This Pumpkin Gingerbread Bundt Cake is the perfect fall snacking cake. The pumpkin brings out a lovely tenderness while the spices, including fresh ginger, pack a punch and give this cake a distinctive and vibrant flavor. It's a perfect denseness, almost similar to a pound cake that gets better days after it's baked.
Pumpkin, ginger and all the warm spices you would expect from a fall inspired cake. This cake is so perfectly moist, holds VERY well for days and is elegant enough for entertaining or simply snacking on with a cup of tea.
What sets this apart from a traditional pumpkin bread or cake? I do think it's officially a cake versus a bread due to the process of making it. It does require a mixer to get those eggs whipped to the point of extreme paleness for an ultra moist cake. Adding the pumpkin and layering the fall spices gives it a nice balance. I'm personally not a HUGE pumpkin fan, especially if it's pie or custard - but this cake is just subtly pumpkin and lovely balancing spices.
The extra spiciness/kick comes from grating fresh ginger into your batter - this really takes the cake from basic to WOW! Not to mention a heavier load of spices than your traditional cake (you are welcome to scale back). This cake is similar to my Gingerbread Bundt cake but slightly different with the pumpkin notes.
Simple Ingredients
If you're an avid baker most of these recipes will be right in your pantry.
- Eggs - We are using a lot of eggs in this recipe, it gives the cake such a rich texture. I promise it won't taste eggy at all!
- Granulated Sugar - Simple basic granulated sugar is combined with the eggs to create a rich and fluffy base.
- Vanilla - Extra vanilla to help balance the eggs
- Bourbon or Whiskey - This is optional but I like to add when cakes have this amount of eggs, it gives a nice subtle flavor and makes sure there isn't any eggy flavor.
- All-Purpose Flour - Base for our cake
- Baking Powder - Our leavening agent
- Fresh Ginger - Grating fresh ginger in this cake really helps to boost that warm and spicy fall flavor.
- Cinnamon, cloves, ground ginger, nutmeg, cardamom and allspice - All spices that add so much flavor to the cake.
- Canned Pumpkin - Plain canned pumpkin, not pie filling.
- Neutral Oil - I used canola, but vegetable or avocado would work well too.
- Salt
See recipe card for quantities.
Let's Put it All Together
This cake comes together quite easily with the help of a stand mixer. A little time mixing and adding ingredients then off to bake!
Step 1: Preheat your oven to 350 degrees fahrenheit and prepare your bundt pan. I like to spray with Baker's Joy or any flour based baking spray for the most ease in removing. Be sure all sides and inside tube is coated.
Step 2: Begin by attaching your paddle attachment to your stand mixer (or whisks if using hand mixer). Place eggs, sugar, vanilla and bourbon (optional) in the bowl and beat for 5-6 minutes on medium-high until pale and fluffy.
Step 3: Mixture should be thick.
Step 4: With your mixer on low, add your freshly grated ginger, and dry ingredients: flour, salt, baking powder and spices. Mix well until just combined leaving some streaks of flour.
Step 5: Beat until just combined allowing some bits of flour to remain.
Step 6: Finally, add your canned pumpkin and oil and allow to fully combine to create a thick batter. Be sure to stop and scrape sides down as needed.
Step 7: Cake batter should be thick and fully combined.
Step 8: Pour your prepared batter into your bundt pan and bake for 50-65 minutes until set and a skewer inserted comes out clean.
Step 9: Remove from oven and allow to cool 15 minutes on a wire rack before flipping out of bundt.
Step 10: Flip onto cake platter/plate and dust with powdered sugar when cool and ready to enjoy!
Equipment
You'll want to have a 12-cup capacity Bundt Cake Pan. Nordic is my FAVORITE brand for bundt cake pans. This is the one I'm currently using and it's quite lovely and simple. I've NEVER had issues with a cake sticking in one of their pans, a great investment!
Nordic Bundt Cake Pan
For the easiest release from a bundt pan, I swear by using Baker's Joy or Pam Baking Spray! It's a staple in my pantry and makes greasing bundt pans super easy.
Baker's Joy
I find having a microplane is so helpful for ginger, lemon zest, garlic or anything you need to grate super fine. The side of your box cheese grater will also have a fine zesting area if you don't have a microplane on hand.
Storage
This cake holds VERY well! I had it out on the counter for a solid week and it didn't change at all. Super moist and perfectly fine. I like to toast or warm it slightly after a few days but totally not necessary.
If you want to hold onto it longer, you can freeze the whole thing, individual slices or cut into half or quarters. Wrap tightly with plastic wrap then either place into a freezer safe container or wrap again with foil. Store in freezer for 3-5 months.
Why We Love This Recipe
I absolutely LOVE a simple bundt cake. So easy to put together and yet super impressive. It reminds me of my mom baking. This cake is so perfectly spiced it just makes your mouth sing!
If you try this Pumpkin Gingerbread Bundt Cake, please let me know by leaving a rating and review below!
As always, I love seeing your creations. Please leave a review or share your dish with me on social media #cosetteskitchen which lets me know what is working for you! You can find me on Facebook, Instagram, Twitter , Tiktok and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!
xoxo,
Cosette
Pumpkin Gingerbread Bundt Cake {fresh ginger}
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 1 bundt 1x
- Category: Baking
- Method: Oven
- Cuisine: Dessert
Description
This Pumpkin Gingerbread Bundt Cake is loaded with and abundance of spices and fresh ginger to take it to the next level. If you love a cake that is big on fall flavors, this is it! The pumpkin flavor is subtle and creates a wonderful texture.
Ingredients
- *Baker's Joy baking spray
- 5 large eggs
- 2 tsp vanilla
- 1 tsp bourbon or whiskey (optional)
- 1 ½ cups granulated sugar - 300 grams
- ½ cup packed brown sugar (I like dark but light works too) - 100 grams
- 3 cups flour - 360 grams
- 3 tsp baking powder
- ½" knob of freshly grated ginger, use microplane to grate
- 4 tsp ground cinnamon
- 2 tsp ground ginger
- 2 tsp ground nutmeg
- 1 tsp ground allspice
- ½ tsp ground cardamom
- ½ tsp ground clove
- ½ tsp salt
- (1) 15oz can of pure pumpkin (not pie filling, Libby's or Trader Joe's canned pumpkin are good options)
- ½ cup canola oil (or any other neutral oil) - 115 grams
- *Powdered sugar
Instructions
- Preheat your oven to 350 degrees Fahrenheit, place your rack in the center of your oven.
- Prepare a 12 cup capacity bundt cake pan by spray with Baker's Joy or greasing with shortening or butter then flouring all sides, inner tube and bottom are coated. Set aside.
- *Baker's Joy baking spray
- In the bowl of your stand mixer fitted with a paddle attachment, add your: eggs, sugar, vanilla and bourbon.
- 5 large eggs
- 2 teaspoon vanilla
- 1 teaspoon bourbon or whiskey (optional)
- 1 ½ cups granulated sugar - 300 grams
- ½ cup packed brown sugar (I like dark but light works too) - 100 grams
- Mix on medium-high speed for 5-6 minutes until pale in color and fluffy.
- Next add your grated ginger and dry ingredients, mix on slow speed until just combined - leaving some streaks of flour remaining.
- 3 cups flour - 360 grams
- 3 teaspoon baking powder
- ½" knob of freshly grated ginger, use microplane to grate
- 4 teaspoon ground cinnamon
- 2 teaspoon ground ginger
- 2 teaspoon ground nutmeg
- 1 teaspoon ground allspice
- ½ teaspoon ground cardamom
- ½ teaspoon ground clove
- ½ teaspoon salt
- Finally, add your pumpkin and oil and mix for another 2-3 minutes on high until fully combined. Be sure to scrape sides of mixing bowl to ensure all ingredients are incorporated.
- (1) 15oz can of pure pumpkin (not pie filling, Libby's or Trader Joe's canned pumpkin are good options)
- ½ cup canola oil (or any other neutral oil) - 115 grams
- Pour your batter in prepared bundt cake pan.
- Bake in upper 3rd of your oven for 55-65 minutes, until a skewer comes out clean.
- Once cake is baked, remove from oven and allow to cool on cooling rack for 15 minutes before flipping onto plate.
- Once fully cooled on plate, dust with powdered sugar as desired. Enjoy!
- *Powdered sugar
Notes
- This cake holds very well on the counter for a week.
- If you want to hold onto it longer, you can freeze the whole thing, individual slices or cut into half or quarters. Wrap tightly with plastic wrap then either place into a freezer safe container or wrap again with foil. Store in freezer for 3-5 months.
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