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three slices of pumpkin spice bundt cake on orange pumpkin plate

Pumpkin Spice Bundt Cake

  • Author: Sandra Flegg
  • Total Time: 1 hour 15 minutes
  • Yield: 16 slices


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.



1 and 3/4 cups granulated sugar

1/4 cup butter, softened at room temperature

1 large egg

1/2 cup buttermilk

14 oz. can pumpkin purée (1 and 3/4 cups)

1 tbsp. grated orange rind

1 tsp. pure vanilla extract

1 and 1/2 cups all purpose flour

1 and 1/2 cups whole wheat flour

1 cup raisins

2 tsp. cinnamon

2 tsp. baking soda


1/2 cup icing sugar

1 tbsp. orange juice



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. 


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. 


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

  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


  • 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