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.
FAQ about this recipe
Only if you add a cream cheese frosting. Otherwise, this bundt cake doesn't need to be in the refrigerator.
Bundt cake pans make beautiful cakes, but all the different ridges can be a nightmare for your cake to come out if you don't grease it.
Lightly spray non-stick cooking spray on the pan before you add your batter.
More Pumpkin Recipes:
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!
Ingredients
Ingredients:
- 2 cups granulated sugar
- 1 cup butter softened
- 1 teaspoon salt
- 4 eggs
- 2 cups pumpkin puree
- 2 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 ½ teaspoon baking powder
- 3 cups all-purpose flour
Instructions
Directions:
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Pre-heat oven to 350 degrees Fahrenheit.
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Mix the softened butter, sugar and salt together in a large mixing bowl for 2 minutes.
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Once the mixture is creamed together, add in your eggs and pumpkin puree. Mix for another 3 mintues on medium speed.
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Next, add in the cinnamon, cloves, and nutmeg. Mix for 30 seconds.
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Then, add in the baking soda and baking powder. MIx for 1 minute, just so it gets fully incoporated.
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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.
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Spray a bundt cake pan with Pam or another cooking spray and then pour in the batter.
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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).
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Let cool for 20 minutes before inverting it onto a plate. Then, serve with a light sprinkle of powdered sugar.
Barbara
Can I make this in a donut pan?
Cherie
What size can pumpkin
Joanna Stephens
This recipe uses 2 cups (or a 16 oz can of pumpkin puree).
Susan
I made this cake yesterday and follow the steps exactly it came out perfect and so delicious. Thanks for this great easy recipe.
Joanna Stephens
Glad to hear you enjoyed this pumpkin bundt cake! 🙂
Jacqueline Holtzman
My 9 year old granddaughter loves it. High praise from a fussy eater. Had to bake it 5 minutes longer probably due to the type of Bundt pan.
Marie
could I make this a GF cake with just replacing wheat flour with GF flour with xanthem?
Nini
I bake often and use Cup 4 Cup gluten free flour for all of my regular recipes. This turned out delish!
Debbie
Could nuts be added? And if so, Joe’s the best way? I know some recipes say to cost them with flour.
Joanna Stephens
Hi Debbie, I'm sure you could add nuts to this recipe. I personally haven't tried it this way, but I would recommend folding them in to the batter at the very end.
Hope this helps, please let me know how it turns out!
Jennifer
This looks like exactly what I need to bake next!