Pumpkin Spice Donut Bundt Cake has all the flavors of my super popular Pumpkin Donut Bread in a beautiful cake! It is soft, full of pumpkin spice, and covered in a sweet pumpkin spice-sugar topping. And that buttery coating? It makes every bite so good! Looking for more treats to bake this fall? Check out my October Fall Baking Recipes for more sweet ideas to make this season!
Ingredients & Substitutions
- All-purpose flour: Gives the cake its structure and helps create a soft, tender crumb. Measure carefully so the cake doesn’t turn out too dense.
- Granulated sugar: Sweetens the cake and creates the sweet coating on the outside. You will use it in both the cake batter and the topping.
- Baking powder: Helps the cake rise and gives it a lighter texture.
- Pumpkin pie spice: Adds that classic pumpkin spice flavor to both the cake and the pumpkin spice-sugar topping. You can use my homemade pumpkin pie spice if you prefer.
- Kosher salt: Balances the sweetness and brings out the other flavors.
- Pure pumpkin: Use one 15-ounce can of pure pumpkin, not pumpkin pie filling. It adds moisture and pumpkin flavor to the cake.
- Whole milk: Adds moisture to the batter. I recommend whole milk, but 2% milk should also work.
- Eggs: Use two large eggs at room temperature to help the ingredients mix together smoothly.
- Unsalted butter: Melted butter adds richness to the cake. You’ll also brush melted butter over the baked cake to help the topping stick. If using salted butter, you can reduce the added salt slightly.
- Vanilla extract: Adds extra flavor to the cake. Pure vanilla extract is a great choice.
FAQs
Does Pumpkin Spice Donut Bundt Cake taste like a donut?
Yes! The cake has pumpkin spice flavor throughout, and the buttery pumpkin spice-sugar coating gives it that classic pumpkin spice donut feel. It has the shape and texture of a Bundt cake but the sweet coating you’d expect from a donut.
Why did my Bundt cake stick to the pan?
Bundt pans have lots of curves and edges where cake can stick. Grease the pan generously with baking spray that contains flour, or coat it with butter and flour, making sure to reach every crevice. Let the cake cool for 10 to 15 minutes before turning it out.
When should I add the pumpkin spice sugar topping?
Brush the melted butter over the cake while it is still warm, then sprinkle the pumpkin spice sugar mixture over the surface. The butter helps the topping stick to the cake.
Can I make Pumpkin Spice Donut Bundt Cake ahead of time?
Yes! You can bake the cake a day ahead. For the best coating, I recommend adding the butter and pumpkin spice-sugar topping while the cake is still warm after baking.
Can I bake this cake in a different pan?
A Bundt pan gives the cake its donut-like shape, but you may be able to use another pan. The baking time will vary depending on the pan size and shape, so check for doneness with a toothpick. Be careful not to overfill the pan.
Can I use homemade pumpkin puree?
Canned pumpkin is best for consistent results because its moisture level is more predictable. Homemade puree can work, but if it is watery, drain off excess liquid before using it. Too much moisture can change the cake’s texture.
How To Store Pumpkin Spice Donut Bundt Cake
Room Temperature: Store the cake in an airtight container or cover it tightly and keep it at room temperature for up to 3 days. The pumpkin spice sugar topping is best during the first day or two.
Refrigerator: Refrigeration is not necessary for this cake. It can dry out the cake, so I recommend storing it at room temperature instead.
Freezer: For longer storage, freeze the cake without the topping, if possible. Let it cool completely, wrap it tightly in plastic wrap, and place it in a freezer-safe container for up to 3 months. Thaw at room temperature, then brush with melted butter and add the pumpkin spice sugar topping before serving.
Pumpkin Spice Donut Bundt Cake
Ingredients
Cake
- 4 cups (500 g) all-purpose flour
- 3 cups (600 g) granulated sugar
- 4 teaspoons baking powder
- 4 teaspoons pumpkin pie spice
- 1 teaspoon kosher salt
- 1 can (15 ounces) pure pumpkin
- 1 cup whole milk
- 2 large eggs, room temperature
- ½ cup (1 stick / 113 g) unsalted butter, melted
- 2 tablespoons vanilla extract
Topping
- 2 tablespoons unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350°F. Generously grease a 10- to 12-cup Bundt pan with baking spray that contains flour, or coat it with butter and flour.
- In a large bowl, whisk together the flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, whisk together the pumpkin, milk, eggs, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir just until combined, being careful not to overmix.
- Pour the batter into the prepared Bundt pan.
- Bake for 50 to 65 minutes, or until a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs but no wet batter. Start checking at 50 minutes.
- Let the cake cool in the pan for 10 to 15 minutes, then carefully invert it onto a wire rack.
- While the cake is still warm, brush the melted butter evenly over the surface.
- In a small bowl, mix the sugar and pumpkin pie spice. Sprinkle the mixture over the warm cake, gently pressing it onto the surface and rotating the cake as needed for an even coating.
- Let the cake cool completely before slicing.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
