Pumpkin Spice Bundt Cake with Buttermilk Icing

A rich and luscious pumpkin spice bundt cake with tangy buttermilk icing. So flavorful and a beautiful centerpiece to any fall table!

I went home last weekend to surprise my sister for her 40th birthday.  I forgot how fun it is to surprise people. The night before her birthday (which happens to be Halloween) I showed up at her door wearing a mask and said, “Trick or Treat!”  She immediately started jumping up and down and screamed something like, “No you did NOT!”  I don’t really know what that means, but it was fun to see her surprised.

I finally bought a bundt pan last month, and was so excited about it that I decided I was going to make a different bundt cake every week. Well, I’ve made one so far. And of course it was a 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! I increased the amount of spices from the original recipe in Gourmet, and also substituted a bit of brown sugar for the granulated sugar. The cake is moist and rich, and the spices really shine through. Make it for your next fall gathering, and wow everyone at the table!

one slice of pumpkin spice bundt cake on a white plate with the rest of bundt cake in the background

Step-By-Step 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 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
  • Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 1/2 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.
pumpkin spice bundt cake on a white platter with one piece missing

More Cake Recipe Ideas!

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

Pumpkin Spice Bundt Cake with Buttermilk Icing

A rich and luscious pumpkin spice bundt cake with tangy buttermilk icing. So flavorful and a beautiful centerpiece to any fall table!
Prep Time 10 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 10-inch nonstick bundt pan

Ingredients
  

Cake

  • 1 1/2 sticks 3/4 cup unsalted butter, softened, plus additional for greasing bundt pan
  • 2 1/4 cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 1/4 cups canned solid-pack pumpkin from a 15 oz. can
  • 3/4 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3 large eggs

Icing

  • 2 tablespoons plus 2 teaspoons well-shaken buttermilk
  • 1 1/2 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 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl.
  • Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 1/2 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.
Keyword bundt cake, buttermilk, pumpkin

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