Pumpkin Spice Bundt Cake (with cranberry sauce)

pumpkin spice bundt cake on a cooling rack.

5 from 2 votes

Pumpkin Spice Bundt Cake (with cranberry sauce)

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!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: slices

Calories: 403kcal

Author: Irina

Equipment

Silicone brush
Stand Mixer optional, you can also use a large mixing bowl
Flour Sifter
Bundt Cake

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
¾ 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
½ teaspoon salt
1 tablespoon powdered sugar for dusting

Get Recipe Ingredients

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, ¾ 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, ½ 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.

Nutrition