Pumpkin Spice Doughnut Bundt Cake

This Pumpkin Spice Doughnut Bundt Cake is just like sugary pumpkin doughnuts but in cake form. It's tender and moist with a delicious pumpkin flavor. It's brushed with butter and sprinkled with cinnamon sugar once baked.

Every bite of this cake is so delicious. It's inspired by this Apple Cider Doughnut Bundt Cake. It's easy to make and looks beautiful because it's baked in a bundt pan.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Preheat oven to 325° F. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.In a stand mixer fitted with a paddle attachment, mix the sugar and oil until light and fluffy.

Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed. With the mixer on low, slowly add the flour mixture and mix until combined.

Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated. Grease a 10-15 cup bundt pan with cooking spray, making sure to get in all of the crevices.

Pour batter into bundt pan and smooth it out so it is level. Bake for 55-57 minutes until a toothpick inserted in the center comes out clean.

Cool for 20-30 minutes on a cooling rack before gently running a knife along the edges of the pan, topping the cake with another cooling rack and turning the cake out. Let cake cool completely.

Whisk together the sugar and cinnamon in a small bowl. Place the bundt cake on a cookie sheet or on a cooling rack over a cookie sheet. Make sure the cookie sheet has raised edges.

Use a pastry brush to gently brush melted butter all over the cooled cake. Spoon the cinnamon sugar over, using your hand to help it stick to the sides.

Wait a few minutes for some of it to settle and then add the rest. Transfer cake to a cake stand or plate. Enjoy!

Leftover cake can be wrapped in plastic wrap and kept in the fridge for several days. Cake can also be cut into slices, individually wrapped in plastic wrap, and stored in the freezer for several months.

This cake is best enjoyed slightly reheated. You can warm leftover slices up for 10-15 seconds in the microwave.

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