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.
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4 from 2 votes
Course Dessert
Cuisine American
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


  • 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


  • 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.


Serving: 1slice | Calories: 286kcal | Carbohydrates: 58g | Protein: 5g | Fat: 3g | Cholesterol: 47mg | Sodium: 314mg | Potassium: 64mg | Fiber: 1g | Sugar: 33g | Vitamin A: 90IU | Calcium: 27mg | Iron: 1.7mg
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