Pumpkin Spice Bundt Cake
Despite using a makeshift kitchen in my basement to mix up this Pumpkin Spice Bundt Cake, then running upstairs to bake in my old oven plugged into my half-remodeled kitchen, this autumnal dessert was a delicious way to kick off pumpkin season.
Using the same warm spice profile that’s in my Classic Pumpkin Bread, this fine crumb Pumpkin Bundt Cake has the bonus of a rich crown of cream cheese frosting!
Why You Must Make
- A pumpkin cake is perfect for autumn.
- Don’t like pumpkin pie? A pumpkin bundt cake recipe is a tasty Thanksgiving dessert.
- Cream cheese frosting is the perfect accompaniment to any pumpkin dessert.
My grown children all adore pumpkin bread and pie, so it was time to branch out and create a pumpkin cake. Bundt cakes as super easy as there’s no need to fiddle with layering and frosting. My M.O. these days is simple, uncomplicated recipes! I may rev it back up for the holidays, though!
The hubby is hard to figure out. Pumpkin pie is a must for him on Thanksgiving, but he steers clear of any of my other pumpkin creations. Stubborn man. But the kids pick up the slack and there never are any leftovers!
- Kitchen Staples – Flour, Baking Soda, Salt, Sugar
- Butter – At room temperature for easy blending.
- Baking Powder – Unlike baking soda, baking powder has a much shorter shelf life and usually expires before you can use it all. You can test its potency by putting a spoonful in a cup of very hot water. It should bubble vigorously if it’s still active.
- Cinnamon, Nutmeg, Allspice – Note that over time spices can lose flavor. So if they’ve been in your pantry for years, consider replacing them before making this cake.
- Canned Pumpkin – Not pumpkin pie filling which has spices and other ingredients added.
- Buttermilk – The acid in buttermilk will help weaken the gluten strands in the flour, making a more tender cake.
- Cream Cheese – At room temperature for the smoothest frosting.
- Heavy Cream – To thin the frosting.
- Powdered Sugar – Sift for the smoothest frosting.
- Vanilla Extract – Use real vanilla extract, not artificially flavored for the tastiest results.
How to Garnish Pumpkin Cake
The art of the drizzle is lost on me, but I couldn’t help but add a thick layer of cream cheese frosting to this pumpkin-spiced Bundt cake. It’s that magical combination of an autumn spice pumpkin cake and sweet, yet tangy cream cheese frosting that’s always a winner.
A dusting of powdered sugar would be a lovely alternative. At our house, for a special dessert, frosting isn’t an option, it’s a requirement. Plus, serve a slice with a scoop of vanilla or caramel swirl ice cream.
Bundt cakes are my favorites when I need an easy recipe to serve a group. Definitely easier than a typical frosted layer cake or cupcakes. All they need is a dusting of powdered sugar and they’re ready to serve. Of course, a drizzle of icing over the crown is a more decadent alternative if you have the time!
- Bundt cakes typically are denser than other cakes which makes them super easy to slice and serve.
- For a picture-perfect Bundt cake, it’s imperative to prep your pan properly. If you don’t, there will be bits of cake stuck in the pan when you invert it onto a cooling rack.
- If you have a non-stick Bundt pan, make sure the surface is intact. I think mine is getting a little worn as my cake didn’t release with a perfect crust (not like my family would ever care!).
- Even with a non-stick pan, you must grease and flour, getting into every nook and cranny. Using shortening is often better than butter, but either will work.
- After greasing the pan, dust with flour, tilting the pan to make sure 100% of the surface is covered with a light coating of flour.
- You can also use a flour-oil spray like Baker’s Joy, found at most grocery stores in the baking aisle.
- To get the cake out of the pan, the cake must cool for about 15-20 minutes to allow the crust to firm up a bit. Any sooner and the cake may break apart, and if you wait too long, the cake may stick to the pan.
- I like to gently shake the pan from side to side before flipping it onto a cooling rack. You can hear the cake moving as it releases from the sides.
- To release, place the cooling rack over the top of the cake, and carefully flip the rack and the cake together onto the counter. The cake should drop onto the rack if all goes well.
- Let cool completely before icing.
- Also, make sure the cake is fully baked before pulling it out of the oven. A toothpick inserted into the middle should come out clean.
- You’ll start smelling the delicious aroma when the cake is near the end of its baking time to cue you to check for doneness soon.
- Use a toothpick to check to see if the cake is done. It should come out clean or with a few moist crumbs when you remove it. If there is batter on the toothpick, bake the cake a little longer and recheck.
Frequently Asked Questions
If your cake happens to break as it comes out of the pan, do not despair. I have some ideas of what to do with the pieces.
Make a trifle! In a large glass bowl, layer cubes of cake, whipped cream, and caramel sauce.
Or make parfaits, which are like mini-trifles in glass bowls or tall glasses. Layers of cake, vanilla pudding, whipped cream, and maybe even some toffee bits would make a decadent dessert.
Or how about making cake pops or using crumbs or cubes as an ice cream topping?
Drizzling a glaze or frosting around the crown of the cake is a delicious addition that finishes off a Bundt cake nicely. Consider adding some pumpkin candies, orange sugar, or sprinkles if serving this pumpkin cake for a special occasion.
Yes, mix in about a cup of semisweet chocolate chips before scraping the batter into the prepared pan. Bake as directed. You can also mix in some toasted walnuts or pecans for some crunch.
You May Also Like
Fall is the perfect time to break out the warm spices that pair so well with pumpkin then put on your apron and start whipping up some delicious pumpkin treats. I shared my Favorite Pumpkin Recipes earlier this week, but I love these other options from my blogger friends. plus two more from the blog.
- Layered Pumpkin Coffee Cake from Barefeet in the Kitchen
- Soft Pumpkin Sugar Cookies from Wine and Glue
- Pumpkin Granola from Well Plated
- Mini Pumpkin Breads are perfect for holiday gift-giving!
- Cinnamon Crusted Pumpkin Bread is a fun twist on the classic quick bread.
- Pumpkin Bars with Cream Cheese Frosting these are killer pumpkin bars!
- More Cake Recipes
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For the Cake:
- 1 ½ sticks (¾ cup) butter, at room temperature, plus more to grease the pan
- 2 ¼ cups flour plus more for dusting pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground allspice
- ½ teaspoon salt
- 1 ¼ cups canned pumpkin (not pumpkin pie filling)
- ¾ cup buttermilk
- 1 teaspoon vanilla
- 1 ¼ cups granulated sugar
- 3 eggs
For the Frosting:
- 4 ounces cream cheese, at room temperature
- 3 tablespoons heavy cream
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
- Preheat oven to 350°F. Grease a 3 quart/10-inch Bundt pan generously with butter, then dust with flour, knocking out excess.
- Whisk together flour, baking powder, baking soda, spices, and salt in a bowl. Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl.
- Beat butter and sugar with an electric mixer until creamy, about 3 to 5 minutes, then add eggs and beat for 1 minute.
- Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a toothpick inserted into center of cake comes out clean, 45 to 50 minutes.
- Cool the cake on a cooling rack for 15 minutes, then remove the cake from the pan back onto the rack. Let cool completely.
- While the cake is cooling, beat together cream cheese, cream, powdered sugar, and vanilla until smooth. Drizzle over the crown of the cake.
Adapted from Epicurious.
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Serving Size:1 slice
Amount Per Serving: Calories: 302Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 61mgSodium: 354mgCarbohydrates: 57gFiber: 2gSugar: 36gProtein: 5g