My Ultimate Spiced Pumpkin Bundt Cake
Introduction
This Spiced Pumpkin Bundt Cake is everything you want in a fall dessert—moist, tender, and bursting with cozy flavors. Pumpkin puree keeps the crumb soft and rich, while cinnamon, nutmeg, cloves, and ginger create that irresistible autumn spice blend. Finished with a silky vanilla glaze, this cake is a show-stopper for brunch, holiday gatherings, or any dessert table.
Why You’ll Love This Recipe
Moist & flavorful: Pumpkin puree and buttermilk ensure a tender crumb.
Warm spices: A blend of cinnamon, nutmeg, cloves, and ginger makes every bite comforting.
Easy yet impressive: Starts with simple pantry staples but looks bakery-worthy.
Perfect for sharing: Serves 12–16, ideal for family gatherings or potlucks.
Recipe Details
Yields: 12–16 servings
Prep Time: 20 minutes
Bake Time: 50–60 minutes
Total Time: ~1 hour 20 minutes
Ingredients
For the Cake
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp ground cloves
¼ tsp ground ginger
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
½ cup buttermilk (or ½ cup milk + ½ tbsp lemon juice or vinegar, let sit for 5 minutes)
For the Glaze
1½ cups powdered sugar
2–3 tbsp milk or cream
½ tsp vanilla extract
Pinch of salt
Step-by-Step Instructions
- Preheat & Prep
Preheat oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly, or use baking spray with flour for extra insurance.
- Mix Dry Ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
- Cream Butter & Sugar
In a large mixing bowl, beat softened butter until creamy. Gradually add granulated sugar and beat until light and fluffy, about 3–5 minutes.
- Add Eggs & Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Incorporate Pumpkin
Beat in pumpkin puree until smooth and fully combined.
- Alternate Dry & Wet
Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with dry ingredients. Mix on low speed until just combined—avoid overmixing.
- Bake the Cake
Pour batter into prepared Bundt pan and spread evenly. Bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean.
- Cool the Cake
Let cake cool in the pan on a wire rack for 10–15 minutes. Invert onto wire rack and cool completely.
- Make the Glaze
While cake cools, whisk powdered sugar, 2 tbsp milk (or cream), vanilla extract, and pinch of salt until smooth. Add more milk, a teaspoon at a time, until desired drizzling consistency is reached.
- Glaze & Serve
Once cake is completely cool, drizzle glaze generously over the top. Allow glaze to set before slicing and serving.
Tips for Success
Room temperature ingredients: Ensures smooth mixing and even texture.
Don’t overmix: Keeps the cake tender and prevents toughness.
Check early: Bundt cakes can bake unevenly; start checking at 50 minutes.
Decorative touch: Dust with extra cinnamon or drizzle with caramel for added flair.
Variations
Nutty pumpkin cake: Add 1 cup chopped pecans or walnuts to the batter.
Chocolate swirl: Fold in ½ cup mini chocolate chips for extra indulgence.
Maple glaze: Swap milk with maple syrup for a fall-inspired glaze.
Citrus twist: Add orange zest to the batter for a bright flavor.
Serving Ideas
Serve warm with a scoop of vanilla ice cream.
Pair with spiced chai or coffee for a cozy afternoon treat.
Slice and wrap individually for bake sales or gifting.
Storage
Room temperature: Store covered for up to 3 days.
Refrigerator: Keeps fresh for up to 5 days.
Freezer: Freeze slices for up to 2 months. Thaw and glaze before serving.
Conclusion
This Ultimate Spiced Pumpkin Bundt Cake is the perfect blend of cozy spices, rich pumpkin flavor, and a sweet glaze. It’s a dessert that looks impressive but is simple to make—guaranteed to become a seasonal favorite.