Easy Moist Pumpkin Spice Bundt Cake

Pumpkin spice bundt cake is simply the perfect cake for fall. Moist, tender, and chock-full of pumpkin spice fall flavor.

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Why You’ll Love this

• A super moist and tender crumb.
• Full of pumpkin spice flavor. Just like our pumpkin muffins, pumpkin bread, and pumpkin spice latte biscotti!
• Special enough for the holidays but simple enough to make regularly.

How to Make Pumpkin Spice Bundt Cake

Preheat the oven to 350°. Spray a bundt pan with nonstick cooking spray or butter and flour. Set aside.

Whisk the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.

Mix the pumpkin puree, buttermilk, and vanilla extract in a large measuring cup and set aside.

In the bowl of a stand mixer or use a hand mixer, cream the room temperature butter with the brown sugar and granulated sugar until fluffy (about 3 minutes).

Add eggs and beat until incorporated.

Reduce speed to low and add the dry ingredients to the pumpkin mixture, alternating (beginning and ending with flour mixture).

Pour the batter into the prepared bundt pan.

Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay, but wet batter is not).

Cool for about 10 – 15 minutes in the pan. Remove from pan to a cooling rack and allow to cool completely.

Dust with powdered sugar (confectioners sugar), if desired. This pumpkin spice bundt cake doesn’t need anything else, but it looks pretty, right?

Just look at that moist, tender crumb studded with flecks of Fall spices.

The aroma wafting through your home while this pumpkin spice cake bakes is pure Fall happiness.

Tips

• Always measure the flour properly. Aerate, spoon, and swoop level.
• Room-temperature eggs and dairy incorporate better for a smoother batter.
• Don’t overmix, and don’t overbake the cake.
• Used canned pumpkin puree, not pumpkin pie filling (pumpkin pie mix).
• We use our own pumpkin spice mix, but you can substitute at least two teaspoons of pumpkin pie spice.

Variations

• Top with powdered sugar or a cream cheese frosting.
• Serve with whipped cream and/or a drizzle of caramel sauce.
• Add chopped pecans or walnuts.
• Add some chocolate chips (about 1 1/2 cups).

FAQ

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Easy Moist Pumpkin Spice Bundt Cake Recipe

Simply the perfect cake for fall. Moist, tender, and loaded with pumpkin spice flavors!

5 from 1 vote

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Course: Dessert

Cuisine: American

Keyword: bundt, cake, pumpkin, spice

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12

Calories: 345kcal

Author: Leigh Harris

Ingredients

 

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• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1/4 teaspoon ground allspice
• 3/4 teaspoon fresh ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• ½ teaspoon salt
• 1 3/4 cup canned pumpkin
• 3/4 cup buttermilk room temperature
• 1 1/2 teaspoons vanilla
• 1 cup unsalted butter room temperature
• 3/4 cup granulated sugar
• 1/2 cup dark brown sugar
• 3 large eggs room temperature

US Customary – Metric

Instructions

• Preheat oven to 350°. Spray a bundt pan with baking spray or butter and flour. Set aside.
• Whisk the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.
• Mix pumpkin, buttermilk, and vanilla in large measuring cup and set aside.
• In the bowl of a stand mixer or use a hand mixer, cream the butter and sugars until fluffy (about 3 minutes).
• Add eggs and beat until incorporated.
• Reduce speed to low and add the flour mixture to the pumpkin mixture, alternating (beginning and ending with flour mixture).
• Pour batter into the prepared bundt pan. Bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay but wet batter is not). Cool about 10 minutes in the pan. Remove from pan to a cooling rack and allow to cool completely
• Sprinkle with confectioners’ sugar if desired.

Notes

• Room-temperature eggs and dairy incorporate better for a smoother batter.
• Don’t overmix and don’t overbake the cake.
• Used canned pumpkin puree, not pumpkin pie filling (pumpkin pie mix).
• We use our own pumpkin spice mix but you can substitute at least 2 teaspoons of pumpkin pie spice.

Storing – Cool completely then cover and store at room temperature or in the refrigerator for up to 4 days. Bring to room temperature before serving in refrigerated.

Freezing – The cooled cake (without a topping) can be wrapped tightly and frozen for up to 2 months for the best flavor. Thaw in the refrigerator overnight, bring to room temperature, and then frost or dust with powdered sugar.

Nutrition

Calories: 345kcal | Carbohydrates: 44g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 227mg | Potassium: 218mg | Fiber: 2g | Sugar: 24g | Vitamin A: 6117IU | Vitamin C: 2mg | Calcium: 81mg | Iron: 2mg

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