This pumpkin spice bundt cake melts in your mouth. Filled with delicious spices like cinnamon, nutmeg and cloves, this pumpkin cake won’t last long in your home.
Pumpkin Puree vs pumpkin pie mix
When making any pumpkin recipe, I always use pumpkin puree. Pumpkin pie mix already has spices in it and can work, but you will want to leave out any cinnamon, nutmeg or cloves that the recipe might call for.
Pumpkin bundt cake toppings
Now that you have this delicious pumpkin bundt cake, there are lots of ways to make it more interesting.
We like to sprinkle some powdered sugar on top, but you could also try a cream cheese icing or brown butter icing glaze.
Pumpkin Spice Bundt Cake
This soft and scrumptions pumpkin bundt cake is the perfect treat this fall. With cinnamon, nutmeg, and cloves, the pumpkin spice flavor is amazing!
- 2 cups granulated sugar
- 1 cup butter softened
- 1 tsp salt
- 4 eggs
- 2 cups pumpkin puree
- 2 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tsp nutmeg
- 1 tsp baking soda
- 1 ½ tsp baking powder
- 3 cups all-purpose flour
Pre-heat oven to 350 degrees Fahrenheit.
Mix the softened butter, sugar and salt together in a large mixing bowl for 2 minutes.
Once the mixture is creamed together, add in your eggs and pumpkin puree. Mix for another 3 mintues on medium speed.
Next, add in the cinnamon, cloves, and nutmeg. Mix for 30 seconds.
Then, add in the baking soda and baking powder. MIx for 1 minute, just so it gets fully incoporated.
Finally, add in your flour. Make sure to scrape the edge of the bowl with a rubber spatula to get all the flour mixed into the batter.
Spray a bundt cake pan with Pam or another cooking spray and then pour in the batter.
Bake at 350 degrees Fahrenheit for 52-54 minutes. Insert a toothpick in the center of the cake to check for doneness (it should come out clean).
Let cool for 20 minutes before inverting it onto a plate. Then, serve with a light sprinkle of powdered sugar.
Other pumpkin recipes you might like: