Spicy Pumpkin Bundt Cake Recipe

Name: Spicy Pumpkin Bundt Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cake flour, plus more for dusting (not self-rising); 4 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon freshly grated nutmeg; ½ teaspoon ground cloves; 1 cup unsalted butter; 2 ½ cups packed light-brown sugar; 4 large eggs; 1 cup buttermilk; 1 ½ cups canned pumpkin puree; confectioners' sugar, for dusting

Servings: persons

4 cups cake flour, plus more for dusting (not self-rising)
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
½ teaspoon ground cloves
1 cup unsalted butter
2 ½ cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 ½ cups canned pumpkin puree
confectioners' sugar, for dusting

1
Preheat oven to 350 degrees.
2
Spray a 14-cup Bundt pan with cooking spray.
3
Dust with flour, and tap out excess.
4
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves.
5
Set aside.
6
Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes.
7
Add eggs, one at a time, beating well after each addition and scraping down sides of bowl.
8
Reduce speed to low.
9
Beat in flour mixture in 3 additions, alternating with the buttermilk.
10
Beat until just combined.
11
Add pumpkin puree, and beat until combined.
12
Pour batter into prepared pan.
13
Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes.
14
Let cool on a wire rack for 30 minutes.
15
Carefully turn cake onto rack too cool completely.
16
Before serving, dust with confectioners' sugar.

1930

kcal

Calories

103

Fat

233

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups cake flour, plus more for dusting (not self-rising), 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and more.

Yes, Spicy Pumpkin Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spicy Pumpkin Bundt Cake

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