Spiced Chai Pumpkin Bundt Cake

This Spiced chai pumpkin bundt cake features a tender, spiced chai pound cake smothered in an irresistibly buttery chai glaze.

This spiced chai pumpkin bundt cake is rich and tender pumpkin cake full of the warming flavours of chai spice, smothered in an irresistibly buttery chai-spiced glaze.

It is a delicious fall dessert perfect for company or just because.

How to Bake a Chai Pound Cake

Bake as a bundt as directed or you can bake it as two pound cakes in loaf pans.

The bake time should remain the same.

How to Store a Bundt Cake

Cakes can be stored in the refrigerator or at room temperature for 3-4 days. It is best if they are kept in an airtight container or wrapped carefully in plastic wrap.

Looking for more Fall Dessert Recipes?

Check out some of my favourite recipes for fall desserts:

These Classic Chocolate Walnut Brownies are perfectly rich & dense. They are quick and easy to make and taste so much better than boxed mix!

These Apple Pie Cupcakes feature a fluffy vanilla cinnamon cupcake filled with luscious apple pie filling all topped off with a vanilla cinnamon buttercream and even more apple filling! It’s apple pie in cupcake form!

Soft and spiced pumpkin oatmeal whoopie pies sandwiched together with a buttery marshmallow filling. This fall cookie goes beyond your typical pumpkin spice cookie!

Spiced Chai Pumpkin Bundt Cake

Makes 1 9inch Bundt Cake

Ingredients:

1 C unsalted sweet cream butter, softened
2 C Sugar
4 large eggs, room temperature
1 tbsp pure vanilla extract
1 C pumpkin puree
3 C flour
2 tsp baking powder
½ tsp baking soda
1 tbsp ground cinnamon
2 tsp ground ginger
2 tsp ground cardamom
1 tsp ground nutmeg
1 tsp ground clove
1 tsp ground coriander

For the Chai Glaze:

½ C unsalted butter
1 tsp pure vanilla extract
1 tbsp whole milk
1 C powdered sugar
1 tsp of the chai spice mix (that was set aside above)

Directions:

Preheat oven to 350 degrees and spray a 9in bundt cake pan with pam baking spray

Using a medium bowl, whisk together the cinnamon, ginger, cardamon, nutmeg, clove and coriander, set aside

Using a large bowl, whisk together the flour, baking powder, and baking soda, set aside

Using a large bowl, beat together the butter and sugar until light and fluffy

Beat in the eggs one at a time until combined

Beat in the pumpkin and vanilla until combined

Gradually beat in the flour mixture until combined

Scoop out 1 tbsp of the spice mix and set aside

Mix in the remaining spice mix into the bundt cake batter

Scoop the batter into the bundt cake pan and place into the oven

Bake for 60-70 minutes or until a toothpick comes out clean

Allow to cool for 15 minutes before removing and placing onto a wire rack

Using a medium saucepan, melt the butter

Whisk the vanilla and milk

Gradually whisk in the powdered sugar and the chai spiced mix until combined

Pour the glaze over the bundt cake and allow to harden for 30 minutes

Cut, serve and enjoy!