I adore this Pumpkin Spice Bundt Cake Recipe. It’s sweet, a bit spicy from cinnamon and nutmeg, and super moist. Making it is easy and takes less than two hours from start to finish! I also make the maple glaze recipe and add vanilla and pecans to it, creating a rich, flavorful topping that complements the spiced cake beautifully.
This Pumpkin Spice Bundt Cake is so special. It has pumpkin, brown and white sugars, and also warm spices. It’s a sweet memory from 2017. If you like trying new things, maybe add a surprising twist with a Passion Fruit Cake Filling?
You can also make it plain or add extras like chocolate chips or nuts. It’s fun to try it a new way each time and always delicious. And if you love pumpkin, try this yummy Pumpkin Pasta Sauce too!
Without further ado, let’s get to the ingredients and learn how to make this delicious Pumpkin Bundt Cake!
Table of Content
Serving Size and Preparation Time
Serving Size and Yield:
This yummy Pumpkin Bundt Cake serves 12 people. Each slice is big and full of sweet and spicy fall flavors. However, you can make more or less of this cake easily. Just double or half the recipe to fit your party size.
Preparation and Cooking Time:
You’ll need about 1 hour and 45 minutes from start to finish to make this pumpkin cake:
| Task | Time |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Cooling Time | 30 minutes |
Quick Tip:
To save time, you can mix the dry ingredients the day before. Or use a store-bought spice mix to make things quicker.
Ingredients
For the Pumpkin Bundt Cake:
- 2 and 3/4 cups (344g) all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup (240ml) vegetable oil or olive oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- Optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
For The Maple Glaze:
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
- Optional: chopped pecans for garnish
Optional: For The Salted Caramel:
- 1 cup (200g) granulated sugar
- 6 Tablespoons (90g) salted butter, room temperature cut up into 6 pieces
- 1/2 cup (120ml) heavy cream
- 1 teaspoon salt
Pro Tips for the Best Pumpkin Bundt Cake Recipe:
- Firstly, always make sure all your ingredients are at room temperature. This helps everything mix together smoothly and easily.
- Secondly, if you can, use Libby’s brand of canned pumpkin puree. It often gives the best flavor.
- Moreover, if you choose coconut oil, make sure it’s melted. Also, all other ingredients should be at room temperature. Be sure to mix and bake right away. This, indeed, stops the batter from getting too dense as the coconut oil cools and gets hard.
- Lastly, for a lighter cake, think about using half the oil (1/2 cup) and half unsweetened applesauce. It keeps the cake moist but with less fat.
Essential Kitchen Tools for Pumpkin Bundt Cake Recipe
Let’s bake a yummy Pumpkin Bundt Cake! Firstly, we need some kitchen tools. Here’s a quick list to check:
- Bundt Cake Pan
- Mixing Bowls
- Whisk or Electric Mixer
- Measuring Cups and Spoons
- Rubber Spatula or Wooden Spoon
- Wire Cooling Rack
- Small Bowl (for icing/glaze)
- Saucepan (if making caramel)
- Oven Mitts
- Toothpick (for testing doneness)
With these tools, you’re all set to bake! Ready to start?
How to Make Pumpkin Spice Bundt Cake:
Time needed: 1 hour and 45 minutes
Let’s bake a yummy Pumpkin Bundt Cake together! This easy guide helps you make a sweet, moist cake. We’ll mix, bake, cool, and drizzle step by step. Your kitchen will smell amazing.
- Starting with the Oven and Pan
Firstly, let’s begin by warming up our oven. Set it to 350°F (177°C). Also, let’s make sure our cake won’t stick by greasing our Bundt cake pan really well.
- Mixing the Dry Ingredients
Afterwards, grab a big bowl. Then, put in 2 and 3/4 cups of all-purpose flour, 2 teaspoons of baking soda, 1/2 teaspoon of salt, 2 teaspoons of ground cinnamon, and 1/2 teaspoon each of ground ginger, cloves, nutmeg, and allspice. Whisk them all together and then put the bowl to the side for a bit.
- Blending the Wet Ingredients
Following this, in another bowl, let’s mix 1 cup of vegetable oil, 4 large eggs, 1 cup of packed brown sugar, 3/4 cup of granulated sugar, one 15-ounce can of pumpkin puree, and 1 teaspoon of pure vanilla extract. Make sure it’s all blended well.
- Combining and Adding Extra Goodies
Then, slowly add the wet mix to the dry mix. Use a mixer or a whisk to make sure it’s all smooth. If you like, fold in 1 and 1/4 cups of chocolate chips or chopped nuts now.
- Baking the Cake
After that, gently pour the batter into your well-greased pan. Then, bake it for 55–70 minutes. Finally, use a toothpick to check its doneness. If it comes out clean or with a few crumbs, your cake is ready!
- Letting the Cake Cool
Finally, let the cake cool in the pan for 2 hours. Then, turn it onto a wire rack or plate to cool down completely.
Preparing the Maple Glaze For Our Pumpkin Bundt Cake:
While the cake is cooling, let’s prepare the maple icing. In a small bowl, whisk together 1 and 1/2 cups of confectioners’ sugar, 2 tablespoons of pure maple syrup, and 2 tablespoons of milk until smooth. Adjust the thickness by adding a bit more milk or sugar if needed. Once the cake is cool, drizzle this sweet icing over the top.
Optional Topping: Sweet and Salty Caramel Drizzle
Want a sweet and salty kick? Let’s make easy salted caramel!
Firstly, gently melt 1 cup of sugar in a pan over medium heat, stirring until it turns a lovely amber color. Following this, carefully stir in 6 tablespoons of salted butter, watching out for lively bubbling. Then, slowly mix in 1/2 cup of heavy cream and let it boil for just 1 minute. Lastly, mix in 1 teaspoon of salt. Let it cool a little, then drizzle it over your cool cake.
Look for These Signs for Perfect Pumpkin Bundt Cake:
- The cake should have a beautiful golden-brown color when it’s done. The toothpick test is also a great way to ensure it’s baked through.
- Both toppings should be added only after the cake has cooled completely to prevent them from soaking into the cake and making it soggy.
- It’s crucial to let the cake cool for 2 hours in the pan. This, in fact, helps it set and makes it easier to remove from the pan without breaking.
Adapting the Pumpkin Bundt Cake Recipe for Various Diets
Gluten-Free Guests? No Problem!
Want a gluten-free cake? Easy! Use a gluten-free all-purpose flour. Bob’s Red Mill has a good one that you use just like regular flour.
Vegan-Friendly Variations
Making this cake vegan is also a breeze. Replace the eggs with flax eggs (1 tablespoon of flaxseed meal + 2.5 tablespoons of water per egg). Additionally, you can use a plant-based milk in the maple icing, and ensure your sugar is vegan.
Nut-Free Necessities
Need to skip the nuts? Just leave them out. The cake will still taste great! If you use chocolate chips, pick a nut-free brand like Enjoy Life.
Dairy-Free Diet
If you’re avoiding dairy, use almond milk or oat milk in the icing. Also, pick chocolate chips that don’t have dairy.
Helpful Answers and Fixes for Pumpkin Spice Bundt Cake:
Frequently Asked Questions:
Absolutely! Feel free to add a pinch of cardamom or also a dash of allspice to put your own twist on it.
Certainly! While vegetable oil is common, you can smoothly transition to using melted coconut oil or canola oil as a substitute.
Not to worry! You can instead utilize a regular cake pan or even convert the recipe into cupcakes. Just remember to adjust the baking time accordingly.
Yes, indeed! Once the cake is fully cooled, wrap it tightly in plastic wrap and freeze. When you’re ready to enjoy it, simply thaw it in the fridge overnight.
Troubleshooting Your Pumpkin Cake:
Problem: My cake is sticking to the pan.
Solution: Firstly, ensure you grease your pan thoroughly. Additionally, a light dusting of flour can further prevent sticking and help the cake slide out effortlessly.
Issue: The cake turned out too dense.
Fix: Secondly, be mindful when measuring your flour. Gently spoon it into the measuring cup and level it off with a knife to prevent using too much and, as a result, making the cake heavy.
Concern: The icing is running everywhere!
Remedy: In case your icing is too thin, gradually add more confectioners’ sugar, one tablespoon at a time, until it’s just right.
Problem: The outside is moist, but the inside is dry.
Solution: Lastly, check your oven with a thermometer to make sure it’s not too hot. In fact, adjusting the temperature might be the key to a moist cake inside and out.
More Delicious Recipes!
If you enjoyed making our Pumpkin Spice Bundt Cake Recipe, check out also these tasty recipes:
- Caramel Brownies
- Cherry Bars
- Strawberry Bread Recipe with Fresh Strawberry Glaze
- Pumpkin Pasta Sauce
- Rustic Avocado Salad and Caprese Chicken
