Easy Gingerbread Pumpkin Bundt Cake

This easy gingerbread pumpkin bundt cake from scratch is perfect for the holiday season! Moist spice cake mixed with our popular moist pumpkin bread recipe drizzled with frosting and orange zest you will surely love!

Pumpkin Gingerbread Bundt Cake Recipe

For years I had made a cake mix pumpkin bundt cake for a quick and easy treat after dinner. Great if you are in a rush but if you want to go all out from scratch, homemade, you have got to try our pumpkin gingerbread bundt cake. It looks so pretty, and great this time of year.

Of course you can omit the pecans and/or the orange zest but it really does add such a great texture and flavor to your easy gingerbread pumpkin bundt cake. Combing two flavors like this is a game changer. We have done this same idea with ginger banana bread and it was such a hit!

Gingerbread Bundt Cake from Scratch

It looks really pretty with these colorful garnishes too…and that is always important when you have company over right! Now we have made this classic Christmas flavor with boxed mix with our Cake Mix Gingerbread Cookies but this is worth it to make from homemade all the way.

Here’s what makes it so easy! Having ONE device that can double, triple, or be used for more than three different appliances I am all over it!! You can chop whole nuts into crushed pieces to either fold inside the batter and/or sprinkle them on top. Just put them in the bowl, pop this attachments on top and push the button. Done!

All of the toppings are of course optional but if you had two side by side with one that was “naked”, this one would definitely be prettier. Gives it some extra sweetness too as gingerbread flavor as a whole can be more intense than others and I think needs some type of glaze or thick frosting on the top.

Then, there’s a whisk attachment too! Used for mixing light things like whipping cream, egg whites, and simple cakes it is perfect.  With the same touch of a button you can blend together the wet ingredients. This time we made this easy gingerbread pumpkin bundt cake recipe.

You can use a food processor that is larger or a blender if need be too, just like to share handy tips and things I love when I stumble across them. There are tons of different bundts you can buy too. I have a few that are embedded with different designs and I even have one with leaves and air fryer gingerbread men.

Ingredients

1. Pumpkin puree canned or make homemade pressure cooker pumpkin puree
2. Molasses creates that deep taste
3. Ginger for Fall flavors
4. Butter for moisture
5. Brown sugar to sweeten
6. All-purpose flour, always remember how to measure flour properly
7. Pecans are optional
8. Eggs added at room temperature
9. Baking soda and baking powder to rise
10. Cinnamon, allspice and nutmeg spices
11. Vanilla or easy cream cheese frosting to drizzle on top, alternatively with water you can mix some powdered sugar together until thick and drizzle that over

Equipment Needed

Bundt pan of your choice, a wire rack to cool completely and a large bowl are needed. If you want to add nuts you will want them crushed into small bits. You can do this with a food processor or blender.

Substitutions

If you needed a dairy free version you can use vegan plant based butter products instead. I have done this and you can’t tell the difference really.

Gingerbread Pumpkin Bundt Cake with Cake Mix

If you wanted an easier and faster way to make this I would start with our Pumpkin Bundt Cake with Cake Mix recipe and add 1 tbsp of gingerbread spice to add those Fall flavors into the mix. Alternatively you could sprinkle that on top of the frosting instead of inside of the batter, or both!!

Pumpkin Gingerbread Muffins

If you want to bake these quick, like in 18-20 minutes you can use a muffin pan instead. Just like when we make our pumpkin zucchini muffins I will use paper liners or spray a bit of non stick spray inside first so when cooled they will slide right out.

How Long to Bake Mini Bundts

For individual Mini Pumpkin Bundt Cakes you can cut the cook time by 1/3 or so. Once your frosting is warm and slightly melted just drizzle it on top. Sprinkle your chopped pecans on top followed by some orange zest. You’ve got yourself a delicious fall dessert or brunch item! All the stuff on the top are optional of course but it does seem to need some extra sweetness I think.

How to Make a Pumpkin Gingerbread Bundt Cake

1. Combine dry ingredients such as flour, baking powder, baking soda, ginger etc in a bowl and mix well.
2. In a separate bowl mix together wet ingredients, slowly add flour mixture with your mixer on low speed. 
3. When combined well pour into your bundt pan.
4. Put into preheated oven.
5. It will be done when a toothpick is inserted into the center and comes out clean.
   1. do not overbake or it will be dry
6. After about 5 minutes in the pan, flip over on to a cooling rack so it doesn’t continue to bake.

How do you know when pumpkin bread is done?

This can feed a crowd for brunch, remember to follow proper baking methods whether you are making this duo of flavors together or make our gingerbread dump cake too!

The edges of the bread will begin to pull away from the sides of the pan. That is the first sign. Always use the toothpick test for doneness too. It should come out with just a few moist crumbs clinging to it. If you want to use a thermometer the internal temperature should be 190°F.

Other Christmas Desserts You’ll Love

• Pumpkin apple bread incorporates fresh diced fruit
• Lebkuchen cookies are German Christmas cookies we love
• After you’ve enjoyed this pumpkin dessert, you should try our cake mix rum bundt cake too! Want something easier?? Here’s the printable recipe to follow.