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Katie's Cucina » Recipes » Dessert

Pumpkin Spice Bundt Cake with Buttermilk Icing

Published: Nov 21, 2011 · Modified: Sep 7, 2021 by Katie · This post may contain affiliate links

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Make this delicious seasonal Pumpkin Spice Bundt Cake with Buttermilk Icing recipe for breakfast or dessert in under an hour.
Pumpkin Spice Bundt Cake with Buttermilk Icing

I’m not a huge fan of pumpkin; however, I can’t get enough of pumpkin bread! There is something about the spices that lure me in every time! Growing up my mom always made pumpkin bread from a box mix. Me, being the naive young child– I had no idea that people could make this from scratch. I hardly ever use my fancy William’s Sonoma Bundt Pan that I received as a wedding gift, so when I was searching for a recipe this one for Pumpkin Spice Bundt Cake with Buttermilk Icing caught my eye. Not just because of the bundt pan, but because I was looking to use up my buttermilk! 

Pumpkin Spice Bundt Cake with Buttermilk Icing

This cake by far out beats any box mix out on the market. It’s amazing. It’s moist, and full of fall flavors. I did alter the icing recipe. I only used 1 cup of confectioners sugar opposed to the additional half cup the recipe suggested and I used 3 tablespoons of buttermilk. I’ve made this recipe two times in one week. Just looking at these pictures intrigues me to make another one for my family arriving in town soon! 

If you love pumpkin bread with raisins then I have the recipe for you. Instead of the bundt pan you’ll need a loaf pan instead. It takes longer to cook, but well worth the wait.

If your looking to make your own delicious homemade pumpkin spice cake I hope you’ll give this recipe for Pumpkin Spice Bundt Cake with Buttermilk Icing a try!

Pumpkin Spice Bundt Cake with Buttermilk Icing plated next to plate of one slice of bundt cake.

Pumpkin Spice Bundt Cake with Buttermilk Icing

Make this delicious seasonal Pumpkin Spice Bundt Cake with Buttermilk Icing recipe for breakfast or dessert in under an hour.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 243kcal
Author: Katie

Ingredients

Ingredients for the Cake: 

  • 1 ½ sticks ¾ cup unsalted butter, softened, plus additional for greasing bundt pan
  • 2 ¼ cups all-purpose flour plus additional for dusting pan
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground allspice
  • ½ teaspoon salt
  • 1 ¼ cups canned solid-pack pumpkin 
  • ¾ cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 1 ¼ cups granulated sugar
  • 3 large eggs

Ingredients for the Icing:

  • 3 tablespoon well-shaken buttermilk
  • 1 cup confectioners sugar

Instructions

  • 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 ¼ cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, ¾ cup buttermilk, and vanilla in another bowl.
  • Beat butter (1 ½ 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 re invert cake onto rack. Cool 10 minutes more.
  • 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.

Notes

Let the entire cake cool completely, then wrap tightly and you can freeze it for a couple months. Just thaw and glaze and you are ready to serve! You can also freeze half a cake or even slices.

Nutrition

Calories: 243kcal | Carbohydrates: 52g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 43mg | Sodium: 227mg | Potassium: 185mg | Fiber: 1g | Sugar: 32g | Vitamin A: 4062IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
« Cran-Raspberry Sauce
Pumpkin Pie Ice Cream »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. Vinny

    October 07, 2014 at 2:54 pm

    thank you for sharing such an amazing recipe! Baked this last night and came out beautifully! Enjoyed it very much and so did the family! Will definitley be making this again. thanks!

    Reply
    • Katie

      October 07, 2014 at 9:45 pm

      Vinny, I’m glad you enjoyed it! Thank you for taking the time to leave a comment!

  2. Anna

    November 24, 2013 at 10:28 am

    Mmmm this looks amazing! I love your plates too! Thank you for sharing 🙂

    Reply
    • Katie

      November 25, 2013 at 5:01 pm

      Thanks Anna! Hope you give it a try!

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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