Pumpkin Doughnut Cake

slices of pumpkin doughnut cake

My Pumpkin Doughnut Cake is a golden, lightly spiced pumpkin cake with a crisp sugar doughnut crust that makes it the ULTIMATE fall coffee cake, snack cake, or dessert ~ you decide!

pumpkin doughnut cake

Going on the assumption that more is better, I mega-sized a pumpkin doughnut into a pumpkin bundt cake

If you’ve tried my apple cider doughnut cake, or my apple cider doughnut muffins, for that matter, you’ll know that the concept is a winner. This cake takes on the persona of that perfect pumpkin sugar doughnut that only makes an appearance once a year at your favorite doughnut shop. Just like those prized doughnuts, the crust is crisp and the inside is soft and cakey, with lots of pumpkin flavor.

Some foods are just really good at setting the tone for a season, and this is one of them. Make this cake, set it out on the counter, and you’ll feel like you’ve won fall, even if you don’t get to do any of your regular activities this year.

Pumpkin Doughnut Bundt Cake with knife

What you’ll need for a pumpkin doughnut cake

  • canned pumpkin
  • eggs
  • buttermilk
  • vegetable oil
  • cinnamon, ginger, nutmeg, allspice, cloves
  • flour ~ use all purpose or cake flour
  • sugar ~ granulated
  • baking powder and baking soda, salt
  • butter

pumpkin doughnut cake in a bundt pan, just out of the oven

The secret to making a dough-nutty cake

  • When the cake comes out of the oven, I let it cool slightly, then flip it out of the pan.
  • I brush the warm cake with plenty of melted butter, followed immediately with as much sugar as I can sprinkle/pat on.
  • The effect is a light crunchy ‘crust’ that makes this cake dough-nutty and delicious.

Brushing melted butter on a pumpkin cake

Why you’ll love this cake

It’s an easy recipe that can be made in a bowl with a whisk ~ no beaters or stand mixers needed.

It’s got a lovely golden color and a gentle spice flavor profile everybody loves. Pumpkin comes but once a year, and it’s always a welcome ingredient!

There’s no frosting or glaze to deal with, but the simple sugar coating makes a huge difference. It’s delicious but not decadent.

a pumpkin doughnut cake on a white board, with crumbs

pumpkin + cake

Pecan Praline Pumpkin Cake ~ this sheet cake is a crowd pleaser…I think  it’s the frosting 😉

Warm Pumpkin Pudding Cakes ~ the texture is so unique!

Flourless Pumpkin Spice Cake ~ pillowy soft and gluten free.

Pumpkin Spice Cheesecake ~ it’s a holiday tradition in our house.

slicing a pumpkin bundt cake
5 from 9 votes

Pumpkin Doughnut Cake

My Pumpkin Doughnut Cake is a lightly spiced pumpkin cake with a crisp sugar doughnut crust that makes it the ULTIMATE fall treat!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Yield 16 servings
Calories 307kcal
Author Sue Moran


  • standard non stick bundt pan


dry ingredients

  • 3 1/2 cups all purpose flour
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

wet ingredients

  • 1 cup canned pumpkin puree (not pie filling)
  • 3 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup vegetable oil
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves


  • 2 Tbsp unsalted butter, melted
  • 1/4 cup granulated sugar


  • Preheat oven to 350F. Generously butter and flour your bundt pan, making sure to get into all the nooks and crannies. Don't skip this step!
    greased bundt pan
  • Whisk the dry ingredients together in a large mixing bowl.
  • Whisk the wet ingredients together in a another bowl.
    making pumpkin doughnut cake batter
  • Blend the dry ingredients with the wet, mixing just until combined, don't over mix.
    pumpkin doughnut cake batter in a bowl
  • Pour the batter into the prepared pan and spread out evenly.
    pumpkin bundt cake batter in pan
  • Bake for 45-50 minutes, until a toothpick inserted near the center comes out without wet batter clinging to it.
    pumpkin doughnut cake just out of the oven
  • Set the pan on a cooling rack for 15 minutes. Then loosen the cake all around the edges with a thin offset spatula, and invert it. If the cake sticks, loosen it a little more and try again.
    pumpkin bundt cake inverted from the pan
  • Brush with the melted butter, and sprinkle generously all over with the sugar. Try to pat on as much sugar as you can.
    pumpkin bundt coated with butter and sugar
  • Slice the cake and serve warm or at room temperature.
    slicing a pumpkin bundt cake


Calories: 307kcal | Carbohydrates: 44g | Protein: 5g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 40mg | Sodium: 139mg | Potassium: 136mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2496IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    February 1, 2022 at 1:02 pm

    5 stars
    Can I use pie filling if that’s all I have? What changes should I make do you think?
    I love all your recipes!

    • Reply
      Sue Moran
      February 1, 2022 at 3:09 pm

      I would just use it and leave everything the same.

  • Reply
    August 1, 2021 at 6:02 am

    What size can of pumpkin do you use? Thank you

  • Reply
    February 14, 2021 at 5:58 am

    Looks delicious can you make it using pumpkin cake mix

  • Reply
    November 14, 2020 at 10:26 am

    My husband and I are currently enjoying your kid fashioned donut cake and it’s absolutely amazing! I really like all your recipes as they are easy to follow. I will be making this one next. One question:
    Do you have a chocolate old fashioned donut cake recipe? Would it work if I substitute some of the regular flour with baking chocolate? And also eliminate the nutmeg I suppose. What do you think?

  • Reply
    Stephie Scat
    November 7, 2020 at 5:27 pm

    5 stars
    Love it. Everyone liked the cake. I did use half cup melted butter and 1/4 cup (grapeseed) oil instead of 3/4 cup
    Oil. Good flavor and not overly sweet. Perfect.

    • Reply
      November 7, 2020 at 6:21 pm

      Thanks Stephie 🙂

  • Reply
    Stephie Scat
    November 2, 2020 at 6:21 pm

    5 stars
    Can’t wait to try this. Looks great!

  • Reply
    Phyllis Bergst
    October 28, 2020 at 9:17 am

    5 stars
    Sue, I was NOT going to fall for any pumpkin recipes, but then you brought this one……shame on you, but I can taste it now.

    • Reply
      October 28, 2020 at 9:51 am


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