Rich Pumpkin Spice Bundt Cake Recipe (Print Version)

Pumpkin Spice Bundt Cake: Your ultimate fall dessert! This moist, flavorful recipe brings warm spices and easy steps to your kitchen. Bake yours today!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cake Base Essentials

01 - 2 ½ cups all-purpose flour
02 - 1 ½ cups granulated sugar
03 - ½ cup packed light brown sugar
04 - 1 (15-ounce) can pumpkin puree (100% pumpkin, not pie filling)
05 - 4 large eggs
06 - ½ cup vegetable oil
07 - ½ cup buttermilk

→ Warm Spice Blend

08 - 2 teaspoons pumpkin pie spice
09 - 1 teaspoon baking soda
10 - ½ teaspoon baking powder
11 - ½ teaspoon salt

→ Sweet Glaze Fixings

12 - 2 cups powdered sugar, sifted
13 - 3-4 tablespoons milk
14 - 1 teaspoon vanilla extract

→ Optional Flavor Boosters

15 - ½ cup chopped pecans or walnuts (for batter)
16 - Extra ground cinnamon (for garnish)

# Instructions:

01 - First things first, let's get that Bundt pan ready for our cake. I usually spray mine really well with a baking spray that has flour in it, then give it an extra dusting with flour, tapping out the excess. This step is crucial, hon! I've had cakes stick before, and it's heartbreaking to see a beautiful Bundt tear. You want every nook and cranny coated so your cake slides out like a dream, looking all gorgeous and ready for its close-up.
02 - In a medium bowl, whisk together your flour, both baking soda and baking powder, that lovely pumpkin pie spice, and a good pinch of salt. I really get in there with my whisk to make sure everything is evenly distributed. This is where all those warm, inviting fall smells start to come alive, even before anything hits the heat. Don't rush this part; a well-mixed dry base means a consistently spiced cake, which is what we're aiming for.
03 - Now for the wet magic! In a separate, larger bowl, whisk together the canned pumpkin puree, both granulated and brown sugars, eggs, vegetable oil, and buttermilk. I go until it's really smooth and creamy, no lumps of sugar hanging around. This mixture should look vibrant and smell sweet and earthy. This is the heart of your cake, where all that wonderful moisture and flavor comes from. Mix until just combined, don't overdo it!
04 - Gently add your dry ingredients to your wet ingredients. I usually do it in two additions, mixing just until no streaks of flour remain. Overmixing is the enemy here; it can lead to a tough cake, and we want a tender, fluffy Bundt cake, right? I use a spatula for this part, folding it in carefully. The batter will be thick and wonderfully aromatic, just what you want to see and smell.
05 - Pour that glorious batter into your prepared Bundt pan. Give the pan a couple of gentle taps on the counter to release any air bubbles. Pop it into your preheated oven at 350°F (175°C) and let it bake for about 50-60 minutes. Every oven is a little different, so keep an eye on it. It’s done when a wooden skewer inserted into the center comes out clean. The kitchen will smell absolutely divine, I promise.
06 - Once out of the oven, let your cake cool in the pan for about 10-15 minutes. This is important for it to set properly before you attempt to invert it. Then, flip it onto a wire rack to cool completely. While it cools, whisk together your powdered sugar, a splash of milk, and vanilla for the glaze. Once the cake is totally cool, drizzle that beautiful glaze all over. It makes the cake look so inviting and adds another layer of sweetness.

# Notes:

01 - Always grease and flour your Bundt pan super well; a stuck cake is a sad cake, I've learned!
02 - This cake freezes beautifully for up to a month if you wrap it right, which is a lifesaver for busy weeks.
03 - If you're out of buttermilk, a quick milk-and-vinegar trick works surprisingly well for the same tender crumb.
04 - Serving it with a dollop of fresh whipped cream and a sprinkle of cinnamon just elevates the whole experience, trust me.

# Equipment Needed:

01 - Bundt pan (10-12 cup)
02 - large mixing bowls
03 - whisk
04 - spatula
05 - wire rack

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 15g
Total Carbohydrate: 50g
Protein: 5g

Back