Best Pumpkin Spice Cake - How To Make Pumpkin Spice Cake

The caramel glaze on top is so decadent.

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From mid-August through the holidays, it's pumpkin spice season—and a cozy pumpkin spice cake is the sweetest way to celebrate! This pumpkin dessert looks impressive, but both the cake and glaze are easy to make from scratch.

Just know that it's important to bring the glaze to a boil over medium-low heat so it doesn't burn on the bottom. If you do see brown bits, don't worry! Simply strain it through a fine mesh strainer before letting it cool. Bake this Bundt cake for Halloween, Thanksgiving, or as a fall dessert anytime you get a hankering for some pumpkin spice goodness. A big slice is the ultimate companion to a flavored latte.

What's in pumpkin pie spice?

It's a mixture of cinnamon, ginger, nutmeg, allspice, and cloves, but if you find that you're fresh out when it comes time to bake the cake, simply mix up your own homemade pumpkin pie spice.

Is butter or oil better for homemade cake?

Butter is delicious, but oil is the better choice for homemade cakes like this one. It produces a super moist cake with a more tender crumb.

How do you keep pumpkin spice cake from sticking to the pan?

Bundt pans can be a little finicky when it comes to releasing a cake, but generously spritzing the pan with baking spray with flour works like a charm. The combination of oil and flour is key, so don't swap in regular cooking spray. Be sure to also let the cake cool in the pan for 10 minutes before you flip it out onto a cooling rack.

How do you make pumpkin spice cake from scratch?

Begin by mixing together the wet ingredients, then alternating between adding small amounts of the dry ingredients and canned pumpkin. It's important to grease the pan well (so that no cake sticks in the grooves of the pan), and it's equally important to tap the pan (somewhat forcefully) against the counter to release air bubbles from the batter.

While the cake is cooling, make the glaze by simmering sweetened condensed milk and brown sugar until caramel-like, then mixing in butter and vanilla. The glaze will need to cool for about 10 minutes before pouring over the cake.

Is canned or fresh pumpkin better for baking?

Rest assured, the stuff that comes out of the can is real pumpkin puree. But if you're wondering if it's worth it to roast your own pumpkin, the answer is no. Baked goods made with store-bought puree tend to have a deeper pumpkin taste. Plus, it's much more convenient.

What's the best way to store pumpkin spice cake?

Wrap the cake tightly in plastic or transfer it to an airtight container and store at room temperature for up to three days.

granulated sugar

vegetable oil

large eggs

vanilla extract

all-purpose flour

baking soda

ground cinnamon

pumpkin pie spice

salt

(15-oz.) can pumpkin puree

Nonstick cooking spray with flour

14-oz. can sweetened condensed milk

packed light brown sugar

salted butter

vanilla extract

Sloane Layton is a trained chef, recipe developer and regular contributor to ThePioneerWoman.com. An avid bread baker and pastry connoisseur, when she’s not proofing sourdough, she enjoys traveling, and is always on the hunt for the flakiest croissant.

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