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Harvest Leaves Bundt®

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Pumpkin Spice Cake

PREP: 15 MINUTES

COOK: 50 MINUTES

SERVINGS: 1 - 10 SERVINGS

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Our simple and popular Pumpkin Spice Bundt Cake recipe is all you will need this fall! No decoration needed with this beautiful Harvest Leaves design. Enjoy a slice with a cup of coffee in front of the fire place or serve at an autumn gathering.

Preheat oven to 350°F. Prepare pan with baking spray or shortening and flour. In a bowl combine flour, powder, soda, salt and spices. Set aside. In a mixing bowl combine sugar and eggs. Mix at medium speed until fluffy. Add sour cream, canola oil and pumpkin puree. Mix well. Add about ½ of flour, then 1/2 of water, another third of flour, another third of water and then the rest of the flour and water. Combine. Pour into prepared pan. Tap gently on counter to remove air bubbles. Bake for 50-60 minutes on center rack. Let cool for ten minutes before unmolding.

I made this cake in the Harvest Leaves Bundt 9 cup pan. The cake was delicious, moist, and beautifully textured. I read some of the comments and incorporated the suggestions to increase the spices and decrease the amount of water added. I increased the amount of cinnamon, ginger, and nutmeg by 1/2 tsp. I also added 1/2 tsp of allspice. I decreased the amount of water to 1/3 cup, which was plenty. Also, it took about 75 minutes to bake. The end result was gorgeous, delicious, and tasted like pumpkin pie cake.

Very good recipe! Tender and delicious!

This was perfection!!! Seriously the best pumpkin bread recipe I have tried and I have probably tried 5 or 6 over the years. The texture is so perfect, it’s soft without being mushy and spongey yet dense. It’s just delicious and the crust on top is so great. I’m so glad I tried it! Plus, no extra pumpkin leftover at the end!!!! I baked it for 60 min with convection and let it rest for ten minutes as recommended. Served warm was so delicious

Delicious! I made this recipe and used it in my traditional Bundt pan. I did NOT use any water, the batter was wet enough to where I did not think I needed it. Total bake time was 65 minutes. It is so moist and tasty. I didn’t have nutmeg but I had a pumpkin pie spice mix and used 1.5 tablespoons of that mix instead of each spice individually and it worked perfectly. I did put some pepitas at the bottom of the Bundt pan for a little jaz.
I can’t wait to make this again! So good!

I made this with cake flour instead of regular flour, pumpkin spice and a teaspoon of chai spice, 1/2 c toasted walnuts and 1/2 c mini dark chocolate chips. 2/3 c water may be too much as it was very moist almost raw but not around the edges. Also started the oven at 375 and turned down to 350 1/2 way through. Used powdered chocolate instead of flour and butter to dust the pan which turned it darker. Too much sugar will cut it back next time.

Yummy

This is the best pumpkin cake I’ve ever made. My family loves it. Don’t be surprised if it takes 10-15 minutes longer to cook. Cook times have varied based on temperature and humidity at the time. It’s still edible if it falls nut nowhere as pretty.

This was the most beautiful and moist cake ever, and the recipe was super simple to follow. House smells amazing and the entire family loved it! Highly recommend it.

This was surprisingly moist. Like a previous reviewer, I think it could use a bit more spice. I didn’t have ground ginger on hand but used squeeze ginger in a tube mixing it in with the wet ingredients. I added chocolate chips to half the batter and made smaller cakes with that. Both were very good.

I found this cake to be overly moist. I followed the recipe exactly and used the exact pan called for. Both times, it overflowed the pan. The first time it looked like a pumpkin volcano going off in my oven. The second time it only overflowed a little, and I knew to put a sheet pan underneath to catch drips. It does taste good, though, which is why I made it a second time. I think next time I will not add the water.

I used a pumpkin out of my garden so I did NOT add the water. Also, 1.5 pounds of peeled pumpkin will, once pureed and drained, yield approximately 16 ounces needed for this recipe. It is DELISH!

This Pumpkin Spice cake was easy to make. The aroma was so totally Fall. The cake is very moist, it doesn’t need a glaze. Serve it warm with a dollop of whipped cream or ice cream.

Lovely moist cake. I did not need to add the 2/3 cup water. Would have liked the recipe to include metric measurements as well as it was a bit fiddly converting everything as I do not own USA sized measuring cups (I’m based overseas). The cake popped out of the pan with no problems. I used butter and flour to prepare the pan.

I like the cake a lot but it needs more spice and maybe some ground nuts. It took 10 minutes longer to not stick to my tester. I used the Bavarian pan and the amount worked well. That pan is a pain to clean! An orange glaze tastes really good – 1 cup powdered sugar and about 1/3 juice of one orange. I used the whole orange and it took 3 cups of sugar to make a glaze :). It’s really good glaze!