Pumpkin bundt cake is an autumn favourite bake with my family. Sweet pumpkin, blended with a mix of warming spices, a real afternoon treat with a cup of tea.
Pumpkin bundt cake is one of my favourite autumn bakes. There is no better way to scent your kitchen than baking this fabulous spiced cake. Pumpkin cake is something I bake regularly when pumpkin is in season. As soon as pumpkins appear on our supermarket shelves I put this cake top of my bake list! A position it holds for weeks!
As soon as the weather starts to change, so too does my taste as far as food is concerned. There's a definite nip in the air and that has me hankering after the warm spices I often associate with the changing seasons. Autumn for us both means spice!
Ginger, cinnamon, nutmeg, three of my favourite spices, that are blended together in this pumpkin cake with just a touch of clove and allspice berry. These warm spices blended together really are the perfect pairing for sweet pumpkin.
How to serve pumpkin cake?
This perfectly spicy, moist cake is delicious served on it's own with a cup of tea, a perfect afternoon tea treat. However, you can also warm it up and serve as a pudding, it would be delicious with a side of warm custard or vanilla ice cream.
How to make pumpkin spice bundt cake
Do I need to use a bundt tin?
I have used a bundt tin for this pumpkin bundt cake as I have one. I use this cake tin all the time but please don't go out and buy a bundt tin. You can use a 22cm/9" circular cake tin with a loose base and that will do the same job.
However, if you are using a bundt tin, I would recommend using a cake release spray or a liberal amount of butter, dusted with flour to grease the tin. Ensure you get into any ridges in the tin to stop the cooked cake from sticking to the tin. There is no point using a shaped tin if the cake gets stuck when you try to turn it out!
Do you need to use a stand mixer?
As with most recipes on our blog you don't need to use a stand mixer, I use one simply because I have one! However, this recipe is really simple, you start by whisking together the sunflower oil and the sugar, before whisking in the eggs one at a time.
This job is easily done with either an electric whisk or by hand using a balloon whisk and a bit of elbow grease. Once the eggs have been whisked in, the mixer has done it's job. The remaining ingredients require to be folded in gently by hand.
How to make your own pumpkin puree?
Pumpkin puree can be bought in a tin, however it can be tricky to get your hands on depending where you live (I have to order online). It can also be quite expensive to buy. For these reasons I prefer to make my own!
When the pumpkins start hitting the shops I buy a decent sized pumpkin for pureeing. It is very simple to make your own pumpkin puree!
Cut a pumpkin in half, remove the seeds and then cut it into wedges. Place each wedge skin side down on a baking sheet and pop in a pre-heated oven at 200C/180CFan for 30-40 minutes until softened. Allow to cool a little before handling.
Next use a spoon to remove the flesh from the pumpkin skin and place into a blender or food processor. Blitz the pumpkin flesh to a smooth puree. If you don't have a blender or food processor, use a stick blender or simply pass the pumpkin through a sieve using the back of a spoon.
Next measure out 250g of pumpkin puree for the cake. Place the remaining pumpkin puree into measured bags in the freezer, ready to use another day. I like to bag pumpkin puree by weight, 250g for making this pumpkin cake and also 150g, 100g and 50g bags for other cooks. This keeps me going through the winter months.
FAQs
Due to the additional of pumpkin to the batter, pumpkin cake is a naturally moist cake. For this reason it will keep for 4-5 days in a sealed contained at room temperature.
This is a great cake to pop in the freezer, allowing you to enjoy half and freeze the other half for another day. Simply bake the pumpkin cake and allow it to cool on a wire tray. Place it into a container suitable for the freezer and when ready to enjoy take out and allow to defrost at room temperature.
You can buy a blend of spices called "pumpkin spice blend" and if you would prefer to use that in the cake, then by all means do so. However, this is not a spice blend that I can easily get my hands on so instead I have made this cake using the blend of ground spices that I like to use.
The predominant spices in "pumpkin spice blend" are ginger; cinnamon and nutmeg with a small amount of clove and allspice. Take care when using clove or allspice, they are deliciously fragrant but can be a bit medicinal if too much is added.
This pumpkin bundt cake is really easy to make gluten free. My Mum is coeliac and I have baked this cake for her many times. In place of self raising flour, I recommend using the same weight of gluten free self raising flour, Doves Farm is my go to.
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Additional recipe suggestions
If you enjoyed this pumpkin bake, then try some of other seasonal bakes including some from my food blogging friends:
- Sticky Gingerbread Bundt Cake
- Rhubarb & Ginger Cake
- Best Lemon Poppy Seed Cake
- Spiced Apple Cake
- Eve's Pudding
- Carrot & Courgette Breakfast Muffins
- Apple & Cinnamon Scones
- Plum & Almond Galette
- Pumpkin & Chocolate Muffins
- Pumpkin Spiced Scones
- Spiced Apple & Ginger Cake by Farmersgirl Kitchen
- Fig Upside-down Cake by Feast Glorious Feast
- Blackberry Cake by Curly's Cooking
For more cake baking inspiration have a look at our or my Best Cake Recipes post, which is packed full of recipes, hints and tips to help you bake.
Pumpkin Cake
Equipment
- 22cm/9" bundt cake tin or 22cm/9" round cake tin with a loose base
Ingredients
- 250 ml sunflower oil
- 275 g light muscovado sugar
- 3 large eggs
- 225 g self raising flour
- 1 teaspoon bicarbonate of soda
- 3 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 250 g pumpkin puree
Instructions
- Add the sunflower oil and muscovado sugar to the bowl of a stand mixer and beat together for 2 minutes. An electric hand whisk will do the same job.
- Next whisk in the eggs, one at a time, ensuring each egg is well combined before adding the next one.
- Sift in the flour, bicarbonate of soda and all the spices to the wet mixture. Gently fold the flour and spices through.
- Now add in the pumpkin puree, stir it in gently to combine.
- Pour into a prepared cake tin and place in the middle of the oven at 180C/160CFan. Bake for 45 minutes and check it is cooked using a cocktail stick which should come out of the cake clean.
- Remove the cake from the oven and allow to cool for 10 minutes before turning it out onto a wire rack to cool completely.
Notes
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Nic | Nic's Adventures & Bakes says
Thanks for sharing, this cake looks amazing a great seasonal treat 🙂
Nic | Nic's Adventures & Bakes
Lesley says
Thank you Nic, it's a lovely cake and I always make extra pumpkin puree and freeze it - just to extend the season. Lesley
Eb Gargano | Easy Peasy Foodie says
I can just imagine how good this must taste. And so pretty too! Eb 🙂
Lesley says
Thank you Eb, it's a really delicious cake. Lesley
Kat (The Baking Explorer) says
Yay for pumpkin season! Your cake looks fab!
Lesley says
Thank you very much, it's a great cake for this time of year - pumpkin and spice. Lesley
Jacqui - Recipes Made Easy:Only Crumbs Remain says
That cake looks perfect! I love the definition you get from your bundt tin. Im hoping i can get time to make this as I cant remember the last time I are pumpkin cake. Thank you for sharing with CookBlogshare
Lesley says
Thank you Jacqui, I can't agree more, the bundt tin makes this very brown cake look extra special. I love this cake as it also doubles as a pudding. Lesley x
Laura - Mummy Lauretta says
I have a tin of pumpkin puree in the cupboard and have been looking for a new recipe to make so will definitely try this one 🙂 #cookblogshare
Lesley says
This cake is perfect for that, and if you don't use it all, it freezes well for a later date. Lesley x
Chloe Edges says
These is something about bundt cakes that just give me the feels. I want to reach in and touch it, it's just sooo smooth looking!
Lesley says
I know what you mean Chloe, the bundt tin turns this very brown, ordinary looking cake, into something special! Lesley
Nicole says
I always wonder what to do with my leftover pumpkin. I definitely will try this one, looks absolutely delicious!!
Lesley says
Thank you Nicole, it's a great way to use up leftover pumpkin and a really delicious cake. I usually bag and freeze any leftover pumpkin puree into weighed bags so that I can pull out of the freezer for cake, any time I fancy. Lesley
Choclette says
So true, I'm in need of comfort food with a capital C and lots of spices now autumn has arrived. But what I'm really craving now is a slice of your pumpkin cake. It looks thoroughly delicious.
Lesley says
Thank you Choclette, it's easily my favourite autumn bake, great as a cake with a cuppa, or warmed with custard for a rather tasty pudding! Lesley x
Cat | Curly's Cooking says
This looks and sounds absolutely stunning, the photos are so beautiful. I love using pumpkin in baking and the spices work so well with it. I haven't made a bundt cake in ages and love how this cake looks cooked in a bundt tin. Amazing x
Lesley says
Thank you Cat, l love any bake that blends pumpkin with spice. I always bake this cake in my bundt tin, it makes it look less ordinary. Lesley x
Melissa says
This looks so beautiful. I love the bundt pan you used and the photos. What would a substitute for muscovado sugar be?
Lesley says
Thank you Melissa. This recipe uses light muscovado sugar, so the best substitutes would be a light brown sugar. Alternatively you could use a dark muscovado sugar, however that will change the flavour due to the higher concentration of molasses. Lesley
Paula Jones says
This is one of the best cakes ever; it’s like autumn on a plate! I get excited when Starbucks brings out their spiced pumpkin latte as I love the autumn season and all the flavours it brings. This cake will let me have that feeling that little bit earlier.
It’s a lovely moist cake with an in depth flavour of spice & pumpkin, just the right balance. Highly recommend!!
Lesley says
Thank you very much Paula, I'm really glad you all enjoyed this bake. I have to admit this is a favourite in my house too. I love Autumn baking, lots of proper cakes using seasonal fruits and spices - perfection! Lesley x