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
- 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
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.