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This Spicy Pumpkin Bundt Cake recipe has all the wonderful flavours of fall. arming ginger, sweet cinnamon, pungent cloves and aromatic nutmeg all combine to make this cake taste so good! If you love ginger, this is the cake for you!
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5 from 2 votes

Spicy Pumpkin Bundt Cake

This Spicy Pumpkin Bundt Cake is the most versatile of cakes, perfect for anytime - especially in the fall and at Thanksgiving celebrations.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings 12
Author adapted from Martha Stewart


  • 4 cups flour, plus more for dusting the pan
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg, freshly grated if possible
  • ½ teaspoon ground cloves
  • 1 cup unsalted butter, plus more for greasing the pan
  • cups packed light brown sugar
  • 4 large eggs
  • 1 cup buttermilk or plain pouring yogurt
  • cups canned pumpkin puree
  • For the glaze:
  • 1 cup icing sugar icing sugar is also known as confectioner's sugar
  • 3 to 4 tablespoons cold water or fresh lemon juice
  • crystallised ginger, chopped, for garnish (optional)


  • Preheat the oven to 350°F (180°C, 170° for fan ovens).
  • Grease a 14 cup Bundt pan with a little butter. Sprinkle with flour. Tap out excess flour. Set aside.
  • Sift the flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg and cloves into a large bowl. Set aside.
  • Using medium speed, beat the butter and brown sugar together in the large bowl of an electric mixer fitted with a paddle attachment. This will take 2 or 3 minutes.
  • Add the eggs, one at a time, beating well after each addition.
  • Don't forget to scrape down the bowl from time to time.
  • Reduce the mixer speed to low.
  • Add the flour alternately with the buttermilk (2 additions of each, starting with the flour), beating until just combined.
  • Beat in the pumpkin puree.
  • Pour the batter into the Bundt pan you prepared earlier.
  • Bake the cake for about 55 minutes. The outside should be beginning to turn a light golden brown colour, and a skewer inserted in the centre should come out clean.
  • Remove the Bundt pan from the oven and set it on a wire rack to cool.
  • After half an hour, carefully turn the cake out of the Bundt pan and on to the wire rack to cool completely.
  • For the glaze, mix the icing sugar gradually with the water or lemon juice, until a smooth, drizzle-able consistency is reached. (Go carefully, as you may need more or less liquid.)
  • Drizzle the glaze over the cooled cake.
  • Sprinkle with the chopped crystallised ginger, if using.
  • Allow the glaze to dry before slicing and serving.
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