Rich Pumpkin Spice Bundt Cake for Autumn Evenings (Print Version)
Rich Pumpkin Spice Bundt Cake, a moist, tender cake bursting with autumn flavors and a creamy glaze. Perfect for gatherings or a quiet afternoon treat.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 55 Minutes minutes
Total Time: 75 minutes
Servings: 10-12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Cake Base
01 -
2 ½ cups (300g) all-purpose flour
02 -
1 ½ cups (300g) granulated sugar
03 -
½ cup (100g) packed light brown sugar
04 -
1 (15oz/425g) can pumpkin puree (not pie filling)
05 -
4 large eggs, room temperature
06 -
½ cup (120ml) vegetable oil
07 -
½ cup (120ml) buttermilk, room temperature
→ Flavor Boosters
08 -
2 teaspoons baking soda
09 -
1 teaspoon baking powder
10 -
2 teaspoons pumpkin pie spice
11 -
1 teaspoon salt
→ Cream Cheese Glaze
12 -
4 oz (113g) cream cheese, softened
13 -
2 cups (240g) powdered sugar
14 -
2 tablespoons milk (or cream)
15 -
1 teaspoon vanilla extract
→ Optional Extras
16 -
½ cup chopped walnuts or pecans
17 -
½ cup white chocolate chips
# Instructions:
01 -
First things first, get that oven going to 350°F (175°C). Then, grab your bundt pan. This is where I always get a little obsessive. Grease it <em>generously</em> with baking spray that has flour in it, or use butter and flour, making sure every single crevice is coated. Seriously, every one! I've had too many broken cakes to risk it. You want that Pumpkin Spice Bundt Cake to slide out like a dream.
02 -
In a large bowl, whisk together your flour, both sugars, baking soda, baking powder, pumpkin pie spice, and salt. Give it a good whisk until everything is super combined. I sometimes get a little cloud of flour in my face here, but it's all part of the fun, right? This step ensures all those lovely spices are evenly distributed throughout the batter.
03 -
In a separate medium bowl, whisk your pumpkin puree, eggs, vegetable oil, and buttermilk until smooth and well combined. This is where you start to smell the autumn magic happening! I always make sure my eggs are at room temp; it helps everything emulsify better. Honestly, it's a small step that makes a noticeable difference in the final texture of your cake.
04 -
Now, pour the wet ingredients into the dry ingredients. Stir just until combined. Seriously, <em>just</em> until combined. Overmixing is the enemy of a tender bundt cake; it develops the gluten too much, and you'll end up with a tough texture. A few lumps are totally fine! I learned this after making a few hockey-puck-like cakes, oops.
05 -
Pour the batter evenly into your prepared bundt pan. Give the pan a gentle tap on the counter a few times to release any air bubbles. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. My oven runs a little hot, so I usually check around 50 minutes. The whole kitchen will smell incredible, trust me!
06 -
Let the cake cool in the pan on a wire rack for 10-15 minutes. This is critical! If you flip it too soon, it might break. If you leave it too long, it might stick. After the cooling period, carefully invert the cake onto the wire rack to cool completely. While it cools, whisk together your softened cream cheese, powdered sugar, and vanilla for the glaze. Once the cake is fully cool, drizzle that glorious glaze all over your Pumpkin Spice Bundt Cake.
# Notes:
01 -
Don't overmix the batter! Seriously, just mix until combined, or you'll get a tough cake. I learned that the hard way after a few dense bundts.
02 -
This Pumpkin Spice Bundt Cake actually tastes better the next day, so it’s a great make-ahead dessert. Store it covered at room temp or in the fridge if it's hot.
03 -
If you don't have buttermilk, a quick swap is milk with a tablespoon of lemon juice or white vinegar, let it sit for 5 minutes. Works like a charm, mostly.
04 -
A sprinkle of candied pecans or a dusting of cinnamon sugar on top of the glaze just elevates this Pumpkin Spice Bundt Cake. Makes it feel extra special.
# Equipment Needed:
01 -
9-cup bundt pan
02 -
large mixing bowls
03 -
whisk
04 -
wire rack
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 20-30g
Total Carbohydrate: 60-70g
Protein: 5-8g