Overhead view of pumpkin Bundt cake with cream cheese glaze on a wooden board.

Pumpkin Spice Nothing Bundt Cake Copycat Recipe (Best Homemade Version)

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This Pumpkin Spice Nothing Bundt Cake Copycat tastes just like the famous bakery version soft, moist, and packed with warm fall spices. It’s the perfect homemade treat for holidays, potlucks, or cozy fall evenings. With a rich pumpkin flavor and classic cream cheese frosting, you’ll love how easy it is to recreate this bakery favorite at home.

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Here’s Why You’ll Love This Pumpkin Spice Nothing Bundt Cake Copycat

  • Super moist texture with real pumpkin purée.
  • Perfect balance of warm spices like cinnamon, nutmeg, and cloves.
  • Easy to bake in one Bundt pan, no complicated steps.
  • Just as delicious as the original Nothing Bundt Cake, but fresher and homemade.
Overhead view of pumpkin Bundt cake slice with cream cheese glaze on a plate. Save

Key
Ingredients for Pumpkin Spice Nothing Bundt Cake Copycat

Here are the star ingredients that make this cake irresistible:

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  • Pumpkin Purée – Canned pumpkin (not pumpkin pie filling) keeps the cake tender and moist.
  • Warm Spices – Cinnamon, nutmeg, ginger, and cloves give it that signature fall flavor.
  • Vegetable Oil – Adds moisture and a soft crumb.
  • Brown Sugar – Deepens flavor and enhances the pumpkin.
  • Eggs – Provide structure and richness.
  • Optional Mix-ins – Semi-sweet chocolate chips or toasted nuts for extra texture.

Step-by-Step Overview: How to Make Pumpkin Spice Nothing Bundt Cake Copycat

Step 1: Prepare the Bundt Pan

Preheat your oven to 350°F (177°C). Grease a 10–12 cup Bundt pan with nonstick spray or butter to ensure easy release.

Step 2: Mix the Pumpkin Spice Batter

Whisk together flour, baking soda, salt, and spices in one bowl. In another bowl, combine oil, eggs, sugars, pumpkin purée, and vanilla. Mix wet and dry ingredients, then fold in chocolate chips or nuts if using.

Step 3: Bake to Perfection

Pour the batter into the prepared pan. Bake for 55–70 minutes, checking with a toothpick for doneness. Cool in the pan for 2 hours before flipping onto a wire rack.

Overhead view of a golden-brown pumpkin Bundt cake baked in a fluted pan. Save

Step 4: Make the Cream Cheese Frosting

Beat together softened cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

Step 5: Frost & Serve

Once cooled, drizzle or pipe frosting over the cake. Garnish with pumpkin spice or drizzle with maple icing for a bakery-style finish.

Overhead shot of a pumpkin Bundt cake slice with cream cheese glaze on a ceramic plate. Save

Substitution Tips

You can easily adjust this Pumpkin Nothing Bundt Cake Copycat recipe to fit your diet or pantry without losing its moist texture.

  • Oil Alternatives – Swap vegetable oil for canola oil or melted coconut oil for a slightly richer flavor.
  • Flour Options – Use a 1:1 gluten-free flour blend (with xanthan gum if not included) to make the cake gluten-free.
  • Sugar Swaps – Replace brown sugar with coconut sugar, or reduce granulated sugar while keeping liquid amounts the same to prevent dryness.
  • Dairy-Free Frosting – Use vegan cream cheese and plant-based butter for a fully dairy-free topping.
  • Spice Blend – If you don’t have pumpkin pie spice, combine cinnamon, ginger, nutmeg, and allspice in similar ratios.

👉 For a full guide to ingredient substitutions in baking, check the Utah State University Extension list of ingredient substitutions

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Pumpkin Spice Nothing Bundt Cake Copycat

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Luna from Cook It Slowly
This Pumpkin Spice Nothing Bundt Cake Copycat is moist, spiced perfectly, and topped with cream cheese frosting. A bakery favorite made at home!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 340 kcal

Equipment

Ingredients
  

  • 2 3/4 cups all-purpose flour (344g)
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1 cup vegetable oil (240ml)
  • 4 large eggs
  • 1 cup packed light or dark brown sugar (200g)
  • 3/4 cup granulated sugar (150g)
  • 1 can pumpkin puree (15 oz / 425g, not pie filling)
  • 1 tsp vanilla extract
  • 1 1/4 cups semi-sweet chocolate chips or nuts (optional)
  • cream cheese frosting, maple icing, or caramel drizzle (for topping)
  • sprinkle of pumpkin pie spice (for garnish)

Instructions
 

  • Preheat oven to 350°F (177°C) and grease a 10–12 cup Bundt pan.
  • Whisk flour, baking soda, salt, and spices in a large bowl.
  • In another bowl, whisk oil, eggs, sugars, pumpkin, and vanilla until smooth.
  • Mix wet and dry ingredients together. Fold in chocolate chips or nuts if using.
  • Pour batter into Bundt pan. Bake 55–70 minutes or until a toothpick comes out clean.
  • Cool in the pan for 2 hours, then invert onto a rack to cool completely.
  • Prepare cream cheese frosting and drizzle or pipe over cooled cake.
  • Garnish with pumpkin spice or drizzle with caramel/maple icing.

Notes

  • Store covered at room temperature for 2 days or refrigerate for up to 5 days. For best results, let the cake cool fully before frosting.

Nutrition

Calories: 340kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 180mgPotassium: 135mgFiber: 2gSugar: 24gVitamin A: 6200IUVitamin C: 2mgCalcium: 40mgIron: 2.3mg
Keyword Nothing Bundt Cake recipe, pumpkin bundt cake, Pumpkin Nothing Bundt Cake Copycat
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Nutrition Information (per slice, approx.)

NutrientAmount
Calories340
Carbohydrates48g
Sugar24g
Fat14g
Saturated Fat8g
Cholesterol55mg
Sodium180mg
Fiber2g
Protein4g

Best Bundt Pan to Use for Pumpkin Spice Nothing Bundt Cake Copycat

For best results, use a 10–12 cup nonstick Bundt pan with defined ridges. Nordic Ware pans are a favorite because they release cleanly and create that classic bakery look.

Pumpkin Spice Nothing Bundt Cake Copycat Toppings Ideas

  • Classic cream cheese frosting (traditional bakery style)
  • Maple glaze for extra fall sweetness
  • Salted caramel drizzle for a rich, indulgent touch
  • Sprinkle of pumpkin pie spice for garnish

FAQs About Pumpkin Spice Nothing Bundt Cake Copycat

What are the ingredients in Nothing Bundt pumpkin spice cake?

The main ingredients are pumpkin purée, warm spices, eggs, oil, sugar, and flour. Cream cheese frosting tops it off.

What is the secret ingredient in Nothing Bundt Cake?

Moisture is the secret pumpkin purée, oil, and cream cheese frosting keep the cake soft and flavorful.

What is the most popular flavor of Nothing Bundt Cake?

Red Velvet is the all-time best-seller, but seasonal Pumpkin Spice ranks high during fall.

Is Nothing Bundt Cake halal?

Most flavors do not contain alcohol or pork-based gelatin, but it’s best to check with your local bakery for certification.

More Nothing Bundt Cake Copycat Recipes You’ll Love

Also, explore the Copycat Nothing Bundt Cakes Recipes guide for more bakery-style treats.