Pumpkin Spice Bundt Cake
Alright, let me be honest — this Pumpkin Spice Bundt Cake is probably the coziest thing you can bake when the leaves start turning and the air smells a little crisp. Imagine the warm scent of cinnamon, nutmeg, and cloves filling your kitchen, wrapping you up like a big, soft blanket. This cake has that perfect tender crumb that’s moist but not heavy, with just the right amount of spice to keep things interesting. And I swear, it’s one of those recipes that feels fancy enough for guests but is foolproof enough for a weekday treat. Plus, bundt cakes always look irresistible, don’t they? I can’t wait for you to make this and fall in love with those golden autumn vibes it brings to your table.
Quick Facts
- Yield: Serves 10–12
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 20 minutes
Ingredients
For the Main Dish:
- 2 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 ⅓ cups granulated sugar
- ½ cup packed light brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- ½ cup sour cream or plain Greek yogurt
How I Make It
Step 1:
First things first, preheat your oven to 350°F and grease your bundt pan really well — butter and a light dusting of flour work wonders to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and all those cozy spices. The cinnamon and nutmeg are what give this cake its soul, so don’t skimp!
Step 2:
In a large bowl, beat the butter and sugars together on medium speed until the mixture is fluffy and pale — usually about 3–4 minutes. This step is critical for a tender crumb! Then add the eggs one at a time, beating well after each. Stir in the vanilla extract so the flavors really bloom.
Step 3:
Now, mix in the pumpkin puree and sour cream until everything is smooth and creamy. The sour cream adds a little tang and keeps the cake moist, which is key for bundt texture.
Step 4:
Gently fold in the dry ingredients in two parts, mixing only until just combined — overmixing will make your cake tough instead of tender. The batter should be thick but spreadable, with that beautiful pumpkin-orange hue.
Step 5:
Pour the batter evenly into the prepared bundt pan. Tap the pan on the counter a couple times to release any air bubbles. Then bake in your preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
Step 6:
Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely. Maybe sneak a tiny slice while it’s still warm — the smell alone is worth it!
Variations & Tips
- Swap sour cream for full-fat Greek yogurt for a tangier flavor and lighter texture.
- Add ½ cup chopped pecans or walnuts to the batter for some crunch.
- For an extra festive touch, drizzle a simple glaze made of powdered sugar and a splash of milk once the cake cools.
- If you love a little extra spice, bump up the cloves or add ¼ tsp ground cardamom.
- Try swapping half the all-purpose flour for whole wheat pastry flour for a nuttier flavor and heartier crumb.
How I Like to Serve It
This cake shines alongside a cup of hot apple cider or vanilla spiced latte. It’s perfect for brunch, afternoon coffee breaks, or as a simple dessert after dinner. During fall gatherings, I like to plate it with a scoop of cinnamon ice cream or a dollop of lightly whipped cream for that “wow” factor.
Notes
- Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze slices in an airtight container.
- Reheat slices gently in the microwave for 20–30 seconds for that fresh-from-the-oven warmth.
Closing: This Pumpkin Spice Bundt Cake never fails to make my kitchen smell like autumn and my guests ask for seconds — it’s simply a warm hug baked into cake form.
