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Spicy Pumpkin Bundt Cake

This recipe for spicy pumpkin bundt cake is a delicious and seasonal treat sure to please the whole family.

  • Yield: Makes 1 cake
Spicy Pumpkin Bundt Cake

Source: The Martha Stewart Show, November Fall 2007


  • Nonstick cooking spray, for pan
  • 4 cups cake flour (not self-rising), plus more for dusting
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon freshly grated nutmeg
  • 1/2 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


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

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

  3. 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.

  4. 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.

Reviews (36)

  • nogaber 20 Nov, 2014

    The best cake
    Perfectly soft and delicious, balanced each morning and celebration

    Good for the perfect recipe

    I made a silicon mold and left great Gugelhupf

  • Joita 30 Oct, 2014

    Made the Spicy Pumpkin Bundt Cake and was not moist, not very pumpkin-y or spicy. Followed the recipe very carefully. I will try using sour cream and less flour.

  • daisygrandaughter 2 Nov, 2013

    I made this for our halloween party. Although I had concerns about the tablespoon of ground ginger I followed the recipe; no adjustments. It was wonderful. The aroma and flavor are exceptional. I will make this again for Thanksgiving. Enjoy!

  • AshleyandSpice 22 Nov, 2011

    Amazing! The cake flour and buttermilk really make this recipe shine. Its so light and fluffy it makes it unique from other pumpkin bread type recipes. I don't like my pumpkin desserts to be spicy so I cut back on all of the spices except for cinnamon which I added a little extra. My bunt pan was only for 10 cups and the recipe is for 14 cups. I used the leftovers as muffins and were just as good as the cake. I plan on making this a fall tradition.

  • LawsonA2 10 Dec, 2010

    Yum! I made this recipe for all my coworkers! It was so good, a sure crowd pleaser,

  • lynnedaly 15 Oct, 2010

    For someone who cooks a lot, this cake is nothing special. A pumpkin spice cake with an enticing name. It was fine - not exceptional in any way. Nor anything I need to make again. Did not keep this recipe. Quick, pumpkin bfast beads are easier with much less fat and calories.

  • serilee 9 Oct, 2010

    I made this today. It was a hit with my family. I didn't have cake flour so I used 3 3/4 cup all purpose flour. I also cut back on the ginger, using 2 tsp. instead of the 1 tablespoon called for. It makes a very moist yummy cake. I didn't use the powdered sugar on top either. Its not really necessary. Definitely a keeper!

  • Mayson 8 Jun, 2010

    I LOVE this cake. It is moist and the texture and flavor are perfect. I did not add frosting when I made it and am glad, because it really does not need it. It's dense (but not gooey) and delicious. I love recipes that showcase/incorporate pumpkin in ways other than a traditional pie (of which I am also a fan). This one is being saved for much future use.

  • BreeLeeD 23 Nov, 2009

    I didn't have cake flour, so I substituted it with 3 1/2 cups all-purpose flour plus 1/2 cup cornstarch, which I then sifted together. I also substituted the buttermilk with 1 cup milk plus 1 tablespoon white vinegar and let it sat for 10 minutes. This is a fabulous cake and I'll definitely make it again!

  • DSaufley 29 Nov, 2008

    This cake was a huge hit at our family Thanksgiving celebration. To make buttermilk, I mixed 3/4 c of milk with 1/4 cup with lemon juice. Let it sit for a few minutes and it will curdle like buttermilk. I sprinkled powdered sugar through a wire strainer all over the cake and it looked beautiful.

  • jessypr 31 Oct, 2008

    Thank you very much steviejo for your help!

  • steviejo 31 Oct, 2008

    Buttermilk can be "made" by taking regular milk and Adding 1-2 tablespoons of WHITE VINEGAR (NOT sure about Wine Vinegar!)
    Stir it together well and use 1:1 ( example; in this recipe----- 1 Cup milk plus Vinegar equals1 Cup "Buttermilk")
    . Enjoy. This tip comes from my Mothers' Thrifty Pennsylvania Dutch Heritage.

  • steviejo 31 Oct, 2008

    Buttermilk can be "made" by taking regular milk and Adding 1-2 tablespoons of WHITE VINEGAR (NOT sure about Wine Vinegar!)
    Stir it together well and use 1:1 ( example; in this recipe----- 1 Cup milk plus Vinegar equals1 Cup "Buttermilk")
    . Enjoy. This tip comes from my Mothers' Thrifty Pennsylvania Dutch Heritage.

  • jessypr 31 Oct, 2008

    Hi Everyone:
    How can I sustitute or can I make Buttermilk? Because in Puerto Rico is imposible to find in the supermarket the buttermilk. I have this problems for years . Any sugestions?

  • violetz6 17 Mar, 2008

    Glad you enjoyed bellablackwell! I'd never ground whole spices specifically for a cake before and the difference is so phenomenal, I won't go back to pre-ground spices.

  • BELLABLACKWELL 8 Mar, 2008

    Thank you Violetz6 for your two excellent sugestions. The cake with the vanilla added plus the honey frosting made it extra yummy!

  • violetz6 29 Dec, 2007

    Try adding this icing to make it spectacular:

    1/2 cup (1 stick) unsalted butter, very soft
    1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
    1/4 cup honey
    In a medium bowl, whisk butter, cream cheese, and honey until smooth.
    Spread top of cooled cake with honey frosting.

  • violetz6 29 Dec, 2007

    I made two cakes and sent them to two different Christmas family dinners with over 20 people at each location. It was a universal hit. I used whole cloves and cinnamon sticks and ground them with a spice grinder. Everything was fresh except the Libby's pumpkin puree. A well written recipe that creates a moist, delicious, beautiful cake. Top with honey or lemon glaze found on website or have coffee or tea to serve. Highly Recommend. A keeper recipe!

  • luckymom 29 Dec, 2007

    Very moist and delicious! I used 1/2 dark brown sugar and 1/2 light brown sugar and added a tablespoon vanilla and it tasted like gingerbread and smelled heavenly while it was baking! I love pumpkin, it's so healthy and the cake is not loaded with fat. I will make this one all year long.

  • variable4707 18 Dec, 2007

    Very good. This cake was a hit at my dinner party.

  • variable4707 18 Dec, 2007

    Very good. This cake was a hit at my dinner party.

  • DianePyke 10 Dec, 2007

    This cake is delicious! I made it last night and it was fabulous. I thought it might need some icing but after tasting it - NO WAY! It was great. Thanks for another keeper, Martha!!

  • mashur 2 Dec, 2007

    My dear friend PS made this delicious cake as dessert for last nights informal fall dinner with 2 families. It is delicious, loved by all ages, and spectacularly dramatic in presentation on a big silver tray. Better yet, a leftover slice of cake made a great Sunday Morning breakfast before church. Thank you PS for addi a new recipe to our family treasury! MA of MA

  • khartley 22 Nov, 2007

    I added a ring of our family cheesecake recipe to the center of this cake, and it was just the right touch.

  • jonig 20 Nov, 2007

    For the gal in England with the runny pumpkin puree: try draining the puree overnight to get rid of the extra moisture. Put the pumkpin in several layers of cheesecloth in a strainer over another bowl to catch the liquid. I saw this on another cooking show a few days ago. Good Luck!

  • rusticpumpkin 20 Nov, 2007

    I live in the UK and I am desperately seeking out a source for Libby's Pumpkin. I so miss Pumpkin Pie, and want to make this cake too. I just cannot get fresh pumpkin to cook 'dry' enough to give the right texture. I am thinking of using sweet potatoes, as it is easier to get a drier consitancy to the puree. I am also struggling to find a source here for Bay Seasoning, butterscotch chips, Constant Comment tea, and lots of other storecupboard ingredients! Wish me luck.

  • edieknits 18 Nov, 2007

    I baked this cake last night, and instead of dusting the cake with powered sugar, I served it with home made whipped cream. My husband and I enjoyed all of the fall flavors combined. t was moist, and flavorfull. I would recommend it for any Occasion.

  • jenniejen 17 Nov, 2007

    I made this last night and it came out perfect. The weird thing is the recipe calls for extra butter for pan but doesn't instruct you to use butter on the pan. I used Pam for baking and then dusted cake flour over that.

    I used the Classic Bundt by Nordicware which is suitable for 10-15 cup recipes. On her show Martha said the Kugelhopf would accomodate this recipe. The Bavarian one she gave to the audience is too small. It's a BIG cake!

  • Phylsfrills 17 Nov, 2007

    If using a smaller bundt pan than the recipe calls for, in this case there is a 2 cup difference, just put the rest of the batter into a muffin tin and bake for 15 minutes. Then you can freeze these muffins to enjoy in the future.

  • cyberma777 16 Nov, 2007

    The classic bundt pan is a 12-cup pan, Martha's new Kugelhopf bundt pan is a 10-cup pan, and this recipe calls for a 14-cup bundt pan. This could cause a lot of confusion on baking times. What did Martha do with the leftover batter when she made her bundt cake? She must have had 40% more batter than she needed for that pan if she followed the recipe. P.S. Met some nice people at the Martha Stewart bundt pan display at the Boise, ID Macy's today. We all asked these same questions.

  • Audiedoll 16 Nov, 2007

    Can i use splenda brown sugar to make this spicy pumpkin bundt cake ? Audiedoll

  • busyfingers4u2 16 Nov, 2007

    I was planning to make this cake today, but searched for your answer to the person who had a problem with cake not baking properly. I am waiting for your answer before I risk failure, due to limited income. Need to be careful and not waste ingredients or money. Please post your response, if you can, thanks enjoy your Web-Site and sl of your programs and magazines, busyfingers

  • LoisW 15 Nov, 2007

    Made this today but for some reason it didn't cook through. I added 20 min. to the 55 and it wasn't done. Don't know what happened.

  • LoisW 15 Nov, 2007

    Made this today but for some reason it didn't cook through. I added 20 min. to the 55 and it wasn't done. Don't know what happened.

  • bumpie 15 Nov, 2007

    I am sure my entire family will love this cake Thanksgiving!! I already have the bundt pan and I am looking forward to using it!

  • marthaguy 15 Nov, 2007

    I've used this recipe before. You will love it! I highly recommend it

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