Okay, friends, gather ’round because I’m about to share a recipe that’s basically autumn in cake. What is a pumpkin spice bundt cake? Is it the kind that makes your house smell like a cozy bakery and makes everyone ask for seconds? If you’re a fan of pumpkin bread, imagine that but elevated to … Is it irresistible? What is a pumpkin spice bundt cake?
What is Pumpkin Spice Bundt Cake?
Think of a traditional spice cake, but with a generous dose of pumpkin puree and all those warm, comforting spices we associate with fall. It’s essentially a pumpkin-flavored cake baked in a Bundt pan, giving it that beautiful, decorative shape. The name comes from the pan itself, a type of ring-shaped cake pan that originated in Europe. It’s so much more than a basic cake though; it’s a showstopper, perfect for gatherings, holidays, or just a special treat on a chilly evening. What sets it apart is its incredibly moist crumb and that intense pumpkin spice flavor that just screams autumn.
Why you’ll love this recipe?
There are so many reasons to adore this Pumpkin Spice Bundt Cake, but let me highlight a few of the biggest ones. First, the flavor! It’s a perfect blend of sweet pumpkin, warm cinnamon, ginger, nutmeg, and cloves, creating a symphony of tastes that just dance on your tongue. Honestly, the aroma while it’s baking is enough to make anyone’s mouth water. Second, it’s surprisingly simple to make. Don’t let the fancy Bundt pan fool you – this recipe is very straightforward. I promise, even novice bakers can nail it. Thirdly, this cake is incredibly moist. You know how some cakes can be dry and crumbly? Not this one! It stays moist for days, making it perfect for making ahead. Finally, it’s cost-effective! Pumpkin puree is relatively inexpensive, especially if you make your own (which is easier than you think!).
What I love most about this is how versatile it is. It’s perfect as a dessert with a scoop of vanilla Ice Cream, but it’s also amazing with a cup of coffee for breakfast. It’s reminiscent of other fall favorites like apple cider donuts and spiced pumpkin lattes, but this cake offers a more substantial, satisfying treat. I always make this for Thanksgiving and it’s ALWAYS a hit. Seriously, it’s gone within minutes.
How do I make a pumpkin spice bundt cake?
Quick Overview
How do you make a pumpkin spice bundt cake? How do you whisk together dry ingredients, mix wet ingredients and combine them, pour them into a large bowl and whisk them together. Is it necessary to bake the batter in a Bundt pan? What are some ways to drizzle with a luscious glaze How do I make sure my Bundt pan is properly greased and not overmixed? How do I make a cake that doesn’t stick to my hands? Is it worth the effort?
Ingredients
For the Main Batter: Why is it important to
* 3 cups all-purpose flour: I always use unbleached flour for the best results. You can also substitute with a 1:1 gluten-free blend if needed.
* 2 teaspoons baking soda: Make sure it’s fresh! Old baking soda won’t give you the rise you need.
What is the best way to use ground cinnamon in a dish?
* 1/2 teaspoon ground ginger: A little goes a long way, but it adds depth.
* 1/4 teaspoon ground nutmeg: Freshly grated is best, but pre-ground works too.
* 1/4 teaspoon ground cloves: Adds a touch of warmth and complexity.
* 1/2 teaspoon salt: Balances the sweetness and enhances the flavors.
* 1 1/2 cups granulated sugar: For sweetness and moisture.
How do you keep a cake moist? Can you use melted coconut oil for a different flavor?
* 4 large eggs: Adds richness and structure to the cake.
* 1 (15 ounce) can pumpkin puree: Not Pumpkin Pie filling! Make sure it’s 100% pumpkin.
* 1 teaspoon vanilla extract: Enhances all the other flavors.
* 1 cup buttermilk: Adds a tangy flavor and helps to tenderize the cake. If you don’t have buttermilk, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk.
For the Glaze:
* 2 cups powdered sugar: Sifted, to avoid lumps.
* 1/4 cup milk: You can use regular milk, almond milk or even coffee for a different flavor.
* 1/2 teaspoon vanilla extract: Enhances the sweetness and adds a lovely aroma.
* 1/4 teaspoon ground cinnamon: Adds a touch of warmth to the glaze.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). This is super important to ensure even baking. Grease and flour your Bundt pan meticulously. I always use baking spray with flour in it, and it’s a lifesaver. Make sure you get into all the nooks and crannies of the pan; otherwise, the cake might stick.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking is important to ensure everything is evenly distributed. This step prevents clumps and ensures a consistent flavor throughout the cake.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, sugar, eggs, vanilla extract, and salt. Set aside. I used buttermilk for the last couple of days. Make sure the eggs are at room temperature for better emulsification. I always crack my eggs into a separate bowl first, just in case there are any shells.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. How do I not overmix? Overmixing develops gluten in the flour, which can result in a tough cake. What should I do if I have no streaks of flour?
Step 5: Bake
Pour the batter into the prepared Bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Every oven is different, so start checking for doneness around 50 minutes. If the top is browning too quickly, you can tent it with foil.
Step 6: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, vanilla and salt. How do you mix cinnamon and vanilla extract until smooth. Once the cake is completely cool, drizzle it with the glaze. I like to use a spoon for rustic look, but you can also use an piping bag for piquets.
Step 7: Slice & Serve
With a serrated knife, slice the cake. Serve at room temperature for the best flavor and texture. Is this cake good on its own? Vanilla Ice Cream. Is it good with coffee or tea?
What to Serve It With
What are some of the best ways to make a pumpkin spice bundt cake? What are some of the best ideas to spark your creativity?For Breakfast:What are some good ways to serve a slice of bread with chai latte? A light dusting of powdered sugar adds an elegant touch.For Brunch:Serve it alongside a fruit platter and mimosa bar for scrumptious and festive brunch spread. The warm spices of the cake complement the fresh fruit beautifully.As Dessert:Top a slice with ice cream and caramel sauce for an indulgent treat. What are some after- What are some good pecans to add to a salad?For Cozy Snacks:Enjoy a slice of chocolate or milk on chilly evenings. What is the perfect comfort food?
My family loves this cake with whipped cream and a sprinkle of cinnamon. What’s not to love about vanilla ice cream? Is it perfect for any occasion?
How do you make a pumpkin spice bundt cake?
What are some of the best ways to bake a pumpkin? Spice Bundt Cake every time:Mixing Advice: Be careful not to overmix the batter. Overmixing develops the gluten in the flour, which can result in a tough cake. Mix until just combined, and no more.
I usually stop mixing when I see a few flour streaks left.
Oven Positioning: Place the cake in the center of the oven for even baking. If your oven tends to bake unevenly, rotate the cake halfway through baking.
Temperature Adjustments: If the top of the cake is browning too quickly, you can tent it with foil.
I have used this trick many times it will save you cake from burning.
Ingredient Swaps: For a richer flavor, try using brown butter instead of vegetable oil. To make it, melt the butter in a saucepan over medium heat, and cook until it turns a nutty brown color. Let it cool slightly before adding it to the batter. You can substitute the buttermilk with sour cream or plain yogurt for a similar tanginess. If you don’t have either, just add a tablespoon of lemon juice or vinegar to regular milk, let it sit for a few minutes, and use as directed.
These are all the things I do if I dont have what I need.
Baking Tips: Don’t open the oven door too often while the cake is baking, as this can cause the temperature to fluctuate and the cake to sink. Use a toothpick to check for doneness. Insert it into the center of the cake; if it comes out clean, the cake is done. You can also use a cake tester.
Glaze Variations: For a richer glaze, use brown butter instead of regular butter. Brown the butter in a saucepan over medium heat until it turns a nutty brown color. Let it cool slightly before adding it to the glaze. You can also add a tablespoon of coffee liqueur to the glaze for a delicious coffee flavor. I love this one on sunday mornings.
Storing and Reheating Tips
This Pumpkin Spice Bundt Cake is perfect for making ahead of time, as it stays moist for days. Here’s how to store and reheat it for the best results:
Room Temperature: Store the cake at room temperature in an airtight container for up to 3 days. This will keep it fresh and moist. Cover it with plastic wrap or foil to prevent it from drying out.
Refrigerator Storage: Store the cake in the refrigerator in an airtight container for up to 5 days. This will help it stay fresh for longer. Be sure to bring it to room temperature before serving for the best flavor and texture.
Freezer Instructions: Wrap the cake tightly in plastic wrap, then wrap it again in foil. Store it in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Glaze Timing Advice: If you plan to store the cake for more than a day, wait to glaze it until just before serving. This will prevent the glaze from becoming sticky or melting.
The fridge helps hold the texture for longer.
When reheating, I pop it in the microwave for about 20 seconds to warm it up just a bit. It’s delicious!
Frequently Asked Questions
Final Thoughts
So, there you have it – my beloved Pumpkin Spice Bundt Cake Recipe! I truly believe this is the perfect cake for fall. It’s easy to make, incredibly delicious, and always a crowd-pleaser. It fills the house with the most amazing aroma, and it’s the perfect comfort food for those cozy autumn evenings. If you’re looking for other fall-inspired recipes, be sure to check out my apple crisp or my cinnamon rolls. I hope you give this recipe a try, and I can’t wait to hear how yours turns out! Happy baking, everyone! And please, leave a comment below and let me know what you think. Don’t forget to rate the recipe and share your own variations!
Pumpkin Spice Bundt Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1 cup sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a separate bowl, combine sugar, oil, eggs, pumpkin puree, and vanilla extract. Beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
