From the archives
Like anyone else with a pulse, I have major love-hate for the Pumpkin Spicing of everything. (And the Red Velveting of everything but I’ll whine about that in Febraury.)
Some of it’s good. Some of it’s just eh. But I will not be apologizing for throwing another Pumpkin Spice [Whatever] recipe onto the internet because this one is awesome and deserves to be photographed and eaten for lunch and the leftovers taken to Jason’s office where they left the cake plate so clean, it left me wondering just who in my husband’s office stood there and scraped the glaze right off of it.
To that guy – or gal, I do not judge – I say thank you. And you’re welcome.
So let’s talk about cake. Bundt cakes. Bundt cakes that are pumpkin buttered. And pumpkin spiced.
I took a 16 oz jar of Barton Creek Crossing Pumpkin Spread (locals, you can find it at HEB – unlocals, substitute your favorite pumpkin butter or make it yourself), the trusty 1234 cake method, and a bundt pan and made lunch.
Half of the pumpkin butter is put into the cake batter while the other half is baked into the middle of the cake. The cake gets a flavorful and aromatic dose of spices from your favorite pumpkin compliments – cinnamon, ginger, nutmeg, allspice, cloves, and black pepper. It’s almost a gingerbread-pumpkin spice hybrid.
The cake is topped with a maple-powdered sugar glaze that I would have rather not used but did anyway because I had no plans to eat the whole thing myself (
Pumpkin Spice Bundt Cake
A tender, pumpkin-spiced bundt cake, with a ribbon of pumpkin butter baked into the middle.
- For the cake:
- 1 cup (2 sticks butter), softened
- 2 cups sugar
- 4 eggs
- 2 tsp vanilla
- 16 oz (~2 cups) pumpkin butter, divided (purchased or make it yourself)
- 3 cups flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- A couple of pinches of fine-ground black pepper (probably close to 1/8 tsp)
- Baking spray
- For the glaze:
- 1 1/2 cups powdered sugar
- 2 Tbsp maple syrup
- 1/2 tsp maple extract
- 1/4 tsp vanilla
- Preheat oven to 350.
- Cream butter and sugar together for 3-4 minutes, until light and fluffy.
- Mix in the eggs one at a time, followed by the vanilla, occasionally scraping the sides of the bowl.
- Whisk together the flour, baking powder, salt, and spices.
- Alternate adding the dry ingredients in three batches with 1 cup of the pumpkin butter in two batches.
- Spray a bundt pan with baking spray and spoon half the batter into the pan.
- Use the large spoon to make a slight well in the batter and add then spoon the ramining pumpkin butter into the well.
- Cover with the remaining cake batter.
- Bake for ~45 minutes (a knife inserted into the cake should come out with moist crumbs attached (and maybe a little pumpkin butter) and then let cool for 10 minutes in the pan.
- Turn out onto a cake plate and cool completely before glazing.
- To make the glaze, whisk together powdered sugar, maple syrup, maple extract, and vanilla, with 1 Tbsp of water. Add water by the 1 teaspoon until the glaze is smooth but thick.
- Spoon over the cake, using as much (or as little) as you want.
- Try not to eat the whole thing in one sitting.
Yields: ~12 servings
Estimated time: 1 hour 30 minutes
I made this today, including the pumpkin butter. It was so good. This cake will make an appearance on Thanksgiving.
God this bundt cake looks delicious – especially with all that dripping glaze!
I bet it’s so darn tasty as I even the glaze was licked from the plate!! So doing this!
Alright, I have a confession to make: I have developed a HUGE foodie crush on your website. Since discovering Foodie Bride all of two weeks ago I have spent time every day drooling over your recipes. It’s become my “to do” list when my daughter goes down for a nap. Please, oh puh-lease tell me a book is in your future?
I made this (including the pumpkin butter) on the weekend, and it was amazing, everyone who tried it made a point of saying how much they enjoyed it! It was definitely better the day after baking too – soon after being baked the pumpkin butter ripple tasted sharp against the cake and I wasn’t sure I should have done it, but the next day it was smooth and added a great balance with the cake.
I really enjoyed eating the leftover pumpkin butter on toast too, so tasty! I made it from pureed roasted pumpkin, because you can’t get canned pumpkin in Australia!
Mmmm. This one makes me ditch the rest of the workday to go home and make it. Thanks for sharing the recipe!