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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


  • 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


  • 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.


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