Pumpkin Spice Bundt Cake

This delightful pumpkin spice bundt cake is delicately spiced with all of your favourite pumpkin pie flavours. A cakes that looks as good as it tastes.

How to Make Pumpkin Spice Bundt Cake

I love how quick and easy this cake is to make. It comes together in two bowls and uses basic ingredients.

I have been testing pumpkin recipes for a few weeks now and I love how the kitchen smells when all of those spices heat up 🙂

This cake is moist and has a delicate crumb. Whether you top it with the orange glaze or cream cheese frosting, it is sure to be a crowd pleaser.

Beat the butter and sugar until it is fluffy and a beautiful lemon colour.

Unless indicated in the recipe, I always use large eggs in baking recipes.

I believe pure vanilla extract is a good investment over the artificial vanilla extract. It has more flavour. When you think about it, you don't really use that much vanilla in a recipe, so it can last awhile depending how much baking you do in your kitchen.

This recipes uses one orange for the zest that goes into the batter and the juice for the glaze. You will likely only need half the orange for juicing so you can get a healthy dose of vitamin C with the other half. 🙂

This recipe uses a full 14 oz. can of pumpkin purée. This is different from the pumpkin pie filling that you find in the grocery store. It contains no spices or flavourings.

Buttermilk is essential, but you can make your own in a pinch!! I often use this handy substitution trick:

Pour 1 tbsp. of white vinegar or fresh lemon juice (bottled will work) into a liquid measuring cup. Next, fill up with milk to the 1 cup line. Stir well to combine and allow the mixture to sit for 5 minutes. Then, it's ready to use! Creamy and tangy like real buttermilk would be.

The dry ingredients get tossed into the bowl and stirred. I've used raisins in this recipe but you can substitute chocolate chips for a treat.

This recipe uses a 9 and ½ inch or 10 inch Bundt cake pan. Be sure to grease the pan well in all areas. I used to always forget the middle piece.

I've had a few disasters where half the cake stays in the pan. Not the end of the world, but this cake pan delivers such a pretty cake that you want it in one piece!

The glaze is very simple. Icing sugar and orange juice mixed together. The glaze really lightens up the calorie count, but if you want a heavenly treat, I highly recommend the Cream Cheese Icing from my Moist Banana Bread recipe. It is SO good on this cake.

Hubby Tim tells me this cake is also good with a little peanut butter slathered on a slice!

Looking for other great pumpkin recipes? Be sure to check out:

Pumpkin Spice Biscotti

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