Pumpkin Spice Bundt Cakes sprinkled with powdered sugar. White pumpkins and pine cones in background.

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.

Pumpkin Spice Bundt Cakes sprinkled with powdered sugar. White pumpkins and pine cones in background.
Pumpkin Spice Buttermilk Bundt Cake

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!

Pumpkin Spice Bundt Cake on a wire rack. White pumpkins in the background.

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.

Close up shot of Pumpkin Spice Bundt Cake on a white cake stand.

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!

Pumpkin Spice Buttermilk Bundt Cake on cake stand with powdered sugar.

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

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. This cake makes one large (10-cup) bundt cake or 4 mini (3-cup) bundt cakes.
Pumpkin Spice Bundt Cakes sprinkled with powdered sugar. White pumpkins and pine cones in background.
Print This Pin This
5 from 1 vote
Course Dessert
Cuisine American
Keyword autumn, bundt, cake, dessert, fall, pumpkin, pumpkin spice, vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 286kcal
Author Liren Baker

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.

Nutrition

Serving: 1slice | Calories: 286kcal | Carbohydrates: 58g | Protein: 5g | Fat: 3g | Cholesterol: 47mg | Sodium: 314mg | Potassium: 64mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1.8% | Calcium: 2.7% | Iron: 9.5%
Did you make this recipe?I'd love to see! Tag @kitchconfidante on Instagram and hashtag it #kitchenconfidante

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