This pumpkin spice bundt cake is a perfect fall dessert- moist, sweet, spicy and comforting. Serve it at your next holiday party or family get together!
It’s hard to believe, but I only have 2 months left in culinary school! What a remarkable year it has been, and what strange adventures await me. I have no idea what comes next, which direction I’ll choose. The possibilities seem endless and daunting. Thank you all for taking this journey with me. Please enjoy this pumpkin spice bundt cake recipe!
The cake recipe is adapted from Martha Stewart and I was so incredibly happy with the results. Buttermilk makes the cake incredibly moist and pumpkin puree, ginger, cinnamon, nutmeg and cloves offer a spicy seasonal kick. It’s very easy to make and beautiful when dusted with powdered sugar. Serve this pumpkin spice bundt cake at your next holiday party!
Pumpkin Spice Bundt Cake
- 4 cup all-purpose flour, plus extra for pan
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon ground cloves
- 8 ounces unsalted butter, room temperature (plus extra for pan)
- 2 1/2 cups light-brown sugar
- 4 large eggs
- 1 cup buttermilk (make your own by adding 1 tablespoon lemon juice to 1 cup milk and letting sit for 5 minutes)
- 2 cups pumpkin puree
- powdered sugar, for dusting
- If you're using fresh pumpkin, carefully cut it in half with a very sharp knife. Cutting into squash with a dull knife is very dangerous.
- Scoop out the seeds, lay the pumpkin face down in a large baking pan with a bit of water and roast at 400 degrees until very soft. This can take anywhere from 40-60 minutes depending on your oven and the size of the pumpkin; test it periodically with a fork. Once the pumpkin is soft, scoop out the inside and use a potato masher or immersion blender to make fresh pumpkin puree.
- Preheat the oven to 350. Butter and flour the inside of a bundt cake pan.
- Whisk together all dry ingredients except the sugar and set aside.
- Cream the room temperature butter and sugar together on medium speed in a stand mixer for several minutes until light and fluffy. Add eggs, one at a time, beating well in between each egg and scraping down the side after the 3rd egg.
- Turn the mixer down to low and alternately add the dry ingredients and buttermilk slowly, scraping down the sides at least once. Add the pumpkin puree and mix until combined.
- Pour into bundt pan.
- Bake for approximately 55 minutes or until a wood skewer inserted into the center comes out clean. After removing from the oven, allow to cool for 30 minutes before carefully turning out onto a rack.
- Dust with powdered sugar before serving.
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