Spiced Pumpkin Cake

Photo by José Picayo
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  • Serves 12
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 453 calories
    • Fat 17 g
    • Sat Fat 10 g
    • Cholesterol 94 mg
    • Sodium 256 mg
    • Protein 6 g
    • Carbohydrate 71 g
    • Sugar 43 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 65 mg


  1. Check 1cup (2 sticks) unsalted butter, at room temperature, plus more for the pan
  2. Check 3cups all-purpose flour, spooned and leveled, plus more for the pan
  3. Check 5teaspoons pumpkin pie spice
  4. Check 1 1/2teaspoons baking powder
  5. Check 3/4teaspoon baking soda
  6. Check 1/2teaspoon kosher salt
  7. Check 1 1/2cups granulated sugar
  8. Check 3 large eggs
  9. Check 1 15-ounce can pumpkin puree (1 1⁄2 cups)
  10. Check 1/2cup whole milk
  11. Check 1/4cup molasses
  12. Check 1 1/4cups confectioners’ sugar
  13. Check 2tablespoons fresh lemon juice


  1. Heat oven to 350° F. Butter and flour a 12-cup Bundt pan.
  2. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
  3. Using an electric mixer, beat the butter and granulated sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the eggs, one at a time. Beat in the pumpkin puree, milk, and molasses (the mixture may appear curdled). Reduce the mixer speed to low; gradually add the flour mixture and mix until just combined (do not overmix).
  4. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. Let cool in the pan for 30 minutes, then invert onto a wire rack to cool completely.
  5. In a bowl, whisk together the confectioners’ sugar and lemon juice until smooth. Drizzle over the cake. Let set before serving.