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 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, it is ideal for company dropping by for a coffee.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
Cake
1 and ¾ cups granulated sugar
¼ cup butter, softened at room temperature
1 large egg
½ cup buttermilk
14 oz. can pumpkin purée (1 and ¾ cups)
1 tbsp. grated orange rind
1 tsp. pure vanilla extract
1 and ½ cups all purpose flour
1 and ½ cups whole wheat flour
1 cup raisins
2 tsp. cinnamon
2 tsp. baking soda
Glaze
½ cup icing sugar
1 tbsp. orange juice
Instructions
Cake
1. In large mixing bowl, or bowl from stand mixer, beat butter and sugar until light and fluffy.
2. Add in egg and beat for 1 minute on medium speed.
3. Beat in buttermilk, pumpkin purée, orange rind and vanilla.
4. In a separate large mixing bowl, combine all-purpose flour and whole wheat flour, along with raisins, cinnamon and baking soda.
5. Add dry ingredients to pumpkin mixture, 1 cup at a time, mixing until combined.
6. Spread into greased 10-inch Bundt pan.
7. Bake in 325F oven for 60 - 65 minutes or until cake tester comes out clean.
8. Let cool on rack for 30 minutes, then invert to remove from pan.
9. Leftover cake can be covered and stored at room temperature for two days or covered in the refrigerator for up to four days.
Glaze
1. Mix icing sugar with orange juice. Adjust more or less orange juice or icing sugar until desired consistency is reached. You want to be able to pour it over the cake and have it slide down the sides. Drizzle over cake.
Notes
Buttermilk Substitution
Use 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.
Chocolate Chips may be substituted for raisins as a variation to this tasty cake.
Cream Cheese Icing - looking for a different icing? Try the tasty Cream Cheese Icing in this recipe
Nutrition
- Serving Size: 1 piece
- Calories: 339
- Sugar: 43.9 g
- Sodium: 230.9 mg
- Fat: 5.2 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 70.8 g
- Fiber: 3.4 g
- Protein: 5.2 g
- Cholesterol: 26.8 mg
Keywords: pumpkin spice bundt cake