Pumpkin Spice Bundt Cake Recipe
This moist and flavorful pumpkin Bundt cake takes everything you love about my pumpkin layer cake and makes it even easier to bake and assemble with the simplicity of a Bundt pan. Top it with an easy maple glaze for the perfect complement of sweetness in every bite.
Servings: 12 servings
Ingredients
PUMPKIN CAKE
- 2 and ¼ cups (270g) all-purpose flour be sure to measure properly
- 3 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- ½ cup (113g) unsalted butter1 melted and allowed to cool
- 1 and ½ cups pumpkin purée2
- 1 and ½ cups (250g) granulated sugar
- ⅔ cup (132g) firmly packed light brown sugar
- 2 large eggs room temperature3
- ⅓ cup buttermilk4 room temperature3
MAPLE ICING
- 2 Tablespoons (28g) unsalted butter
- ⅓ cup (80mL) pure maple syrup
- 1 cup (120g) powdered sugar
- ⅛ teaspoon salt
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
PUMPKIN BUNDT CAKE
- Preheat the oven to 350ºF (177ºC). Liberally grease and flour (or use homemade cake release) a 10 cup Bundt pan. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, salt, and black pepper. Set aside.2 and ¼ cups (270g) all-purpose flour, 3 teaspoons baking soda, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon ground nutmeg, 1 teaspoon salt, ⅛ teaspoon black pepper
- In a large bowl, whisk together the melted butter, pumpkin purée, granulated sugar, brown sugar, eggs, and buttermilk until smooth. Gently stir in the flour mixture until everything is just combined. Pour the batter evenly into the prepared pan.½ cup (113g) unsalted butter1, 1 and ½ cups pumpkin purée2, 1 and ½ cups (250g) granulated sugar, ⅔ cup (132g) firmly packed light brown sugar, 2 large eggs, ⅓ cup buttermilk4
- Bake the cake for 46-50 minutes or until a toothpick inserted into the cake comes out clean. Remove from oven and allow to cool for 15 minutes on a wire cooling rack.
- Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling Bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
MAPLE ICING
- In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally.2 Tablespoons (28g) unsalted butter, ⅓ cup (80mL) pure maple syrup
- Once the butter is completely melted, remove the saucepan from the heat and whisk in the powdered sugar and salt until the mixture is smooth.1 cup (120g) powdered sugar, ⅛ teaspoon salt
- Drizzle the maple icing evenly over the cake and allow it to set before serving (about 1 hour). Cake stays fresh covered tightly at room temperature for 3 days or in the refrigerator for up to 7 days. Cake freezes well, up to 3 months. Wrap in plastic wrap, then in foil, then place in a large freezer bag or freezer-safe container. Thaw in refrigerator overnight.
Notes
- Butter: you can absolutely use brown butter in this recipe, as I do in my pumpkin layer cake. To do this: brown the butter according to this tutorial, add back in 1 Tablespoon of water to the browned butter, stir to mix, then allow to cool a bit before using in this recipe as instructed. See note #5 about making brown butter buttercream instead if you'd prefer a frosting instead of an icing.
- Pumpkin: I always measure pumpkin purée with measuring cups as the moisture content can wildly change the weight measurements, depending on the brand.
- Room temperature eggs/buttermilk: it is important to use room temperature eggs when working with room temperature butter as it incorporates into batter much more evenly.
- Buttermilk: if you don't have buttermilk, you can make your own: see my post about homemade buttermilk.
- Brown butter buttercream: the original recipe published in 2020 used brown butter buttercream instead of the maple icing used in this updated version. To make this: brown ½ cup (113g) of unsalted butter and allow it to cool, then blend it with 1 and ½ cups (180g) powdered sugar, ½ teaspoon vanilla extract, a pinch of salt, and 1-2 Tablespoons (15-30mL) of milk or cream. You could also make my brown butter cream cheese frosting.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1serving | Calories: 403kcal | Carbohydrates: 74g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 517mg | Potassium: 151mg | Fiber: 2g | Sugar: 53g | Vitamin A: 5113IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg
