Would you rather… never read another pumpkin recipe again OR overdose on everything pumpkin so that you can barely choke down a piece of pumpkin pie come Thanksgiving? Well, tis the time of year for pumpkin recipes and I have jumped on the bandwagon. Last year, I tried these pumpkin bars. This year, I stayed in the dessert category and followed my buttermilk love with this moist, bundt cake.
Of all the pumpkin clamor in food blog world, I am most excited about these ravioli from a blog I just discovered. Check it out.
Pumpkin Buttermilk Bundt Cake
2 sticks (1 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-oz can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
For glaze:
2 T butter
1 cup powdered sugar
1-3 T cream or milk
Preheat oven to 350°F. Butter and flour bundt pan. Combine together flour, baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, buttermilk and vanilla in another bowl.
Beat butter and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan. Shake a few times to be sure to remove any bumps then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50 minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
To make glaze, heat butter until melted. Stir in sifted powdered sugar. Mix in cream or milk 1 Tablespoon at a time until desired consistency. Drizzle over cake while it is on a wire rack so excess falls through.
November 1st, 2007 at 4:01 pm
I love buttermilk (such a lovely, flavorful denseness in cakes!) and adore pumpkin as a fall flavor…this sounds like a beautiful cake. There is a place in Seattle called Cinnamon Works (a bakery in the Pike Place market) that makes a “pumpkin cookie” that is really more like a scone or mini cake…this recipe reminds me of that, and what a pleasant association! :-) I had heard about your blog a while back but just looked it up. I am glad I did!
November 1st, 2007 at 5:28 pm
This looks so good! It remonds me of a pumpkin bread recipe my mom used to make, but better. Definitely on my must-try list. Thanks!
November 4th, 2007 at 7:35 pm
Oh how I wish this cake was sitting on my counter top right now…
November 5th, 2007 at 12:50 am
I’m definitely making this one…and soon.
I go for overdosing on all things pumpkin. We only get a few short months to enjoy it.
November 6th, 2007 at 7:07 am
Three cheers for pumpkin! I love the color of this cake–it looks good enough to convert even the strongest pumpkin-hater. Well done!
I’m glad you liked my ravioli and hope to see you back at Under the High Chair!
November 6th, 2007 at 3:06 pm
We just finished baking this cake and it’s heavenly! If one was to look up the definition super moist cake … this would certainly be there. Thank you for the recipe.
November 7th, 2007 at 8:30 pm
[...] Introducing another blog: Quick! If you need great pumpkin recipes, run over to this food blog, Whipped, the Blog. She’s got a wonderful looking recipe for Pumpkin Buttermilk Bundt Cake, as well as several other things. The writer of Whipped is the daughter of some good friends of my father- and mother-in-law. I look forward to exploring her site a bit more. [...]
November 9th, 2007 at 2:52 pm
Hi. I made this recipe last night and it was really good. (was because between my co-workers and family I think we’ve already eaten it all…)
I love pumpkin and really love bundt cakes that have buttermilk, they always seem to come out very moist.
June 24th, 2008 at 11:20 pm
[...] Pumpkin Bundt Cake, from Whipped [...]
June 27th, 2008 at 7:56 am
[...] Pumpkin Bundt Cake, from Whipped [...]
June 27th, 2008 at 10:27 am
[...] Pumpkin Bundt Cake, from Whipped [...]
June 29th, 2008 at 7:35 pm
[...] Pumpkin Bundt Cake, from Whipped [...]
September 1st, 2008 at 8:26 am
I wanted to bake the Buttermilk Bundt Pumpkin Cake, but the small banner with the google searc is covering the amount of eggs needed. Hope you cn fix that soon.
September 19th, 2008 at 12:46 pm
Awesome cake! I made this cake and it is very moist and full of flavor.
September 19th, 2008 at 3:57 pm
THis is amazing , I would suggest the following reduce the sugar to 3/4 cup ,, i skipped the glaze and added walnuts , served with ginger icecream , or whip cream
October 6th, 2008 at 7:08 am
My goodness. I’ve made this three times in the past two weeks and it’s been a huge hit each time. The first was with a cream cheese glaze, the second and third with dark chocolate chips in them. Thanks for the great recipe!
October 8th, 2008 at 6:02 pm
[...] Pumpkin Buttermilk Bundt Cake from Whipped [...]
October 11th, 2008 at 5:04 pm
I have been looking for a from scratch (not a cake mix) pumpkin cake recipe for a while. This is exactly what I have been looking for. Thanks for sharing this!
October 12th, 2008 at 11:05 pm
I just baked the Pumpkin Buttermilk Bundt Cake. I wanted to taste it while it was still warm. It’s delicious! And so moist. And I have not even put the glaze on the cake yet!
PS: I’ve linked your blog on the front page of my blog (web.mac.com/studio1014), along with some other baking blogs I enjoy reading.
Thanks for sharing the cake recipe!
October 31st, 2008 at 1:25 pm
I want to make several of these and freeze them, and add the glaze before they are served. Any suggestions? I know to completely cool, double wrap any baked goods and completely defrost at room temp before glazing, but is there anything else I should know? Thank you.
October 31st, 2008 at 1:38 pm
Linda,
I would just say to wrap double in plastic wrap and then in Foil.
When I am freezing I make sure JUST until done so it isn’t dry at all.
Then, poke some very thin holes with a toothpick or icepick in the cake when thawed before glazing.
Happy Baking! Let me know if it works out.
November 8th, 2008 at 10:23 am
I just made this cake yesterday. It has a beautiful texture to it, so moist and light and not too sweet (without the glaze). I will most definately keep this recipe as a constant in my kitchen. The only thing I would change is to add more spice. When I made the cake I already used 2 tsp. cinnimon instead of 1 1/2 tsp. I think adding some ground ginger would also be very tasty. Thank you so much for sharing this incredible bundt cake.
By the way, I used my silicone bundt cake pan for the first time with this and saved a lot of work (and calories) because you don’t have to grease it and it gets thrown into the dishwasher for cleaning.
November 10th, 2008 at 1:26 pm
You refer to ” Two sticks of butter”. How much is a Stick” of butter in cups? Have never neard of Sticks of butter.
November 16th, 2008 at 1:45 pm
This Bundt cake is awesome it is moist and delicious .
November 17th, 2008 at 5:12 pm
Al Nelson,
If you look in the butter section at the grocery store you’ll notice boxes of butter. Those boxes contain sticks of butter, normally sold in packs of four. You can either buy salted or unsalted, depending on the recipe. I suggest Land O’Lakes.
http://www.landolakes.com/products/SubCategoryIndex.cfm?SubCategoryID=28
Hope that helps!
November 18th, 2008 at 7:04 pm
Made this yesterday. I actually made two versions. The first just as it is above only my glaze was a browned butter spiced rum glaze. The second was just like my first with the same glaze only I put in a ring of a cream cheese filling in the middle of the cake. Both came out delicious and all the people in my office couldn’t pick just one. Now I have no idea which version I am taking to Thanksgiving.
November 19th, 2008 at 10:55 am
[...] Caroline, Chicago, IL A cornfed, Midwestern girl writing about food, drink and conversation from around the table. More HOME View recent posts Subscribe Get your inbox Whipped. Subscribe to the RSS feed. Top 5 Recipes My Favorite Banana Bread Recipe The BEST White Chocolate Macadamia Nut Cookie RecipeNeiman Marcus Chocolate Chip Cookies – Urban Legend?Super Moist Pumpkin Buttermilk Bundt CakeBougatsa – Heavenly Greek Custard Pie Would You Rather? [...]
November 25th, 2008 at 11:44 am
I just made this but I’m trying to decide about what glaze to use. Yours sounds good. Hmmm…
November 26th, 2008 at 11:30 am
[...] Pumpkin Buttermilk Bundt Cake from Whipped [...]
October 4th, 2009 at 7:57 pm
Just made this, delicious!!!
October 15th, 2009 at 10:54 pm
I made this recipe and the texture was delightful – moist and not heavy. I enjoyed the flavor – next time I will add more Cinnamon and Allspice as well as chopped Pecans to make it even more perfect.
October 16th, 2009 at 2:08 pm
Hi –
I just wanted to say thanks for this post. I refer back to it constantly – and really should save it in case this ever disappears. I make it all the time and send people here almost daily during the pumpkin season. This is such a delicious recipe!
October 16th, 2009 at 4:30 pm
I just made this recipe exactly as written except as cupcakes instead of a bundt cake. Baked at 375 for around 25 min, turned out glorious. Used a home made cream cheese frosting (8oz cream cheese, 5 T butter, 2 t vanilla, 2 cups powdered sugar creamed together.) Spectacular. I’m making another batch for tomorrow!
October 18th, 2009 at 10:30 pm
[...] Top 5 Recipes My Favorite Banana Bread Recipe The BEST White Chocolate Macadamia Nut Cookie RecipeSuper Moist Pumpkin Buttermilk Bundt CakeGrilled Pesto ChickenNeiman Marcus Chocolate Chip Cookies – Urban Legend? RECIPES Breads & [...]
October 24th, 2009 at 2:59 pm
Made this last night, it was wonderful. My husband does like sweets very much, but he loved this one! Thank you so much!
October 24th, 2009 at 8:04 pm
My wife kept hounding me on what cake I wanted for my birthday and I jokingly told her to just bake a box of brownies. I walked into the house after a long play rehearsal and thought…what is that smell? Lo and behold it was the glorious cake on this page. A wonderful surprise birthday gift. We’ve made it for Sunday school and I’m sure it will go over deliciously. Thank you!!!
October 25th, 2009 at 4:51 pm
hi i have a great little buisness and i give this recipe to everyone and YES they all love it thankyou so much. p.s. i sell pumpkins
October 26th, 2009 at 9:20 am
I replaced some ingredients to make it taste like pumpkin pie cake! yum yum yum!!!
November 10th, 2009 at 9:22 am
already made this cake for several different pre-holiday gatherings. it is super moist, flavorful and the spices and sweetness are right on! thanks.
November 13th, 2009 at 9:16 pm
what size bundt pan did you use for this cake? it looks amazing. :)
December 7th, 2009 at 1:32 pm
i just made this cake with the last of a giant hubbard squash i was given in my csa. it was delicious and i can’t wait to try it with pumpkin. thanks!
January 3rd, 2010 at 9:27 pm
Mmmm…my family loved this recipe tonight. Actually I changed it a bit to make it kosher non-dairy/ pareve. I substituted Earth Balance (soy-free) Organic Margerine for the butter, Organic Coconut Kefir for the buttermilk in the cake, Coconut Milk for the milk in the glaze. The Coconut Kefir had a nice slightly sour and rich taste I thought would substitute well. It turned out wonderfully! My kids all LOVED it and want it again. The only issue I had was from glazing while the cake was still warm as we were in a a bit of a rush, but my kids loved it that way. Thanks for this great dessert tonight.
January 19th, 2010 at 2:35 pm
The pumpkin cake was exactly the recipe I was looking for. I am not a big fan of heavy pumpkin bread and this will win over like minds. I used buttermilk in the glaze as well, also the baking time was about 10 minutes shorted than noted.. looked beautiful too!
May 24th, 2010 at 1:31 pm
sour milk. I also had to divide the vanilla batter and add chocolate sauce to one of the halves. I then had to pour the vanilla into the pan and top it with the chocolate. It stated: do not mix. I was wondering how it’s going to swirl? Does it have something to do with the buttermilk/sour milk? Thanks!!
May 28th, 2010 at 7:10 pm
Looking for a chocolate cake/cupcake recipe that uses canned pumpkin in it. Also I have some left over buttermilk from a cake that I made. Don’t want it to spoil, what should I make with it. (pancakes are not an option… don’t really like them.
September 16th, 2010 at 9:15 am
As fall approaches this cake it almost fitting. I am going to wait a little bit longer to make it but when I come across recipes like this I can help but think of chill fall days and smile. I work with Better Recipes so I am always looking at recipes but I find myself most drawn to war comfort foods. I especially love Dessert Recipes, like rich pie and cake associated with the fall/winter season. I can’t wait to try this one.
October 3rd, 2010 at 5:36 pm
Oh this sounds absolutely amazing! Great looking recipe. Just tweeted it for you! ;)
October 10th, 2010 at 9:08 pm
This was an awesome recipe!! It was a big hit and I will be making it again soon!!
October 14th, 2010 at 10:08 am
Exactly what I am looking for. I love seasonal cooking – especially fall cooking. I like that the Pumpkin cake doesn’t have any weird stuff in it – just old fashion Pumpkin Cake! I am making tomorrow.
October 14th, 2010 at 1:25 pm
[...] Bean Pumpkin Soup on Smitten Kitchen Whole Wheat Pumpkin Pancakes on Pinch My Salt Pumpkin Buttermilk Bundt Cake on Whipped Pumpkin and Feta Muffins on 101 Cookbooks Pumpkin Granola on Two Peas and Their Pod [...]
October 27th, 2010 at 3:45 pm
Yum! Your recipe appeared in Gourmet magazine last year or the year before that, didn’t it? Congrats! I made it then and it was great.
November 7th, 2010 at 10:26 pm
[...] made this Super Moist Pumpkin Buttermilk Bundt Cake. Recipe can be found here. You really should make it. Thanksgiving, yes? My mother-in-law also made these amazing brownies [...]
November 16th, 2010 at 10:44 pm
I served this wonderful pumpkin buttermild bundt cake for my church circle tonight. They absolutely loved it. “This one is a keeper”, Love the cake”, “Mmmmm yummy”. These are just a few of the comments. Thanks for something different and so delicious!!
I’ll use it a lot in the future.
November 24th, 2010 at 1:58 pm
Hi, this recipe sounds great but would like the cream cheese recipe for the cake if you could send it to me I would really appreciate it.
Thank you very much
Helen
July 5th, 2011 at 11:42 am
It doesn’t hae to be Thanksgiving for my family to appreciate pumpkin, we love it anytime of year.
This cake takes the Cake! It is so moist and the texture is divine. My simple changes were to add 1 tsp. cinnamon, 1/2 tsp. nutmeg and 1/2 teaspoon allspice and 1 cup of chocolate chips. Not overly spiced, just right. Will make this again for any occasion including the 4th of July, which is when I made this cause I had all the ingredients on hand in my pantry. Thank you, beautiful site.
September 8th, 2011 at 8:04 pm
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September 29th, 2011 at 6:55 am
I made this cake for my ladies Bible study group on Tues night and it was SO DELICIOUS! It was very moist, very flavorful, and completely delightful! The only change that I made was to use buttermilk in the icing in place of the milk and butter (I got this idea from the original recipe from epicurious.com )……it helped to curb some of the sweetness of the glaze and paired perfectly with the cake. This is a DEFINITE make again recipe! Thanks for posting it!
October 13th, 2011 at 2:42 pm
DELICIOUS! I think next time I’ll use another reader’s suggestion and use cream cheese glaze instead. Either way, it turned out fantastic.
November 16th, 2011 at 11:22 pm
Ok I love this but made some changes. One is I substituted out the buttermilk for sour cream (even change). I don’t always have buttermilk around and have a hard time baking with it for some reason. Second, I use real pumpkin and what a difference. Also I add way more spice to the cake. I doubled the amount of spices and added a tea spoon of nutmeg and a tea spoon of the Trader Joes pumpkin pie spice (just a blend of standard spices most already listed). I like it to be a spice cake and if that is what you like the amounts I listed is not to much. Third I did a cream cheese glaze (just add a few tablespoons of cream cheese and a dash of vanilla to the mix) Also 1/2 and 1/2 is good if you don’t have whole milk. This cake is soooo moist and yummy, it was gone in a day. By the end of the day it actually might have tasted better after sitting out for a day. It got better with time, can’t say that for most cakes. I have been playing around with a few pumpkin cake recipes and this is what I wanted.
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September 15th, 2012 at 11:04 am
I have been using your pumpkin bundt cake recipe for the past 2 years and it is always a hit! It is so moist, flavorful, and comees out beautiful each time. Thank you for your recipe!
September 22nd, 2012 at 4:51 am
Can you use this recipe to make round cake layers? If so, do any adjustments have to be made? Thanks
October 3rd, 2012 at 11:39 am
[...] recipe comes from Whipped: The Blog. I liked the buttermilk and she used allspice instead of the traditional nutmeg. I added an easy [...]
October 18th, 2012 at 7:54 pm
I just pulled this most delicious smelling pumpkin cake out of my oven for a family meal tonight. I made spiced whiipped cream to dollop on top. I can’t wait to take a bite. Thanks for a great recipe!
November 14th, 2012 at 10:35 pm
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November 30th, 2012 at 9:49 pm
Wonderful recipe. I did add a little more spice and made an orange flavored glaze. Delicious .
December 4th, 2012 at 1:11 pm
Very popular at the carry-in last night. I added a Tblsp. of the leftover pumpkin to the glaze recipe (reducing the milk) and also added nuts to the cake. WOW! This goes into my keepers!
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