{"id":22923,"date":"2020-11-15T15:48:46","date_gmt":"2020-11-15T21:48:46","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=22923"},"modified":"2023-10-13T13:52:28","modified_gmt":"2023-10-13T18:52:28","slug":"pumpkin-bundt-cake","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/pumpkin-bundt-cake\/","title":{"rendered":"Pumpkin Spice Cake"},"content":{"rendered":"\n

This Pumpkin Spice Cake<\/strong> is moist and loaded with pumpkin pie spices<\/em> and a few ingredients that make it amazing! It’s easy to bake<\/strong> and a fall favorite<\/strong>, especially when topped with my apple butter caramel icing<\/em><\/a>.<\/strong><\/p>\n\n\n\n

Like my pumpkin cupcakes<\/strong><\/a>, this delicious dessert is one of the many reasons that I look forward to fall baking! It’s ideal for a festive treat<\/strong> in October or November!<\/p>\n\n\n

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\"pumpkin
With a homemade pumpkin spice cake mix, this Pumpkin Bundt Cake is loaded with your favorite fall flavors!<\/figcaption><\/figure>\n<\/div>\n\n\n\n\n

Ingredients and Equipment<\/h2>\n\n\n\n

This recipe is made with pumpkin pie spices<\/strong> – cinnamon, ginger, allspice, and nutmeg.<\/p>\n\n\n\n

It also has two secret ingredients, maple syrup<\/strong> and rum<\/strong>. The maple pairs perfectly with the pumpkin, and the rum adds some complexity.<\/p>\n\n\n\n

Tip:<\/span><\/strong> If rum isn’t your thing, you can replace it with apple juice.<\/p>\n\n\n\n

You can use either canned or homemade pumpkin puree<\/a> when making this. (Don’t forget to save the seeds to make toasted pumpkin seeds<\/strong><\/a> if you are making your own pumpkin puree.)<\/p>\n\n\n\n

Tip:<\/span><\/strong> If you use canned pumpkin puree, make sure to buy the can that says pumpkin puree or pureed pumpkin. Do not buy pumpkin pie filling. Pumpkin pie filling is already sweetened and will ruin this cake.<\/em><\/p>\n\n\n\n

Outside of the usual baking tools<\/strong><\/a> that you should have on hand, the only special tool you’ll need for this cake is a Bundt pan. They come in all different styles and any of them will work as long as it holds 10-15 cups of batter (most do). Once you own one, you’ll find that you use it for so many different desserts; I love using one to make my mouthwatering cranberry cake<\/strong><\/a>!<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

Pumpkin Cake<\/h3>\n\n\n\n

First, preheat your oven to 350 F and prep your Bundt pan. Grease the pan well with butter or non-stick cooking spray and flour it. If the pan isn’t well prepped, the cake may get stuck to the pan<\/em>.<\/p>\n\n\n\n

Next, whisk together the dry ingredients – flour, spices, baking soda, and salt.<\/p>\n\n\n\n

In a large bowl, beat the sugar, pumpkin, and eggs until smooth. Mix in the oil, rum (or apple juice), and maple syrup.<\/p>\n\n\n\n

Slowly add the dry mixture to the wet mixture and mix until fully incorporated.<\/p>\n\n\n

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This pumpkin spice Bundt cake with a homemade pumpkin spice cake mix will easily become a new favorite autumn treat.<\/figcaption><\/figure>\n<\/div>\n\n\n

Pour batter into the Bundt pan.<\/p>\n\n\n\n

Bake about 70 minutes. You’ll know it’s done when a skewer inserted into the middle of the cake comes out clean.<\/p>\n\n\n\n

Set Bundt pan out on the counter to cool for 15 minutes, then invert carefully<\/em> onto a plate.<\/p>\n\n\n\n

Decorating<\/h3>\n\n\n\n

I love icing the pumpkin Bundt cake with apple butter caramel icing<\/strong><\/a> and I include instructions for that in the recipe. It also pairs well with cream cheese frosting<\/strong><\/a>, cinnamon cream cheese frosting<\/strong><\/a>, or caramel icing<\/strong><\/a>.<\/p>\n\n\n\n

Always top the icing with fun fall sprinkles!<\/p>\n\n\n

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\"Apple
Make this pumpkin Bundt cake recipe and top with a decadent homemade icing for a warm and festive fall dessert.<\/figcaption><\/figure>\n<\/div>\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n

Variations<\/h3>\n\n\n\n

This pumpkin Bundt cake is really versatile and you can alter it in a number of ways:<\/p>\n\n\n\n