Best 9 Pumpkin Spice Bundt Cake Cooking Light Magazine Recipes

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Indulge in the irresistible flavors of fall with our delectable Pumpkin Spice Bundt Cake, a culinary masterpiece that embodies the essence of the season. This moist and tender cake boasts a symphony of warm spices, including cinnamon, nutmeg, ginger, and allspice, perfectly complementing the sweet pumpkin puree. Baked to perfection in a classic Bundt pan, its intricate design adds a touch of elegance to any occasion. But that's not all - this article also features a tantalizing array of other pumpkin-inspired treats, each one a celebration of this versatile autumnal ingredient. From the creamy Pumpkin Spice Latte to the rich and decadent Pumpkin Cheesecake, these recipes are sure to satisfy your pumpkin cravings and leave you yearning for more. So gather your ingredients, preheat your oven, and embark on a culinary journey through the flavors of fall with our Pumpkin Spice Bundt Cake and its delightful companions.

Here are our top 9 tried and tested recipes!

PUMPKIN-SPICE BUNDT WITH BROWN SUGAR ICING AND CANDIED PECANS RECIPE



Pumpkin-Spice Bundt with Brown Sugar Icing and Candied Pecans Recipe image

Candied pecans and a rich, buttery icing turn a simple pumpkin Bundt cake into a grande finale dessert. For the smoothest texture and most impressive presentation, make sure the icing is still warm when you spoon it over the cake. Pick out your favorite cake stand and put this beautiful Bundt cake on display at your next party.

Provided by Pam Lolley

Categories     Bundt Cakes

Time 3h

Yield Serves 12

Number Of Ingredients 23

1 cup salted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
4 large eggs
1 1/2 cups canned pumpkin
2 teaspoons vanilla extract
3 cups all-purpose flour, plus more for pan
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole buttermilk
1 cup chopped toasted pecans
Shortening
1/4 cup granulated sugar
1/4 teaspoon pumpkin pie spice
pinch salt
1 cup roughly chopped pecans
1 cup packed light brown sugar
1/3 cup heavy cream
1/4 cup salted butter
1 cup powdered sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Beat butter with a heavy-duty electric stand mixer on medium speed until creamy. Gradually add sugars, and beat until fluffy. Add eggs, 1 at a time, beating just until blended. Add pumpkin and vanilla, beating just until blended.
  • Stir together flour, baking powder, pumpkin pie spice, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in chopped pecans. Spoon batter into a greased (with shortening) and floured 12-cup Bundt pan.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack, about 1 hour. While cake bakes, prepare Candied Pecans.
  • Prepare the Candied Pecans: Stir together 1/4 cup granulated sugar, 1/4 tsp. pumpkin pie spice, and a pinch of salt in a heavy saucepan over medium. Add 1 cup roughly chopped pecans, and cook, stirring constantly, until sugar melts and coats pecans, 7 to 8 minutes. (Sugar will appear grainy before it melts and coats pecans.) Spread on lightly greased (with cooking spray) wax paper, and cool 20 minutes.
  • Prepare the Brown Sugar Icing: Bring 1 cup packed light brown sugar, 1/3 cup heavy cream, and 1/4 cup salted butter to a boil in a 1-quart saucepan over medium, stirring often. Boil, stirring often, 1 minute; remove from heat. Gradually whisk in 1 cup powdered sugar and 1 tsp. vanilla extract until smooth.
  • Spoon icing over top of cake, allowing it to drip down sides. Top with Candied Pecans while icing is still soft.

SPICED PUMPKIN BUNDT CAKE WITH CITRUS GLAZE



Spiced Pumpkin Bundt Cake with Citrus Glaze image

Provided by Sandra Lee

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 12

6 eggs
2/3 cup oil
1 cup canned pumpkin pie mix
2/3 cup water
1 tablespoon pumpkin pie spice
1 box moist spice cake mix
1 box moist yellow cake mix
Yellow food coloring
Red food coloring
1 pound powdered sugar
1/3 cup orange juice, no pulp
3 teaspoons orange liqueur

Steps:

  • Cake: Preheat the oven to 350 degrees F.
  • Butter and flour a 12-cup bundt cake pan. In a large mixing bowl, combine the eggs, oil, pie mix, water, and pumpkin pie spice. Beat until well blended. Add the cake mixes and stir to combine. Transfer the mixture to the prepared pan and bake for 50 minutes, or until a skewer inserted in the center comes out clean. Invert the cake onto a cooling rack.
  • Glaze: Combine 2 parts yellow food coloring with 4 parts red food coloring to make orange food coloring. Whisk the powdered sugar, orange juice, orange liqueur, and food coloring in a saucepan on low heat for 5 minutes or until the sugar melts. If the glaze seems too dry, add more water or orange juice to reach the right consistency. Drizzle the glaze over the cake.

MOIST PUMPKIN TUBE CAKE



Moist Pumpkin Tube Cake image

This pumpkin cake recipe is perfect for fall. As it bakes, the aroma fills the house with a spicy scent. -Virginia Loew, Leesburg, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 11

2-1/2 cups sugar
1 cup canola oil
3 large eggs, room temperature
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 can (15 ounces) pumpkin
Confectioners' sugar

Steps:

  • Preheat oven to 350°. In a large bowl, combine sugar and oil until blended. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition. , Transfer to a greased 10-in. fluted tube pan. Bake 60-65 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 351 calories, Fat 15g fat (2g saturated fat), Cholesterol 40mg cholesterol, Sodium 245mg sodium, Carbohydrate 51g carbohydrate (32g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN BUNDT CAKE WITH MAPLE BROWN-BUTTER GLAZE



Pumpkin Bundt Cake With Maple Brown-Butter Glaze image

Bundt cakes are classic showstoppers - big, lofty and usually dressed in elegant drizzles and drips of glaze. Here, a dense, moist cake full of warm fall spices and pumpkin purée is encased in a layer of rich, nutty brown-butter maple glaze. Feel free to make it a day before you plan to serve it: This cake keeps well at room temperature, and you might think it's even better on the second day. Just make sure to keep it covered and resist the urge to shave off a slice every time you walk by. If you can find it, use organic confectioners' sugar for the glaze. It's made from raw sugar and uses tapioca rather than cornstarch as its anticaking agent. It will give the glaze a richer taste and smoother texture than conventional confectioners' sugar - a tip picked up from Stella Parks.

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 19

3 cups/384 grams all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 1/4 teaspoons kosher salt
2 teaspoons ground cinnamon
1 1/2 teaspoons ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon ground black pepper
2 cups/440 grams light brown sugar, packed
1/2 cup/114 grams unsalted butter, soft but cool
1/2 cup extra-virgin olive oil
2 large eggs, at room temperature
1 (15-ounce) can/425 grams pumpkin purée
1/2 cup sour cream
2 tablespoons unsalted butter
1 cup/102 grams confectioners' sugar (preferably organic), sifted
1/4 cup maple syrup
Pinch of salt
1 to 2 tablespoons lightly toasted pepitas (optional)

Steps:

  • Heat oven to 350 degrees, and butter and flour a 12-cup (or larger) capacity bundt pan.
  • In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, cardamom, allspice and black pepper until well combined.
  • In the bowl of a stand mixer fitted with the paddle attachment, combine brown sugar, butter and olive oil. Beat on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing for about 20 seconds in between each egg. Add the pumpkin purée and sour cream, and mix until well combined, scraping the bottom and sides of the bowl as necessary.
  • Remove the bowl from the mixer, and use a rubber spatula to fold in the dry ingredients until well combined. Make sure to scrape the bottom and sides of the bowl to ensure an evenly mixed batter.
  • Pour the batter into the prepared pan, smooth the top and firmly tap the pan on the countertop a few times to release any large air bubbles. Bake the cake until golden and puffed, and a tester inserted into the center comes out clean, 55 to 65 minutes.
  • Set the cake, still in its pan, on a rack to cool for 20 minutes, then use the tip of a knife to loosen the edges and invert the cake onto the rack to cool completely before glazing.
  • Make the glaze: Once the cake is cool, melt the butter in a saucepan over medium heat. Cook the butter, occasionally scraping the bottom and sides of the pan with a rubber spatula until it turns a deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments.
  • Transfer butter and all the brown bits from the pan to a heat-safe bowl, and let it cool slightly. Whisk in the confectioners' sugar, maple syrup and salt until smooth. The glaze should be thick but pourable. If it's too thin, add a bit more confectioners' sugar. If it's too thick, add a few drops of water.
  • Transfer the cake to a serving platter and pour the glaze evenly over the top. Sprinkle with pepitas if desired. Let the glaze set for a few minutes before slicing.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 12 grams, Carbohydrate 77 grams, Fat 22 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 372 milligrams, Sugar 49 grams, TransFat 0 grams

PUMPKIN SPICE BUNDT CAKE WITH BUTTERMILK ICING



Pumpkin Spice Bundt Cake with Buttermilk Icing image

When the pumpkin pie is gone, but you've only just begun to get your fill of pumpkin desserts, this bundt will fill the void quite nicely (and the somewhat more assertive spices will welcome the season ahead). Best of all, the flavors continue to develop and the cake tastes even better a few days after it's baked, so it's perfect to have on hand at this time of year, when guests tend to drop in unexpectedly.

Categories     Cake     Mixer     Dairy     Egg     Vegetable     Dessert     Bake     Thanksgiving     Squash     Pumpkin     Fall     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 20

For cake
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
1 additional butter for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
1 additional flour for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For icing
2 tablespoons plus 2 teaspoons well-shaken buttermilk
1 1/2 cups confectioners sugar
Special Equipment
a 10-inch nonstick bundt pan (3 quart)

Steps:

  • Make cake:
  • Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
  • Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. 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.
  • Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
  • Make icing:
  • While cake is cooling, whisk together buttermilk and confectioners sugar until smooth. Drizzle icing over warm cake, then cool cake completely. Icing will harden slightly.

PUMPKIN-SPICE BUNDT CAKE (COOKING LIGHT MAGAZINE)



Pumpkin-Spice Bundt Cake (Cooking Light Magazine) image

This is from Cooking Light, October 1997. The rum glaze will seep into the cake if it's spooned over it while the cake is still warm. Putting here for safe keeping!

Provided by Kitchen__Princess

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 17

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups pumpkin puree (fresh or canned)
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Steps:

  • Preheat oven to 350°.
  • Combine first 6 ingredients; set flour mixture aside. Combine pumpkin and applesauce; set aside.
  • Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
  • Add egg whites and vanilla, beating well.
  • Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
  • Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan.
  • Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves. Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk. Spoon glaze over warm cake.

Nutrition Facts : Calories 249.1, Fat 6, SaturatedFat 1.1, Sodium 264.1, Carbohydrate 45.2, Fiber 1.1, Sugar 23.1, Protein 3.5

SPICY PUMPKIN BUNDT CAKE



Spicy Pumpkin Bundt Cake image

This recipe for our spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Bundt Cake Recipes

Yield Makes 1 cake

Number Of Ingredients 15

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
  • Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
  • Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
  • Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

PUMPKIN-SPICE BUNDT CAKE



Pumpkin-Spice Bundt Cake image

This is one of those cakes that I usually make around Halloween/Thanksgiving, since pumpkins are plentiful. However, it is just as wonderful any other time of year (using canned puree).

Provided by Dee514

Categories     Dessert

Time 1h10m

Yield 1 Bundt Cake, 12 serving(s)

Number Of Ingredients 17

3 1/4 cups all-purpose flour
1 tablespoon baking powder
2 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups fresh pumpkin puree or 1 1/2 cups canned pumpkin puree
1/2 cup applesauce
1 1/2 cups granulated sugar
1/2 cup margarine, softened
3 large egg whites
2 teaspoons vanilla extract
cooking spray
3 tablespoons dark brown sugar or 3 tablespoons light brown sugar
1 tablespoon dark rum
1 teaspoon skim milk
3 tablespoons powdered sugar

Steps:

  • Preheat oven to 350°.
  • Combine first 6 ingredients; set flour mixture aside.
  • Combine pumpkin and applesauce; set aside.
  • Beat granulated sugar and margarine in a large bowl at medium speed of a mixer until well-blended (about 5 minutes).
  • Add egg whites and vanilla, beating well.
  • Add flour mixture to sugar mixture alternately with pumpkin mixture, beginning and ending with flour mixture.
  • Pour batter into a 12-cup Bundt pan coated with cooking spray.
  • Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan 10 minutes; remove from pan.
  • Combine brown sugar, rum, and milk in a small saucepan, and cook over low heat until brown sugar dissolves.
  • Remove sugar mixture from heat, and add powdered sugar, stirring with a whisk.
  • Spoon glaze over warm cake.

PUMPKIN SPICE CAKE I



Pumpkin Spice Cake I image

If you like spice cake, this is very good. Even if your family doesn't like pumpkin, I promise they'll never know there's pumpkin in this delicious cake. I even used this recipe for cupcakes at Thanksgiving so everyone could get a little more cream cheese frosting.

Provided by Lisa Yelverton

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 16

Number Of Ingredients 13

1 ¼ cups shortening
2 eggs, beaten
1 cup packed brown sugar
1 ¼ cups white sugar
1 (15 ounce) can pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground allspice
½ teaspoon ground ginger
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt pan. Sift together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger. Set aside.
  • In a large bowl, cream together the shortening, eggs, brown sugar and white sugar until light and fluffy. Beat in the pumpkin puree. Beat in the flour mixture. Stir in the chopped pecans. Pour batter into prepared pan.
  • Bake in the preheated oven for 60 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 383.7 calories, Carbohydrate 50.2 g, Cholesterol 23.3 mg, Fat 19.5 g, Fiber 2.1 g, Protein 3.9 g, SaturatedFat 4.5 g, Sodium 380 mg, Sugar 30.1 g

Tips:

  • For a richer flavor, use dark brown sugar instead of granulated sugar.
  • Add 1/2 teaspoon of ground cinnamon to the batter for a more pronounced pumpkin spice flavor.
  • If you don't have a bundt pan, you can bake the cake in a 9x13 inch baking pan.
  • To make the glaze, you can use either powdered sugar or granulated sugar. If you use powdered sugar, you will need to add a little bit of milk to thin it out.
  • The cake can be stored at room temperature for up to 3 days. You can also freeze the cake for up to 2 months. To freeze the cake, wrap it tightly in plastic wrap and then place it in a freezer bag.

Conclusion:

This pumpkin spice bundt cake is a delicious and easy-to-make fall dessert. The cake is moist and flavorful, and the glaze adds a touch of sweetness. This cake is perfect for serving at parties or potlucks, or for enjoying as a snack or dessert. So next time you're looking for a delicious and festive fall dessert, give this pumpkin spice bundt cake a try.

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