You think pumpkin spice season is overrated? Think again. This Pumpkin Bundt Coffee Cake isn’t here to play—it’s here to dominate. Moist, rich, and unapologetically spiced, it demands attention. It’s not just a fall dessert; it’s a year-round flavor bomb. Every bite packs warming spices, smooth pumpkin, and that perfect Bundt shape. Forget your basic lattes—this cake is the real star. Just warning you: It’s dangerously delicious.
Pumpkin Bundt Coffee Cake
A spiced pumpkin Bundt cake that’s moist, rich, and full of autumn vibes. Perfect with your morning coffee or as dessert.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsalted butter softened
- 1 ½ cups sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup canned pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp cloves
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour the Bundt pan.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves in a bowl.
- Cream butter and sugar until light and fluffy.
- Add eggs one by one, mixing well. Stir in vanilla and pumpkin puree.
- Gradually add the dry mixture to the wet, stirring until smooth.
- Pour batter into the prepared pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes. Transfer to a cooling rack.
- For the glaze, mix powdered sugar, milk, and vanilla until smooth.
- Drizzle over the cooled cake.
Notes
Nutritional Values (per serving)
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (per serving)
- Vitamin A: 15%
- Iron: 8%
- Calcium: 6%
- Magnesium: 5%
- Potassium: 6%
Additional Notes/Tips
- Sprinkle some chopped pecans on top for extra crunch.
- Let it cool completely before slicing for the best texture.
- Store in an airtight container—it stays moist for up to 5 days.
