This Pumpkin Spice Bundt Cake is a perfect fall dessert and is definitely a showstopper on a Thanksgiving dessert table! Made with Pumpkin Pie Spice and a cranberry sauce filling, it's sure to impress everyone!
1cupunsallted butter - or 1 stick. Room temperature, plus more butter to grease pan
1cupgranulated sugar
3eggsroom temperature
1cupbuttermilkroom temperature
2cupsall purpose flour
2teaspoonsPumpkin Pie Spice
1teaspoonbaking powder
1teaspoonbaking soda
1/2teaspoonsalt
1cupcranberry sauce
For the glaze
2cupspowdered sugar
4tablespoonswhole milk
1/2teaspoonPumpkin Pie Spiceoptional
Instructions
Preheat oven to 350 degrees Fahrenheit. Using a pastry brush or silicone brusk, thoroughly grease the bundt pan with butter. Make sure to grease all the nooks and crannies of the pan.
Place 1 cup of butter and 1 cup of sugar in a mixing bowl, or the bowl of your stand mixer. Beat the ingredients together at medium speed until the mixture has become pale yellow and creamy. Make sure to get the sugar and butter off the sides as well.
Beat in the eggs, one by one. Add 1 cup of room buttermilk and mix to combine.
In a separate bowl, mix together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 2 teaspoons of Pumpkin Pie Spice, and 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.
Pour about 1/2 of the batter into the bundt pan and add a layer of cranberry sauce. Distribute the sauce evenly over the batter. Top the remaining batter over the cranberry sauce.
Place the bundt cake pan on the middle oven rack and bake at 350 degrees Fahrenheit for 45 minutes. Test readiness of the cake by inserting a toothpick into the center. If the toothpick comes out clean, your cake is ready to be taken out of the oven. Otherwise, allow the cake to bake for another 5 minutes and test for readiness again.
Remove the cake from the oven and allow it to cool for 15 minutes before taking the cake out of the pan.
Then turn the pan over onto a cooling rack and lift the pan off the cake. Allow the cake to cool completely before glazing.
While the cake is cooking, prepare the glaze:using a silicone brush, brush the top of the cooled cake with the maple syrup. Sift the powdered sugar over the cake and top with pumpkin seeds.
Notes
Making a moist Pumpkin Spice Bundt Cake
Make sure the butter, eggs, and buttermilk are at room temperatureMix wet and dry ingredients separatelyWhen adding the eggs to the wet ingredients, make sure the beat them in one at a time.When folding the dry ingredients into wet ingredients, do not overmixDo always sift! Sifting the dry ingredients (before folding into the wet ingredients) makes the mixture lighter.
How to remove the bundt cake from the pan:
Firstly, make sure the pan is greased well before pouring in the batter. I use a pastry brush, but a silicone brush will work great as well. Make sure to brush every corner in the pan. Using room temperature butter helps to spread the butter.After removing the cake from the oven, allow it to cool inside the pan before flipping it out onto a cooling rack or a plate.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.