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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 cake recipe.
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 bursting with pumpkin?! Sign me up!
For an extra layer of pumpkin goodness you could serve a slice of this cake alongside a pumpkin spice latte. Or even a pumpkin spice espresso martini at the end of Thanksgiving dinner. Would that be to die for or what?!
Ingredients for this recipe
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. (This cake and I have that in common!)
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?
This is just a brief overview, find detailed instructions in the recipe card below!
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!)
Watch the recipe video!
Simple Pumpkin Spice Bundt Cake with Powdered Sugar Glaze
Equipment
- 10 cup Bundt pan
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 ½ teaspoons 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 teaspoons vanilla extract
For the glaze:
- 2 cups powdered sugar
- 1 ½ tablespoons milk
- 1 teaspoon vanilla extract
Instructions
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.
Video
Notes
- Cake can be stored in an airtight container for up to four days.
Nutrition
Annemarie says
So delicous and so easy to make!! It tasted better each time we ate it!
Amanda says
This thrills to me to hear, Annemarie! I always love how those spiced recipes get better when they have time to sit! Thanks for making the recipe <3
The Parmigiana Whisperer says
looks incredible!!
Amanda says
Thank you so much Irene! It is certainly a new favorite of mine!