Pumpkin Spice Bundt Cake That Wins Fall in One Slice
If you could bottle up cozy sweater weather and serve it warm with glaze, this would be it. This Pumpkin Spice Bundt Cake doesn’t whisper autumn—it shouts it from the kitchen. You’ll pull it from the oven and suddenly everyone’s “just stopping by.” The crumb is plush, the spice is bold, and the glaze?
It sets like a glossy mic drop. Ready to make the cake that turns a regular Tuesday into peak fall?
The Special Touch in This Recipe
This cake leans on a smart combo: pumpkin purée for moistness, brown butter for nutty depth, and a secret splash of orange zest to make the spices pop. A touch of black pepper and espresso powder sharpens the cinnamon and nutmeg without screaming “coffee.” We finish with a vanilla-maple glaze that hugs every ridge of the Bundt.
The result is a cake that tastes bakery-level but feels like your grandma taught you how.
Servings, Prep Time, Cooking Time, Calories
- Servings: 12-14 slices
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Total Time: About 1 hour 20 minutes
- Calories: ~360 per slice (with glaze), ~300 without
Pumpkin Spice Bundt Cake That Wins Fall in One Slice
Course: Dessert12-14
servings20
minutes50
minutes360
kcalIngredients
- Dry Ingredients
2 1/2 cups (300 g) all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground black pepper
1 teaspoon espresso powder (optional but excellent)
- Wet Ingredients
1 cup (220 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
1 cup (225 g) unsalted butter, browned and cooled slightly
3 large eggs, room temperature
1 1/2 cups (360 g) canned pumpkin purée (not pumpkin pie filling)
1/2 cup (120 ml) sour cream or Greek yogurt
2 teaspoons pure vanilla extract
1 teaspoon finely grated orange zest
- For the Pan
Softened butter and flour, or baking spray with flour
- Vanilla-Maple Glaze
1 1/2 cups (180 g) powdered sugar
2–3 tablespoons milk or heavy cream
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Pinch of salt
Step-by-Step Instructions
- Prep the pan and oven: Preheat to 350ºF (175ºC). Generously butter and flour a 10–12 cup Bundt pan, getting into every crevice. Tap out excess flour. No shortcuts here—releasing drama is not the vibe.
- Brown the butter: In a saucepan, melt butter over medium heat. Cook until milk solids turn golden and smell nutty, 5–7 minutes. Transfer to a bowl to cool 10 minutes. You want liquid gold, not burnt confetti.
- Whisk the dry team: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, black pepper, and espresso powder until uniform.
- Blend the sugars and eggs: In another big bowl, whisk granulated sugar and brown sugar. Add eggs one at a time, whisking until slightly thick and glossy.
- Add pumpkin and dairy: Whisk in pumpkin purée, sour cream, vanilla, and orange zest until smooth.
- Stream in the brown butter: Slowly pour in cooled brown butter while whisking. It should emulsify and look silky.
- Combine wet and dry: Add dry ingredients to wet in two additions. Fold gently with a spatula until just combined with no flour pockets. Avoid overmixing—tender crumb > rubbery cake, IMO.
- Fill and level: Spoon batter into the Bundt pan. Smooth top and tap the pan firmly on the counter 2–3 times to release air bubbles.
- Bake: Bake 50–60 minutes, or until a skewer comes out clean or with a few moist crumbs. The cake should spring back lightly when pressed.
- Cool the right way: Let the cake cool in the pan for 12–15 minutes. Loosen edges with a thin spatula if needed, then invert onto a wire rack. Cool completely before glazing.
- Make the glaze: Whisk powdered sugar, milk/cream, maple syrup, vanilla, and a pinch of salt until thick but pourable. Adjust with more milk if needed.
- Glaze and set: Drizzle over the cooled cake, letting it cascade down the ridges. Allow 20–30 minutes for the glaze to set before slicing. Yes, waiting is hard. Worth it.
Smart Storage Guide
- Room temperature: Keep covered at cool room temp for 2–3 days. The crumb stays moist thanks to pumpkin.
- Refrigerate: For up to 5 days, wrapped well. Bring slices to room temp or warm 10–15 seconds in the microwave.
- Freeze: Wrap slices individually in plastic, then foil.
Freeze up to 2 months. Thaw at room temp, then refresh with a brief 300°F (150°C) warm-up.
- Glaze later option: If freezing the whole cake, skip the glaze until after thawing.
Wholesome Benefits
- Pumpkin power: Naturally rich in beta-carotene and fiber, pumpkin helps keep the crumb moist without heavy oil.
- Spice support: Cinnamon and ginger bring antioxidant compounds and add warmth without extra sugar.
- Balanced sweetness: Using both white and brown sugar gives depth, so you don’t have to overdo the sweet.
Nutrition Stats
Per slice (1/12 of cake), approximate values: Calories: 360, Fat: 16 g, Saturated Fat: 10 g, Carbohydrates: 51 g, Sugars: 31 g, Protein: 5 g, Fiber: 2 g, Sodium: 270 mg. These are estimates based on common databases; actual values vary by brands and portion size.
What Can Go Wrong
- Sticking to the pan: The number-one Bundt heartbreak.
Use a pan with a good nonstick finish, butter and flour thoroughly, and don’t rush the 12–15 minute cool before unmolding.
- Dense or gummy crumb: Overmixing or too much pumpkin can do this. Measure flour correctly (spoon and level) and stop mixing once combined.
- Cracked top: A small crack is fine; it’ll be the bottom once inverted. If it’s severe, your oven might be too hot.
Use an oven thermometer, FYI.
- Greasy texture: Butter not cooled enough before mixing can split the batter. Let brown butter cool until warm, not hot.
- Runny glaze: Add milk a teaspoon at a time. If you overshoot, whisk in more powdered sugar.
Different Takes
- Cream cheese swirl: Beat 8 oz cream cheese with 1/4 cup sugar, 1 egg, and 1 tsp vanilla.
Spoon half the batter in the pan, dollop the cream cheese, then top with remaining batter.
- Pecan crunch: Add 1 cup toasted chopped pecans to the batter or sprinkle into the greased pan before batter for a caramelized crust.
- Chocolate chip upgrade: Fold in 3/4 cup mini chocolate chips. Pumpkin + chocolate = power couple.
- Dairy-free swap: Use plant butter and coconut yogurt; swap milk in glaze for almond milk. Still lush.
- Gluten-free route: Use a quality 1:1 GF baking flour with xanthan gum.
Add 1 extra tablespoon sour cream to keep moisture.
- Orange glaze twist: Replace milk with orange juice and add more zest for a citrus-forward finish.
FAQ
Can I use pumpkin pie spice instead of separate spices?
Yes. Use 2 1/2 teaspoons pumpkin pie spice plus an extra 1/2 teaspoon cinnamon for punch. Keep the black pepper—tiny amount, big lift.
Do I have to brown the butter?
No, but you should.
Browning adds nutty depth that makes the cake taste like it got a fancy upgrade. If skipping, use melted butter or 3/4 cup neutral oil.
Can I make this in a loaf or cupcakes?
Absolutely. Two standard loaves bake 45–55 minutes.
For cupcakes, bake 18–22 minutes and expect about 20–22 cupcakes. Adjust glaze as needed.
Is fresh pumpkin better than canned?
Canned pumpkin is consistent and reliable. If using homemade purée, drain excess liquid with paper towels to match the thicker canned texture.
How do I know it’s done without overbaking?
Look for edges pulling slightly from the pan, a springy top, and a skewer with a few moist crumbs.
Start checking at 48 minutes—your oven is not a Swiss watch.
Can I reduce the sugar?
Yes, reduce by up to 1/4 cup without big texture changes. Much more and the crumb may dry out and the spices won’t shine as much.
A Few Last Words
This Pumpkin Spice Bundt Cake is the dessert equivalent of a warm hug and a high-five. It’s simple enough for a weeknight bake, dramatic enough for company, and unfailingly devoured.
Make it once, and it becomes your fall flex—no latte required. Slice thick, share generously, and enjoy the applause.
