You Will NEVER Need Another Pumpkin Cake Recipe After Trying This!

This Pumpkin Bundt Cake is by far and away the best pumpkin dessert I’ve ever eaten. Each bite is like an explosion of pumpkin spice flavor—a fall flavor party if you will—and makes you want to take another and another. The first time I made this I am unashamed to admit I had three generous slices as soon as it was cool enough to slice, and I didn’t regret a single bite.

This cake is moist but light and just melts in your mouth. And it’s definitely indulgent—a true dessert lovers dessert. It’s stunning and is the perfect dessert for any and every fall fet together.

Ingredients

4 cups flour, plus more for dusting

4 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground ginger

1 tablespoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 1/2 cups packed light-brown sugar

4 large eggs

1 cup buttermilk

1 1/2 cups canned pumpkin puree

Confectioners’ sugar, for dusting

Directions

Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.

Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners’ sugar.