Pumpkin Spice Buttermilk Bundt Cake
This easy Pumpkin Spice Cake recipe has all the flavors of fall baked in a Bundt pan! Buttermilk makes it moist and cinnamon, nutmeg & cloves makes it cozy.
As I am writing this, the kids and a couple of their friends are in the next room watching a Christmas movie…I normally would resist, it is only October, after all, but I can’t blame them! They’ve got hot cocoa and popcorn and cookies, and if you step outside, you can actually see your breath. Who wouldn’t want to be cozy and jolly?
But let’s not get too far ahead of ourselves, shall we? I’m just getting started with the pumpkin!
The pumpkin spice floodgates have opened, and I’m finding it in everything from popcorn to deodorant (yes, you read that correctly, I’m afraid). However, I’m a fan of the classics, so I thought today would be the perfect day to share with you my favorite form of pumpkin spice anything…CAKE.
I’ll admit, I baked this Pumpkin Spice Bundt Cake earlier than I would normally, betraying perhaps myself in my self-imposed rules to not bake anything pumpkin before October, but I guess I’m no different than my kids in feeling eager. I have no regrets. These little baby cakes have put me in the autumn spirit and I know the minute you taste it, you will be ready to embrace all things fall, too. And now that it is officially October, I can share it with you and not feel an ounce of guilt.
If you feel like sharing the pumpkin spice love, you can make them in small, giftable Bundt cakes. After making these, I’m making a mental note to self to buy another Bundt Duet Pan to speed up the process since this batter made enough for 2 sets of mini Bundts…I’m already thinking of holiday gifts for the neighbors (there I go thinking ahead again!). But you can also make one large Bundt cake…all for yourself!
Looking for More Pumpkin Spice Recipes?
Once you bake this cake, you’re going to want more! It’s like opening a can of…pumpkin. Here are more pumpkin baking recipes to tempt you.
Chocolate Marble Pumpkin Bread
Chocolate Chip Pumpkin Bread
Pumpkin Leche Flan
Pumpkin Cheddar Biscuits
Recommended Tools & Products
- Nordic Ware 58677 Elegant Party Bundt Pan, 22.3 x 9.3 cm, Gold
- Nordic Ware Pro-Cast Bundt Duet Pan
- Nordic Ware 91377 Bundt Quartet Pan, quotL x 12.38"W x 2.47&Quoth, Gold
- Nordic Ware Bake and Gift Kraft Paper Small Bundt Box, Multicolor
Pumpkin Spice Buttermilk Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon cloves
- 3 large eggs slightly beaten
- 1 15-oz can pumpkin
- 1 cup canola oil
- 1/2 cup buttermilk
- 1 tsp vanilla
- confectioner’s sugar for serving
Instructions
- Preheat the oven to 350°F. Grease a 10-cup Bundt pan (or 2 Bundt Duet pans or 1 Quartet Bundt pan) with butter and dust with flour, or spray with baking spray. Set aside.
- In a large mixing bowl, or in the bowl of an electric mixer, stir together the flour, sugar, salt, baking soda, cinnamon, nutmeg, and cloves. Make a well in the center of the dry ingredients.
- In a separate bowl, whisk together the eggs, pumpkin, oil, buttermilk, and vanilla.
- Add the egg mixture to the dry ingredients, stirring until just combined, scraping the bowl periodically. Do not over-mix the batter.
- Pour batter into the prepared bundt pan. Bake for about 50-60 minutes for 10-cup bundt pan or 35-40 minutes for the 3-cup mini bundt pans, or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before inverting to cool on a wire rack. Sprinkle with powdered sugar before serving.
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Nutrition
Comments
COOKBOOK
Can the bundt cakes be frozen or frigerated for a few days? Thank you.
Hi Maggie, the Bundt cakes can certainly be frozen, or even refrigerated for a few days. Just be sure to cool them completely and wrap them adequately before storing.
I made this cake and used fresh pumpkin puree with a caramel drizzle on top. It was incredibly moist and not overly sweet. This will become a seasonal tradition. Thank You for this amazing desert.
I am thrilled you loved the cake!! The caramel drizzle sounds incredible!
Thank you for sharing this recipe, it’s delicious and it was exactly what I was looking for with the right amount of spices!
You are SO welcome, Sandy! I’m so glad you liked the cake!
If I were to cut the sugar in half, would that affect the texture of the cake? Thank you.
Hi Choua, I have not tested reducing the sugar by 50%, but have successfully made the cake with about 10% less sugar with no problems. If you try it, please keep in mind that the cake might not be as moist or stay fresh as long — and it does help to balance out the savory pumpkin flavor. I hope this helps, and if you do end up experimenting, please let me know how it turns out!
I baked this cake recipe in Wilton’s mini bundt pan and drizzled my beautiful little cakes with a praline icing/glaze. They were delicious and beautiful. I got a 10 out of 10 by my great nephew that only eats mac and cheese!
Cindy, I’m thrilled that your great-nephew gave it rave reviews! It’s always wonderful when you the toughest critics approve. The praline glaze sounds incredible :)
Awesome recipe! It’s absolutely perfect! People ask me to make it for every party!
I’m so glad everyone loves it, Marisa!
Bring on the pumpkin spice, I love this cake!!
I love how we both kicked off October with a bundt cake, Laura!!! xo