You know those days? The ones where the air just gets that little crisp, the leaves start to blush with color, and all you want is something warm, comforting, and utterly delicious? That’s exactly when I reach for this Pumpkin Spice Bundt Cake. It’s not just a cake; it’s like a hug in dessert form. I remember the first time I baked it for a fall potluck, and the smell that filled my kitchen was just heavenly. My neighbors actually knocked on my door to ask what I was baking! It’s become my go-to, especially when I need a showstopper that doesn’t demand hours in the kitchen. Honestly, it’s a million times better than those sad, dry store-bought versions. This is the real deal, folks. If you’re a fan of pumpkin pie or those classic spiced cookies, you are going to fall head over heels for this pumpkin spice bundt cake. It’s got all those warm, cozy flavors you crave, baked into a beautiful, moist, and tender cake that’s surprisingly simple to whip up.
What is a pumpkin spice bundt cake?
So, what exactly *is* a Pumpkin Spice Bundt cake? Think of it as your favorite spiced pumpkin bread or muffins, but elevated. It takes all those wonderful autumnal spices – cinnamon, nutmeg, cloves, allspice – and combines them with real pumpkin puree to create a cake that’s incredibly moist and full of flavor. The “Bundt” part just means it’s baked in that iconic ringed pan, which gives it these gorgeous, fluted edges and a beautiful presentation right out of the oven. It’s essentially a celebration of fall, all rolled into one delicious, easy-to-make dessert. It’s not overly complicated, doesn’t require any fancy techniques, and the result is always a moist, tender crumb with that unmistakable pumpkin spice aroma that just screams cozy. It’s the kind of cake that makes people think you spent all day in the kitchen, even if you were actually watching your favorite show while it baked.
Why you’ll love this recipe?
Oh, where do I even begin with why this recipe is my absolute favorite? Firstly, the flavor is just out of this world. It’s deeply spiced, perfectly sweet without being cloying, and the pumpkin puree makes it unbelievably moist. Seriously, it’s so tender, it practically melts in your mouth. Then there’s the simplicity. I’ve got two little ones who are always underfoot when I bake, and this recipe is genuinely straightforward. Even if you’re new to baking, you’ll find it incredibly easy to follow. I’ve tested it on friends who are total baking novices, and they’ve all had amazing success! It’s also surprisingly cost-effective. You likely have most of the pantry staples already, and the star ingredient, pumpkin puree, is usually quite affordable, especially during the fall season. Plus, it’s so versatile! You can serve it plain, dust it with powdered sugar, or go all out with a decadent glaze. I’ve even made mini bundt cakes with this batter, which are perfect for little treats or party favors. What I love most, though, is the pure comfort it brings. It’s like wrapping yourself in a warm blanket on a chilly evening. It’s so much more satisfying than any store-bought cake, and the smell that wafts from the oven while it bakes is just magical. It’s a true taste of autumn that brings everyone together, whether it’s for a holiday gathering or just a Tuesday afternoon treat. It’s definitely a step up from a basic loaf cake, but still so approachable.
How do I make a pumpkin spice bundt cake?
Quick Overview
Making this incredible pumpkin spice bundt cake is a breeze! You’ll start by creaming your butter and sugars, then adding in the wet ingredients, followed by the dry. The magic really happens when you swirl in the spiced pumpkin filling and bake it to golden perfection. The whole process from start to finish, including baking time, is usually under an hour and a half, and much of that is hands-off oven time. It’s designed to be foolproof, ensuring you get that beautiful, moist, spiced cake every single time.
Ingredients
For the Main Batter:
3 cups all-purpose flour: Make sure it’s spooned and leveled, not scooped directly from the bag, for accurate measurement. I always sift my flour for an extra light texture.
2 teaspoons baking soda: This helps the cake rise beautifully and gives it that tender crumb.
1/2 teaspoon salt: Essential for balancing the sweetness and bringing out all the flavors.
2 teaspoons ground cinnamon: The star spice! Use a fresh, fragrant cinnamon for the best flavor.
1 teaspoon ground nutmeg: A little goes a long way; its warmth is crucial.
1/2 teaspoon ground ginger: Adds a subtle spicy kick.
1/4 teaspoon ground cloves: Use sparingly, as cloves can be potent, but they add that classic spice blend depth.
1 cup (2 sticks) unsalted butter, softened: Make sure it’s truly softened, not melted, for proper creaming.
1 3/4 cups granulated sugar: For sweetness and moisture.
1/2 cup packed light brown sugar: Adds a lovely caramel note and extra moisture.
4 large eggs, at room temperature: Room temperature eggs incorporate better into the batter, resulting in a smoother texture.
1 cup pumpkin puree (not pumpkin pie filling): This is what gives it that signature flavor and incredible moistness. Make sure it’s pure pumpkin!
1/2 cup buttermilk, at room temperature: Buttermilk adds a wonderful tang and tenderness. If you don’t have any, you can make a quick substitute by mixing 1/2 cup milk with 1/2 tablespoon lemon juice or white vinegar and letting it sit for 5-10 minutes.
1 teaspoon vanilla extract: Enhances all the other flavors.
For the Filling:
1/2 cup packed light brown sugar: Again, for that caramel-y sweetness.
2 tablespoons all-purpose flour: Helps thicken the filling slightly.
1 tablespoon ground cinnamon: More warming spice!
1 teaspoon ground nutmeg: To amplify that autumn aroma.
1/4 teaspoon ground allspice: The secret to that complex spice blend.
2 tablespoons unsalted butter, melted: Binds the filling together.
For the Glaze:
1 1/2 cups powdered sugar: The base for our sweet topping.
2-3 tablespoons milk (or half-and-half): Adjust for your desired consistency. Half-and-half makes it a bit richer.
1/2 teaspoon vanilla extract: For flavor depth.
Pinch of salt: To balance the sweetness.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven preheated to 350 degrees F (175 degrees C). Now, the Bundt pan is key here. You need to grease and flour it *really* well. I’m talking a thorough coating of softened butter or shortening, making sure to get into every nook and cranny of those intricate designs. Then, sprinkle in some flour and tap and turn the pan until it’s completely coated. Tap out any excess flour. This step is super important to ensure your beautiful cake releases without breaking. It’s a little extra effort, but trust me, it’s worth it for a perfect Bundt cake every time. I’ve learned the hard way that skimping here leads to a cake stuck in the pan, and nobody wants that!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Give it a good whisking to make sure all those spices are evenly distributed. You want every bite to have that perfect balance of warmth. It’s like getting all the cozy spices ready for their moment to shine.
Step 3: Mix Wet Ingredients
In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and light brown sugar. Beat on medium-high speed until light and fluffy – this usually takes about 3-4 minutes. This creaming process is crucial for incorporating air, which contributes to a tender cake. Next, add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the vanilla extract and the pumpkin puree until smooth and well combined. It might look a little separated or curdled at this point, don’t worry, that’s totally normal with pumpkin puree!
Step 4: Combine
Now, we’re going to alternate adding the dry ingredients and the buttermilk to the wet ingredients. Start by adding about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat with another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients. Mix on low speed *only* until the flour streaks just disappear. Be careful not to overmix here! Overmixing develops the gluten in the flour, which can lead to a tough cake. We want tender and moist, remember?
Step 5: Prepare Filling
While your batter is resting, quickly whip up the filling. In a small bowl, combine the light brown sugar, flour, cinnamon, nutmeg, and allspice. Pour in the melted butter and stir until it forms a thick, crumbly mixture. This little swirl of extra spice and sweetness is what takes this cake from good to spectacular. It’s like a surprise treat in every slice!
Step 6: Layer & Swirl
Pour about half of the Cake Batter into your prepared Bundt pan. Sprinkle about half of the prepared filling mixture evenly over the batter. Then, pour the remaining cake batter over the filling. Finally, sprinkle the rest of the filling mixture on top. You can then take a knife or a skewer and gently swirl it through the batter and filling layers a few times to create beautiful marbled patterns. Don’t over-swirl; you want distinct layers, not a muddy mess! This is where the visual appeal really starts to come together.
Step 7: Bake
Place the Bundt pan in the preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the thickest part of the cake (avoiding any swirls) comes out clean. Oven temperatures can vary, so start checking around the 50-minute mark. If the top is browning too quickly, you can loosely tent it with aluminum foil. The aroma that fills your kitchen during this time is just divine – pure fall perfection!
Step 8: Cool & Glaze
Once baked, let the cake cool in the Bundt pan on a wire rack for about 15-20 minutes. This is important! If you try to remove it too soon, it might fall apart. After the initial cooling period, carefully invert the pan onto the wire rack and let the cake cool completely. Once it’s completely cool, it’s time for the glaze. In a small bowl, whisk together the powdered sugar, vanilla extract, and a pinch of salt. Add the milk or half-and-half a tablespoon at a time, whisking until you reach a smooth, pourable consistency. You want it thick enough to coat the cake but thin enough to drizzle. Drizzle the glaze generously over the cooled cake. It will set up beautifully. I always wait until the cake is *fully* cool, otherwise, the glaze can melt right off!
Step 9: Slice & Serve
Once the glaze has set, carefully slice your beautiful pumpkin spice Bundt cake. The knife should go through easily, revealing those lovely swirls. Serve at room temperature for the best texture and flavor. It’s perfect on its own, but a dollop of whipped cream or a scoop of vanilla Ice Cream is never a bad idea!
What to Serve It With
This Pumpkin Spice Bundt Cake is so wonderfully versatile, it fits into almost any occasion! For a relaxed breakfast or even a weekend brunch, I love serving it with a strong cup of coffee or a warm mug of spiced apple cider. The bitterness of the coffee or the tang of the cider cuts through the sweetness beautifully. For a more elegant brunch setting, I’ll often dust it lightly with powdered sugar instead of a full glaze, and serve it with a side of fresh berries like raspberries or blueberries – the tartness is a lovely contrast. As a dessert, it’s a showstopper on its own, but it’s also divine with a scoop of high-quality vanilla bean ice cream or a dollop of lightly sweetened whipped cream. If you’re feeling fancy, a drizzle of caramel sauce is also phenomenal. And for those quiet, cozy evenings when you just need a little pick-me-up, a slice with a warm cup of tea is pure bliss. My kids, bless their hearts, just love it with a glass of cold milk, and honestly, I can’t blame them. It’s the ultimate comfort treat!
Top Tips for Perfecting Your Pumpkin Spice Bundt Cake
Over the years of making this cake (and believe me, there have been *many*!), I’ve picked up a few tricks that really make a difference. First, for the zucchini, while this recipe doesn’t use it, for similar moist cakes, grating it finely and squeezing out as much moisture as possible is key. For this pumpkin cake, the key is to use pure pumpkin puree, not the pie filling, which already has spices and sweeteners. It’s important for controlling the flavor and texture. When mixing the batter, remember my earlier warning: don’t overmix! Once you add the flour, mix *just* until combined. You should still see a few tiny streaks of flour; they’ll disappear during baking. Overmixing is the number one culprit for a tough cake. For that gorgeous swirl, don’t go overboard. A few gentle passes with a knife are all you need to create pretty patterns without blending everything into one color. Think artistic, not chaotic! If you want to experiment with ingredient swaps, I’ve found that using half whole wheat flour with all-purpose flour works pretty well, though it might make the cake a touch denser. For substitutions, almond milk can work in place of buttermilk if you need it, but the tang will be less pronounced. When it comes to baking, always trust your skewer test, not just the timer. Ovens are fickle creatures! If your cake starts to get too brown on top before it’s cooked through, a simple tent of aluminum foil will save the day. And for the glaze, practice makes perfect! If it’s too thick, add milk a teaspoon at a time; if it’s too thin, add more powdered sugar. A slightly thicker glaze will create beautiful, thick ribbons of sweetness.
Storing and Reheating Tips
One of the best things about this Pumpkin Spice Bundt Cake is how well it keeps! If you’ve got any leftovers (which is rare in my house!), you can store the unfrosted cake at room temperature for up to 2 days. Just make sure to cover it tightly with plastic wrap or store it in an airtight container. The moisture from the cake helps keep it fresh. If you’ve already glazed it, it’s still best kept at room temperature for a day or two, as the glaze can get sticky in warmer temperatures. For longer storage, the refrigerator is your friend. Wrap the unfrosted cake tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It will stay good in the fridge for up to 5 days. When you want to enjoy a slice, let it come to room temperature for about 30 minutes for the best flavor and texture. If you’ve frozen it, which I sometimes do for holiday emergencies, wrap it very, very well! First, wrap the completely cooled cake tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It can last in the freezer for up to 3 months. To thaw, unwrap it and let it come to room temperature on a wire rack for a few hours. I usually wait to add the glaze until *after* the cake has been thawed, just so it stays fresh and pretty. If you need to reheat a slice, you can do it gently in the microwave for about 10-15 seconds, but I find it’s usually best served at room temperature.
Frequently Asked Questions
Final Thoughts
Honestly, this Pumpkin Spice Bundt Cake is more than just a recipe to me; it’s a little piece of autumn joy that I love sharing. It’s got that perfect balance of spice, sweetness, and incredible moisture that makes it utterly irresistible. It’s the kind of cake that brings people together, sparks conversations, and creates happy memories around the kitchen table. Whether you’re baking it for a special occasion or just because the weather is turning cooler, I promise it’s worth every bit of effort. If you enjoyed this recipe, you might also love my Spiced Apple Crumble Bars or my Classic Pumpkin Bread. They both capture that same cozy, fall feeling! I truly hope you give this Pumpkin Spice Bundt Cake a try. I can’t wait to hear how yours turns out and what your favorite part is! Please leave a comment below and share your baking adventures – I love hearing from you all. Happy baking!
Pumpkin Spice Bundt Cake
Ingredients
Cake Ingredients
- 3 cup all-purpose flour
- 2 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 1.5 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup pure pumpkin puree
- 0.5 cup milk
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- 8 oz cream cheese, softened
- 0.5 cup unsalted butter, softened
- 2 cup powdered sugar
- 2 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan.
- In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a separate large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared Bundt pan and spread evenly.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar until well combined.
- Stir in the milk and vanilla extract until the glaze reaches a drizzling consistency. Add more milk if needed.
- Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
Notes
Nutrition
Ava Brooks is the home cook behind RecipeSharingHub, sharing dependable, step‑by‑step recipes for busy weeknights and easy weekend bakes. When not testing dishes, Ava snaps kitchen photos and answers reader questions in the comments. Discover the latest recipes or join the newsletter for new ideas each week.
