6. Cool in pan 15 minutes, then invert onto a wire rack.
7. Mix powdered sugar and orange juice until smooth and drizzle over cooled cake.

This bundt cake balances tart cranberries with sweet orange flavor, making it a refreshing yet cozy dessert.

Its colorful appearance and festive taste make it a hit during autumn and holiday celebrations.

Chocolate Pumpkin Swirl Bundt Cake

Rich chocolate meets velvety pumpkin in this decadent Chocolate Pumpkin Swirl Bundt Cake.

The marbled design is visually stunning, while the tender, spiced cake makes it an indulgent fall treat for dessert tables or special occasions.

Ingredients:
For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup pumpkin puree
• ½ cup milk
• ½ cup cocoa powder
• ½ cup boiling water

For the Chocolate Glaze:

• ½ cup semi-sweet chocolate chips
• 2 tbsp butter
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Divide the batter in half. In one half, mix pumpkin puree and milk. In the other half, whisk cocoa powder with boiling water and fold into the remaining batter.
5. Alternate spooning pumpkin and chocolate batter into the pan, then use a knife to swirl together for a marbled effect.
6. Bake 55–65 minutes, or until a toothpick comes out clean. Cool in pan 15 minutes, then invert onto a wire rack.
7. For the glaze, melt chocolate chips, butter, and cream together until smooth. Drizzle over cooled cake.

The chocolate and pumpkin flavors create a luscious, spiced dessert that’s both visually stunning and deeply satisfying.

Its marbled design makes it perfect for fall parties, and the glaze adds a luxurious finishing touch.

Caramel Apple Streusel Bundt Cake

This Caramel Apple Streusel Bundt Cake combines tender apple-studded cake with a crunchy cinnamon-sugar streusel topping and a rich caramel drizzle.

Its sweet and spiced layers make it an irresistible fall dessert.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup peeled and diced apples

For the Streusel:

• ½ cup brown sugar, packed
• ¼ cup all-purpose flour
• ¼ cup unsalted butter, cold and cubed
• 1 tsp ground cinnamon

For the Caramel Drizzle:

• ½ cup caramel sauce (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and sugars until light. Add eggs one at a time, then vanilla and sour cream. Mix until smooth.
4. Fold in dry ingredients and then diced apples. Pour batter into prepared pan.
5. In a small bowl, combine streusel ingredients until crumbly. Sprinkle evenly over the batter.
6. Bake 55–65 minutes, or until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
7. Drizzle caramel sauce over the cooled cake.

With tender apples, cinnamon-sugar topping, and rich caramel, this cake captures classic fall flavors.

It’s perfect for dessert or brunch during the cozy season.

Maple Bacon Bundt Cake

This sweet-and-savory Maple Bacon Bundt Cake is a fall treat that balances rich maple syrup sweetness with crispy, smoky bacon bits.

Its moist texture and unique flavor make it a show-stopping centerpiece for brunch or dessert.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 3 large eggs
• ½ cup pure maple syrup
• ½ cup milk
• 1 tsp vanilla extract
• 1 cup cooked and crumbled bacon

For the Maple Glaze:

• 1 cup powdered sugar
• 2–3 tbsp maple syrup
• 1–2 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs, then maple syrup and vanilla.
4. Alternate adding flour mixture and milk to the wet ingredients until just combined. Fold in crumbled bacon.
5. Pour batter into prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick comes out clean.
6. Cool 15 minutes, then invert onto a wire rack.
7. For the glaze, mix powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled cake.

The combination of sweet maple and smoky bacon creates an unforgettable fall flavor.

This bundt cake is moist, flavorful, and perfect for breakfast, brunch, or dessert.

Chai Latte Bundt Cake

Inspired by the cozy autumn drink, this Chai Latte Bundt Cake is infused with warm spices and a hint of black tea flavor.

A creamy spiced glaze completes the comforting, aromatic dessert.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup brewed strong black tea, cooled
• ½ cup sour cream

For the Spiced Glaze:

• 1 cup powdered sugar
• 2–3 tbsp brewed black tea
• ¼ tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla.
4. Alternate adding flour mixture and brewed tea, mixing gently. Fold in sour cream.
5. Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick comes out clean.
6. Cool 15 minutes in pan, then invert onto a wire rack.
7. Whisk together powdered sugar, brewed tea, and cinnamon for the glaze. Drizzle over cooled cake.

With aromatic chai spices and a subtle tea flavor, this bundt cake is the ultimate cozy fall dessert.

The spiced glaze adds a lovely finishing touch, perfect with a cup of tea or coffee.

Spiced Pear Bundt Cake

This Spiced Pear Bundt Cake is tender, moist, and filled with chunks of ripe, juicy pears.

Enhanced with warming spices like cinnamon, nutmeg, and ginger, it’s a sophisticated fall dessert perfect for dinner parties or cozy autumn afternoons.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 cup peeled and diced pears (about 2 medium pears)

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp pear juice or milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, cream butter with both sugars until light and fluffy. Beat in eggs, one at a time, then vanilla and sour cream.
4. Fold in dry ingredients, then gently fold in diced pears. Pour batter into prepared pan.
5. Bake 55–65 minutes, or until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Mix powdered sugar and pear juice to make a smooth glaze. Drizzle over cooled cake.

This spiced pear bundt cake is soft, moist, and subtly sweet, with tender pear pieces throughout.

The light glaze adds a finishing touch, making it a perfect centerpiece for fall gatherings.

Cranberry White Chocolate Bundt Cake

Tart cranberries and creamy white chocolate combine in this elegant fall bundt cake.

Lightly spiced with cinnamon and nutmeg, it’s festive, flavorful, and ideal for holiday celebrations or afternoon tea.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup sour cream
• 1 ½ cups fresh or frozen cranberries
• 1 cup white chocolate chips

For the Glaze:

• ½ cup white chocolate chips
• 2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in sour cream.
4. Fold in dry ingredients, then gently fold in cranberries and white chocolate chips. Pour batter into prepared pan.
5. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. For the glaze, melt white chocolate chips with cream and drizzle over cooled cake.

This cake combines tart cranberries with sweet white chocolate for a perfect balance of flavors.

Its festive appearance and tender crumb make it a delightful dessert for fall and winter celebrations.

Toasted Pecan Caramel Bundt Cake

This Toasted Pecan Caramel Bundt Cake is rich, nutty, and perfectly sweet.

Toasted pecans in the cake and a luscious caramel glaze make it a show-stopping dessert for fall holidays or special occasions.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• ¾ cup buttermilk
• 1 cup chopped toasted pecans

For the Caramel Glaze:

• ½ cup brown sugar
• ¼ cup unsalted butter
• 2 tbsp heavy cream
• ¼ tsp salt
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream butter with granulated and brown sugars until fluffy. Beat in eggs and vanilla.
4. Alternate adding flour mixture and buttermilk to the wet ingredients. Fold in toasted pecans. Pour batter into prepared pan.
5. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. For the caramel glaze, melt butter and brown sugar in a saucepan, stir in cream, salt, and vanilla, then drizzle over cooled cake.

This bundt cake is a fall dessert classic, combining nutty pecans, spiced cake, and buttery caramel.

It’s moist, decadent, and perfect for gatherings or gifting.

Sweet Potato Cinnamon Bundt Cake

This Sweet Potato Cinnamon Bundt Cake is moist, tender, and packed with warm fall flavors.

Sweet potato puree adds natural sweetness and a silky texture, while cinnamon and nutmeg provide a cozy aroma.

Perfect with a cream cheese glaze or a cup of coffee.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup cooked and mashed sweet potato
• ½ cup buttermilk

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter with sugars until light and fluffy. Beat in eggs one at a time, then stir in vanilla and sweet potato puree.
4. Alternate folding in dry ingredients and buttermilk until smooth. Pour batter into prepared pan.
5. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Whisk glaze ingredients until smooth and drizzle over cooled cake.

This cake is the perfect combination of spiced autumn flavors and sweet potato richness.

The glaze adds a delicate sweetness that complements the tender cake, making it ideal for fall gatherings.

Honey Pumpkin Bundt Cake

This Honey Pumpkin Bundt Cake combines pumpkin puree and smooth honey for a subtly sweet, moist cake.

Spiced with cinnamon, ginger, and cloves, it’s a comforting fall dessert perfect for brunch, dessert, or gifting.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup honey
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup sour cream

For the Glaze:

• ½ cup honey
• 2 tbsp unsalted butter
• 1–2 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, cream butter and sugar until fluffy. Beat in eggs, honey, and vanilla. Mix in pumpkin puree and sour cream until smooth.
4. Gradually fold in dry ingredients until just combined. Pour batter into prepared pan.
5. Bake 50–60 minutes, or until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. For the glaze, melt butter and honey together, thin with milk as needed, and drizzle over cooled cake.

The natural sweetness of honey paired with pumpkin and warm spices makes this bundt cake a comforting autumn treat.

Its moist texture and golden color make it visually appealing and delicious.

Carrot Ginger Bundt Cake

This Carrot Ginger Bundt Cake is a spiced, moist cake featuring shredded carrots and fresh ginger.

It’s naturally sweetened, with a hint of warm spice, and pairs beautifully with a light glaze or cream cheese frosting.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup finely grated carrots (about 2 medium carrots)
• ½ cup buttermilk

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
3. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs, one at a time, then stir in vanilla.
4. Fold in dry ingredients alternately with buttermilk until smooth. Gently fold in grated carrots.
5. Pour batter into prepared pan and smooth top. Bake 50–60 minutes, or until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Mix glaze ingredients until smooth and drizzle over cooled cake.

The combination of sweet carrots and warming ginger creates a moist, fragrant cake perfect for fall.

The glaze adds a sweet finishing touch, making this bundt cake an ideal dessert for any autumn occasion.

Brown Butter Pecan Bundt Cake

This Brown Butter Pecan Bundt Cake has a deep, nutty flavor from the browned butter and toasted pecans.

Moist and tender, it’s perfect for fall gatherings or a cozy weekend dessert.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1 cup chopped toasted pecans

For the Glaze:

• ½ cup powdered sugar
• 2 tbsp brown butter
• 1–2 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Brown the butter in a small saucepan over medium heat, stirring constantly, until golden and fragrant. Cool slightly.
3. Whisk together flour, baking powder, baking soda, and salt.
4. In a large bowl, beat browned butter with granulated and brown sugar. Add eggs one at a time, then vanilla. Mix in buttermilk.
5. Fold in dry ingredients and toasted pecans. Pour batter into prepared pan.
6. Bake 50–60 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
7. Mix powdered sugar with remaining brown butter and milk to make a smooth glaze. Drizzle over cooled cake.

Rich brown butter flavor and crunchy toasted pecans make this cake a fall favorite.

Its nutty aroma and tender crumb make it perfect for afternoon coffee or dessert.

Maple Pumpkin Chocolate Chip Bundt Cake

Sweet maple syrup, pumpkin puree, and chocolate chips combine in this Maple Pumpkin Chocolate Chip Bundt Cake.

Moist and tender, with a subtle spiced flavor, it’s an irresistible fall treat.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup milk
• 1 cup chocolate chips

For the Glaze:

• ½ cup powdered sugar
• 2–3 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter, sugar, and maple syrup. Add eggs one at a time, then vanilla and pumpkin puree.
4. Alternate adding flour mixture and milk to the batter. Fold in chocolate chips. Pour batter into prepared pan.
5. Bake 50–60 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Mix powdered sugar with maple syrup and drizzle over cooled cake.

This bundt cake perfectly balances the sweetness of maple and chocolate with the earthy richness of pumpkin.

Its soft, moist crumb makes it ideal for dessert or brunch.

Pear Almond Bundt Cake

This Pear Almond Bundt Cake is tender and lightly spiced, with juicy pear pieces and almond flavor.

A simple almond glaze adds elegance, making it perfect for fall celebrations or a cozy afternoon treat.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ tsp ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp almond extract
• 1 cup diced ripe pears
• ½ cup sour cream
• ½ cup sliced almonds

For the Glaze:

• 1 cup powdered sugar
• 2 tsp almond extract
• 2–3 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, cream butter with sugars until fluffy. Beat in eggs and almond extract. Stir in sour cream.
4. Fold in dry ingredients and diced pears. Pour batter into prepared pan. Sprinkle sliced almonds on top.
5. Bake 55–65 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Mix powdered sugar, almond extract, and milk to make a smooth glaze. Drizzle over cooled cake.

Juicy pears and almond flavor create a delicate, flavorful bundt cake perfect for fall.

The almond glaze adds sweetness and a finishing touch that makes it look and taste elegant.

Gingerbread Bundt Cake

This Gingerbread Bundt Cake is rich, spiced, and perfectly moist.

A combination of molasses, ginger, cinnamon, and cloves creates classic holiday flavors that fill your kitchen with warmth, making it ideal for autumn and winter celebrations.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 tsp ground ginger
• 1 tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• 3 large eggs
• ½ cup molasses
• ½ cup buttermilk
• 1 tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. In a large bowl, cream butter with sugars until fluffy. Beat in eggs one at a time, then molasses and vanilla.
4. Alternate folding in flour mixture and buttermilk until smooth. Pour batter into prepared pan.
5. Bake 50–60 minutes, until a toothpick inserted comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Mix powdered sugar and milk to make a smooth glaze. Drizzle over cooled cake.

This gingerbread bundt cake is moist, fragrant, and full of warm spices.

Its rich flavor makes it a standout dessert for any autumn or holiday gathering.

Brown Sugar Apple Bundt Cake

This Brown Sugar Apple Bundt Cake combines tender apples with a sweet brown sugar base and a hint of cinnamon.

Moist and flavorful, it’s perfect for fall brunches or as a comforting dessert with coffee or tea.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• ½ cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 1 ½ cups peeled and diced apples

For the Glaze:

• ½ cup brown sugar
• 2 tbsp unsalted butter
• 2–3 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter with sugars until light and fluffy. Beat in eggs one at a time, then vanilla and sour cream.
4. Fold in dry ingredients, then fold in diced apples. Pour batter into prepared pan.
5. Bake 55–65 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Melt butter and brown sugar with milk to make a glaze. Drizzle over cooled cake.

Juicy apples and sweet brown sugar create a moist and flavorful cake that’s perfect for fall.

The glaze adds extra richness, making each slice irresistible.

Spiced Cranberry Orange Bundt Cake

This Spiced Cranberry Orange Bundt Cake features tart cranberries, zesty orange, and warm spices for a festive fall dessert.

Moist and aromatic, it’s perfect for holiday gatherings or cozy weekend treats.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup orange juice
• Zest of 1 orange
• 1 cup fresh or frozen cranberries
• ½ cup sour cream

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp fresh orange juice

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream butter with sugars until fluffy. Beat in eggs, then vanilla, orange juice, and zest.
4. Fold in dry ingredients, then fold in cranberries and sour cream. Pour batter into prepared pan.
5. Bake 55–65 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Whisk powdered sugar with orange juice for the glaze and drizzle over cooled cake.

The combination of tart cranberries, bright orange, and warming spices creates a festive, flavorful cake perfect for fall and holiday celebrations.

Its moist texture and citrus glaze make it irresistible.

Pumpkin Cream Cheese Swirl Bundt Cake

This Pumpkin Cream Cheese Swirl Bundt Cake combines moist pumpkin spice cake with a rich, creamy cheesecake swirl.

The marbled design makes it visually stunning, while the flavor is perfect for cozy autumn gatherings.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup milk

For the Cream Cheese Swirl:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg
• ½ tsp vanilla extract

For the Glaze:

• 1 cup powdered sugar
• 2–3 tbsp milk

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, cream butter with sugars until fluffy. Beat in eggs and vanilla. Mix in pumpkin puree and milk.
4. For the cream cheese swirl, beat cream cheese, sugar, egg, and vanilla until smooth.
5. Pour half of the pumpkin batter into the prepared pan, add the cream cheese mixture, then top with remaining pumpkin batter. Swirl gently with a knife.
6. Bake 55–65 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
7. Mix powdered sugar and milk to make a smooth glaze and drizzle over cooled cake.

The creamy cheesecake swirl paired with spiced pumpkin cake creates a decadent fall dessert.

Its moist texture and elegant presentation make it perfect for entertaining.

Caramel Pecan Pumpkin Bundt Cake

This Caramel Pecan Pumpkin Bundt Cake is a moist pumpkin cake with crunchy toasted pecans and a rich caramel drizzle.

Perfect for fall, it combines sweet, nutty, and spiced flavors in every bite.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup milk
• 1 cup toasted chopped pecans

For the Caramel Glaze:

• ½ cup caramel sauce
• 2 tbsp butter
• 1–2 tbsp heavy cream

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter with sugars until fluffy. Beat in eggs and vanilla. Mix in pumpkin puree and milk.
4. Fold in dry ingredients and toasted pecans. Pour batter into prepared pan.
5. Bake 55–65 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. For the caramel glaze, melt butter with caramel sauce and cream, then drizzle over cooled cake.

The combination of pumpkin, toasted pecans, and caramel makes this bundt cake a fall favorite.

Each bite is rich, moist, and perfectly spiced, ideal for dessert tables or gifting.

Maple Walnut Bundt Cake

Maple syrup and toasted walnuts enhance this moist and tender bundt cake.

Lightly spiced with cinnamon and nutmeg, it’s a comforting autumn dessert perfect for brunch, coffee time, or festive gatherings.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup maple syrup
• 3 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup toasted chopped walnuts

For the Glaze:

• ½ cup powdered sugar
• 2–3 tbsp maple syrup

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, cream butter with sugar. Beat in eggs, maple syrup, and vanilla. Mix in milk.
4. Fold in dry ingredients and toasted walnuts. Pour batter into prepared pan.
5. Bake 50–60 minutes, until a toothpick comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Mix powdered sugar with maple syrup and drizzle over cooled cake.

The sweet maple flavor and crunchy walnuts make this bundt cake a cozy fall dessert.

Its tender, moist crumb and subtle spice make it perfect for sharing with friends and family.

Pumpkin Spice Latte Bundt Cake

Inspired by the beloved fall beverage, this Pumpkin Spice Latte Bundt Cake blends pumpkin puree with coffee and warm spices.

Topped with a creamy coffee glaze, it’s perfect for breakfast, brunch, or dessert during cozy autumn mornings.

Ingredients:
For the Cake:

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ½ cup brown sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin puree
• ½ cup brewed strong coffee, cooled
• ½ cup sour cream

For the Coffee Glaze:

• 1 cup powdered sugar
• 2–3 tbsp brewed coffee
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
2. Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, cream butter with sugars until light and fluffy. Beat in eggs and vanilla. Mix in pumpkin puree, coffee, and sour cream until smooth.
4. Fold in dry ingredients until just combined. Pour batter into prepared pan.
5. Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. Cool 15 minutes, then invert onto a wire rack.
6. Whisk together powdered sugar, coffee, and vanilla to make the glaze. Drizzle over cooled cake.

This Pumpkin Spice Latte Bundt Cake captures all the cozy flavors of autumn coffee drinks.

Moist, spiced, and topped with a coffee glaze, it’s an irresistible treat for fall mornings or dessert tables.