Pumpkin Spice Bundt Cake - Simply the perfect cake for fall. Moist, tender and loaded with pumpkin spice flavors!
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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: Dessert
Servings: 12
Author: Don't Sweat The Recipe

Ingredients

  • 2 1/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/ teaspoon ground allspice
  • 3/4 teaspoon fresh ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/3 cups canned pumpkin not pie mix
  • 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 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 another bowl and set aside.
  • In the bowl of a stand mixer or use a hand mixer, beat the butter and sugars until fluffy (about 3 minutes).
  • Add eggs and beat until incorporated.
  • Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture). Pour batter into 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 no wet batter.
  • Cool about 10 minutes in the pan, turn out onto a cooling rack to cool completely.