Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake

A soft, warmly spiced cake with a cream cheese center — rich, balanced, and perfect for seasonal baking.

Spice Mix

• 1 tsp ground cinnamon

• 1 tsp ground ginger

• ¼ tsp allspice

• pinch of cloves

• pinch of nutmeg

Cake Ingredients

• 265g all-purpose flour

• ¾ tsp baking soda

• ¾ tsp baking powder

• 1 tsp salt

• 100g brown sugar

• 120g white sugar

• 150g pumpkin purée

• 1 tbsp honey

• 3 large eggs

• 200ml milk

• 50ml oil

• 113g unsalted butter, softened

• ~500g cream cheese frosting (for filling)

Before You Start

• Butter should be soft, not melted

• Pumpkin purée should be smooth

• Do not overmix after adding flour

• Grease bundt pan well

Method

1. Preheat oven to 175°C (350°F)

2. In a stand mixer, cream butter and sugars until light and smooth (about 3 minutes)

3. Add eggs one at a time, mixing until fluffy

4. Mix pumpkin purée with honey, then add to batter

5. In a separate bowl, combine flour, spices, baking soda, baking powder, and salt

6. Alternate adding dry ingredients and milk on low speed

7. Add oil and mix until combined

8. Mix until just combined, scraping the bowl as needed

9. Pour half of the batter into prepared bundt pan

10. Add a layer of cream cheese frosting (pipe or spoon evenly)

11. Cover with remaining batter

12. Bake for 40–50 minutes, depending on oven

13. Cool before removing from pan

What to Look For

• smooth, slightly thick batter

• warm spice aroma while baking

• golden exterior

• soft, moist crumb

❌ Common Mistakes

• overmixing → dense cake

• too much filling → sinking layer

• underbaking → wet center

• poor greasing → sticking

✨ Tip

Pipe the cream cheese filling in the center, not too close to the edges, to keep it from leaking.