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Harvest Leaves Bundt®

Harvest Leaves Bundt®

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Pumpkin Spice Cake

4.4 based on 7 reviews

PREP: 15 MINUTES

COOK: 50 MINUTES

SERVINGS: 1 - 10 SERVINGS

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Our simple 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 and you will be good to go.

Ingredients

  • 2 cups flour
  • 2 teaspoons baking soda
  • 1/ 2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/ 2 teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 1/ 2 cups sugar
  • 3 eggs
  • 1/ 2 cup canola oil
  • 1/ 2 cup sour cream
  • 2/ 3 cup water
  • 1 15 ounce can pumpkin puree

Directions

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.

Read Recipe Reviews

    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!

    What a great cake. Received so many compliments, and will be making this often. It looks as good as it tastes.

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Product Used In This Recipe

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Harvest Leaves Bundt®

Harvest Leaves Bundt®

SEE PRODUCT
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