Fall's Pumpkin Spice Bundt Cake
Embrace the flavors of autumn with Fall's Pumpkin Spice Bundt Cake, a moist and tender dessert brimming with warm, aromatic spices like cinnamon, nutmeg, ginger, and cloves. Made with rich pumpkin puree and buttermilk for an irresistibly soft texture, this cake is baked to golden perfection in a bundt pan and topped with a luscious cream cheese glaze infused with pure maple syrup. Perfect for cozy gatherings or holiday celebrations, this show-stopping treat is easy to prepare and comes together in just over an hour. Garnish with a sprinkle of pumpkin pie spice for an extra touch of fall magic, and pair with your favorite warm beverage for a dessert experience that's simply unforgettable.
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Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground cloves
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 0.5 cups brown sugar, packed
- 4 eggs
- 2 teaspoons pure vanilla extract
- 1 cup canned pumpkin puree
- 0.5 cups buttermilk
- 1 cup powdered sugar
- 4 ounces cream cheese, softened
- 2 tablespoons milk
- 1 tablespoon pure maple syrup
- 0.25 teaspoons pumpkin pie spice (optional, for garnish)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease a standard bundt pan generously with butter or non-stick spray. Dust lightly with flour to ensure the cake releases cleanly.
Step 2
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Set aside.
Step 3
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes, using a hand or stand mixer.
Step 4
Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla extract.
Step 5
Mix in the pumpkin puree until fully combined. The mixture may look slightly curdled at this stage, but it will smooth out once the dry ingredients are added.
Step 6
Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Begin by adding one-third of the dry mixture, followed by half of the buttermilk, and repeat, mixing just until combined.
Step 7
Pour the cake batter evenly into the prepared bundt pan and smooth the top with a spatula.
Step 8
Bake the cake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Step 10
While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Step 11
Add the milk and maple syrup to the cream cheese mixture and whisk until the glaze reaches a pourable consistency. Adjust with additional milk, 1 teaspoon at a time, if needed.
Step 12
Once the bundt cake is completely cooled, drizzle the cream cheese glaze generously over the top. Optionally, sprinkle with a pinch of pumpkin pie spice for garnish.
Step 13
Slice the cake and serve. Enjoy with a warm beverage for the ultimate fall treat!
Nutrition Facts
| Serving size | (1813.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5794.6 |
| Total Fat 265.9g | 0% |
| Saturated Fat 156.9g | 0% |
| Polyunsaturated Fat 2.2g | |
| Cholesterol 1407.2mg | 0% |
| Sodium 4235.7mg | 0% |
| Total Carbohydrate 802.3g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 543.6g | |
| Protein 73.4g | 0% |
| Vitamin D 240.5IU | 0% |
| Calcium 715.2mg | 0% |
| Iron 23.1mg | 0% |
| Potassium 1670.9mg | 0% |
Source of Calories