Pumpkin Spice Nothing Bundt Cake Copycat

Name: Pumpkin Spice Nothing Bundt Cake Copycat
Prep time: 20 min
Cook time: 70 min
Total time: 270 min
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)

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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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Table of Contents

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.

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Key Ingredients for Pumpkin Spice Nothing Bundt Cake Copycat

Here are the star ingredients that make this cake irresistible:

Flat lay of pumpkin Bundt cake ingredients in bowls, arranged differently on a gray background.

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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.

Overhead view of pumpkin Bundt cake batter with a whisk in a glass bowl

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Overhead view of pumpkin Bundt cake batter spread in a fluted Bundt pan.

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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.

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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.

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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

Nutrition Information (per slice, approx.)

Nutrient	Amount
Calories	340
Carbohydrates	48g
Sugar	24g
Fat	14g
Saturated Fat	8g
Cholesterol	55mg
Sodium	180mg
Fiber	2g
Protein	4g

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.