Pumpkin Snickerdoodle Bundt Cake

This ultra moist Pumpkin Snickerdoodle Bundt Cake has fantastic flavor from pumpkin, warm spices, a swirl of cinnamon and brown sugar, and a homemade caramel glaze.

Keep this delicious bundt cake recipe in mind for fall birthdays, potlucks, Thanksgiving dessert and more. Your family and friends will love it!

How to Make a Pumpkin Snickerdoodle Bundt Cake

You can find the full, printable cake recipe at the bottom of this post. Here is a quick look at our steps.

For the Swirl

• First, preheat the oven to 325℉. Grease and flour a tube pan or bundt pan.

• Combine the cinnamon and brown sugar in a small bowl and set aside for later. We will use this after adding half of the cake batter to the bundt pan.

For the Cake Batter

• In a medium sized bowl, add the cake flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda. Whisk to blend thoroughly. Set aside.
• In the bowl of your electric mixer (using paddle attachment if using a stand mixer), add softened butter and sugar. Mix for 3-5 minutes, until lightened in color and fluffy.

• Next, add the eggs, one at a time, mixing after each until the yellow of the yolk has blended in.
• In a medium sized bowl, combine the wet ingredients: canned pumpkin, vegetable oil, buttermilk, and vanilla. Set aside.

• With the mixer on low speed, and beginning and ending with the flour mixture, add the flour mixture alternately with the pumpkin mixture. We did a total of three additions of the flour mixture and two additions of the pumpkin mixture. Mix just until incorporated. (Makes about 8 cups of batter.)

• Add about 4 cups(half) of the cake batter to the prepared bundt pan.Then, sprinkle the cinnamon and brown sugar mixture over the batter.

• Then add the remaining cake batter on top of the cinnamon mixture and lightly smooth with the back of a spoon to even out the batter.

• Bake at 325 for 60-70 minutes or until a toothpick can be inserted and removed with no crumbs or just a few crumbs attached. The cake should also spring back when lightly touched. Baking times may vary! It is best to peek in as the one hour mark approaches.

• Allow the cake to cool in the cake pan on a cooling rack for 10 minutes before turning out.

Caramel Glaze

Our simple caramel glaze adds another layer of flavor for today's cake. It is so delicious when paired with spice cakes, pumpkin cakes, chocolate cakes, and more.

The caramel sauce is made in a saucepan on the stovetop, and combines butter, brown sugar, cream, a pinch of salt, vanilla extract, and a bit of light corn syrup (to prevent sugar crystals from forming). See the full instructions in the recipe card below!

The glaze will thicken up a bit as it cools. If you are in a hurry to cool it, you can pour it in a long casserole dish and place in the refrigerator for a few minutes or until desired consistency is reached.

Final Touches

Once the pumpkin snickerdoodle bundt cake has cooled, it is time to apply the glaze. You can either spoon it over the top, or for more control, you can apply the drip using a piping bag with the tip snipped away.

More Fall Cakes

We have so many more fall cake recipes to share with you! Some of our favorites are our Pumpkin Spice Cake, Sweet Potato Pound Cake, Italian Cream Cake, and Carrot Cake. We have a great Apple Dapple Cake too!

Here are just a few more favorites:

Thanks so much for stopping by today! We hope that you enjoy this cake recipe as much as we have. If you love pumpkin desserts, this is sure to become a new favorite.

Pumpkin Snickerdoodle Bundt Cake

BY Melissa and Bebe

This moist, soft Pumpkin Snickerdoodle Bundt Cake has fantastic pumpkin spice flavor along with a swirl of cinnamon and brown sugar.

Prep Time: 20 minutes mins

Cook Time: 1 hour hr

Course: Dessert

Servings: 15

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Ingredients

• ▢ 1 ½ sticks unsalted butter, softened. (170g) (Soft enough to easily dent when pressed but still hold shape.)
• ▢ 2 ½ cups white sugar (500g)
• ▢ 3 eggs, room temperature (if in a hurry, place eggs in a bowl of warm water for 5 minutes)
• ▢ 3 cups Cake Flour (342g)
• ▢ 2 teaspoons Baking Powder (8g)
• ▢ ½ teaspoon Baking Soda (3g)
• ▢ 2 ½ teaspoons Pumpkin Pie Spice (5g)
• ▢ 1 teaspoon Ground Cinnamon (2g)
• ▢ ½ teaspoon salt (3g)
• ▢ 15 oz Canned Pumpkin Puree (425g)(Not Pumpkin Pie Filling. We used Libbys 100% Pure Pumpkin)
• ▢ 1 cup Buttermilk (242g)(We use whole buttermilk rather than reduced fat.)
• ▢ 1 teaspoon Vanilla Extract (6g)
• ▢ ¼ cup vegetable oil (54g)

For the Cinnamon Swirl

• ▢ ½ cup light brown sugar (108g)
• ▢ 1 teaspoon ground cinnamon (2g)

For the Caramel Glaze

• ▢ ½ stick unsalted butter (57g)
• ▢ 1 cup light brown sugar (packed into measuring cup) (217g)
• ▢ ½ cup heavy cream (126g)
• ▢ ½ teaspoon salt (2g)
• ▢ 1 teaspoon vanilla extract (4g)
• ▢ 1 Tablespoon light corn syrup (18g)

Optional Topping

• ▢ Chopped Pecans and/or toffee bits for sprinkling onto glaze. (We used chopped pecans)

Instructions

• Preheat the oven to 325℉. Grease and flour a tube pan or bundt pan. (see notes)

For the Cinnamon Mixture

• Combine the cinnamon and brown sugar in a small bowl and set aside for later. We will use this after adding half of the cake batter to the bundt pan.

For the Cake Batter

• In a medium sized bowl, add the cake flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda. Whisk to blend thoroughly. Set aside.
• In the bowl of your electric mixer (using paddle attachment if using a stand mixer), add softened butter and sugar. Mix for 3-5 minutes, until lightened in color and fluffy.
• Next, add the eggs, one at a time, mixing after each until the yellow of the yolk has blended in.
• In a medium sized bowl, combine the wet ingredients: canned pumpkin, vegetable oil, buttermilk, and vanilla. Set aside.
• With the mixer on low speed, and beginning and ending with the flour mixture, add the flour mixture alternately with the pumpkin mixture. We did a total of three additions of the flour mixture and two additions of the pumpkin mixture. Mix just until incorporated. (Makes about 8 cups of batter.)
• Add about 4 cups(half) of the cake batter to the prepared bundt pan.Then, sprinkle the cinnamon and brown sugar mixture over the batter.
• Next, add the remaining cake batter on top of the cinnamon mixture and lightly smooth with the back of a spoon to even out the batter.
• Bake at 325 for 60-70 minutes or until a toothpick can be inserted and removed with no crumbs or just a few crumbs attached. The cake should also spring back when lightly touched. Baking times may vary! It is best to peek in as the one hour mark approaches.
• Allow the cake to cool in the cake pan on a cooling rack for 10 minutes before turning out. Allow to cool completely before adding the glaze.

For the Caramel Glaze

• Using a medium size saucepan (deep enough to prevent boil over) melt the butter over medium heat.
• Add the brown sugar and the remaining ingredients and heat on medium high heat.
• Stir to blend, try to keep mixture off the sides of the pan. Once the mixture begins to boil, reduce the heat to low.
• Simmer for 6 minutes, checking often to make sure that it is not going to boil over. It should still be bubbling. After 6 minutes, remove from heat.
• Keep in mind that the caramel with thicken up a bit as it cools. You can pour it into a long glass casserole dish if you want it to cool more quickly. We often refrigerate to cool it off as well.
• Makes about 1 cup caramel sauce. It can be kept in the refrigerator in an airtight container up to 2 weeks. Spoon over the cooled cake or for more control, pipe it on using a disposable piping bag (or ziplock bag) with the tip snipped away.
• Sprinkle with chopped pecans and/or toffee bits if you'd like for a bit of crunch and another layer of flavor!

Storing the Cake

• This cake is fine to sit at room temperature under a cake dome or in an airtight container. We like to move it to a refrigerator after a couple of days for freshness. However, if you do chill the cake, it is best to remove it from the refrigerator at least a couple of hours before serving so that it has time to warm and soften.

Notes

 

Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.

 

 

Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ¾ full)

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