Pumpkin Spice Bundt Cake With Buttermilk Icing

I haven't made this yet, but based on other comments, I think I will make a browned butter glaze instead. I always put that on my pumpkin cookies and I think it would work well on this cake.

• Charlene V.

• Newberg, OR

• 9/28/2022

I also amped up the spices, doubling the cinnamon and adding cloves and ginger (not sure how much). I used stevia instead of sugar (using the suggested ratio), substituted 3/4 cup of all purpose flour with wheat flour and added dark chocolate chips to half. (Hubby likes his without the chocolate chips). Did not add any topping. We both enjoyed the results and will have more with our coffee tomorrow morning!

• l3barnes

• Springdale, MD

• 11/9/2020

After reading many of the reviews, I upped the spice to 2 tsp. cinnamon, 1.5 tsp. allspice, plus 0.5 tsp. ginger and 0.25 tsp. cloves. The resulting cake was still delicate and understated in spicing--the original amount would have likely been a bit bland. The crumb is soft and close-textured, and the icing gives a nice sweeter note. Since I used all my buttermilk in the cake, I subbed creme fraiche thinned with milk for the buttermilk in the icing and threw in a dash of vanilla and a squeeze of lemon. I also waited to ice until the cake was entirely cool, which worked well. Next time I think I'll also throw on some chopped toasted pecans for a little contrasting crunch on top. Overall, this makes a nice fall dessert.

• sitagaki

• 11/10/2019

This bundt is excellent for those who don't like overly sweet desserts. It's a great balance of flavor, very moist and very good with or without the icing. Sometimes I just add powdered sugar and its fantastic. Its my go to recipe for parties and its been well received and completely gone every time! Tip: Cool completely before glazing. The times on the recipe might not be enough. If the bundt is too hot, the glaze will melt right into it. Powdered sugar when cooled is an excellent alternative as well.

• peaches05

• Chicagoland

• 11/25/2018

This recipe for this cake has been sitting in my "to make" box for many years. This year I didn't have time to make a pumpkin roll so I opted for this cake. The cake turned out nice and was SO moist. I followed the cake recipe as written and found the flavor to be mellow but not bland. The pumpkin flavor came through without being overshadowed with spices. I followed the icing recipe as written and found it to be too thick and tart from the buttermilk. I stirred in a little whole milk and a small amount of cinnamon extract. This seemed to balance out the flavors. My husband won't eat refined carbs, milk products etc and surprised me when he tried this cake. He liked it because it wasn't syrupy sweet like most desserts. We've detoxed our taste buds from super sweet things and this cake was perfect for our palettes.

• fyryr

• Fernley, NV

• 11/24/2018

This cake is my go to for almost 9 years now. Based on reviews, I always added extra spices though, freshly grated nutmeg, clove, whatever I have on hand. The key though is a cream cheese frosting! I usually add maple syrup to that, it's incredible, the cake is super moist and delicious. Does not need the frosting but it's really a show stopper with that. I made the buttermilk icing the first time and never again, cream cheese or nothing.

• tbaratono

• Los Angeles

• 11/24/2018

Great crumb but super bland flavor. Really disappointed.

• mtnmeye

• Denver

• 10/29/2018

This is a go to recipe for me. Turns out great every time. I add a bit of ginger and nutmeg. I also spoon about half the batter to the pan then add some chopped pecans mixed with brown sugar and cinnamon. Then spoon on the rest. You get a yummy surprise in the middle

• lailaj

• 10/27/2018

我决定试试这个蛋糕首次erve on Thanks giving and what a mistake. No way can you, "Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more. " After 25 minutes the cake was still hot, but I followed the directions and poured the glaze on it. I watched as the cake very slowly sank. It tasted okay, but I like my recipe for pumpkin bread much better. I will not be making this again!

• sanibelle

• Sanibelle, FL

• 11/24/2017

Made this cake over the weekend. Thought it sounded amazing, but as other reviewer’s noted it is very bland, despite more than doubling the spices. The texture is nice and fluffy and it has a nice crumb. I made chocolate ganache and drizzled half the cake with ganache and the other half with the buttermilk icing. The ganache side was superior in taste to the buttermilk icing . Unless I can figure out a way to bring more flavor enhancements to this cake I will not be making it again .

• Anonymous

• Seattle

• 11/23/2017

Made this yesterday for the first time. Forgot to add the buttermilk, and I was worried it would be dry, but it was great! Made with fresh roasted pumpkin. I saved the recipe in my Paprika app, and have now edited it so that the step to combine the pumpkin and buttermilk is in a separate step - easier to read. I look forward to trying this again with all the ingredients.

• Anonymous

• California

• 11/21/2017

My four kids loved this cake!!! It was the first cold, gray, drizzly day of fall and they enjoyed a slice after school. It made the house smell delicious, and was a happy surprise for them. It was very moist and tender. Based on other reviews, I increased the spices- I just added 1tablespoon if pumpkin pie spice because I was trying to use up the jar. I also added a little vanilla to the icing, which was too runny, so I added some more powdered sugar to thicken it. Next time, I’ll try reducing the buttermilk to two tablespoons plus vanilla for the icing. I’ll be making this again. I really like that cake is butter-based instead of vegetable oil. I also used homemade pumpkin purée because I had some in the freezer. This recipe is a keeper! I’ll make another one for Thanksgiving!

• Anonymous

• Richmond, VA

• 11/9/2017

First, I made this today and added to the spices as suggested by others. It looked beautiful, and the flavors were delicious. The problem, however, is that it deflated quite a bit when I removed it from the pan. Although no one else realized it and it still was very good, I am wondering if anyone else had that problem, or if it that's what it's supposed to do.

• Anonymous

• Phila., PA

• 10/29/2017

我只是做了这个蛋糕,是moist it was! I did make a few changes based on the other reviews that I read, and doubled the amount of cinnamon and allspice as well as adding a 1/2 tsp. freshly grated nutmeg and 1/3 cup chopped candied ginger. I used raw sugar instead of white sugar and my own homemade pumpkin puree which I always have on hand in the freezer. I made a warm caramel sauce using brown sugar, butter, cream and a splash of dark rum, which was passed around along with toasted pecans for everyone to pour over their cake. I will definately be making this cake again!

• CDHarper

• GermanyerGerGemanyGermanGermany

• 10/18/2017

I have made this cake numerous times and has become my go-to pumpkin cake recipe. I do not make the glaze because I don't think it needs it.

• elizabethbdesign

• Pennington, NJ

• 10/7/2017