Pumpkin Gingerbread Bundt Cake is a dense and flavorful cake that’s perfect for Thanksgiving and Christmas! It brings together two holiday favorites.

The thought of a pumpkin and gingerbread cake in the fall sounds delicious. The aroma of ginger, cloves and cinnamon in your house really sets the tone for the holidays.

This cake is very fitting to add to your holiday baking list and is a perfect Thanksgiving dessert (or Christmas!)

You may also like my Old Fashioned Chewy Molasses Cookies!

Holiday Cakes

You can decorate this Pumpkin Gingerbread Cake for Thanksgiving or Christmas. The powdered sugar on top gives it a nice snowy feel for Christmas.

I put real holly leaves from my holly bush on the side just for garnish (Do not eat them the berries are poisonous. Keep that in mind if put real holly in front of children.) You could also add icing or a glaze to the top if you prefer.

Pumpkin Gingerbread Bundt Cake

Although, I used a seasoned stoneware bundt pan given to me by my mother-in-law, I suggest using a non-stick bundt pan. If you have one or if you’re looking to purchase one, a non-stick bundt pan is probably best because if it sticks to the bottom of the pan, it won’t look pretty coming out!

I buttered and floured my stoneware bundt pan well because I didn’t want to have any problems taking it out of the pan. I’d be really upset if a chunk of cake stayed in the pan after I removed it.

However, if this happens, don’t be upset. It happens to the best of us. Just gently remove it and add it to the proper place on the cake. The powdered sugar will cover up your patchwork.

It needs room to grow so, to speak. Your cake pan(s) should not be more than 3/4 full of cake batter.

You don’t have to use a bundt pan to make this recipe.

You may also a regular tube pan or even two loaf pans. Using loaf pans is great if you want to bring one to someone and keep one for yourself! Just be sure not to overfill your cake pan with batter.

Substitutions and Additions

Instead of cloves and nutmeg, use 1 tsp of pumpkin pie spice.
Add 1/4- 1/2 cups of chopped pecans.
Add 1/2 cup of raisins or dried cranberries.
Top with cream cheese or vanilla icing instead of powdered sugar.

Check your pantry and get what you need to make this yummy Pumpkin Gingerbread Bundt Cake for Thanksgiving or Christmas. It’s the perfect holiday cake with flavors of the season.

Pumpkin Gingerbread Bundt Cake

Course Dessert

Cuisine American

Keyword pumpkin gingerbread cake

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 305cal

Author Joanne Schweitzer

Equipment

bundt pan (Tube pan and loaf pans will work too.)

Ingredients

4 cups flour
1 tbsp baking powder
2 tsp baking soda
1 tbsp ginger
1 tsp cinnamon
1 tsp ground cloves
1/2 tsp ground nutmeg
1 cup packed brown sugar
15 oz canned pumpkin
1 cup full flavor molasses
9 tbsp butter, softened (1 stick), plus 1 tbsp, divided
2 large eggs
1 cup boiling water
1 tbsp powdered sugar for sprinkling on top of cake

Instructions

First, preheat oven to 350F.
Then, in a medium bowl, add flour (4 cups,) baking powder (1 tbsp,) baking soda (2 tsp), ginger (1 tbsp,) cinnamon (1 tsp,) cloves (1 tsp,) and nutmeg (1/2 tsp.) Set aside.
Next, in a large mixing bowl add: brown sugar (1 cup packed,) molasses (1 cup,) pumpkin (15 oz,) and butter (1/2 cup) and mix until combined.
Then, add eggs (2) one at a time to the pumpkin mixture and mix.
Next, add about one cup of the flour mixture at a time to the pumpkin mixture and mix.
Then, add one cup of boiling water to the mixture and mix well.
Next, butter the bundt cake pan: Use softened butter (1 tbsp) and manually put butter onto the pan getting into the crevices. Butter the pan well including the center tube.
Then, add 1 tbsp flour and swirl around to coat the butter evenly as possible.
Then, pour cake batter into the butter and floured cake pan and bake at 350F for 50-60 minutes or until a toothpick comes out clean. Let cool for 30-45 minutes before removing from the pan.
When cake is fully cooled, gently use a knife to pull the cake away from the sides of the pan and the center of the pan. Turn the pan upside down, gently pull out and place on a plate. You may need to cut some of the bottom so the cake sits level.
Last, put 1 tbsp of powdered sugar into a small strainer and shake on top of the bundt cake for decoration. This will also help hide imperfections.

Notes

You may use a non-stick bundt pan but, also use an oil spray or butter and flour it so it comes out easier.

Nutrition

This cake recipe was adapted from a McCormick spices recipe.

Pumpkin Gingerbread Bundt Cake

Holiday Cakes