A rich, fluffy, and moist pumpkin spice bundt cake with tangy buttermilk icing. So flavorful and a beautiful centerpiece to any fall table!
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I felt like making a bundt cake last week and decided on this pumpkin spice bundt cake. There’s really no other option when the beginning of fall is in the air and the weather starts to change; I am a pumpkin fiend!
This bundt cake is moist and rich, and the warm spices really shine through with brown sugar adding deeper flavor. Make it for your next fall gathering, and wow everyone at the table!
For more pumpkin recipes, try pumpkin cream cheese swirl muffins, vegan pumpkin chocolate chip cookies, fudgy vegan pumpkin brownies, and vegan mushroom risotto with pumpkin.
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⭐️ Why This Cake is the Best
- Fluffy and moist bundt cake with warm pumpkin spice (don't miss this moist spice bundt cake with caramel frosting!)
- Easy enough for beginner bakers
- Beautiful cake option for a holiday table
- Customizable - adjust the level of spice or add a handful of nuts for crunch
🔪 How to Make It
*See recipe card below for printable instructions
Put oven rack in middle position and preheat oven to 350 degrees F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 ¼ cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl.
Beat butter (1 ½ sticks), brown sugar and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute.
Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes.
Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
👩🏼🍳 Expert Tips
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- Don't over-mix. Stir cake batter just until combined, and stop at the point where you can still see a small amount of flour. Over-mixing can toughen the gluten in your flour and create a denser, chewier cake. We don't want that; we want light and fluffy.
- Grease your bundt pan well. We don't want any cake left in the pan when it is turned out onto a cooling rack.
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Pumpkin Spice Bundt Cake with Buttermilk Icing
Equipment
- 10-inch nonstick bundt pan
Ingredients
Cake
- 1 ½ sticks ¾ cup unsalted butter, softened, plus additional for greasing bundt pan
- 2 ¼ cups all-purpose flour plus additional for dusting pan
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1 teaspoon ground allspice
- ½ teaspoon salt
- 1 ¼ cups canned solid-pack pumpkin from a 15 oz. can
- ¾ cup buttermilk
- 1 teaspoon vanilla
- 1 cup granulated sugar
- ¼ cup light brown sugar
- 3 large eggs
Icing
- 2 tablespoons plus 2 teaspoons well-shaken buttermilk
- 1 ½ cups confectioner's sugar
Instructions
- Put oven rack in middle position and preheat oven to 350 degrees F. Butter bundt pan generously, then dust with flour, knocking out excess.
- Whisk together flour (2 ¼ cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
- Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl.
- Beat butter (1 ½ sticks), brown sugar and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute.
- Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
- Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes.
- Cool cake in pan on a rack 15 minutes, then invert rack over cake and re-invert cake onto rack. Cool 10 minutes more.
- While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.
Notes
- Storage: Cover and store in the refrigerator for up to 4 days.
- How to freeze: Wrap individual slices in foil and place in a freezer-safe container. Store in the freezer for up to 3 months. To thaw, place in refrigerator overnight.
- Don't over-mix. Stir cake batter just until combined, and stop at the point where you can still see a small amount of flour. Over-mixing can toughen the gluten in your flour and create a denser, chewier cake. We don't want that; we want light and fluffy.
- Grease your bundt pan well. We don't want any cake left in the pan when it is turned out onto a cooling rack.
- Adapted from Gourmet.
Kate
Bundt cakes are SO pretty and this pumpkin spice one is superb! Such easy but delicious icing too.
Gastronotherapy
I agree, Kate! Thanks for stopping by!
Cathleen
Wow, this bundt cake looks so perfect! I had to give away my bundt pan when I moved, but this is making me want to buy one specifically for this cake!
Gastronotherapy
It's totally worth it, Cathleen! 🙂 One of the best bundt cakes I've ever made!
Andrea
A perfect Fall flavored bundt cake. It looks amazing.
Gastronotherapy
Thanks, Andrea! It is a cake made for fall!
Beth
Oh wow! This bundt cake is absolutely amazing and just screams fall flavors. Definitely one of our favorite fall recipes and I can’t wait to make this with my daughter next weekend!
Gastronotherapy
So glad you love it as much as I do, Beth! I look forward to making it every fall!
Biana
Wow, love the fall flavors in this bundt cake! A slice of it will go great with a cup of tea.
Gastronotherapy
Yes - it's so tasty with a cup of tea or coffee!