Why You’ll Love this
A super moist and tender crumb.Full of pumpkin spice flavor. Just like our pumpkin muffins, pumpkin bread, and pumpkin spice latte biscotti!Special enough for the holidays but simple enough to make regularly.
How to Make Pumpkin Spice Bundt Cake
Preheat the oven to 350°. Spray a bundt pan with nonstick cooking 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 the pumpkin puree, buttermilk, and vanilla extract in a large measuring cup and set aside. In the bowl of a stand mixer or use a hand mixer, cream the room temperature butter with the brown sugar and granulated sugar until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add the dry ingredients to the pumpkin mixture, alternating (beginning and ending with flour mixture). Pour the 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 for about 10 – 15 minutes in the pan. Remove from pan to a cooling rack and allow to cool completely. Dust with powdered sugar (confectioners sugar), if desired. This pumpkin spice bundt cake doesn’t need anything else, but it looks pretty, right? Just look at that moist, tender crumb studded with flecks of Fall spices. The aroma wafting through your home while this pumpkin spice cake bakes is pure Fall happiness.
Tips
Always measure the flour properly. Aerate, spoon, and swoop level.Room-temperature eggs and dairy incorporate better for a smoother batter.Don’t overmix, and don’t overbake the cake.Used canned pumpkin puree, not pumpkin pie filling (pumpkin pie mix).We use our own pumpkin spice mix, but you can substitute at least two teaspoons of pumpkin pie spice.
Variations
Top with powdered sugar or a cream cheese frosting.Serve with whipped cream and/or a drizzle of caramel sauce.Add chopped pecans or walnuts.Add some chocolate chips (about 1 1/2 cups).
