Fabulous flavors and simple steps make this pumpkin bundt cake a must-try for any season. Forget the fuss of layered cakes; this one-bowl wonder delivers moist, spiced perfection with minimal effort. Perfect for potlucks, holidays, or just because you deserve a slice of something sweet.
Why This Recipe Works
- The combination of pumpkin puree and spices creates a moist, flavorful cake that’s irresistibly aromatic.
- Using a bundt pan not only makes for a stunning presentation but also ensures even baking and a perfect crust.
- This recipe strikes the ideal balance between sweetness and spice, making it a crowd-pleaser.
- It’s versatile enough to enjoy as is or dressed up with your favorite glaze or frosting.
- Perfect for making ahead, as the flavors deepen and the texture improves over time.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 can (15 oz) pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Equipment Needed
- Bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F. Generously grease your bundt pan with butter or non-stick spray, ensuring every nook and cranny is covered to prevent sticking. This step is crucial for a flawless release later. Tip: For extra insurance, dust the greased pan with flour, tapping out the excess.
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, salt, and pumpkin pie spice. This not only combines them evenly but also aerates the flour for a lighter cake. Make sure there are no clumps, especially in the baking soda, to avoid bitter spots in your finished cake.
Cream Butter and Sugar
Using an electric mixer, beat the softened butter and sugar together on medium speed until light and fluffy, about 3 minutes. This process incorporates air into the batter, contributing to the cake’s tender crumb. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Add Eggs and Pumpkin
Add the eggs one at a time, beating well after each addition. Then, mix in the pumpkin puree and vanilla extract. The mixture may look curdled at this point, but don’t worry—it will come together once you add the dry ingredients. Tip: Use room temperature eggs for a smoother batter.
Alternate Dry Ingredients and Buttermilk
Beginning and ending with the dry ingredients, alternately add the flour mixture and buttermilk to the batter, mixing just until combined after each addition. Overmixing can lead to a tough cake, so stir until you no longer see streaks of flour. The batter will be thick but pourable.
Bake to Perfection
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The cake should spring back when lightly pressed. Tip: Avoid opening the oven door too early, as this can cause the cake to fall.
Cool and Serve
Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. This waiting period allows the cake to set and makes removal easier. Serve as is or with a dusting of powdered sugar or a drizzle of caramel sauce.
Tips and Tricks
Ensuring your ingredients are at room temperature before starting can make a big difference in how well they incorporate, leading to a smoother batter and more uniform bake. When measuring flour, spoon it into the measuring cup and level it off with a knife to avoid packing too much into your cup. For an extra moist cake, consider substituting half the butter with vegetable oil. The oil remains liquid at room temperature, contributing to a softer texture. If you’re short on buttermilk, make your own by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Lastly, for a clean release, let the cake cool in the pan just long enough to set but not so long that it starts to steam and stick.
Recipe Variations
- Chocolate Chip Pumpkin Bundt Cake: Fold in 1 cup of chocolate chips into the batter before baking for a sweet surprise in every bite.
- Pumpkin Spice Latte Bundt Cake: Add 2 tablespoons of instant espresso powder to the dry ingredients and top with a coffee glaze for a caffeinated twist.
- Cream Cheese Swirl Pumpkin Bundt Cake: Before baking, swirl in a mixture of 8 oz softened cream cheese, 1/4 cup sugar, and 1 egg for a decadent marbled effect.
- Gluten-Free Pumpkin Bundt Cake: Substitute the all-purpose flour with your favorite gluten-free flour blend to accommodate dietary restrictions without sacrificing flavor.
- Vegan Pumpkin Bundt Cake: Use plant-based butter, flax eggs, and almond milk with vinegar as a buttermilk substitute for a vegan-friendly version.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Absolutely! If you prefer fresh pumpkin, you’ll need about 2 cups of pureed pumpkin. Just make sure it’s well-drained and has a similar consistency to canned pumpkin to avoid altering the batter’s texture.
How do I store leftover cake?
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, wrap individual slices tightly and freeze for up to 3 months.
Can I make this cake without a bundt pan?
Yes, you can use a 9×13 inch baking pan or two 9-inch round cake pans. Adjust the baking time accordingly, as thinner layers will bake faster.
Summary
This pumpkin bundt cake is a delightful treat that combines the warm spices of fall with the simplicity of a one-bowl recipe. Whether you’re a seasoned baker or a novice, this cake is sure to impress with its moist texture, rich flavor, and beautiful presentation. Perfect for any occasion, it’s a recipe you’ll return to time and again.
