21 Easy and Delicious Fall Bundt Pan Recipes You Need

Fall is the perfect season for baking, with cozy aromas of cinnamon, nutmeg, and pumpkin filling your home.

Bundt cakes are not only visually stunning but also incredibly versatile, making them ideal for autumn gatherings, family dinners, or a simple treat with a warm cup of coffee or tea.

From spiced pumpkin and apple cinnamon to chocolate maple and pear ginger, these 21 fall bundt pan recipes capture the essence of the season.

Each recipe is rich in flavor, easy to follow, and perfect for sharing with loved ones during crisp autumn afternoons.

Whether you’re a seasoned baker or just looking for a comforting seasonal dessert, this collection has something for everyone.

21 Easy and Delicious Fall Bundt Pan Recipes You Need

Fall baking is all about warmth, comfort, and delicious aromas that make your home feel inviting.

These 21 fall bundt pan recipes provide a variety of flavors—from pumpkin and apple to chocolate and caramel—ensuring there’s a cake for every taste and occasion.

Bundt cakes are easy to make, visually appealing, and perfect for sharing, making them an essential part of your autumn baking repertoire.

Try a few (or all!) of these recipes to bring the flavors of fall into your kitchen and create sweet memories with family and friends.

Pumpkin Spice Bundt Cake

This Pumpkin Spice Bundt Cake is a moist and aromatic fall dessert, packed with warm spices and rich pumpkin flavor.

Perfect for cozy afternoons with tea or coffee, it’s finished with a light glaze that enhances its sweet and spiced notes.

Ingredients:

• 2 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• 1 ¾ cups granulated sugar
• 1 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 can (15 oz) pumpkin puree
• ½ cup buttermilk

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan, lightly flouring it.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and all the spices. Set aside.
3. In a large bowl, beat sugar and oil until combined. Add eggs one at a time, beating well after each addition. Stir in vanilla and pumpkin puree until smooth.
4. Gradually fold in the dry ingredients, alternating with buttermilk, starting and ending with the dry ingredients. Mix until just combined.
5. Pour batter into prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
7. For the glaze, whisk powdered sugar, milk, and vanilla together until smooth. Drizzle over the cooled cake.

This Pumpkin Spice Bundt Cake embodies the essence of fall with its warm, comforting spices and tender texture.

It’s a show-stopping centerpiece for any autumn gathering.

Apple Cider Caramel Bundt Cake

Sweet and tangy, this Apple Cider Caramel Bundt Cake combines fresh apples, warm spices, and a luscious caramel glaze.

Each slice is bursting with flavor, perfect for celebrating fall’s apple harvest.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup apple cider
• 2 cups peeled, diced apples

For the caramel glaze:

• ½ cup brown sugar
• 3 tablespoons unsalted butter
• 3 tablespoons heavy cream

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup 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 light and fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternately fold in flour mixture and apple cider until smooth. Gently fold in diced apples.
5. Pour batter into prepared bundt pan and bake for 55-65 minutes or until a toothpick comes out clean.
6. Cool in the pan for 15 minutes, then turn out onto a wire rack.
7. For the glaze, melt butter in a small saucepan over medium heat. Stir in brown sugar and cream, bringing to a gentle boil for 1-2 minutes. Drizzle over cooled cake.

The Apple Cider Caramel Bundt Cake is a harmonious blend of tart apples, sweet caramel, and cozy spices.

It’s ideal for autumn celebrations or a decadent weekend treat.

Maple Pecan Bundt Cake

Maple Pecan Bundt Cake is rich, nutty, and slightly sweet, showcasing the flavors of fall.

A drizzle of maple glaze enhances its nutty aroma, making it irresistible with a cup of coffee or spiced tea.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 4 large eggs
• 1 teaspoon vanilla extract
• ¾ cup buttermilk
• 1 cup chopped pecans
• ½ cup pure maple syrup

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter and brown sugar in a large bowl until light and fluffy. Add eggs one at a time, then vanilla.
4. Alternately fold in flour mixture and buttermilk, starting and ending with the flour. Fold in chopped pecans and maple syrup.
5. Pour batter into prepared pan and bake for 50-60 minutes, until a toothpick inserted comes out clean.
6. Cool in the pan for 15 minutes, then invert onto a wire rack.
7. Whisk together powdered sugar, maple syrup, and milk for the glaze. Drizzle over cooled cake.

The Maple Pecan Bundt Cake offers a perfect balance of nutty, sweet, and spiced flavors.

Its tender crumb and maple glaze make it a classic fall dessert that will delight any crowd.

Cranberry Orange Bundt Cake

This Cranberry Orange Bundt Cake is a vibrant and zesty fall dessert.

Tart cranberries paired with fresh orange zest create a delightful contrast to the sweet, tender cake, making it a show-stopping treat for holidays or weekend gatherings.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Zest of 2 oranges
• 1 ½ cups fresh or frozen cranberries

For the glaze:

• 1 cup powdered sugar
• 3 tablespoons fresh orange juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and orange zest.
4. Alternately fold in the dry ingredients and buttermilk until just combined. Gently fold in cranberries.
5. Pour batter into prepared bundt pan and smooth the top. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cake cool in the pan for 15 minutes, then invert onto a wire rack.
7. For the glaze, whisk powdered sugar and orange juice until smooth and drizzle over the cooled cake.

The Cranberry Orange Bundt Cake perfectly balances tart and sweet flavors with a moist, tender crumb.

It’s a festive fall dessert that’s as beautiful as it is delicious.

Chai Spice Bundt Cake

Chai Spice Bundt Cake is infused with the warm, aromatic spices of traditional chai tea.

With a hint of sweetness and a soft, tender crumb, this cake is perfect for enjoying with a cup of tea on a crisp autumn afternoon.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup whole milk
• ½ cup sour cream

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and all spices.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternately fold in flour mixture and milk, beginning and ending with the flour. Stir in sour cream until smooth.
5. Pour batter into prepared pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 15 minutes, then turn onto a wire rack.
7. Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.

This Chai Spice Bundt Cake is a fragrant fall delight, with a delicate balance of warming spices that make it perfect for cozy autumn gatherings.

Chocolate Pumpkin Swirl Bundt Cake

Chocolate Pumpkin Swirl Bundt Cake combines the richness of chocolate with the comforting flavors of pumpkin and warm fall spices.

The swirl pattern makes it visually stunning while the moist texture makes it irresistible.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup whole milk
• ½ cup unsweetened cocoa powder

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.
4. Alternately fold in flour mixture and milk until smooth.
5. Divide batter in half. Mix cocoa powder into one half. Layer pumpkin and chocolate batters into the bundt pan and gently swirl with a knife for a marbled effect.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 15 minutes, then invert onto a wire rack.

The Chocolate Pumpkin Swirl Bundt Cake is a decadent fall dessert with a perfect blend of chocolate and pumpkin.

Its striking swirl makes it as appealing to the eye as it is to the taste buds.

Caramel Apple Streusel Bundt Cake

This Caramel Apple Streusel Bundt Cake is a fall favorite, with tender apple-studded cake topped with a crunchy cinnamon streusel and a luscious caramel drizzle.

It’s a perfect dessert for autumn gatherings or cozy weekend treats.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup apple cider or juice
• 2 cups peeled, diced apples

For the streusel:

• ½ cup brown sugar, packed
• ½ cup all-purpose flour
• ½ teaspoon cinnamon
• ¼ cup cold butter, cubed

For the caramel drizzle:

• ½ cup caramel sauce

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup 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 sugar until fluffy. Add eggs one at a time, then stir in vanilla and apple cider. Gradually fold in the flour mixture until just combined. Fold in diced apples.
4. Pour batter into the prepared bundt pan.
5. In a small bowl, mix streusel ingredients until crumbly. Sprinkle evenly over the top of the batter.
6. Bake for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then turn out onto a wire rack.
7. Drizzle caramel sauce over the cooled cake before serving.

The Caramel Apple Streusel Bundt Cake combines soft, spiced apples with a crunchy topping and sweet caramel drizzle, creating a quintessential fall dessert everyone will love.

Maple Chai Latte Bundt Cake

This Maple Chai Latte Bundt Cake is infused with chai spices and sweetened with pure maple syrup, offering a warm, aromatic flavor perfect for fall.

Its soft crumb and subtle spice make it ideal for breakfast, dessert, or afternoon tea.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cardamom
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• ¼ cup pure maple syrup

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then mix in vanilla and maple syrup.
4. Alternately fold in flour mixture and buttermilk, starting and ending with flour. Mix until just combined.
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 the pan for 15 minutes, then turn out onto a wire rack.
7. For the glaze, whisk powdered sugar, maple syrup, and milk together until smooth. Drizzle over the cooled cake.

The Maple Chai Latte Bundt Cake offers a cozy, spiced flavor with the natural sweetness of maple, making it a delightful fall treat that pairs perfectly with warm beverages.

Spiced Pear Bundt Cake

This Spiced Pear Bundt Cake is moist, aromatic, and subtly sweet, highlighting the natural flavor of ripe pears with warm fall spices.

It’s a comforting dessert perfect for autumn dinners or festive gatherings.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 ripe pears, peeled, cored, and chopped

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup 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 fluffy. Add eggs one at a time, then stir in vanilla and sour cream. Gradually fold in the flour mixture until smooth. Fold in chopped pears.
4. Pour batter into the prepared bundt pan and smooth the surface. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
5. Cool in the pan for 15 minutes, then turn out onto a wire rack.
6. Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.

The Spiced Pear Bundt Cake is a tender, flavorful fall dessert, perfectly showcasing seasonal pears and warming spices.

Its delicate sweetness and moist texture make it an autumn favorite.

Brown Sugar Pecan Bundt Cake

This Brown Sugar Pecan Bundt Cake is a rich and nutty fall treat with a caramel-like sweetness from brown sugar and a delightful crunch from toasted pecans.

Perfect for coffee breaks or holiday brunches.

Ingredients:

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

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter and brown sugar in a large bowl until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Alternately fold in flour mixture and buttermilk, starting and ending with flour. Gently fold in toasted pecans.
5. Pour batter into prepared 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. Mix powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.

The Brown Sugar Pecan Bundt Cake delivers a perfect blend of nutty, sweet, and spiced flavors.

Its tender crumb and caramel notes make it an ideal fall dessert.

Sweet Potato Bundt Cake

Sweet Potato Bundt Cake is a moist and flavorful dessert that highlights the natural sweetness of roasted sweet potatoes, complemented by warm spices and a cream cheese glaze.

Perfect for autumn celebrations.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 ½ cups cooked and mashed sweet potato
• ½ cup buttermilk

For the glaze:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugar in a large bowl until fluffy. Add eggs one at a time, then stir in vanilla and mashed sweet potato.
4. Alternately fold in flour mixture and buttermilk until smooth.
5. Pour batter into prepared pan and smooth the surface. Bake for 55-65 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, beat cream cheese, powdered sugar, milk, and vanilla until smooth and drizzle over the cooled cake.

The Sweet Potato Bundt Cake is tender, moist, and full of warm fall flavors.

The cream cheese glaze adds a creamy finish, making it a comforting autumn dessert.

Pumpkin Chocolate Chip Bundt Cake

This Pumpkin Chocolate Chip Bundt Cake combines the rich flavor of pumpkin with sweet chocolate chips for a decadent and festive fall dessert.

Its soft, moist texture makes it perfect for gatherings or cozy nights at home.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup buttermilk
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream butter and sugar in a large bowl until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.
4. Alternately fold in flour mixture and buttermilk until just combined. Gently fold in chocolate chips.
5. Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool in the pan for 15 minutes, then invert onto a wire rack.

The Pumpkin Chocolate Chip Bundt Cake is a delightful fall dessert with a perfect balance of pumpkin spice and sweet chocolate.

It’s moist, flavorful, and perfect for any autumn occasion.

Honey Pecan Pumpkin Bundt Cake

This Honey Pecan Pumpkin Bundt Cake combines the earthy sweetness of pumpkin with the nutty crunch of pecans and the subtle floral sweetness of honey.

It’s perfect for a cozy fall dessert or festive gatherings.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup honey
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup buttermilk
• 1 cup chopped pecans

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons honey
• 1 tablespoon milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
3. Cream butter, sugar, and honey in a large bowl until light and fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree.
4. Alternately fold in flour mixture and buttermilk until just combined. Fold in chopped pecans.
5. Pour batter into prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack.
7. Whisk powdered sugar, honey, and milk for the glaze and drizzle over the cooled cake.

The Honey Pecan Pumpkin Bundt Cake is a moist, flavorful fall treat with a perfect balance of sweet, nutty, and spiced notes, ideal for any autumn celebration.

Maple Walnut Bundt Cake

This Maple Walnut Bundt Cake is rich, buttery, and subtly sweetened with pure maple syrup.

Toasted walnuts add a delightful crunch, making it a cozy and comforting fall dessert.

Ingredients:

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

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in maple syrup and vanilla.
4. Alternately fold in flour mixture and buttermilk, starting and ending with flour. Fold in chopped walnuts.
5. Pour batter into prepared pan and bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack.
7. Combine powdered sugar, maple syrup, and milk for the glaze and drizzle over the cooled cake.

The Maple Walnut Bundt Cake has a tender crumb, nutty crunch, and subtle maple sweetness, making it a quintessential dessert for autumn.

Spiced Carrot Bundt Cake

Spiced Carrot Bundt Cake is moist, flavorful, and packed with warm fall spices and shredded carrots.

A light glaze or cream cheese topping enhances its natural sweetness, making it a comforting seasonal dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup vegetable oil
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• ½ cup chopped walnuts or pecans (optional)

For the glaze:

• ½ cup cream cheese, softened
• ½ cup powdered sugar
• 1-2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and spices. Set aside.
3. In a large bowl, beat oil and sugar until smooth. Add eggs one at a time, then stir in vanilla.
4. Gradually fold in flour mixture until just combined, then fold in grated carrots and nuts if using.
5. Pour batter into prepared pan and smooth the surface. Bake for 50-60 minutes or until a toothpick comes out clean.
6. Cool in pan for 15 minutes, then turn out onto a wire rack.
7. Beat cream cheese, powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.

The Spiced Carrot Bundt Cake is tender, flavorful, and full of autumn warmth.

Its subtle sweetness and spiced aroma make it a fall favorite for any occasion.

Cinnamon Roll Bundt Cake

Cinnamon Roll Bundt Cake combines the comforting flavors of classic cinnamon rolls in an easy-to-bake bundt form.

Soft, buttery cake swirled with cinnamon-sugar and topped with a sweet glaze makes it a perfect fall breakfast or dessert.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk

For the cinnamon swirl:

• ½ cup brown sugar, packed
• 2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Alternately fold in flour mixture and buttermilk until smooth.
4. Pour half the batter into the prepared pan. Mix brown sugar, cinnamon, and melted butter for the swirl. Sprinkle half over the batter, then add remaining batter and top with remaining swirl. Use a knife to gently swirl.
5. 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. Mix powdered sugar, milk, and vanilla to make glaze and drizzle over cooled cake.

Cinnamon Roll Bundt Cake captures the essence of a homemade cinnamon roll in cake form.

Its soft texture, warm cinnamon flavor, and sweet glaze make it a fall favorite.

Pear Ginger Bundt Cake

Pear Ginger Bundt Cake is a fragrant and moist dessert, featuring tender pears, warm ginger, and a hint of cinnamon.

It’s perfect for fall gatherings or a comforting treat with tea.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 2 ripe pears, peeled, cored, and chopped

For the glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. Set aside.
3. Cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and sour cream. Gradually fold in flour mixture until smooth. Fold in chopped pears.
4. Pour batter into prepared pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
5. Cool in pan for 15 minutes, then invert onto a wire rack.
6. Whisk powdered sugar, milk, and vanilla for the glaze and drizzle over the cooled cake.

Pear Ginger Bundt Cake is tender, aromatic, and subtly sweet, with a perfect balance of fall spices and juicy pears.

It’s a sophisticated autumn dessert everyone will enjoy.

Chocolate Maple Bundt Cake

Chocolate Maple Bundt Cake is a decadent fall dessert, combining rich chocolate cake with the natural sweetness of maple syrup.

Its moist crumb and smooth glaze make it irresistible.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• ½ cup pure maple syrup
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup cocoa powder
• 1 cup buttermilk

For the glaze:

• ½ cup powdered sugar
• 2 tablespoons maple syrup
• 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in maple syrup and vanilla. Alternately fold in flour mixture and buttermilk until smooth.
4. Pour batter into prepared pan and smooth top. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
5. Cool in pan for 15 minutes, then invert onto a wire rack.
6. Mix powdered sugar, maple syrup, and milk for the glaze and drizzle over cooled cake.

Chocolate Maple Bundt Cake is a rich, moist, and decadent dessert with the perfect balance of chocolate and maple flavors, making it a standout treat for fall.

Cranberry Walnut Bundt Cake

Cranberry Walnut Bundt Cake is a moist and festive fall dessert, combining tart cranberries with crunchy toasted walnuts.

The subtle warm spices make it perfect for autumn gatherings or holiday celebrations.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 ½ cups fresh or frozen cranberries
• 1 cup chopped toasted walnuts

For the glaze:

• 1 cup powdered sugar
• 2-3 tablespoons orange juice

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Alternately fold in flour mixture and buttermilk, starting and ending with flour. Gently fold in cranberries and walnuts.
5. Pour batter into prepared pan and smooth top. Bake for 55-65 minutes or until a toothpick inserted comes out clean.
6. Cool in pan for 15 minutes, then invert onto a wire rack.
7. Mix powdered sugar and orange juice to make glaze, then drizzle over cooled cake.

Cranberry Walnut Bundt Cake offers a delightful mix of tart, nutty, and spiced flavors.

Its festive look and taste make it a standout dessert for fall celebrations.

Apple Cinnamon Streusel Bundt Cake

Apple Cinnamon Streusel Bundt Cake is a classic fall dessert with tender apple-studded cake, a crunchy cinnamon streusel topping, and a light glaze.

Perfect for brunches, dessert tables, or cozy afternoons.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups peeled, diced apples

For the streusel:

• ½ cup brown sugar
• ½ cup flour
• ¼ cup cold butter, cubed
• ½ teaspoon cinnamon

For the glaze:

• ½ cup powdered sugar
• 1-2 tablespoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla. Alternately fold in flour mixture and buttermilk, beginning and ending with flour. Fold in diced apples.
4. Pour batter into prepared pan. Combine streusel ingredients until crumbly and sprinkle evenly over the top.
5. Bake for 55-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then turn out onto a wire rack.
6. Mix powdered sugar and milk to make glaze and drizzle over cooled cake.

Apple Cinnamon Streusel Bundt Cake delivers a perfect combination of tender apple cake, warm spices, and a crunchy topping, making it a quintessential fall dessert.

Pumpkin Cream Cheese Bundt Cake

Pumpkin Cream Cheese Bundt Cake is a moist, flavorful dessert with a creamy center.

The pumpkin and warm spices are perfectly complemented by the tangy cream cheese swirl, creating an irresistible fall treat.

Ingredients:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• ½ cup buttermilk

For the cream cheese filling:

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

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3. In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and pumpkin puree. Alternately fold in flour mixture and buttermilk until smooth.
4. For the cream cheese filling, beat cream cheese, sugar, egg, and vanilla until smooth.
5. Pour half the pumpkin batter into prepared pan, then dollop cream cheese filling over the batter. Top with remaining pumpkin batter and gently swirl with a knife.
6. Bake for 55-65 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then invert onto a wire rack.

Pumpkin Cream Cheese Bundt Cake is a decadent fall dessert, with tender pumpkin cake and a creamy, tangy filling. It’s a perfect centerpiece for autumn gatherings.