Best 6 Spicy Pumpkin Bundt Cake Recipes

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Hello, pumpkin lovers! Fall is in the air, and that means it's time for all things pumpkin. From pumpkin spice lattes to pumpkin pie, there's no better way to enjoy this seasonal favorite than with a warm and comforting slice of spicy pumpkin bundt cake. With its moist crumb, rich pumpkin flavor, and just the right amount of spice, this classic cake is sure to be a hit with everyone at your table. So grab your ingredients and preheat your oven, because we're about to embark on a baking journey that will leave your taste buds tingling with delight.

Here are our top 6 tried and tested recipes!

SPICY PUMPKIN BUNDT CAKE



Spicy Pumpkin Bundt Cake image

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 cake

Number Of Ingredients 15

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
  • Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

PUMPKIN-SPICE BUNDT CAKE



Pumpkin-Spice Bundt Cake image

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

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons dark brown sugar or 3 tablespoons light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

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.

SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE



Spiced Pumpkin Bundt Cake with Citrus Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
1 tablespoon pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur

Steps:

  • Cake: Preheat the oven to 350 degrees F.
  • Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
  • Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

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

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

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 RAISIN SPICE BUNDT CAKE



Pumpkin Raisin Spice Bundt Cake image

This is an incredibly moist dense cake that just reminds you that fall is on the way. I had a box of spice cake mix and a can of pumpkin, we needed a cake for dinner one night and this was born. Its pretty basic but the flavors are nice and you can adjust the spices according to your own tastes. We like ours spicy so I always add more :) I hope you like it.

Provided by Carb Lover

Categories     Dessert

Time 1h5m

Yield 12-14 serving(s)

Number Of Ingredients 15

1 (18 1/4 ounce) box spice cake mix, I use Duncan Hines
1 (3 1/2 ounce) box instant vanilla pudding
1 (15 ounce) can pumpkin puree, I use Libby's
1 cup water
1/4 cup canola oil
1/2 teaspoon cinnamon (to taste)
1/2 teaspoon allspice (to taste)
1/4-1/2 teaspoon ground cloves (to taste)
1 teaspoon vanilla
1 cup raisins, plumped in warm water
3 eggs
1 (14 ounce) can condensed milk
1/2 cup milk
3/4 cup maple syrup
1 egg yolk

Steps:

  • First put the raisins into the warm water to plump them up. Do this before you start the cake and they should be good in 10 minutes or so. Grease a 10 cup bundt pan really well.
  • For the Cake:.
  • Empty the mix into a large bowl and add the vanilla pudding mix. Then add the pumpkin,3 eggs, water , oil and the vanilla and mix well. Next add your spices altering them to your own tastes. The batter will be very thick.
  • Drain the raisins and fold them into your batter. Pour into the prepared bundt pan.
  • Bake at 350 for about 45-50 minutes. Test to check for doneness since all oven are a little different.
  • Cool Completely and drizzle glaze over the cake.
  • For the Glaze:.
  • In a small pot over medium heat add the condensed milk, regular milk, egg yolk and syrup. Mix well and cook until the mixture starts to thicken. Be careful not to burn the bottom of your pan. If it happens, simply strain the glaze into a bowl. Cool completely, and drizzle over cake.

Nutrition Facts : Calories 500.4, Fat 15.7, SaturatedFat 4.6, Cholesterol 82, Sodium 470.8, Carbohydrate 85, Fiber 1.4, Sugar 66.5, Protein 7.5

Tips:

  • Use fresh pumpkin puree: Fresh pumpkin puree gives the bundt cake a more intense pumpkin flavor and a moist, tender texture. To make your own pumpkin puree, simply roast a pumpkin until soft, then scoop out the flesh and blend it until smooth.
  • Cream the butter and sugar together until light and fluffy: This will help to incorporate air into the batter, resulting in a lighter, more tender cake.
  • Gradually add the eggs one at a time: This will help to prevent the batter from curdling.
  • Be careful not to overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake until a toothpick inserted into the center comes out clean: This will ensure that the cake is cooked through.
  • Let the cake cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

This spicy pumpkin bundt cake is the perfect fall dessert. It's moist, tender, and full of pumpkin flavor. The cream cheese frosting adds a delicious tangy sweetness that complements the pumpkin perfectly. This cake is sure to be a hit at your next party or gathering.

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