Pumpkin Spice Bundt Cake
Infused with the cozy flavors of fall, this Pumpkin Spice Bundt Cake is the ultimate autumn-inspired dessert. Made with aromatic spices like cinnamon, nutmeg, ginger, and cloves, this moist cake combines the earthy richness of pumpkin puree with the sweetness of granulated and brown sugar for an irresistible treat. Whipped up in just 20 minutes of prep time, it’s baked to perfection in a bundt pan, creating a beautifully golden, sculpted cake that's ready to serve 12. A dusting of powdered sugar adds a simple yet elegant finishing touch, making this cake ideal for holiday gatherings, seasonal celebrations, or an indulgent snack with a cup of coffee. Embrace the warmth of fall baking with this easy-to-follow recipe—you’ll love how it fills your home with the comforting aroma of pumpkin spice.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground cloves
- 1 teaspoon salt
- 1.5 cups granulated sugar
- 0.5 cup brown sugar, packed
- 1 cup unsalted butter, melted and cooled
- 1.75 cups pumpkin puree (not pumpkin pie filling)
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 0.5 cup whole milk
- 0.5 cup powdered sugar (for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan thoroughly with butter or non-stick baking spray. Lightly dust the pan with flour, shaking out the excess to ensure the cake releases easily.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Set the dry ingredients aside.
In another large bowl, whisk together the granulated sugar, brown sugar, and melted butter until smooth and fully combined.
Add in the pumpkin puree, eggs, and vanilla extract to the sugar mixture. Whisk together until the mixture is smooth and creamy.
Gradually add the dry ingredients to the wet ingredients in three portions, stirring gently after each addition. Be careful not to overmix to ensure the cake remains tender.
Slowly pour in the whole milk and stir until the batter is evenly combined and smooth.
Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, carefully invert the cake onto a cooling rack and allow it to cool completely to room temperature.
Once the cake has cooled, dust the top generously with powdered sugar for a simple garnish, or serve as is for a rustic appearance.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.3 g | 23% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 390 mg | 17% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 40.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 50 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 228 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
