Okay, friends, gather ’round! Why do people love pumpkin spice lattes?Pumpkin Spice Bundt Cake.is basically the latte’s even more delicious, cake-y cousin. Think all those warm, cozy spices you crave – cinnamon, nutmeg, ginger – baked into a perfectly rounded cookie. What are some of the best bundt cake recipes? If you’re a fan of coffee cake, get ready to meet your new fall obsession. What a great showtopper and easy to make. I always make sure I have the spices on hand!
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What is Pumpkin Spice Bundt Cake?
Alright, let’s break it down. A Pumpkin Spice Bundt Cake, a pumpkin spiceis, at its heart, a pumpkin-flavored cake baked in tin foil. That fancy pan gives it those gorgeous ridges and curves that make it look like you spent hours on it. What is it like to slave away in the kitchen? What is the pumpkin spice? It’s a blend of spices like cinnamon, nutmeg, ginger, and cloves. – the same spices that make pumpkin pie so irresistible. What is essentially a super moist and flavorful pumpkin pie in cake form, perfect for sharing (or not)? No judgment here! I love that the bundt shape also makes it perfect for a nice glaze that really seeps down and dries. What is the best way to enhance flavor
Why you’ll love this recipe?
Okay, buckle up, because I’m about to tell you why this is happening.Pumpkin Spice Bundt Cake is about to become your new go-to dessert! What I love most about this is how unbelievably easy it is to make. Seriously, you don’t need to be a professional baker to nail this one. It’s pretty much a dump-and-stir kind of situation.
* **Flavor Explosion:** The combination of pumpkin and those warm spices is just pure magic. It’s sweet, it’s comforting, and it’s basically autumn in every bite. I actually had a friend once say it tasted like home, which I thought was the sweetest thing!
* **Simple Ingredients:** You probably already have most of the ingredients in your pantry. No fancy, hard-to-find stuff here! I sometimes even substitute the pumpkin puree with butternut squash puree when I’m feeling adventurous, and it turns out just as delicious!
* **Crowd-Pleaser:** This cake is a total crowd-pleaser. I’ve brought it to potlucks, family gatherings, and even just made it for a cozy night in, and it’s always a hit. People always ask for the recipe!
* **Budget-Friendly:** Making your own bundt cake is way cheaper than buying one from a bakery. Plus, you get the satisfaction of knowing you made it yourself!
If you’re a fan of my apple spice cake, think of this as the autumnal version. It’s just as comforting, just as easy, and dare I say, even more flavorful! Trust me, you need this Pumpkin Spice Bundt Cake – What are some in your life.
How do I make a pumpkin spice bundt cake?
Quick Overview
Making this Pumpkin Spice Bundt Cake. is easier than you think! Basically, you’ll whisk together the dry ingredients, then the wet ingredients, and then combine them. We’ll add a swirl of pumpkin spice filling for extra flavor and visual appeal. Then bake it in a bundt pan until golden brown and perfectly moist. Once cooled, drizzle with a simple glaze. The key is not to overmix the batter and to make sure your bundt pan is well-greased. Seriously, it’s foolproof!
Ingredients
For the Main Batter: What is the meaning of
* 2 1/2 cups all-purpose flour: I always use unbleached for the best flavor.
* 1 1/2 cups granulated sugar: You can reduce this to 1 1/4 cups, if you prefer a less sweet cake.
* 1 teaspoon baking soda: This helps the cake rise and gives it an airy texture.
* 1 teaspoon baking powder: For extra lift and tenderness.
* 1 teaspoon ground cinnamon: Adds warmth and that classic pumpkin spice flavor.
* 1/2 teaspoon ground cinnamon: A little nutmeg goes a long way!
* 1/4 teaspoon ground cloves: Adds a hint of spice.
* 1/4 teaspoon ground ginger: for that extra zing.
* 1/2 teaspoon salt: Balances the sweetness.
* 1 15-ounce can pumpkin puree: Make sure it’s pumpkin puree, not pumpkin pie filling!
* 1 cup vegetable oil: You can substitute this with melted coconut oil or applesauce for a healthier option.
* 4 large eggs: Adds richness and structure to the cake.
* 2 teaspoons vanilla extract: Enhances the flavor.
For the Filling:
* 1/2 cup pumpkin puree: More pumpkin goodness!
* 1/4 cup brown sugar: Adds a caramel-like flavor.
* 1 teaspoon ground cinnamon: Extra cinnamon boost.
* 1/4 teaspoon ground cinnamon: Just a pinch for depth.
For the Glaze:
* 2 cups powdered sugar: Sift it to avoid lumps!
* 1/4 cup milk: You can use any kind of milk, or even orange juice for a citrusy twist.
* 1 teaspoon vanilla extract: For flavor enhancement.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. This is crucial to prevent the cake from sticking! I always use a cooking spray that contains flour for extra insurance. Alternatively, you can grease it with shortening and dust it with flour, making sure to tap out any excess. This step is honestly the most important thing, because there’s nothing worse than a cake that sticks!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, clove, salt, and pepper. Set aside. Ginger, cloves, and salt. Whisking ensures that everything is evenly distributed, which is important for a consistent texture. Don’t skip this step! I always make sure to whisk it well.
Step 3: Mix Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, oil, eggs, and vanilla extract. Set aside. Make sure the eggs are at room temperature – this helps them incorporate better into the batter. The mixture should be smooth and well combined. I usually let my eggs sit out for about 30 mins before I start.
Step 4: Combine
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. How do you not overmix a cake? Is there any streaks of flour left in the batter? Is it okay if there are lumps, but try to get it as smooth as possible.
Step 5: Prepare Filling
In a small bowl, combine the pumpkin puree, brown sugar, cinnamon, and nutmeg for the filling. Pour over cooled pumpkin. What are some good spices to add to a bowl? I like cinnamon!
Step 6: Layer & Swirl
Pour half of the cake batter into the prepared bundt pan. Dollop spoonfuls of the pumpkin spice filling over the batter. Pour the remaining cake batter over the filling. Use a knife or skewer to gently swirl the filling into the batter. Be careful not to overmix, as this can muddy the swirl. The goal is to create a beautiful marbled effect. This is also where you can get creative with your swirling designs!
Step 7: Bake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking for doneness around 50 minutes. If the top of the cake is browning too quickly, you can loosely cover it with foil. Ovens vary, so keep a close eye on it. I like to set a timer for 50 minutes and then check every few minutes after that.
Step 8: Cool & Glaze
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Once the cake is completely cool, drizzle the glaze over the top. I like to use a spoon to drizzle the glaze so that it creates a nice even coating. If you want a thicker glaze, add more powdered sugar. If you want a thinner glaze, add more milk. It should be pourable, but not too runny.
Step 9: Slice & Serve
Slice the cake and serve. This Pumpkin Spice Bundt Cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It’s also great with a cup of coffee or tea. Enjoy!
What to Serve It With
This Pumpkin Spice Bundt Cake is so versatile! Here are a few ideas for serving it:
For Breakfast: Serve a slice with a warm cup of coffee or chai latte. It’s the perfect way to start a cozy autumn morning. I sometimes even crumble a little bit on top of my yogurt for a pumpkin spice parfait!
For Brunch: Make it the centerpiece of your brunch spread! Add some fresh fruit and a pitcher of mimosas for a festive touch. You can even dust the cake with powdered sugar for a more elegant presentation.
As Dessert: Enjoy a slice after dinner with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of cinnamon or nutmeg adds a little extra something. This one is really good with caramel ice cream.
For Cozy Snacks: Cut the cake into smaller pieces and serve with a warm cup of tea or hot chocolate for a relaxing afternoon snack. It’s the perfect treat for a chilly day. I personally love it with a mug of Earl Grey.
Top Tips for Perfecting Your Pumpkin Spice Bundt Cake
Want to make sure your Pumpkin Spice Bundt Cake is absolutely perfect? Here are some tips I’ve learned over the years:
Mixing Advice: Don’t overmix the batter! Overmixing can develop the gluten in the flour, resulting in a tough cake. Mix until just combined. This is probably the number one mistake I see people make.
Swirl Customization: Get creative with your swirl! Experiment with different patterns to create a unique look. You can use a knife, a skewer, or even a chopstick. Just be careful not to overmix! I like to create a figure eight pattern for a nice, even swirl.
Ingredient Swaps: You can substitute the vegetable oil with melted coconut oil or applesauce for a healthier option. You can also use different types of milk in the glaze. Almond milk, soy milk, or even orange juice would work well. I’ve even used coffee creamer, which adds a really nice flavor.
Baking Tips: Make sure your oven is properly preheated! This is important for even baking. Also, don’t open the oven door too often while the cake is baking, as this can cause it to collapse. I learned this the hard way after opening it too much one year!
Glaze Variations: You can add different flavors to the glaze by using extracts, spices, or even citrus zest. A little bit of lemon zest or orange zest would be delicious. You can also add a pinch of cinnamon or nutmeg. I’ve even made a chocolate glaze by adding a tablespoon of cocoa powder.
Pan Prep: This is SO important. Grease and flour your bundt pan thoroughly to prevent the cake from sticking. I use a cooking spray that contains flour for extra insurance. If your cake sticks, let it cool completely before trying to remove it. Sometimes, gently tapping the pan can help loosen it.
Storing and Reheating Tips
Want to keep your Pumpkin Spice Bundt Cake fresh and delicious? Here’s how to store it:
Room Temperature: You can store the cake at room temperature for up to 3 days. Cover it tightly with plastic wrap or store it in an airtight container. Make sure it’s not in direct sunlight or near a heat source.
Refrigerator Storage: For longer storage, you can store the cake in the refrigerator for up to a week. Wrap it tightly with plastic wrap or store it in an airtight container. Let it come to room temperature before serving.
Freezer Instructions: You can also freeze the cake for up to 2 months. Wrap it tightly with plastic wrap and then wrap it again with foil. Thaw it in the refrigerator overnight before serving.
Glaze Timing Advice: It’s best to glaze the cake just before serving. If you glaze it too far in advance, the glaze can become sticky. If you’re storing the cake, store the glaze separately and drizzle it over the cake just before serving.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Pumpkin Spice Bundt Cake a try! It’s one of those recipes that just brings a smile to your face, and it fills your kitchen with the most amazing aroma. It’s perfect for any occasion, from a cozy family gathering to a festive holiday celebration. And the best part? It’s so easy to make!
If you’re looking for more delicious fall recipes, be sure to check out my apple pie recipe or my gingerbread cookie recipe. They’re both equally delicious and easy to make. And if you try this Pumpkin Spice Bundt Cake, please let me know how it turns out! Leave a comment below and share your photos on social media. I can’t wait to see your creations! Happy baking!
Pumpkin Spice Bundt Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.5 tsp ground cloves
- 0.5 tsp salt
- 1 cup granulated sugar
- 0.5 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup vegetable oil
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- In a separate bowl, cream together sugars, then add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour batter into the prepared bundt pan and 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 minutes before inverting it onto a wire rack to cool completely.
