Top Thanksgiving Bundt Cake Ideas: Moist, Beautiful & Effortless Holiday Baking You’ll Crave

Let’s be honest: Thanksgiving desserts deserve drama without the stress. That’s where Bundt cakes shine—easy to bake, gorgeous out of the pan, and almost impossible to mess up. They slice like a dream, feed a crowd, and look festive with just a glaze and a sprinkle.

These five Bundt cakes are moist, beautiful, and wildly doable. We’re talking flavors that feel like a hug from fall—plus little upgrades (brown butter! warming spices! boozy glaze!) that make them holiday-worthy. Ready to be the dessert hero? Let’s bake.

1. Brown Butter Maple Pecan Bundt That Tastes Like a Cozy Cabin

If Thanksgiving had a signature candle, this cake would be it. Nutty brown butter, pure maple syrup, and toasted pecans team up for a rich, not-too-sweet Bundt that’s special without being fussy. It’s lovely for dessert, even better with coffee the next morning.

Ingredients:

• 1 cup (2 sticks) unsalted butter
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 1/2 cup packed light brown sugar
• 3 large eggs, room temperature
• 1/2 cup pure maple syrup (Grade A or B, not pancake syrup)
• 1 cup whole milk, room temperature
• 2 teaspoons vanilla extract
• 1 cup chopped toasted pecans, plus extra for topping

Instructions:

1. Preheat the oven to 350°F (175°C). Generously butter and flour a 10–12 cup Bundt pan, or use baking spray with flour. Tap out excess.
2. Brown the butter: Melt butter in a light-colored saucepan over medium heat, stirring until it foams, then turns golden with brown bits and smells nutty, 5–7 minutes. Transfer to a bowl; cool 10 minutes.
3. In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. In a large bowl, whisk the granulated sugar and brown sugar with the cooled brown butter until glossy. Whisk in eggs one at a time. Add maple syrup and vanilla.
5. Stir in dry ingredients in two additions, alternating with milk, beginning and ending with dry. Fold in pecans. Batter will be thick and luxurious.
6. Scrape into the pan, smooth the top, and bake 45–55 minutes, until a tester comes out clean or with a few moist crumbs.
7. Cool 15 minutes, then invert onto a rack to cool completely.

Serve with a quick maple glaze (1 cup powdered sugar + 2–3 tablespoons maple syrup + pinch of salt) and a scatter of extra pecans. Pro tip: Warm slices briefly and crown with salted butter or a dollop of crème fraîche. Want it bolder? Add 1/4 teaspoon ground cloves or swap pecans for walnuts.

2. Ultra-Moist Pumpkin Spice Bundt With Cream Cheese River

This one delivers the best of pumpkin pie and cheesecake in one slice. The pumpkin crumb stays incredibly moist from oil and pumpkin purée, while a sweet-tangy cream cheese ribbon plays peekaboo through the middle. It’s a guaranteed “Can I have the recipe?” moment.

Ingredients:

For the cream cheese filling:

• 8 ounces cream cheese, softened
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the cake:

• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs, room temperature
• 1 cup pumpkin purée (not pie filling)
• 3/4 cup neutral oil (canola or grapeseed)
• 1/2 cup whole milk or buttermilk
• 2 teaspoons vanilla extract

For the glaze:

• 1 cup powdered sugar
• 2–3 tablespoons heavy cream or milk
• 1/2 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
2. Make filling: Beat cream cheese, sugar, egg, and vanilla until smooth.
3. Whisk flour, baking powder, baking soda, salt, and spices.
4. In another bowl, whisk sugars, eggs, pumpkin, oil, milk, and vanilla until blended.
5. Add dry ingredients to wet and mix just until combined.
6. Pour half the batter into the pan. Spoon the cream cheese filling in a ring, keeping it away from the pan edges. Cover with remaining batter.
7. Bake 50–60 minutes, until a tester near the edge comes out clean. Cool 15 minutes, invert, and cool fully.
8. Glaze: Stir powdered sugar, cream, vanilla, and salt until pourable. Drizzle over the cooled cake.

Serve with cinnamon-dusted whipped cream or vanilla ice cream. Swap spices for a chai blend if you’re feeling fancy, or fold in 3/4 cup mini chocolate chips. Pro tip: For the cleanest ribbon, chill the cake before slicing.

3. Spiced Cranberry Orange Bundt With Sparkling Sugar Snow

Need a bright, zesty moment on a rich Thanksgiving table? This cake is your citrusy counterpoint. Orange zest perfumes the batter, cranberries bring tart pops, and a crackly citrus glaze sets the mood—like fresh snow on a winter wreath.

Ingredients:

• 2 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon ground cardamom (or 1/2 teaspoon if using strongly flavored cardamom)
• 1 teaspoon ground cinnamon
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs, room temperature
• Zest of 2 large oranges
• 2 teaspoons vanilla extract
• 1 cup full-fat sour cream, room temperature
• 1 1/2 cups fresh or frozen cranberries (no need to thaw), halved
• 1 tablespoon flour (to toss with cranberries)

For the orange glaze:

• 1 1/2 cups powdered sugar
• 2–3 tablespoons fresh orange juice
• Pinch of salt
• Sparkling sugar or coarse sanding sugar, for topping

Instructions:

1. Heat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
2. Whisk flour, baking powder, baking soda, salt, cardamom, and cinnamon.
3. Cream butter and sugar on medium until pale and fluffy, 3–4 minutes. Beat in eggs one at a time. Add orange zest and vanilla.
4. Mix in dry ingredients and sour cream alternately, beginning and ending with dry, until just combined.
5. Toss cranberries with 1 tablespoon flour and fold into batter.
6. Spread into pan and smooth. Bake 45–55 minutes, until a tester comes out clean.
7. Cool 15 minutes, invert, and cool completely.
8. Glaze: Whisk powdered sugar, orange juice, and salt until glossy and thick but pourable. Drizzle over cake, then shower with sparkling sugar.

Serve with sugared cranberries for extra sparkle. Want it boozy? Swap half the orange juice in the glaze for Grand Marnier. If cardamom isn’t your thing, use all cinnamon or add a pinch of ginger. This one looks gorgeous on a wreath-style Bundt pan.

4. Gingerbread Molasses Bundt With Hot Buttered Rum Glaze

Spicy, deep, and nostalgic—this is gingerbread in its most dramatic form. The crumb is plush from molasses and brown sugar, and the warm rum glaze melts into every ridge for a holiday aroma that stops people mid-sentence. It’s the showstopper that still plays nice with pumpkin pie.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 3/4 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 2 large eggs, room temperature
• 1 cup unsulphured molasses
• 1 cup hot water
• 1/2 cup full-fat sour cream
• 1 teaspoon vanilla extract

For the hot buttered rum glaze:

• 4 tablespoons unsalted butter
• 1/2 cup granulated sugar
• 1/4 cup dark rum (or apple cider for nonalcoholic)
• 1/4 cup water
• Pinch of salt
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
2. Whisk flour, ginger, cinnamon, cloves, allspice, baking powder, baking soda, and salt.
3. Cream butter and brown sugar until fluffy, 2–3 minutes. Beat in eggs one at a time.
4. Stir in molasses. Add dry ingredients alternately with hot water and sour cream, beginning and ending with dry. Mix gently until smooth. Stir in vanilla.
5. Pour into pan and bake 45–55 minutes, until a tester comes out with a few crumbs.
6. Cool 10 minutes, then invert onto a rack set over a sheet pan.
7. Glaze: In a small saucepan, combine butter, sugar, rum, water, and salt. Bring to a simmer and cook 2–3 minutes, stirring, until the sugar dissolves. Off heat, stir in vanilla.
8. While warm, brush or spoon half the glaze over the warm cake so it soaks in. Let sit 10 minutes, then brush on the rest.

Serve with softly whipped cream or a scoop of cinnamon ice cream. For extra heat, add 1–2 tablespoons finely chopped crystallized ginger to the batter. No rum? Use spiced apple cider plus a dash of vanilla and a pinch of nutmeg.

5. Apple Cider Doughnut Bundt With Cinnamon-Sugar Crunch

All the love of a farm-stand cider doughnut, none of the frying. Reduced apple cider and browned butter bring deep apple flavor, while a cinnamon-sugar coating clings to the whole cake. It’s nostalgic, fragrant, and ridiculously snackable.

Ingredients:

• 2 cups apple cider (to reduce)
• 1 cup (2 sticks) unsalted butter
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs, room temperature
• 1/2 cup buttermilk, room temperature
• 2 teaspoons vanilla extract

For the cinnamon-sugar coating:

• 4 tablespoons unsalted butter, melted
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• Pinch of salt

Instructions:

1. Reduce the cider: In a saucepan, simmer 2 cups apple cider until reduced to 1/2 cup, 15–20 minutes. Cool to room temp.
2. Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
3. Brown the butter: Cook the 1 cup butter over medium heat until golden and nutty, 5–7 minutes. Cool 10 minutes.
4. Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In a large bowl, whisk sugars with browned butter until combined. Add eggs one at a time. Whisk in reduced cider, buttermilk, and vanilla.
6. Fold in dry ingredients just until smooth. Spread into pan and bake 40–50 minutes, until a tester comes out clean.
7. Cool 10 minutes, invert, and cool another 10 minutes until warm but not hot.
8. Coating: Mix sugar, cinnamon, and salt. Brush the warm cake all over with melted butter, then press and sprinkle the cinnamon sugar onto every surface. It will stick like magic.

Serve slightly warm with sharp cheddar slices (classic New England move) or caramel sauce. Add diced sautéed apples to the batter for extra texture, or swap 1/4 teaspoon nutmeg for cardamom. If making ahead, refresh with a light brush of butter and a new dusting of sugar before serving.

Bundt Success Tips (So Your Cake Actually Pops Out)

• Pan prep matters: Use baking spray with flour or the butter-flour method, and get into every ridge.
• Cool just enough: Invert after 10–15 minutes. Too hot and it breaks; too cold and it sticks.
• Use the right size: Aim for a 10–12 cup Bundt. If your pan is smaller, leave out a cup of batter and bake as a mini loaf.
• Don’t overmix: Stir just until the flour disappears to keep the crumb tender.
• Level the batter: Smooth the top so it bakes evenly and sits flat on a platter.

Easy Decorating That Looks Fancy

• Glaze and drizzle: Thick ribbons look luxe and hide any imperfections.
• Crunchy toppers: Toasted nuts, sparkling sugar, or chopped candied ginger add shine and texture.
• Seasonal garnish: A ring of sugared cranberries, cinnamon sticks, and orange slices = instant centerpiece.

There you go: five Bundt cakes that feel like a holiday flex without the stress. Bake one for the big day, then sneak another into the weekend for leftover sandwiches and cozy coffee. Pick your favorite flavor, preheat the oven, and wow your people—seriously, these are that good.