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–+ servings
A slice of Pumpkin Spice Bundt Cake with glaze on a white plate.
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Pumpkin Spice Bundt Cake

This Pumpkin Spice Bundt Cake features pumpkin puree and warm fall spices like cinnamon, ginger, and nutmeg. Delicious served plain or glazed.
Prep Time20 minutes
Cook Time45 minutes
Cooling Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: Universal
Keyword: bundt, bundt cake, cake, Christmas dessert, dairy free, fall, fall dessert, pumpkin, pumpkin spice
Special Diet: Dairy Free, Nut Free, Vegetarian
Servings: 12
Calories: 347kcal
Author: Carissa Serink

Equipment

Ingredients

DIY Cake Pan Release

  • 1 Tablespoon canola oil
  • 1 Tablespoon all-purpose flour

Pumpkin Spice Bundt Cake

  • 2 ½ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 ½ teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ¼ teaspoon freshly grated nutmeg
  • 1 ½ cups pumpkin puree
  • ¼ cup canola oil or any other neutral-flavored cooking oil
  • 1 ½ Tablespoons grated fresh ginger
  • ½ cup softened unsalted butter substitute a dairy-free butter alternative to make this cake dairy-free
  • 1 ½ cups granulated sugar
  • 2 large eggs
US Customary - Metric

Instructions

DIY Cake Pan Release

  • Stir together 1 Tablespoon canola oil and 1 Tablespoon all-purpose flour in a small bowl. Brush this mixture all over the inside of a 12-cup bundt pan, being careful not to let it pool in the bottom. Set the pan aside.

Pumpkin Spice Bundt Cake

  • Move an oven rack to the middle position and heat the oven to 350°F.
  • In a medium bowl, whisk together 2 ½ cups all-purpose flour, ¼ cup cornstarch, 1 ½ teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon baking soda, ½ teaspoon table salt, and ¼ teaspoon freshly grated nutmeg. Set this aside.
  • In a medium bowl or large measuring cup, stir together 1 ½ cups pumpkin puree, ¼ cup canola oil, and 1 ½ Tablespoons grated fresh ginger. Set aside.
  • Add ½ cup softened unsalted butter to the bowl of a stand mixer (or to a large bowl). Mix on medium-high speed until fluffy. Scrape down the sides of the bowl with a spatula and add 1 ½ cups granulated sugar to the bowl. Mix on medium-high speed until the mixture is well-mixed, about 2 minutes.
  • Scrape down the sides of the bowl and add one of the large eggs. Turn the mixer on to high speed and mix until the mixture is fluffy. Repeat this process again with the second large egg.
  • Scrape down the sides of the bowl and add half of the flour mixture. Turn the mixer on low speed, and mix until the flour is mostly mixed in, then slowly increase the speed to medium until the mixture is fully mixed. Scrape down the sides of the bowl and add half of the pumpkin mixture. Mix on medium-high speed until fully mixed. Repeat this procedure with the remaining halves of the flour and pumpkin mixtures.
  • Pour the mixture into the prepared bundt pan, and spread it evenly into the pan. Bake for 45-55 minutes until a toothpick inserted into the center of the cake comes out with a few crumbs clinging to it.
  • Place the cake on a wire rack to cool for at least 20 minutes before attempting to remove the cake from the pan. To remove the cake from the pan, place a large plate or platter over the pan, and quickly and carefully flip both the plate and the pan so that the plate is on the bottom. The cake should come out easily. Allow the cake to cool completely before adding an optional glaze.

Nutrition

Calories: 347kcal | Carbohydrates: 51g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 211mg | Potassium: 111mg | Fiber: 2g | Sugar: 26g | Vitamin A: 5048IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
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