This pumpkin bundt cake recipe includes bourbon and brown butter in the cake along with all of those cozy autumn spices. It’s perfectly moist and yummy, just right for after school snacking, or an afternoon cup of tea. The cake stores well for a couple of days, in fact it’s better the second day after you make it.
For this recipe you’ll need: butter, flour, baking powder, baking soda, cinnamon, cloves, ginger, nutmeg, salt, chipotle powder, canned pumpkin, buttermilk, bourbon, vanilla, sugar, dark brown sugar, eggs, Confectioner’s sugar, Pumpkin Pie flavored syrup (link at end of article), heavy cream
If you are in a hurry click here to go straight to the pumpkin bundt cake recipe.
This was originally posted in October 2009. I didn’t know it at the time but within a few days my life was going to radically change. I’ve come a long way since then, both in my blog and in my personal life but I thought this recipe was worth reshooting and reposting. There have been a few little changes along the way – I hope you love this as much as I do. As always, thanks for being a part of my life and allowing me into yours ~ Marye
Any pumpkin bundt cake recipe is made better with a little brown butter! Browning the butter changes the flavor, making it nutty and giving it almost a toffee nuance.
Despite being yet another pumpkin recipe I don’t think you’ll get bored with this. It’s easy to make, delicious, keeps well, and is always a hit at holiday buffets, potlucks, and parties. As a matter of fact, I’ve been know to serve it for breakfast with a schmear of cream cheese.
This big cake serves 12 to 16 easily – and you can cut it in thinner slices to serve more. It won’t break apart and it is rich enough to not seem skimpy when sliced a little thinner. Sometimes I like it made in the small bundt pans. Not only are they just cute as can be, they allow single servings so you can freeze them and serve them on an as needed basis.
The spices add a great flavor and the smell gets me in the mood for fall. The house smells amazing when this is baking with all of the cinnamon, cloves, ginger, and nutmeg scents. Better than a candle, that’s for sure!
Spices that are fresh more flavor. I buy mine in bulk at a local store and they are so fresh sometimes the entire kitchen will smell like a Moroccan market when I bring them home. Buy spices in bulk when you can because they’re less expensive AND fresher. I always use whole nutmeg and grate it myself. The flavor is SO much better and it isn’t difficult to do. Try it sometime — I think you’ll be convinced.
This cake is especially moist but you always want to mix the batter gently so that the flour doesn’t develop gluten. That is what makes cakes tough and dry. Just get all the ingredients mixed in. Careful mixing will ensure your bundt cakes have that moist, dense texture everyone loves.
Once the batter is in the bundt pan hold it about 3 or 4 inches above the counter and drop it. I know it sounds weird but the process of dropping it breaks up any large bubbles in the batter and creates a more dense cake.
Supplies You May Need…
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If I was rich I would have as many bundt cake pans as I do shoes. In fact, I’d have more. I love LOVE all of the unique patterns. Right now my favorite is this Bavaria Bundt pan by Nordic Ware. It’s just a beautiful pattern, in my opinion. I gave the cake more pumpkin flavor by using Torani Pumpkin Pie syrup in the drizzle. It really makes a difference! You’ll use it in so many things from coffee and hot chocolate to desserts of all kinds.
Pumpkin Bundt Cake Recipe
- 1 1/2 sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1/8 teaspoon chipotle powder , optional
- 1 16- ounce can pumpkin (1-3/4 cups)
- 1/2 cup buttermilk
- 1/4 cup bourbon (may use substitute and extra 1/4 cup buttermilk OR 1/4 cup ginger ale)
- 1 1/2 teaspoon vanilla
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 3 large eggs
- 1/2 cup of unsalted butter , melted and allowed to turn golden brown
- About 3 cups of confectioner's sugar , or enough to make a thick glaze
- 2 tablespoons Pumpkin Pie flavored syrup
- 1 tsp vanilla
- Heavy cream as needed
Preheat oven to 350F.
Grease the bundt pan.
Mix the dry ingredients together and set aside.
Beat cooled butter and sugar until well mixed.
Add in eggs one at a time.
Beat in vanilla.
Fold in pumpkin.
Add flour and buttermilk alternately and mix until smooth.
Spoon into baking pan.
Bake at 350F until done, about 50-65 minutes.
Allow to rest for 5 minutes and then remove from pan to cool.
Mix all ingredients except cream until smooth.
Add cream to get the consistency you want.
Spoon over warm cake.
May be wrapped tightly and stored at room temperature for up to 3 days, or frozen for up to 3 months.
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The Original Images
Yep. Here are the original images for this pumpkin bundt cake recipe. You can see why they needed to go!