- Dish type
- Vegetable cakes
- Pumpkin cake
This pumpkin cake is good anytime, though especially round autumn and Halloween.
107 people made this
- 250ml vegetable oil
- 3 eggs
- 400g pumpkin puree
- 1 teaspoon vanilla extract
- 425g caster sugar
- 300g plain flour
- 1 teaspoon bicarbonate of soda
- 1 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/4 teaspoon salt
- 4 tablespoons chopped nuts (optional)
MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min
- Preheat the oven to 180 C / Gas 4. Grease one 25cm tube cake tin.
- Cream oil, beaten eggs, pumpkin and vanilla together.
- Sift the flour, sugar, bicarb, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour cake mixture into the prepared tin.
- Bake for 1 hour or until a skewer inserted in the middle comes out clean. Let cake cool in tin for 5 minutes then turn out onto a plate and sprinkle with icing sugar.
You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.
Reviews & ratingsAverage global rating:(101)
Reviews in English (86)
Lovely cake! The only thing you have to do is FOLLOW THE RECIPE! I did it few times last year and it was always perfect! A little advice: the pumpkin puree- I used fresh pumpkin as well-400g and blend it in food processor-31 Oct 2012
WOW!!! I used Butternut Squash freshly pureed from the garden. It was so tasty, even hubby ate some which is a miracle in itself. (he has never eaten squash before & I did not tell him until after). I made it in a long loaf tin & it took an extra 1/2 hour to cook. It did look very wet & runny when I was pouring it, but I had my fingers crossed. Threw in a handful of walnuts which really did compliment it. Thanks for the great recipe 5*-23 Oct 2013
Fingers crossed. It looks good in the oven, but not tasted it yet. Little more difficult than my first cake a week ago.-04 Nov 2012
If cooler fall weather has you craving pumpkin desserts, try this old-fashioned cake recipe. This homey pumpkin cake is made with brown sugar, cinnamon, and buttermilk for a fragrant, not-too-sweet treat. Feel free to use canned mashed pumpkin for an easy way to speed up this recipe. The cake is delicious eaten on its own, or you can whip up a quick Spiced Whipped Cream to spread over and between the layers. The Whipped Cream keeps this cake light and fresh for the season.
You might have to buy canned pumpkin online, as it can be hard to find 100% canned pumpkin (not pumpkin pie mix) during this time of year or I have also seen it in bulk at my local Costco wholesale store. Or you can always make your own using this easy pumpkin puree recipe from Inspired Taste.
- 9吉 inch pan (THIS one is my favorite)
- Nonstick cooking spray
- Large mixing bowl
- Hand mixer
- Small mixing bowl (2)
The Best Pumpkin Spice Bundt Cake Recipe! Mixes up in 5 min!
Why start from scratch when this Pumpkin Spice Bundt Cake comes out so perfectly!! With a spice cake mix as the base, plus pudding, pumpkin and sour cream, it comes together in five minutes but is the MOST MOIST pumpkin spice bundt cake you’ll have this fall!
Every time I serve this or bring it to a gathering I am asked for the recipe, so you might want to plan ahead and bring a few copies with you! )
This is my trusty 12 cup bundt cake pan. I bought it on Amazon for under $15 (I wasn’t sure if this would be a fad or a lifestyle so I didn’t want to invest in a more expensive pan at the time) but it is FOR SURE a lifestyle and I’ve made over 50 bundt cakes in it and it shows NO wear at all! Plus, as long as you let the cake cool for at least 20 minutes, it pops out perfectly every time.
I also purchased these two smaller six cup bundt cake pans because sometimes a WHOLE bundt cake leaves a lot of leftovers if we’re having 10 people or less enjoying it. So I also purchased these on Amazon. I can split any bundt cake mix between the two and it is the perfect size. I usually freeze the second cake if I’m going this route and as long as we eat within a month or so you’d never know that it had been frozen!
But, enough about pans! Once you make this Pumpkin Spice Bundt Cake you won’t desire to make anything else pumpkin flavored ever again! It comes out INCREDIBLY MOIST with the perfect balance of pumpkin and spice flavor!
The real trick to making this cake is knowing how long to bake it. In my oven, at the desired 325 degrees, it takes 53 minutes. I had to make it a few times to get it just right, but it was well worth it! You want to take it out right on the edge of a toothpick coming out clean. You’ll leave it sit in the pan for twenty minutes when it is done and it will do just a tiny bit more baking while it is in there.
Look at this beauty!:
One of my FAVORITE things about bundt cakes is how they sit up tall and look so pretty on a cake stand. They have such a nice presence compared to cakes made in a regular cake pan. And no matter how you decide to frost or ice them they work pretty, you can’t mess them up!!
Frosting the Pumpkin Spice Bundt Cake
Most often I use store bought cream cheese frosting. This inexpensive one from Aldi is actually my favorite. And I always use a gallon size ziplock bag with the corner cut off so that I can throw it away when I’m done!
If you don’t feel confident about piping the frosting on, you can always warm it up for about 30 seconds. Then give it a good stir and microwave it a little longer if it isn’t “pourable.” Once it is near liquid you can pour it on the cake so that it drizzles down the sides, I’m telling you, you can’t mess up frosting this pumpkin spice bundt cake!! :)
We often use bundt cakes as a center piece when we entertain because they look so great, this pumpkin spice bundt cake being NO exception!
And I know I mentioned it before, but I’m not kidding, if you bring this anywhere people WILL ask you for the recipe, so be prepared! )
1-15.25 oz. Spice Cake Mix*
1-3.4 oz. pkg Vanilla Instant Pudding
1 c. Pumpkin Puree
1/2 c. Warm Water
1/3 c. Vegetable Oil
1/4 c. Sour Cream
1 tsp. Vanilla
DIRECTIONS: Pre-heat oven to 325. Mix all ingredients together in a stand mixer, hand mixer or by hand until well mixed. Pour into well greased bundt cake pan. Bake for 50-70 minutes until a toothpick inserted comes out slightly coated but not wet. Remove from oven and let stand in pan for 20 minutes. Invert onto plate or cake stand. Let cool completely before frosting.
*If you can’t find a spice cake mix you can make your own from a yellow cake mix, just follow these instructions!
I truly hope that you enjoy this Pumpkin Spice Bundt Cake recipe, and if you like this one, you’d also love this chocolate oreo bundt cake: Piece of Cake Triple Fudge Oreo Bundt Cake
Tips for success
- Don’t overmix the batter. Overmixing the batter activates the gluten in flour (great for bread and rolls, but not so much for cakes and cupcakes!) which will result in a heavy, dense cake, as opposed to a light and airy cake.
- Measure the flour accurately. If you press a measuring cup into a bag of flour, you will pack in way too much flour (which will result in a cake with the wrong texture — way too dense!). To accurately measure the flour, spoon the flour into the measuring cup until it’s overfilled. Then use the back of a table knife to level the measuring cup at the top. You’ll have a perfect flour measurement now!
- Use room-temperature eggs. This ensures the eggs disperse more evenly into the batter, giving this cake a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, remove the eggs from the refrigerator about 30 minutes before use.
Cupcake Version: If you want individual servings of this recipe, you can make cupcakes instead of an entire cake. Simply scoop the muffin tins ¾ full of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. We also have a separate Pumpkin Cupcake recipe!
Can I use fresh pumpkin puree? You can definitely substitute 1:1 homemade puree with canned puree. Be careful to drain as much excess moisture from your homemade puree as possible. Here’s how to make your own pumpkin puree:
- Preheat oven to 375 degrees F
- Slice the pumpkin in half from top to bottom and s coop out the seeds and strings.
- Line a baking sheet with aluminum foil. Place pumpkin halves, with the inside of the pumpkin facing toward the foil. Bake for 40-60 minutes depending on the size of your pumpkin.
- Allow pumpkin to cool enough to handle. Use a sharp knife to carefully cut away the skin. Toss skin in the trash and place the reminder of the pumpkin in a blender or food processor. Puree until smooth.
- Line a mesh strainer with cheesecloth. Pour puree into the strainer. Let stand at room temperature for 1-2 hours to allow excess moisture to drain.
- The puree should be able to keep its shape when pressed together with the cheesecloth.
- Store leftover puree in an airtight container in the fridge for up to a week, or freeze for 9-14 months.
I’ll definitely be making this pumpkin cake with cream cheese frosting over and over again this fall. And if you’re looking for an easy pumpkin recipe that’s perfect for potlucks or family dinners – this recipe is definitely for you!
How do I make pumpkin pie spice from scratch?
Pumpkin pie spice is a great ingredient to have on hand during the fall. You can make pumpkin pie spice from scratch by combining about 3 tablespoons cinnamon, 2 teaspoons ginger and nutmeg and 1 teaspoon allspice and cloves.
Besides adding it to baked goods, you can also add pumpkin pie spice to gingerbread cookies, coffee or hot cocoa! You can even alter the spice amounts to suit your taste. Omit the allspice if you don’t like it or add more cinnamon for a spicier blend.
How do you make a pumpkin cake?
- Prepare the crunch: Using the food processor, break down the vanilla wafer cookies and walnuts. Then, pulse together the melted butter and brown sugar. Reserve two cups to put on the top and sides.
- Prepare for baking: Preheat the oven to 350 degrees. Divide the remaining crunch mixture into four equal parts. Then, put each part into the cake pans pressing them firmly at the bottom. Set aside.
- Make the cake: In a bowl, use the mixer to combine butter and sugar. Mix in all the other ingredients except for the egg. Once combined, add in the egg one at a time, mixing slowly each time.
- Bake: Distribute the batter into the 4 cake pans prepared earlier. Put the remaining crunch into two other pans. Next, bake everything all at once for about 25 to 30 minutes until each layer passes the toothpick test. Halfway the baking time, rotate the pans.
- Decorate: Cool the layers. Make the frosting, and then, slather on top of each layer. Put each layer on top of each other. Then, coat the top and sides with the frosting. Sprinkle the remaining crunch on the surface.
How do you make Cream Cheese Frosting?
All you need to have are the following ingredients and a handy electric mixer.
- Unsalted butter
- Cream cheese
- Vanilla extract
- Powdered sugar
You can check out the full, and step by step recipe for homemade Cream Cheese Frosting by clicking on this link.
Pumpkin Earthquake Cake
I am not sure what took me so long to create a pumpkin version of my Earthquake Cake. That cake recipe, just begs to be adapted with all sorts of flavors…I’m thinking Red Velvet Earthquake Cake, Mint Chocolate Earthquake Cake…I could go on and on…
But I got busy doing the obvious today, and couldn’t wait another second to share this AMAZING Pumpkin Cake recipe with you guys! I thought my Pumpkin Dump Cake couldn’t be topped, but this Pumpkin Earthquake Cake might cause a tie in the race for best pumpkin dessert recipe. Yep, I said it.
How to Make Pumpkin Crumb Cake
So let’s discuss how to throw this together.
It’s just a few ingredients…
Sugar, of course. But here’s the thing..it’s not overly sweet. I promise.
You could always amp up the sweetness if you wanted to add a sweet glaze frosting to it, like I did on my Banana Bread Crumb Cake, but you absolutely don’t have to. I didn’t!
And yes a whole can of pumpkin.
It’s a pretty simple batter….spread it all in a 9吉…
Then make your crumb topping.
It’s just butter, flour, sugar and a tiny pinch of salt…
Spread that evenly on top…
And here’s how it will looked all baked up.
I couldn’t wait to cut mine. I didn’t even let it cool. Sorry.
But what’s great is you can serve it warm or room temperature… so it’s a great one to make the night before!
Hope you guys all have a great Thanksgiving!