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Pumpkin Spice Bundt Cake

Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 -10
Author Amy Stafford adapted from Martha Stewart

Ingredients

Pumpkin Spice Cake

  • 2 cups cake flour plus more for dusting, not self-rising
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 tablespoon ground ginger
  • 1 teaspoons ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup unsalted butter room temperature, 1 sticks
  • 1 1/4 cups packed light-brown sugar
  • 2 large eggs room temperature
  • 1/2 cup buttermilk
  • 3/4 cups canned pumpkin puree
  • Baking Spray for pan

Cream Cheese Glaze

  • 4 ounces cream cheese softened room temperature
  • 1/4 tsp . vanilla extract
  • 1 cup powdered sugar
  • 1-2 Tbsp . whole milk more until consistency needed

Instructions

Pumpkin Spice Cake

  1. Preheat oven to 350 degrees.
  2. Spray a 7-cup Bundt pan with baking spray or butter and dust with flour
  3. Combine flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
  4. Beat butter and brown sugar together on medium speed until pale and fluffy, 2 to 3 minutes.
  5. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
  6. Reduce speed to low and beat in flour mixture in 3 additions, alternating with the buttermilk.
  7. Beat until just combined.
  8. Add pumpkin puree, and beat until combined.
  9. Pour batter into prepared pan and bake until golden, about 55 minutes or stick wooden skewer into cake and when it comes out clean.
  10. Let cool on a wire rack for 30 minutes

Cream Cheese Glaze

  1. Beat cream cheese, vanilla, and powdered sugar together on medium low speed with an electric mixer until creamy.
  2. Add milk one tablespoon at a time, beating until the glaze reaches smooth somewhat pourable consistency. (similar to a yogurt thickness)
  3. If the glaze gets too thin, add in more powdered sugar.