The Best Moist Pumpkin Spice Bundt Cake Recipe for a Perfect Fall Indulgence
As the leaves begin to turn and a crispness fills the air, there’s nothing quite like the comforting aroma of fall spices wafting from your kitchen. Our Pumpkin Spice Bundt Cake is the quintessential autumn treat, embodying all the warmth and coziness of the season in every delightful slice. This isn’t just any cake; it’s a testament to simple indulgence, offering a perfectly moist, tender crumb that’s absolutely bursting with the beloved flavors of pumpkin and classic fall spices. It’s the ideal centerpiece for your holiday gatherings, a cozy dessert for a cool evening, or a delightful treat any time you crave a taste of autumn.
Why You’ll Love This Pumpkin Spice Bundt Cake
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A Super Moist and Tender Crumb: Forget dry, crumbly cakes! This recipe is specifically designed to deliver an incredibly moist and tender texture that practically melts in your mouth. The secret lies in the perfect balance of wet and dry ingredients, including the generous amount of pumpkin puree and buttermilk, which contribute to its exceptional softness and rich mouthfeel. Each bite is a luxurious experience, making it a cake you’ll want to bake again and again.
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Full of Authentic Pumpkin Spice Flavor: This bundt cake is a celebration of fall, packed with a harmonious blend of cinnamon, allspice, nutmeg, ginger, and cloves. These warm, aromatic spices complement the natural sweetness of pumpkin, creating a deeply satisfying flavor profile that is both nostalgic and exciting. Just like our popular pumpkin muffins, pumpkin bread, and pumpkin spice latte biscotti, this bundt cake truly captures the essence of autumn in every bite.
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Perfect for Any Occasion: Whether you’re hosting a grand holiday feast, a casual family brunch, or simply craving a comforting dessert, this pumpkin spice bundt cake fits the bill. Its elegant bundt shape makes it special enough for festive gatherings like Thanksgiving or Christmas, yet the baking process is straightforward and enjoyable, making it simple enough to whip up on a regular weeknight. It’s a versatile dessert that always impresses.
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How to Make the Perfect Pumpkin Spice Bundt Cake
Creating this delicious bundt cake is a straightforward and rewarding process. Follow these detailed steps to ensure a flawless and flavorful result every time.
- Preparation is Key: Begin by preheating your oven to 350°F (175°C). Proper pan preparation is crucial for a bundt cake that releases beautifully. Generously spray a bundt pan with a nonstick baking spray that contains flour, or thoroughly butter and flour the pan yourself. Ensure every crevice is coated to prevent sticking. Set the prepared pan aside.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt. Whisking ensures these ingredients are evenly distributed, which is vital for a consistent texture and flavor throughout the cake. Set this bowl aside.
- Prepare Wet Ingredients (Pumpkin Mixture): In a large measuring cup or a separate bowl, combine the pumpkin puree (ensure it’s pure pumpkin, not pumpkin pie filling!), room temperature buttermilk, and vanilla extract. Stir until well combined. Setting this aside makes the assembly process smoother.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream together the room temperature unsalted butter with both the brown sugar and granulated sugar. Beat on medium-high speed for about 3 minutes until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which is essential for a tender cake.
- Incorporate Eggs: Add the large eggs, one at a time, beating well after each addition until fully incorporated into the butter mixture. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
- Alternate Wet and Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry flour mixture to the butter mixture, alternating with the pumpkin mixture. Begin and end with the flour mixture. This method helps to create an emulsified batter, preventing overmixing and ensuring a tender crumb. Mix just until combined; be careful not to overmix, as this can lead to a tough cake.
- Bake to Perfection: Gently pour the luscious batter into your prepared bundt pan, spreading it evenly. Bake for approximately 40-45 minutes. The cake is done when a wooden toothpick or skewer inserted into the center comes out clean. A few moist crumbs clinging to the toothpick are perfectly fine, but wet batter means it needs more time.
- Cooling and Serving: Allow the cake to cool in the bundt pan for about 10-15 minutes. This crucial resting period allows the cake to firm up, making it easier to invert. After resting, carefully invert the cake onto a wire cooling rack and let it cool completely. Cooling completely before slicing ensures the cake maintains its structure and moisture.
- Finishing Touch: For an elegant presentation and a hint of extra sweetness, dust the cooled pumpkin spice bundt cake with powdered sugar (confectioners’ sugar) if desired. This cake is so flavorful it truly doesn’t need anything else, but a light dusting adds a beautiful, festive touch that looks incredibly pretty!
Just look at that moist, tender crumb, beautifully studded with flecks of Fall spices. The aroma wafting through your home while this pumpkin spice cake bakes is pure Fall happiness, setting the perfect mood for any occasion.
Expert Tips for the Best Pumpkin Spice Bundt Cake
- Measure Flour Properly: For accurate baking results, always aerate your flour by whisking it first. Then, spoon it lightly into your measuring cup and level it off with the back of a knife. This prevents compacting the flour, which can lead to a dry, dense cake.
- Room Temperature Ingredients: Ensure your eggs, butter, and buttermilk are at room temperature. This allows them to emulsify better, creating a smoother, more uniform batter and a finer, more tender crumb in the finished cake. Plan ahead by taking them out of the fridge at least 30-60 minutes before you start baking.
- Don’t Overmix or Overbake: Overmixing the batter can develop the gluten in the flour too much, resulting in a tough, chewy cake. Mix just until the ingredients are combined. Similarly, overbaking will dry out your cake. Keep a close eye on it during the last 10-15 minutes of baking and test with a toothpick.
- Use Canned Pumpkin Puree: Always use 100% pure canned pumpkin puree, not pumpkin pie filling (or pumpkin pie mix). Pumpkin pie filling already has spices and sweeteners added, which will throw off the balance of this recipe.
- Spice It Up: We use our own carefully selected blend of pumpkin spices for a truly authentic flavor. However, if you prefer, you can substitute at least two teaspoons of a good quality pre-made pumpkin pie spice blend. Feel free to adjust the amount to your personal preference for a stronger or milder spice kick.
- Grease Your Bundt Pan Generously: This step cannot be stressed enough! Bundt pans have intricate designs, making proper greasing essential to prevent the cake from sticking. Use baking spray with flour, or meticulously butter and flour every nook and cranny.
- Cooling Patience: Resist the urge to remove the cake from the pan too quickly. The 10-15 minutes of cooling in the pan allows the cake to set and firm up, preventing it from breaking apart when inverted onto a cooling rack.
Delicious Variations
- Elegant Toppings: While delicious on its own, you can elevate this cake with various toppings. Dust it generously with powdered sugar for a classic look, or create a decadent cream cheese frosting or a simple vanilla glaze for extra richness and sweetness.
- Serve with Accompaniments: Enhance the serving experience by offering a dollop of freshly whipped cream or a luscious drizzle of warm caramel sauce alongside each slice. A scoop of vanilla bean ice cream also pairs wonderfully, creating a delightful contrast of temperatures and textures.
- Add Nuts for Crunch: For an added layer of texture and nutty flavor, fold in about 1 cup of chopped pecans or walnuts into the batter just before pouring it into the pan. Toasting the nuts lightly beforehand can deepen their flavor.
- Chocolate Lovers Rejoice: Who can resist chocolate and pumpkin? Stir in about 1 to 1 1/2 cups of your favorite chocolate chips (dark, semi-sweet, or even white chocolate) into the batter for a delightful surprise in every bite.
Frequently Asked Questions
The most reliable way to check for doneness is by inserting a wooden toothpick or a thin skewer into the thickest part of the cake. If it comes out clean, or with just a few moist crumbs clinging to it, the cake is ready. Additionally, the edges of the cake should start to pull away slightly from the sides of the pan, and the top will spring back when lightly pressed.
Once the cake has cooled completely to room temperature, cover it tightly with plastic wrap or place it in an airtight cake keeper. You can store it at room temperature for up to 2-3 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come back to room temperature before serving for the best flavor and texture.
Absolutely! This cake freezes beautifully. Once the cake is completely cooled (and without any frosting or toppings), wrap it tightly in several layers of plastic wrap, then an additional layer of aluminum foil. Freeze for up to 2 months for optimal flavor and texture. To thaw, simply transfer the wrapped cake to the refrigerator overnight. Once thawed, bring it to room temperature before adding any desired frosting or dusting with powdered sugar, then serve.
While canned pumpkin puree is incredibly convenient and consistent, you can certainly use homemade fresh pumpkin puree. Ensure your fresh puree is thick and has had excess moisture drained off to prevent a watery batter. The consistency should be similar to that of canned pumpkin puree. Roasting pumpkin halves and then pureeing the flesh usually yields a drier, more flavorful puree.
Greasing and flouring your bundt pan thoroughly is paramount. Use a baking spray that contains flour (like Baker’s Joy or Pam Baking), or apply a generous layer of softened butter to every interior surface, then dust with flour, tapping out any excess. For chocolate cakes, you can dust with cocoa powder instead of flour for a seamless look. Make sure to get into all the nooks and crannies of the pan’s design.
More Delightful Pumpkin Dessert Recipes
Easy Pumpkin Coffee Cake with Streusel Topping
Pumpkin Cheesecake Bars
Better Than Starbucks Pumpkin Bread Recipe
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Easy Moist Pumpkin Spice Bundt Cake Recipe
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Ingredients
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/4 teaspoon ground allspice
- 3/4 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- ½ teaspoon salt
- 1 3/4 cup canned pumpkin
- 3/4 cup buttermilk room temperature
- 1 1/2 teaspoons vanilla
- 1 cup unsalted butter room temperature
- 3/4 cup granulated sugar
- 1/2 cup dark brown sugar
- 3 large eggs room temperature
Instructions
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Preheat oven to 350°F (175°C). Spray a bundt pan generously with baking spray or butter and flour thoroughly. Set aside.
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In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt. Set aside.
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Mix pumpkin puree, buttermilk, and vanilla extract in a large measuring cup or separate bowl. Set aside.
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In the bowl of a stand mixer (or using a hand mixer), cream the room temperature butter with the granulated sugar and dark brown sugar until light and fluffy (about 3 minutes).
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Add eggs, one at a time, and beat until each is fully incorporated.
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Reduce mixer speed to low. Gradually add the dry flour mixture to the wet pumpkin mixture, alternating between the two. Always begin and end with the flour mixture, mixing just until combined after each addition.
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Pour the batter into the prepared bundt pan. Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out clean (a few moist crumbs are acceptable, but no wet batter). Cool in the pan for about 10-15 minutes before inverting onto a wire rack to cool completely.
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Dust with confectioners’ sugar if desired before serving.
Notes
- Room-temperature eggs and dairy incorporate better for a smoother batter, leading to a more tender cake.
- Avoid overmixing the batter, and do not overbake the cake to ensure it remains moist and tender.
- Always use 100% canned pumpkin puree, not pumpkin pie filling (which contains added spices and sugar).
- While we use a specific pumpkin spice blend, you can substitute at least 2 teaspoons of a commercial pumpkin pie spice mix.
Storing – Once completely cooled, cover the cake tightly and store it at room temperature for up to 2-3 days, or in the refrigerator for up to 4 days. If refrigerated, allow it to come to room temperature before serving for the best texture and flavor.
Freezing – The cooled cake (without any topping or frosting) can be wrapped tightly in plastic wrap and then in foil, and frozen for up to 2 months. Thaw it overnight in the refrigerator, then bring it to room temperature before frosting or dusting with powdered sugar.
Nutrition
Carbohydrates: 44g
Protein: 5g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 83mg
Sodium: 227mg
Potassium: 218mg
Fiber: 2g
Sugar: 24g
Vitamin A: 6117IU
Vitamin C: 2mg
Calcium: 81mg
Iron: 2mg