This Pumpkin Spice Bundt Cake is the ultimate in pumpkin desserts! A moist, pumpkin-filled cake batter scented with sweet cinnamon, nutmeg, ginger, and allspice is topped with a simple powdered sugar glaze for the ultimate Autumn dessert.
There is something so simply stunning about a Bundt cake. The shape, the height, the wow factor from a simple drizzle of glaze or dusting of powdered sugar. And when it’s filled with pumpkin puree and pumpkin pie spice?! Sign me up!
Ingredients for this recipe
- Baking Soda
- Baking Powder
- Pumpkin Pie Spice
- Pumpkin Puree (NOT pumpkin pie filling, they’re different, folks.)
- Neutral Oil (think canola, veggie, etc.)
- Brown Sugar
- Granulated Sugar
- Vanilla Extract
This isn’t a pound cake recipe, per se, but it does produce a nice dense cake that’s got a tight crumb and is sturdy.
If the batter were very loose and delicate, you’d risk ruining it every time you tried to take it out of a Bundt pan. This cake batter bakes up strong, but is still tender, moist, and oh-so flavorful!
How do you make a Pumpkin Bundt cake?
- Whisk the dry ingredients. As with virtually every cake recipe!.
- Combine the sugars, eggs, and oil. All at once. Until thick and creamy.
- Add the vanilla extract and the pumpkin puree. Using an entire can of puree in this pumpkin cake recipe provides so much moisture!
- Stir in the dry ingredients. I do this by hand, to ensure that everything is fully incorporated without the batter being over-mixed.
- Bake in prepared Bundt pan. That’s just been sprayed generously with baking spray.
- Bake. Cool. Glaze.
One of my absolute favorite things about this cake is how simple it is. It’s an easy batter (that can be made without a stand mixer, if you don’t have one!). There’s just one pan to worry about, no need for building layers or tiers. And the whole thing is finished off with a powdered sugar glaze that makes it look elegant, but takes all of five minutes! Bundt cakes for life!
A dairy free cake
It should be pretty obvious by now that I am all about the dairy. Of all kinds! But this cake recipe just so happens to be naturally dairy free!
Dairy provides moisture, fat, and structure to baked goods. Using oil instead of butter and pumpkin puree instead of whole milk or sour cream cuts out the dairy to make this recipe suitable for those with sensitivities to dairy or milk products.
For the glaze – simply substitute water for the milk to keep the entire dessert lactose free!
What is Pumpkin Pie Spice?
Contrary to what a lot of people think – there’s no actual pumpkin in pumpkin pie spice. Rather, it’s a blend of spices that accentuate and compliment the flavors of everyone’s favorite fall squash.
Pumpkin pie spice can be found in most baking aisles in grocery stores. It is often a blend of cinnamon, nutmeg, ginger, and cloves or allspice. I used McCormick Pumpkin Pie Spice in this recipe, and it contains all of the above, except for cloves.
If you don’t have any pie spice handy at home and don’t want to run out to the store – you can make your own!
Other pumpkin treats you may enjoy
- Soft Pumpkin Cookies with Maple Glaze
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Cream Cold Foam Cold Brew Coffee
- Pumpkin Pie Cheesecake Dip
- Homemade Dog Biscuits (because our four-legged friends deserve pumpkin too!)
Pumpkin Spice Bundt Cake
- 10 cup Bundt pan
For the cake:
- 3 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup brown sugar
- ½ cup granulated sugar
- 4 large eggs at room temperature
- 1 cup neutral oil such as canola
- 15 ounces pumpkin puree from 1 can
- 2 teaspoon vanilla extract
For the glaze:
- 2 cups powdered sugar
- 1 ½ tablespoon milk
- 1 teaspoon vanilla extract
For the cake:
- Preheat oven to 350 degrees. Spray a 10 cup Bundt pan with baking spray and set aside.
- Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice in a medium bowl and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, blend together the brown sugar, granulated sugar, eggs, and oil until pale and thick, about 5 minutes.
- Scrape down the bowl and stir in the vanilla and the pumpkin puree until smooth.
- Gently mix the dry ingredients into the wet until just combined.
- Pour the batter into the prepared pan and bake in preheated oven for 45 – 50 minutes, or until a toothpick inserted into the center comes out clean.
- Remove cake from oven and allow to cool in pan on wire rack for 10 minutes before flipping the cake over and out of the pan. Cool the cake completely.
For the glaze:
- Once the cake is cool, whisk together all the ingredients for the glaze in a small bowl. (Glaze will be quite thick. That’s ok! This will prevent it from sliding right off the cake.) Gently spoon the glaze over the cooled cake before slicing and serving.
- Cake can be stored in an airtight container for up to four days.