Pumpkin Spice Donut Bundt Cake has all the flavors of my super popular Pumpkin Donut Bread in a beautiful cake! It is soft, full of pumpkin spice, and covered in a sweet pumpkin spice-sugar topping.And that buttery coating? It makes every bite so good! Looking for more treats to bake this fall? Check out my October Fall Baking Recipes for more sweet ideas to make this season! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-purpose flour: Gives the cake its structure and helps create a soft, tender crumb.Measure carefully so the cake doesn’t turn out too dense.

Granulated sugar: Sweetens the cake and creates the sweet coating on the outside.You will use it in both the cake batter and the topping.Baking powder: Helps the cake rise and gives it a lighter texture.

Pumpkin pie spice: Adds that classic pumpkin spice flavor to both the cake and the pumpkin spice-sugar topping.You can use my homemade pumpkin pie spice if you prefer.Kosher salt: Balances the sweetness and brings out the other flavors.

Pure pumpkin: Use one 15-ounce can of pure pumpkin, not pumpkin pie filling.It adds moisture and pumpkin flavor to the cake.Whole milk: Adds moisture to the batter.

I recommend whole milk, but 2% milk should also work.Eggs: Use two large eggs at room temperature to help the ingredients mix together smoothly.

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