Rich Pumpkin Spice Bundt Cake: A Fall Kitchen Hug (Print Version)
Pumpkin Spice Bundt Cake recipe: Capture the essence of fall! My simple steps help you bake a perfectly moist, aromatic bundt cake. Your new favorite dessert.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Bundt Cake Base
01 -
2 ½ cups all-purpose flour
02 -
1 ½ cups granulated sugar
03 -
½ cup packed light brown sugar
04 -
2 teaspoons baking soda
05 -
1 teaspoon baking powder
06 -
1 teaspoon salt
→ Spice Blend
07 -
2 teaspoons ground cinnamon
08 -
1 teaspoon ground nutmeg
09 -
½ teaspoon ground ginger
10 -
¼ teaspoon ground cloves
→ Wet Ingredients
11 -
1 (15-ounce) can pumpkin puree (not pie filling)
12 -
½ cup vegetable oil
13 -
2 large eggs, room temperature
14 -
½ cup buttermilk, room temperature
→ Glaze & Garnish
15 -
2 cups powdered sugar
16 -
2 ounces cream cheese, softened
17 -
1 teaspoon vanilla extract
18 -
2-3 tablespoons milk (or as needed for consistency)
# Instructions:
01 -
First things first, let's get that bundt pan ready! This is where I learned my lesson, folks. Grease it *generously* with butter or a good baking spray, making sure to get into every nook and cranny. Then, flour it lightly, tapping out any excess. Seriously, don't skip this step, or you’ll end up with a 'deconstructed' pumpkin spice bundt cake like my first attempt! Preheat your oven to 350°F (175°C).
02 -
In a large bowl, whisk together your all-purpose flour, both sugars, baking soda, baking powder, salt, and all those lovely spices – cinnamon, nutmeg, ginger, and cloves. Give it a good whisk until everything is totally combined and lump-free. I love how the spices smell when they all come together; it just feels like autumn, you know?
03 -
In a separate, medium bowl, whisk together your pumpkin puree, vegetable oil, room temperature eggs, and buttermilk. Get it nice and smooth. This mixture should look vibrant and smell wonderfully pumpkin-y. Honestly, this is the easy part, just a quick stir!
04 -
Now, pour the wet ingredients into the dry ingredients. Stir them together with a spatula or a wooden spoon just until combined. This is crucial: do not overmix! A few lumps are totally fine; overmixing develops gluten, and we want a tender pumpkin spice bundt cake, not a tough one. I always tell myself, "walk away from the mixer!"
05 -
Pour your batter evenly 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 and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The smell at this point? Oh my goodness, it’s heavenly!
06 -
Once baked, let the bundt cake cool in the pan for about 10-15 minutes. This is important for it to release cleanly. Then, carefully invert it onto a wire rack to cool completely. While it cools, whisk together your powdered sugar, cream cheese, and vanilla with a splash of milk for a dreamy glaze. Once the cake is cool, drizzle that glorious glaze all over! It’s the perfect finishing touch for this pumpkin spice bundt cake.
# Notes:
01 -
Using room temperature eggs and buttermilk makes a huge difference in the cake's texture, honestly.
02 -
Grease and flour your bundt pan meticulously! That tiny extra effort saves a lot of heartache.
03 -
Don't overmix the batter; it's the quickest way to a tough cake, speaking from experience.
04 -
For an extra moist cake, check for doneness a few minutes early and pull it from the oven just as it tests clean.
# Tools You'll Need:
01 -
Bundt pan
02 -
mixing bowls
03 -
whisk
04 -
spatula
05 -
wire rack
# Nutrition Facts (Per Serving):
Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 50-60g
Protein: 4-6g