Pumpkin Spice Cake Recipe

Pumpkin Spice Cake Recipe

How To Make Pumpkin Spice Cake

The flavors of pumpkin and cinnamon meld together perfectly in this pumpkin spice cake. Topped with a rich cream cheese glaze, this is a great fall dessert.

Preparation: 10 minutes
Cooking: 50 minutes
Total: 1 hour



For Pumpkin Spice Cake:

  • 1cupbutter,softened
  • cupsall-purpose flour,plus additional for dusting pan
  • 2tspbaking powder
  • 1tspBaking Soda
  • 2tspcinnamon
  • ½tspground nutmeg
  • ½tspground ginger
  • ¼tspground cloves,optional
  • ½tspsalt
  • 15ozpumpkin puree
  • ¾cupbuttermilk,well-shaken
  • 1tspvanilla extract
  • cupsgranulated sugar
  • 3largeeggs

For Cream Cheese Glaze:

  • 4ozcream cheese,softened
  • ¼tspvanilla extract
  • 1cuppowdered sugar,plus extra if needed
  • 2tbspmilk


  1. Preheat oven to 350 degrees F. Grease a bundt pan with cooking spray or butter, then sprinkle the entire surface with flour (or granulated sugar) and shake off the excess.

  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves (optional), and salt until combined. Then in a separate bowl, stir together pumpkin, buttermilk and vanilla until combined.

  3. Using an electric mixer, beat butter and granulated sugar on medium-high speed for about 3 minutes, until pale and fluffy. Add eggs and beat 1 minute, using a rubber spatula to scrape the bottom of the bowl so that everything is combined. 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. Do not overbeat.

  4. Transfer batter into pan, and smooth the top of the batter with a spatula so that it is smooth. Bake for 45 to 50 minutes until a wooden pick or skewer inserted in center of cake comes out clean. Cool cake in pan on a cooking rack for at least 20 minutes. Then invert cake onto a cooling rack or a cake platter. Top with cream cheese glaze when cooled, or dust with powdered sugar.

Cream Cheese Glaze:

  1. Using an electric mixer, beat the cream cheese, vanilla, and powdered sugar together on medium low speed until combined. Add milk 1 tablespoon at a time, beating to combine, until the glaze reaches desired consistency. If the glaze gets too thin, add in more powdered sugar.


  • Calories: 317.56kcal
  • Fat: 15.29g
  • Saturated Fat: 9.14g
  • Trans Fat: 0.47g
  • Monounsaturated Fat: 4.01g
  • Polyunsaturated Fat: 0.81g
  • Carbohydrates: 41.70g
  • Fiber: 1.51g
  • Sugar: 24.83g
  • Protein: 4.49g
  • Cholesterol: 73.82mg
  • Sodium: 262.29mg
  • Calcium: 87.19mg
  • Potassium: 125.30mg
  • Iron: 1.60mg
  • Vitamin A: 347.28µg
  • Vitamin C: 1.25mg
Want to share your experience baking this Pumpkin Spice Cake or have any tips to perfect the recipe? Join our Baking and Desserts forum to discuss!

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