Recipe courtesy of The Fabulous Beekman Boys

Pumpkin Spice Cake

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  • Level: Easy
  • Total: 2 hr 30 min
  • Active: 25 min
  • Yield: 10 to 12 servings
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1 cup (2 sticks) unsalted butter, plus more for greasing the pan

3 cups all-purpose flour, plus more for dusting the pan

2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

1 cup packed dark brown sugar

1 cup granulated sugar

3 large eggs

2 teaspoons vanilla extract

One 15-ounce can pure pumpkin puree (not pumpkin pie mix)

1/2 cup finely chopped crystallized ginger

1/2 cup confectioners' sugar

3 tablespoons heavy cream


  1. Preheat the oven to 350 degrees F. Generously butter and flour a 10 to 12-cup bundt pan.
  2. Melt the butter in a large skillet over medium heat. Continue cooking until the foam in the pan has subsided and the butter is fragrant and nut brown, 3 to 5 minutes. Immediately transfer to the bowl of an electric mixer.
  3. Whisk together the flour, baking powder, cinnamon, baking soda, allspice and salt in a large bowl.
  4. Beat together the browned butter, sugars and eggs with an electric mixer until well combined and thick. Beat in 1 1/2 teaspoons of vanilla and the pumpkin. Fold in the flour mixture and the crystallized ginger.
  5. Scrape into the pan and bake until a wooden pick inserted close to the center comes out with some moist crumbs attached, about 1 hour 15 minutes. Cool in the pan, then run a metal spatula around the edge and center of the pan and invert the cake onto a serving platter.
  6. Stir together the confectioners' sugar, heavy cream and the remaining 1/2 teaspoon of vanilla in a small bowl. Drizzle over the cake.

Cook’s Note

While browning the butter for the cake makes it richer tasting, you can skip that step if you like. This is a full-flavored cake and one that keeps well. Store at room temperature for up to 3 days.

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