Name: Pumpkin Spice Bundt Cake with Coffee Glaze
Prep time: 20 min
Cook time: 45 min
Total time: 2 h 5 min
Yield: 12
Cuisine: American
Ingredients: 2 Cups Unbleached, All-Purpose Flour; 2 teaspoons Baking Powder; 1 teaspoon Baking Soda; 1 ½ teaspoons Ground Cinnamon; 1 teaspoon Ground Ginger; ¼ teaspoon Ground Cloves; ¼ teaspoon Ground Nutmeg; ½ Cup Salted Butter, softened; 1 Cup Sugar; 2 Eggs; 1 teaspoon Vanilla Extract; 1 Cup Pumpkin Puree; ¼ Cup Sour Cream; ¼ Cup Honey; 1 ½ Cups Powdered Sugar; ½ teaspoon Ground Cinnamon; 2-3 Tablespoons Strong Brewed Coffee

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Jump to Recipe

This pumpkin spice bundt cake is one I make all fall and winter long. Simple, flavorful, and moist, it’s easy enough for a quiet weeknight at home and sturdy enough to bring to a potluck or give as a birthday gift. The coffee glaze is a favorite around here, especially for the pumpkin spice latte crowd. If coffee isn’t your thing, a plain vanilla glaze works just as well. Bundt cakes take a little time in the oven, but that’s part of the appeal on a cool fall day.

A slice of glazed bundt cake sits on a plate. Behind it is a glass cake plate on a pedestal with the remaining cake and a blue hubbard squash. Text overlay reads: Pumpkin Spice Bundt Cake with coffee spice glaze.

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Simple Ingredients

Like most of my favorite fall bundt cake recipes [insert link], this recipe doesn’t require anything fancy, if you’re a baker, you likely have most everything you need already.

Pumpkin or Winter Squash

I make this most often with bits of leftover homegrown winter squash – hubbard, sweet meat, even acorn. They all work and most likely whatever bit of cooked and pureed winter squash you have on hand will work, too. Canned pumpkin will absolutely work if that’s what you have on hand.

Try my pumpkin streusel coffee cake recipe, if you like baking with winter squash.

Sour Cream

There’s just a touch of sour cream to add a bit of tangy flavor to the cake. You could substitute greek yogurt if desired.

Honey

There’s just ¼ cup of honey in the cake for a deeper flavor and sweetness than sugar alone. I believe maple syrup work, though I haven’t tested it. Use a light colored honey for best results.

A whole pumpkin bundt cake with coffee frosting sits on a glass cake plate. A blue hubbard squash sits in the background.

Spice

There’s a total of 3 teaspoons of spice. You can easily use something like pumpkin pie spice or apple pie spice. Use a mixture of cinnamon, ginger, nutmeg, cloves, allspice, etc. as you prefer.

To Glaze or Not

The recipe includes a coffee spice glaze which is quite tasty, however, you could use anything you like: vanilla, chocolate, cream cheese, etc.

Glazes make the cake look a bit fancier and can help the cake stay moist but it isn’t mandatory by any means.

A slice of coffee glazed pumpkin spice bundt cake sits on a plate. Behind it is a glass cake plate on a pedestal with the remaining cake and a blue hubbard squash. T

How to Serve

This simple cake is wonderful served with a simple hot drink like coffee, tea, hot chocolate, etc. If you didn’t glaze it, consider a dusting of powdered sugar before bringing it to the table. A bit of whipped cream or a scoop of ice cream is always delightful.

How to Store

Keep leftover cake in an airtight container where it should stay fresh for up to 5 days.

For longer term storage, wrap the cake in plastic wrap or place slices into freezer bags or other containers and freeze for up to 6 months. Let frozen cake thaw on the counter prior to serving. Freezing slice portions, makes it easy to just have a bit now and then.

Yield: 12 Servings

Pumpkin Spice Bundt Cake with Coffee Glaze

Full of warmth and flavor, this pumpkin spice bundt cake is a simple fall bake that works for weeknight desserts and birthday celebrations.

Prep Time 20 minutes

Cook Time 45 minutes

Cooling Time 1 hour

Total Time 2 hours 5 minutes

Ingredients

Pumpkin Spice Cake Batter

2 Cups Unbleached, All-Purpose Flour
2 teaspoons Baking Powder
1 teaspoon Baking Soda
1 ½ teaspoons Ground Cinnamon
1 teaspoon Ground Ginger
¼ teaspoon Ground Cloves
¼ teaspoon Ground Nutmeg
½ Cup Salted Butter, softened
1 Cup Sugar
2 Eggs
1 teaspoon Vanilla Extract
1 Cup Pumpkin Puree
¼ Cup Sour Cream
¼ Cup Honey

Coffee Spice Glaze

1 ½ Cups Powdered Sugar
½ teaspoon Ground Cinnamon
2-3 Tablespoons Strong Brewed Coffee

Instructions

To make the cake:

Preheat oven to 350 degrees Fahrenheit.
Grease a 10 inch Bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
Cream together the butter and sugar until light and fluffy.
Add the eggs and vanilla extract, beating until thoroughly combined.
Add the honey, sour cream, and pumpkin and beat thoroughly.
Slowly add the dry ingredients to the wet ingredients, mixing until smooth.
Pour the batter into the prepared bundt pan and spread evenly.
Bake in the preheated oven for 45 to 50 minutes or until an inserted tester comes out clean.
Let the pan cool on a wire rack for 10 minutes.
Turn the cake out onto a cake plate and let cool completely before glazing.

To make the glaze

In a small bowl or large measuring cup, whisk together the powdered sugar and cinnamon to break up any lumps and get it all combined.
Add 2 Tablespoons of coffee and whisk until smooth, add a little more coffee if you want a thinner glaze.
Pour the glaze over the cooled cake, letting it drip down the sides.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 394Total Fat: 11gSaturated Fat: 6gUnsaturated Fat: 5gCholesterol: 57mgSodium: 315mgCarbohydrates: 70gFiber: 2gSugar: 36gProtein: 6g

We try our best but cannot guarantee that nutrition information is 100% accurate.