Pumpkin Spice Cake


Recipe courtesy of Whipped Food Drink and Conversation

Serves 12

  • 1 cup (2 sticks) butter, softened
  • 2½ cups all-purpose flour plus additional for dusting pan
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 teaspoon salt
  • 15 oz. can pumpkin puree
  • 3/4 cup well-shaken buttermilk
  • 1 teaspoon vanilla extract
  • 1¼ cups granulated sugar
  • 3 large eggs

Cream Cheese Glaze Ingredients:

  • 4 ounces cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 1 cup powdered sugar (plus extra if needed)
  • 1-2 tablespoons milk

Pumpkin Spice Bundt Cake

Pumpkin Spice Cake

Click image to enlarge


To Make The Pumpkin Spice Cake:

Preheat oven to 350°F. Grease your bundt pan with butter, then sprinkle the entire surface with flour (or granulated sugar) and shake off the excess.

In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (optional), and salt until combined. Then in a separate bowl, stir together pumpkin, buttermilk and vanilla until combined.

Using an electric mixer, beat butter and granulated sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs and beat 1 minute, using a rubber spatula to scrape the bottom of the bowl so that everything is combined. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth. Do not overbeat.

Transfer batter into pan, and smooth the top of the batter with a spatula. Bake until a wooden pick inserted in center of cake comes out clean, about 45 to 50 minutes. Cool cake in pan on a rack for at least a half hour. Then invert cake onto a cake platter. Top with cream cheese glaze when cooled or dust with powdered sugar.

To Make The Cream Cheese Glaze:

Using an electric mixer, beat the cream cheese, vanilla, and powdered sugar together on medium low speed until combined. Add milk one tablespoon at a time, beating to combine, until the glaze reaches your desired consistency. If the glaze gets too thin, add in more powdered sugar.

Note: If you do not want to use the glaze dust cake with with powdered sugar.

Louisiana Recipes Weekly


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