The aroma of pumpkin spice is a comforting and nostalgic scent that evokes memories of fall festivities and cozy gatherings. With the abundance of fresh pumpkins available during this time of year, it is the perfect opportunity to indulge in a delectable pumpkin spice bundt cake. Whether you prefer a classic recipe passed down through generations or a modern twist with unique ingredients, there is an easy pumpkin spice bundt cake recipe to suit every baker's skill level and preference. This article will guide you in finding the best pumpkin spice bundt cake recipe that will tantalize your taste buds and leave you wanting more.
Let's cook with our recipes!
PUMPKIN BUNDT CAKE
Pumpkin Bundt Cake is a show-stopping delicious fall dessert. Easy, moist bundt cake recipe with pumpkin puree and pumpkin pie spices. Great for brunch too!
Provided by Sabrina Snyder
Categories Dessert
Time 1h20m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, spray bundt pan with baking spray.
- Whisk together sugar, vegetable oil, eggs and pumpkin puree in a large bowl.
- Sift flour, baking soda, cinnamon, nutmeg, cloves, ginger and salt.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Pour into bundt pan and bake for 70-75 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 445 kcal, Carbohydrate 65 g, Protein 5 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 41 mg, Sodium 298 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
EASY PUMPKIN BUNDT CAKE
This Easy Pumpkin Bundt Cake Recipe transforms a simple cake mix into an amazing pumpkin cake that makes a perfect fall dessert!
Provided by Christi Johnstone
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350 degrees F.
- 2. Combine all ingredients in a mixing bowl and mix until well blended, approximately one minute with a hand mixer.
- 3. Pour batter into a bundt pan that has been generously sprayed with non-stick cooking spray.
- 4. Bake for approximately 45 minutes, or until a toothpick inserted into cake comes out clean.
- 5. Remove from oven and allow to cool approximately 10 minutes prior to transferring cake to a plate or cake stand. Allow to cool an additional 20 minutes prior to frosting, if desired.
- Combine ingredients and mix with a hand mixer until smooth and creamy. If desired more milk can be added to create a thinner frosting.
Nutrition Facts : Calories 223 kcal, Carbohydrate 21 g, Protein 3 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 68 mg, Sodium 78 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
PUMPKIN STREUSEL BUNDT® CAKE
A delicious pumpkin Bundt® cake with a sweet and salty streusel that is great for dessert or even for breakfast.
Provided by Yoly
Categories Pumpkin Cake
Time 1h30m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with nonstick spray.
- Combine pumpkin, sugar, oil, eggs, and pumpkin pie spice extract in a large bowl. Stir until well combined.
- Sift flour, baking powder, pumpkin pie spice, baking soda, and salt into a bowl. Stir into pumpkin mixture. Pour into prepared pan.
- Combine flour, brown sugar, melted butter, pumpkin pie spice, and salt for the streusel in a bowl. Stir in pecans. Sprinkle streusel over the cake.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, 55 to 65 minutes. Cool on wire rack for 15 minutes.
- Run a knife around the cake pan and flip onto a plate. Immediately flip the cake onto a serving platter so the streusel is on top.
Nutrition Facts : Calories 462.6 calories, Carbohydrate 56.4 g, Cholesterol 61.8 mg, Fat 25.3 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 5.5 g, Sodium 370.9 mg, Sugar 36.3 g
PUMPKIN-SPICE BUNDT CAKE
This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).
Provided by Dee514
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350°.
- Combine first 6 ingredients; set flour mixture aside.
- Combine pumpkin and applesauce; set aside.
- Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
- Add egg whites and vanilla, beating well.
- Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
- Pour batter into a 12-cup Bundt pan coated with cooking spray.
- Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes; remove from pan.
- Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
- Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
- Spoon glaze over warm cake.
MOIST PUMPKIN TUBE CAKE
This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN BUNDT CAKE WITH CREAM CHEESE GLAZE
Make this easy delicious pumpkin cake for a fall gathering.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h10m
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 325°F. Generously grease and flour 12-cup fluted tube cake pan, or spray with cooking spray with flour.
- In large bowl, beat cake mix, pumpkin, water, oil, pumpkin pie spice and eggs with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
- Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
- In small microwavable bowl, microwave frosting uncovered on Low (10%) 10 to 20 seconds, stirring until thick drizzling consistency. Spoon over cake.
Nutrition Facts : Calories 250, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 21 g, TransFat 0 g
SOUR CREAM PUMPKIN BUNDT CAKE
An easy pumpkin Bundt® cake with a brown sugar swirl. The cake is great on its own, but a simple vanilla or cream cheese glaze would be a welcome addition.
Provided by Kim
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-cup fluted tube pan, such as Bundt®.
- Mix together brown sugar, 2 tablespoons butter, and 1 teaspoon pumpkin pie spice in a small bowl until mixture resembles wet sand. Set aside.
- Whisk together flour, remaining 2 1/2 teaspoons pumpkin pie spice, baking powder, baking soda, and salt until thoroughly combined in a second bowl.
- Cream white sugar and 3/4 cup butter until light and fluffy in a third, large bowl. Beat in eggs, 1 at a time, mixing well after each addition. Mix in pumpkin, sour cream, and vanilla until thoroughly combined. Add flour mixture in 3 additions, beating after each addition until just combined and taking care not to overmix.
- Pour 1/2 of the batter into the prepared pan. Sprinkle brown sugar mixture evenly over batter. Pour in remaining batter and smooth into an even layer.
- Place pan into the preheated oven and bake until a bamboo skewer inserted into the center of the cake comes out with a few moist crumbs, about 60 minutes. Allow cake to cool in pan 30 minutes before gently running a knife around the edges to loosen, and remove to a wire rack to cool completely.
Nutrition Facts : Calories 464.4 calories, Carbohydrate 67.2 g, Cholesterol 106 mg, Fat 19.6 g, Fiber 2.1 g, Protein 6.6 g, SaturatedFat 11.7 g, Sodium 470 mg, Sugar 40 g
Tips:
- Use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains spices and sugar, which will alter the flavor of the cake.
- Make sure your butter and eggs are at room temperature. This will help the cake batter to emulsify properly and produce a light and fluffy cake.
- Don't overmix the batter. Overmixing will develop the gluten in the flour, making the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean. Over baking will dry out the cake.
- Let the cake cool completely before glazing. This will help the glaze to set properly.
Conclusion:
This pumpkin spice bundt cake is a delicious and moist cake that is perfect for fall. The cake is easy to make and can be dressed up with a variety of glazes or frosting. It is also a great way to use up leftover pumpkin puree. So next time you have a pumpkin on hand, be sure to try this recipe.
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