Pumpkin Spice Donut Cake
This Pumpkin Spice Donut Cake is tender, flavorful and topped with a delicious pumpkin pie spiced cinnamon sugar that will have you going in for another slice!
Servings: 10 slices
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.