This Pumpkin Spice Bundt Cake is the perfect fall dessert, filled with the warm, comforting flavors of the season. Every bite has the rich taste of Pumpkin Pie Spice, making it great for your Thanksgiving table. The tart cranberry filling adds a pop of fruity flavor, and the beautiful Bundt shape makes it a real eye-catcher!
The best way to describe the perfection that is this bundt cake is to imagine all the five senses:
Vision: I mean, look at it! It's absolutely beautiful.
Smell: Like our Mazurek Shortcake Dessert, the smell is indescribable in the kitchen while it's baking! But, let me try to describe it: the aroma of the pumpkin spice seasoning is warm, cozy, and cinnamony! Amazing!
Touch: bundt cakes are denser in texture, so you can grab a slice with your fingers and dig right into it! Inside, the cake is soft and melts in your mouth! It was even just as fresh the next day, when we had it for dessert after devouring our Leftover Turkey Salad (with Gnocchi)
Hearing: so, there are several things you may hear: loud chewing, lots of praise to the chef, lots of "Mmmmm!" and, of course, my favorite, absolute silence (pure enjoyment!)
Taste: The taste of fall! Warm. Moist. Rich flavor.
Jump to:
Ingredients
- Flour: All-purpose flour is versatile and works well in this recipe, but you can substitute part of it with whole wheat flour for added fiber and a nutty flavor.
- Butter: Unsalted butter adds richness and moisture, helping to create a tender crumb and allowing you to control the amount of salt in the recipe.
- Eggs: Bind the ingredients together and add structure to the cake. Eggs also contribute to the cake's richness and moisture.
- Buttermilk: Also adds moisture and a slight tang, which balances the sweetness and richness of the cake. Buttermilk also helps activate the baking soda, contributing to the rise of the cake.
- Cranberry sauce: The cranberry sauce is folded into the batter, adding more moisture and flavor to the cake. You can use store-bought cranberry sauce or make your own. Make sure the cranberry sauce is thick, almost like a jam, to prevent it from adding too much liquid to the batter.
*** see the recipe card at the bottom of this post for the full ingredient list and quantities
Substitutions and variations
- Flour: Substitute whole wheat flour for half of the all-purpose flour for a heartier texture and a slightly nutty flavor. Use gluten-free all-purpose flour to make the cake gluten-free. Ensure your other ingredients, like baking powder, are also gluten-free.
- Butter: Replace with coconut oil or vegetable oil for a dairy-free version. However, this may slightly alter the flavor and texture.
- Buttermilk: Substitute with plain yogurt, sour cream, or kefir, as we use in our Russian Pancakes "Oladi" recipe.
- Make it a Chocolate Pumpkin Cake: Add ½ cup of cocoa powder to the dry ingredients for a chocolate twist.
- Add a Citrus Twist: Add the zest of one orange or lemon to the batter for a fresh citrus note that pairs well with the pumpkin and cranberry.
Preparation
STEP 1: Prepare pan
Preheat your oven to 350°F (175°C). Thoroughly grease every nook and cranny of the bundt pan using softened butter or a non-stick baking spray. Sprinkle a tablespoon of flour into the pan and rotate and tilt the pan, tapping the sides so the flour sticks to the greased surface.
STEP 2: Prepare wet ingredients
Beat butter and sugar in a mixing bowl, or the bowl of a stand mixer at medium speed until the mixture has become pale yellow and creamy. Beat in the eggs, one by one. Add the buttermilk and cranberry sauce, and mix to combine.
STEP 3: Prepare dry ingredients
In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.
STEP 4: Make Batter
Sift the flour mixture over the wet ingredients and beat gently to combine. Do not overmix the dry ingredients with the wet ingredients.
STEP 5: Pour Batter
Slowly pour the batter into one spot of the bundt pan, and let the batter naturally flow around the pan. Rotate the pan slightly as you pour, allowing the batter to fill all the crevices evenly. Tap the bundt pan on the counter a few times to eliminate any air bubbles.
STEP 6: Bake
Place the cake pan on the middle oven rack and bake for 45 minutes—test readiness by inserting a toothpick into the center. If the toothpick comes out clean, your cake is ready. Otherwise, allow the cake to bake for another 5 minutes and test for readiness again.
STEP 7: Take the cake out of the pan
Allow the cake to cool for 15 minutes before taking the cake out of the pan - turn the pan over onto a cooling rack and gently lift the pan off the cake.
STEP 8: Dust
Allow the cake to cool, then finish it with a light dusting of powdered sugar for a delicate, elegant touch.
Top Tips
- Make sure the butter, eggs, and buttermilk are at room temperature
- Mix wet and dry ingredients separately
- When adding the eggs to the wet ingredients, make sure to beat them in one at a time.
- Always sift! Sifting the dry ingredients (before folding them into the wet ingredients) makes the mixture lighter.
- Measure ingredients precisely
- Allow the cake to rise: do not open the door of the oven until you are ready to check the cake for doneness - after about 45 minutes of baking.
- Don't overmix! Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Make sure to grease the pan well. Use a brush to get into all the nooks and crannies of the Bundt pan. This ensures your cake will release easily without sticking.
- Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. This helps the cake set and reduces the risk of it breaking apart.
Frequently Asked Questions
Don't overbake: Overbaking is a common cause of dry cakes. Use a toothpick or cake tester to check for doneness. Insert it into the center of the cake; it should come out with a few moist crumbs, not completely clean.
Yes! To make fresh pumpkin puree, cut a small sugar pumpkin in half, remove the seeds, and roast it at 350°F (175°C) for about 45 minutes or until tender. Scoop out the flesh and puree it in a blender or food processor until smooth. Be sure to drain any excess water before using. This can be done ahead of time.
Make sure to thoroughly grease your Bundt pan with butter (using room temperature butter helps to spread the butter) or non-stick spray, making sure to get into all the crevices. You can also dust the pan with a light coating of flour or sugar after greasing for extra insurance. Let the cake cool in the pan for about 10 minutes before inverting it onto a wire rack. Once you've flipped the cake over, gently lift the pan. If it is not coming out easily, leave the cake flipped over in the pan and wait another 5 minutes before trying to lift the pan.
You can use a standard tube pan or two 9-inch round cake pans as a substitute. Adjust the baking time accordingly, checking for doneness a little earlier.
Serving suggestions
Serve the bundt cake at room temperature. Add a sprinkle of powdered sugar or a few extra cranberries on top for a festive touch before serving. You can also serve it with some Chocolate-Covered Strawberries and a cinnamon-sprinkled cup of cappuccino or a dessert cocktail!
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Recipe
Pumpkin Spice Bundt Cake (with cranberry sauce)
Equipment
- Stand Mixer optional, you can also use a large mixing bowl
Ingredients
To prepare the pan:
- softened butter or cooking spray for greasing the pan
- flour for dusting the pan
For the cake:
- 1 cup unsalted butter 2 sticks. Room temperature.
- 1 cup granulated sugar
- 3 eggs room temperature
- 1 cup buttermilk room temperature
- 3/4 cup cranberry sauce you can make your own, or use store-bought
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons Pumpkin Pie Spice
- 1/2 teaspoon salt
- 1 tablespoon powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease every nook and cranny of the bundt pan using softened butter or cooking spray. Sprinkle a tablespoon of flour into the pan and rotate and tilt the pan, tapping the sides so the flour sticks to the greased surface, covering all areas.softened butter, flour
- Beat butter and sugar in a mixing bowl, or the bowl of a stand mixer at medium speed until the mixture has become pale yellow and creamy. Beat in the eggs, one by one. Add the buttermilk and cranberry sauce, and mix to combine.1 cup unsalted butter, 1 cup granulated sugar, 3 eggs, 1 cup buttermilk, 3/4 cup cranberry sauce
- In a separate bowl, mix together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt.2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 2 teaspoons Pumpkin Pie Spice, 1/2 teaspoon salt
- Sift the flour mixture over the wet ingredients mixture and beat gently to combine. Do not overmix the dry ingredients with the wet ingredients.
- Slowly pour the batter into one spot of the bundt pan, and let the batter naturally flow around the pan. Rotate the pan slightly as you pour, allowing the batter to fill all the crevices evenly. Tap the bundt pan on the counter a few times to eliminate any air bubbles. This will help the batter settle and prevent gaps in the cake.
- Place the cake pan on the middle oven rack and bake in the preheated oven for 45 minutes—test readiness by inserting a toothpick into the center. If the toothpick comes out clean, your cake is ready. Otherwise, allow the cake to bake for another 5 minutes and test for readiness again.
- Allow the cake to cool for 15 minutes before taking the cake out of the pan - turn the pan over onto a cooling rack and gently lift the pan off the cake.
- Allow the cake to cool, then finish it with a light dusting of powdered sugar for a delicate, elegant touch.1 tablespoon powdered sugar
Notes
- Make sure the butter, eggs, and buttermilk are at room temperature
- Mix wet and dry ingredients separately
- When adding the eggs to the wet ingredients, make sure to beat them in one at a time.
- Always sift! Sifting the dry ingredients (before folding them into the wet ingredients) makes the mixture lighter.
- Measure ingredients precisely
- Allow the cake to rise: do not open the door of the oven until you are ready to check the cake for doneness - after about 45 minutes of baking.
- Don't overmix! Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
- Make sure to grease the pan well. Use a brush to get into all the nooks and crannies of the Bundt pan. This ensures your cake will release easily without sticking.
- Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack. This helps the cake set and reduces the risk of it breaking apart.
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