Perfectly Pumpkin Spice Cake

Perfectly Pumpkin Spice Cake


(1 vote) 5 1

Skip the pumpkin pie this fall and try out this delicious alternative! This moist bundt cake is packed with pumpkin and incorporates your favorite fall spices. Plus it's topped with a creamy buttermilk icing!

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

8-12 servings


  • 1 1/2 sticks, softened
  • 2 1/4 C. flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 tsp. nutmeg
  • Dash salt
  • 1 (15 oz.) can canned pumpkin
  • ¾ C. + 3 T. buttermilk, divided
  • 1 ½ tsp. vanilla
  • 1 ¼ C. sugar
  • 3 eggs
  • 1 ½ C. powdered sugar

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Preheat oven to 350 degrees. Inn a large bowl, beat butter and sugar on high until pale and fluffy. Add eggs and beat for another minute. In a bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In another bowl, combine pumpkin and ¾ cup of butter milk. Add dry and wet ingredients to batter, alternating between the two, beginning and ending with the flour mixture. Beat on low until smooth. Pour batter into a greased bundt cake pan and bake for 45 minutes until and inserted knife comes out clean. Meanwhile, Prepare icing by stirring together powdered sugar and 3 tablespoons of buttermilk until smooth. When cake has cooled, drizzle icing over top and serve.

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