I’m pretty pumped to say that we are finally getting into the swing of fall around here. I kind of hate football, but it’s still a sign of the cooler seasons, so I’ll take it! I’m honestly just ready for the winter months in Colorado- last year I was preparing for my wedding around this time, and I’m looking forward to a holiday season without the stresses of wedding planning!
If you haven’t already succumbed to all the pumpkin spice business, now’s your chance to do it right. At my house, pumpkin muffins are the most requested item pretty much any time of the year, but this pumpkin cake is even better.
I have a bit of a love affair going on with bundt cakes. They’re just too easy not to love. Bundt cakes are like pre-decorated- already pretty right when it comes out of the pan, and I happen to struggle with full cake decorating. All you have to do is drizzle any icing on top, and you’ve got yourself a stunner. I highly recommend getting a cake stand, if nothing else, you can make yourself feel pretty classy about the whole thing.
There’s even bakeries now that specialize in bundt cakes, which like, about time!
I topped this particularly seasonal cake with a simple cinnamon spiced icing, and some chopped walnuts. The cake is tender and flavorful, and bakes up with just a slightly brown crust on the edges that I LOVE. The way I see it, we should really all just embrace the inner “basic” in all of us, and enjoy the crap out of pumpkin flavored stuff while it’s here- at least this cake feels a little fancy while you get basic.
Enjoy!
Pumpkin Bundt Cake
Ingredients
For the Cake
- 3 1/3 cups plus 2 tbs. flour
- 1 3/4 tsp. baking soda
- 1 tsp. salt
- 1 1/2 tsp. cinnamon
- 1 tsp. nutmeg
- 3/4 tsp. ginger
- 1/4 tsp. allspice
- 1/4 tsp. cloves
- 1 1/3 cup sugar
- 1 cup brown sugar
- 1 cup canola oil
- 6 eggs
- 2 cups pumpkin
- 2 tsp. vanilla
- 3/4 cup buttermilk
For the Icing
- 2 cups powdered sugar
- 1/2 tsp cinnamon
- 1 tsp. vanilla
- 3-4 tbs. milk
Instructions
For the Cake
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Preheat oven to 375 degrees.
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In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, allspice, and cloves. Set aside.
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In a large bowl, beat together the sugar, brown sugar, and canola oil until combined.
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Mix in the eggs 2 at a time until incorporated. Beat in the pumpkin and vanilla.
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Add in the buttermilk and the flour mixture alternating in 2-3 additions each. Beat the batter until smooth.
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Pour into a greased bundt pan and bake for 50-55 minutes, until a cake tester comes out clean.
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Let the cake cool completely before icing.
For the Icing
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Whisk together the powdered sugar, cinnamon, vanilla, and milk. Add more milk or more powdered sugar until the icing reaches your desired consistency. Drizzle over the top of your cake, and sprinkle with walnuts.
Recipe Notes
Adapted from Pie In The Sky Cookbook
Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!
Good Morning! Thank you for sharing this recipe. You state this was adjusted for altitude, but I'm unable to find what altitude that was. I'm at 7,000 feet, so wondering if I need to make additional adjustments? Thank you again! I Love your website!
Hy Kyli! I am in Denver at about 5,000 feet! Thank you so much for the kind words, I hope this helps!!
Hi there, do you think the buttermilk can be replaced with regular 1% milk?
Hi Laney! So if you do that, I would add just a touch of white vinegar to the milk- that helps recreate the effect of buttermilk!
Hi,
What size bundt cake pan is this recipe for? Thanks.
Hi Deon! This recipe uses a 10 cup Bundt pan!