Pumpkin Spice Bundt Cake

This recipe was shared with me by my friend and neighbour, Vanessa. We’ve lived a few houses away from each other on the same street for over a decade, but we didn’t meet until last year at our kids’ school bus stop. We hit it off right away; we’re the same age, we’ve got similar backgrounds and we both love to bake and eat — but mostly eat. I’m pretty sure we would’ve met sooner if it was the 1980s when people actually ventured outside of their homes to talk to their neighbours.

I love this cake because it so moist and flavourful. It’s also very easy to make and doesn’t require a mixer. If I’m feeling fancy, I’ll whip up a cream cheese frosting to slather on top — but it tastes just as delicious without it.


  • 1 cup brown sugar
  • 1 cup sugar
  • 1/2 cup molasses
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/2 tsp salt
  • 2 cups pumpkin puree
  • chopped pecans, for decorating (optional)

For the frosting:

  • 1/2 cup salted butter, softened
  • 1/2 cup cream cheese, softened
  • 1 tsp vanilla bean paste or vanilla extract
  • pinch of salt
  • 3-4 cups icing sugar


  1. Preheat oven to 350F and grease a Bundt or ring cake pan with non stick spray.
  2. In a bowl, stir together the flour, baking soda, cinnamon, nutmeg, cloves and salt.
  3. In a separate bowl, stir together both sugars, molasses and oil. Mix until combined.
  4. Add in the eggs, one at a time, mixing well after each addition.
  5. Next, add the dry ingredients in three batches, alternating with the pumpkin puree.  Mix until combined.
  6. Pour batter into prepared pan and bake for 60-65 minutes, until a toothpick inserted in centre of cake comes out clean.
  7. Cool cake completely before frosting.
  8. For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, whip the butter until light and fluffy and almost doubled in volume. This should take about 5-7 minutes.
  9. Add the cream cheese. Beat for an additional 5 minutes.
  10. Mix in the vanilla and a pinch of salt. Beat until incorporated.
  11. Reduce mixer to low and slowly add in the icing sugar, one cup at a time, until desired consistency is reached.
  12. Spread frosting over completely cooled cake and sprinkle with chopped pecans, if desired.

5 Comments Add yours

  1. GR says:

    Pumpkin spice anything, thank you.

    Liked by 1 person

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