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Home » baking, desserts & puddings » pumpkin bundt cake

pumpkin bundt cake

15 September, 2020

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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.

This pumpkin bundt cake is a real favourite with my two girls, the day I baked this they came in from school looking for a slice. Sadly they had to wait a day as I couldn’t get it photographed until the following day. Restraint was required by us all!

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.

Recipe steps:

Add the light muscovado sugar and sunflower oil to the bowl and whisk together for 2 minutes until well combined.
Oil and brown sugar in a mixing bowl.
The mixture will look like this.
Next whisk in the eggs one at a time, ensuring each egg is well combined before adding another.
Sifting flour and spices into a mixing bowl through a fine sieve.
Sift the flour, bicarbonate of soda, baking powder and all the spices into the wet mixture.
Mixing flour into wet ingredients for a spice cake
Gently fold the dry ingredients through the wet mixture using a metal spoon.
Spiced pumpkin cake batter in a mixing bowl
Now add the pumpkin and gently fold through the cake mix, it should look like this!
A pumpkin spice cake in a bundt tin just out of the oven on a wire rack cooling.
Pour the cake batter into a well greased tin and bake for 45 minutes at 180C/160CFan. Allow to cool for 10 minutes before turning out onto a wire cooling rack.

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.

A slice of pumpkin cake with sugar being dusted over the top served with a cup of coffee.

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.

A bag with pumpkin puree and a set of weighing scales.
Don’t waste any pumpkin puree, bag any leftovers and freeze it for another day!

Pumpkin spice blend:

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.

How to make this cake gluten free?

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 Doves Farm Gluten Free Self Raising Flour. I always use this flour and it turns out reliable gluten free cakes every time.

How long can you store this cake?

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.

Can you freeze pumpkin cake?

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.

Pin the recipe:

Additional recipe suggestions:

If you enjoyed this pumpkin bake, then try some of other seasonal bakes from ourselves and some of our food blogging friends:

  • Spiced Apple Cake
  • Eve’s Pudding
  • 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
A pumpkin spice cake sitting on a white cake tray with white plates and cutlery to the front and coffee to the back on a blue background.

Pumpkin Cake

Pumpkin 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.
5 from 12 votes
Print Pin Rate
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 12 servings
Calories: 365kcal
Author: Lesley Garden

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 tsp bicarbonate of soda
  • 3 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp 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

This cake is delicious served on its own, but also makes a fabulous dessert when served with a butterscotch or caramel sauce.
Cake tins:
This recipe uses a bundt, but can also be made using a 22cm/9″ circular cake tin with a loose base.
If using a bundt tin, it is recommended using a cake release spray or a liberal amount of butter, dusted with flour. Ensure you get into any ridges in the tin to stop the cooked cake from sticking to the tin when you are turning it out.
Pumpkin puree:
Pumpkin puree can be bought in a tin, however it is very simple to make your own. Simply 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.
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. 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.
Nutrition Facts
Pumpkin Cake
Amount Per Serving
Calories 365 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Cholesterol 41mg14%
Sodium 115mg5%
Potassium 113mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 3302IU66%
Vitamin C 1mg1%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Baking
Cuisine : American
Keyword : autumn, baking, cake, pumpkin, spice, Spiced
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
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Tagged With: Autumn, baking, cake, pumpkin, seasonal, spice 22 Comments

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Reader Interactions

Comments

  1. Nic | Nic's Adventures & Bakes

    6 October, 2020 at 10:45

    5 stars
    Thanks for sharing, this cake looks amazing a great seasonal treat 🙂

    Nic | Nic’s Adventures & Bakes

    Reply
    • Lesley

      6 October, 2020 at 13:15

      Thank you Nic, it’s a lovely cake and I always make extra pumpkin puree and freeze it – just to extend the season. Lesley

      Reply
  2. Eb Gargano | Easy Peasy Foodie

    5 October, 2020 at 17:03

    5 stars
    I can just imagine how good this must taste. And so pretty too! Eb 🙂

    Reply
    • Lesley

      6 October, 2020 at 06:39

      Thank you Eb, it’s a really delicious cake. Lesley

      Reply
  3. Kat (The Baking Explorer)

    2 October, 2020 at 21:09

    5 stars
    Yay for pumpkin season! Your cake looks fab!

    Reply
    • Lesley

      5 October, 2020 at 09:08

      Thank you very much, it’s a great cake for this time of year – pumpkin and spice. Lesley

      Reply
  4. Jacqui - Recipes Made Easy:Only Crumbs Remain

    2 October, 2020 at 16:09

    5 stars
    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

    Reply
    • Lesley

      5 October, 2020 at 09:08

      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

      Reply
  5. Laura - Mummy Lauretta

    2 October, 2020 at 11:57

    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

    Reply
    • Lesley

      5 October, 2020 at 09:06

      This cake is perfect for that, and if you don’t use it all, it freezes well for a later date. Lesley x

      Reply
  6. Chloe Edges

    1 October, 2020 at 21:23

    5 stars
    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!

    Reply
    • Lesley

      2 October, 2020 at 07:14

      I know what you mean Chloe, the bundt tin turns this very brown, ordinary looking cake, into something special! Lesley

      Reply
  7. Nicole

    1 October, 2020 at 13:55

    5 stars
    I always wonder what to do with my leftover pumpkin. I definitely will try this one, looks absolutely delicious!!

    Reply
    • Lesley

      1 October, 2020 at 16:32

      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

      Reply
  8. Choclette

    30 September, 2020 at 17:25

    5 stars
    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.

    Reply
    • Lesley

      1 October, 2020 at 10:12

      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

      Reply
  9. Cat | Curly's Cooking

    29 September, 2020 at 19:46

    5 stars
    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

    Reply
    • Lesley

      30 September, 2020 at 07:52

      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

      Reply
  10. Melissa

    29 September, 2020 at 18:05

    5 stars
    This looks so beautiful. I love the bundt pan you used and the photos. What would a substitute for muscovado sugar be?

    Reply
    • Lesley

      30 September, 2020 at 07:50

      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

      Reply
  11. Paula Jones

    21 September, 2020 at 19:12

    5 stars
    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!!

    Reply
    • Lesley

      22 September, 2020 at 09:13

      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

      Reply

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