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Pumpkin Spice Doughnut Bundt Cake

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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.

  • Author: Marisa Guerra
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour and 10 minutes
  • Yield: 10-12
  • Category: Dessert

Ingredients

Pumpkin Spice Doughnut Bundt Cake

  • 300 (2 1/2 cups) flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 346 grams (1 3/4 cup) sugar
  • 198 grams (1 cup) vegetable oil
  • 4 eggs, room temperature
  • 1 15 oz can pumpkin puree

Cinnamon Sugar Topping

  • 99 grams (1/2 cup) sugar
  • 2 tsp cinnamon
  • 2 oz (1/4 cup) unsalted butter, melted

Instructions

Pumpkin Spice Doughnut Bundt Cake

  1. Preheat oven to 325° F.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and spices and set aside.
  3. In a stand mixer fitted with a paddle attachment, mix the sugar and oil until light and fluffy.
  4. Add eggs one at a time, scraping down the sides of the bowl with your spatula as needed.
  5. With the mixer on low, slowly add the flour mixture and mix until combined.
  6. Gently add pumpkin puree on low, scraping down the bowl as needed to ensure it is fully incorporated.
  7. 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.
  8. 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.

Cinnamon Sugar Topping

  1. Whisk together the sugar and cinnamon in a small bowl.
  2. 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.
  3. Use a pastry brush to gently brush melted butter all over the cooled cake.
  4. 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.
  5. Transfer cake to a cake stand or plate. Enjoy!

Notes

  • 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.

Find it online: https://marisabakes.com/2024/11/11/pumpkin-spice-doughnut-bundt-cake/