It is officially fall which means I’m craving all the fall flavors, sweaters and candles. One of my favorite fall candles is vanilla pumpkin, and I love baking with those flavors because it makes the house smell amazing! I am also a sucker for pumpkin spice donuts, which is why I knew I needed to make a giant version. This Pumpkin Spice Donut Cake is moist, tender and topped with a pumpkin spice cinnamon sugar mixture that will have you licking your fingers and going in for another slice!
Recipe tips:
Bundt pan: For this recipe you will need a 10 cup bundt pan. Any shape will do, but I used this classic shaped pan.
Flavor: This cake has pumpkin flavor but it’s not overwhelming. The recipe calls for 1 15 oz can of pumpkin. I also use both pumpkin pie spice and cinnamon. Both are warm fall spices and really amp the flavor up!
Grease your pan: Bundt cakes are notoriously hard to get out of the pan. There are two ways to avoid this issue, the first is to use a simple bundt pan. The more complicated the bundt cake pan design, the harder it will be to get out. You also need to make sure every inch in greased or you will lose chunks. I use crisco to grease every corner and then dust the whole pan with flour. It will show you where there isn’t any grease because the flour won’t stick!
This cake is so easy to make and uses mostly staple pantry ingredients. If you end up trying the recipe please leave a review and rating below to let me know what you think!
Pumpkin Spice Donut Cake
Ingredients
For the cake:
- 1 cup granulated sugar
- 1 ¼ cup light brown sugar
- 15 oz pumpkin puree
- ½ cup vegetable oil
- ½ cup salted butter melted
- 1 ½ tsp vanilla extract
- 3 eggs room temperature
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3 cups all-purpose flour
- 2 tbsp corn starch
- 2 tsp baking soda
- ½ tsp salt
For the topping:
- ½ cup salted butter melted
- ½ cup granulated sugar
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
Instructions
For the cake:
- Preheat the oven to 350° and grease and flour bundt pan. In the bowl of a stand mixer beat butter, vegetable oil, both sugars, pumpkin puree and vanilla extract on medium until smooth. Add in the eggs, pumpkin pie spice and cinnamon and mix until just incorporated.
- Sift flour, corn starch and baking soda into a small bowl and with the mixer on low slowly add the mixture and then salt until just combined.
- Pour batter into the prepared bundt pan and bake for 60 minutes, or until completely baked through.
- While the cake is baking make the topping. In a medium bowl combine granulated sugar, pumpkin pie spice and cinnamon. Set aside.
- Remove from the oven and let the cake cool for ten minutes in the pan. Place a wire rack over the base of the cake, invert the pan and flip it out. I like to place a large jelly roll pan underneath to catch the sugar mixture. While the cake is still warm, brush with the melted butter and sprinkle on the sugar mixture.
Yummy cake! Not too sweet and excellent favors and texture. I love the spiced sugar coating. I used a lot less of the butter sugar for the top – not sure if I should’ve kept layering it but tasted amazing regardless 😋