Pumpkin spice bundt cake is simply the perfect cake for fall.

Moist, tender, and chock full of pumpkin spice fall flavor. This cake is so simple you will be baking it all season long.

Start your Fall cooking with this pumpkin spice bundt cake, then move onto this pumpkin cinnamon swirl bread!

Pumpkin Spice Bundt Cake

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 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 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 the wet batter is not).

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

Dust with powdered sugar, if desired. This 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.

Check out our popular Pumpkin Muffins.

Pumpkin Bundt Cake Recipe

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5 from 1 vote

Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake – Simply the perfect cake for fall. Moist, tender and loaded with pumpkin spice flavors!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: cake, Dessert

Cuisine: American

Keyword: bundt, cake, pumpkin, spice

Servings: 12

Calories: 345kcal

Author: Don’t Sweat The Recipe

Ingredients

• 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

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.

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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