Pumpkin Bundt Cake With Whiskey Butter Sauce

“He’ll come here because I have the most sincere pumpkin patch and he respects sincerity.” – Linus Van Pelt

Pumpkin Bundt Cake With Whiskey Butter Sauce - Oh My! Moist, filled with great flavor and not too sweet. Just one more itsy bitsy piece, thanks.

Pumpkin Bundt Cake With Whiskey Butter Sauce – Oh My! Moist, filled with great flavor and not too sweet. Just one more itsy bitsy piece, thanks.  

Fresh Pumpkin is one of the things that makes this cake outstanding. That and the whiskey butter sauce soaked into every crack and cranny of this deliciously moist cake. I decided to go a little light on the spice to allow the rich flavor of the pumpkin (and whiskey) to shine through.  If you like a cake with a little more spice feel free to double what’s listed.  Pumpkin Bundt Cake With Whiskey Butter Sauce - Oh My! Moist, filled with great flavor and not too sweet. Just one more itsy bitsy piece, thanks.

Now for a cup of tea and another piece of this cake. Yum.

Pumpkin Bundt Cake with Whiskey Butter Sauce
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Cake Batter
  1. I/2 cup butter
  2. 1/2 cup sour cream
  3. 4 eggs
  4. 2 cups sugar
  5. 2 cups fresh pumpkin or 1 15oz can pumpkin puree (not pie mix)
  6. 2 cups milk
  7. 2 cups all purpose flour
  8. 1 cup whole wheat flour
  9. 2 tsp baking powder
  10. 1 tsp baking soda
  11. 1 tsp salt
  12. 1 tsp cinnamon
  13. 1/2 tsp ginger
  14. 1/2 tsp nutmeg
  15. 1/8 tsp allspice
  16. 1/8 tsp cloves
Walnut Crunch Topping
  1. 1/4 cup melted butter
  2. 1/4 cup chopped walnuts
  1. Preheat oven to 350 degrees.
  2. Butter a large bundt pan generously.
Cake Batter
  1. Melt butter and add to sour cream in large mixing bowl.
  2. Whisk eggs and stir into butter mixture.
  3. Add sugar and pumpkin, stir well.
  4. Combine flours, baking powder, baking soda, salt and spices into medium sized bowl.
  5. Add combined flour mixture and milk to the pumpkin mixture alternating flour and milk until thoroughly combined.
Walnut Crunch Topping
  1. Pour melted butter into bottom of well buttered bundt pan and sprinkle chopped walnuts evenly into bottom of the pan.
  2. Pour batter on top of the walnuts and butter. Bake in 350 degree oven for 55-60 minutes or until toothpick inserted remains clean when removed.
  3. Whiskey Butter Sauce.
  4. While cake is cooking, melt 1/4 cup butter in small pan over low heat. Add 1/4 cup brown sugar and stir constantly until sugar is melted and incorporated into the butter. Add 1/4 cup Whiskey. Stir to blend well. Remove from heat and allow to cool.
  5. Once cake is done, remove from oven and allow to cool for 5 minutes. Carefully turn cake onto platter and allow to cool for another 15 minutes.
  6. After cooled use small skewer to poke holes into all areas of the top of the pumpkin bundt cake. Spoon Whiskey sauce over cake slowly allowing whiskey sauce to soak into cake until sauce is gone.
  1. A couple notes about this cake. Fresh pumpkin can vary in texture related to the amount of liquid remaining in the puree. Adjust the milk when mixing accordingly. The batter should be somewhat thick, but if it is too dry after adding the 2 cups feel free to add a bit more. Conversely, while mixing the flour and milk into the batter, if the batter seems fairly runny, hold off on some of the milk to keep the batter from becoming to runny.
Pure Grace Farms http://puregracefarms.com/

Pumpkin Bundt Cake with Whiskey Butter Sauce shared with:

2 Crochet Hooks: Retro Re-pin Party *My Paper Craze: Creative Spark

Disclosure of Material Connection: Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Regardless, I only recommend products or services I use personally and believe will add value to my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”



  1. Kathy dusio says

    I’m 1st going to feezee my own puree. Next.going to make this cake.. Then next summer I’m going to start canning

    • says

      That’s wonderful. I did a batch of puree yesterday and am enjoying homemade a homemade pumpkin spice latte this morning. When you start up your canning feel free to come by if I can help in any way.

  2. says


    I love all the spices in pumpkin cakes and this one looks like it is full of spices. I am sure it will fill your house with the wonderful smells of Fall. I love it! Yesterday, it was in the low 90’s here. Today, it will be around 78. YES! YES! I am ready for my coffee and this Pumpkin cake. YUM!
    Diane Roark

    • says

      It has been slowly cooling down here too, at night the temperature has been dropping into the 40’s. I am excited for fall, but bummed most of my tomatoes will not be red before the frost kicks in. Oh well, that are a lot of things I can do with green tomatoes too. Have a great rest of your week friend.

  3. says

    My cousin has a pumpkin patch so every year I get more than my fair share. He does a carving party for the kids and I get buckets and buckets of seeds to roast and can. I use them for gift baskets. I have pinned this recipe. I am always looking for new ideas and a pumpkin cake with whiskey glaze is right up my alley.
    Chrystal @ YUM eating recently posted…The Yuck Stops Here {24} #stoptheyuckMy Profile

    • says

      I started growing my own pumpkins several years ago. The first time I did I had so many pumpkins I didn’t know what to do with them all. We had pumpkins everywhere. Each year I have scaled down my patch. This year I grew just 2 vines and have 4 nice sized pumpkins. Perfect for our family and putting away for the season.

  4. says

    This cake looks amazing, makes me want to reach in and grab some to go with my coffee right now…at 5 am. :) Definitely a recipe I will try! Thank you.


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