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Bourbon and Pumpkin Spice Cake - TSLC

This Bourbon Pumpkin Spice cake is a great recipe. This cake with all the spices, raisins, bourbon and nuts will be a favorite to serve to family and friends.  A wonderful dessert and great with a cup of coffee or just a glass of milk.

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
3 eggs
1 1/2 cups sugar
1/2 cup oil (I used Canola)
2 teaspoons vanilla flavoring
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 teaspoon allspice
1/2 teaspoon salt
1/2 cup buttermilk
1/2 cup bourbon (If you don’t use alcohol, I have listed two other cakes at the bottom of this recipe you might be interested in or you could just soak your raisins in water)
1 cup pumpkin
1 cup raisins
1 cup walnuts, chopped
Pour the bourbon into a small bowl and add the raisins. Set aside to let the raisins soak up the bourbon while mixing the other ingredients.  In a large mixing bowl mix the eggs, sugar, oil, buttermilk.  Add flour, baking powder, baking soda, spices, salt and vanilla and mix well.  Mix in the 1 cup of pumpkin.  The raisins probably won’t soak up the entire 1/2  cup of bourbon.  Fold in the raisins, walnuts and what is left of the bourbon into your batter. Pour into a sprayed bundt pan and bake in preheated 350 degree oven for 45 – 50 minutes.  Let cake cool 20 to 25 minutes before removing from pan.  This cake is wonderful without frosting.  (I added the frosting below to mine. You can add any frosting you like.)
 Pumpkin, Cream Cheese Frosting
1/2 stick or 4 tablespoons butter or margarine, softened
4 ounces cream cheese, softened
1 1/2 cups confectionery sugar
1/2 teaspoon cinnamon
1/8 teaspoon ginger
1/8 teaspoon nutmeg
1/4 cup pumpkin
1 teaspoon bourbon
2 tablespoons milk
Mix ingredients together with mixer.  Pour over cake.  (Add more milk for thinner frosting or more sugar for thicker frosting until you reach the desired consistency)
Note:  If you bake this cake in a 9 x 13 pan and you use the frosting above, you will probably need to double the frosting recipe.  If you have frosting left over, it is wonderful to heat in the microwave and pour over the cake, too. I use Kentucky bourbon in my cake because Kentucky has the best!
Don’t Forget to Pin our Bourbon Pumpkin Spice Cake!  Bourbon Pumpkin Spice Cake
This recipe featured in TOPS in Lexington Magazine.. see here
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© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.
You might also like these other pumpkin cakes on The Southern Lady Cooks: Pumpkin Nut Cake and Pumpkin Apple Cake.
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  1. Could you soak the raisins in the bourbon for a few days in advance??

  2. i don’t care for raisins in baked goods, what could be used instead?

  3. Moonshine is making a ComeBack lately… There is a ‘close’ distillery that makes Caramel Moonshine – Tennessee Mellowmoon YUM!>>>

  4. The Southern Lady says:

    this comment was posted on Facebook by Angel. Copying here for those who want gluten-free: made it gluten free lastnight – turned out great – for anyone needing GF just substitute flour for GF flour blend and its perfect!

  5. Sandy Stephens says:

    This cake sounds fantastic!! WE love the flavor that the bourbon or Rum leave in cakes. I make a Rum cake every Christmas and it is so moist! We love the flavor that the Rum leaves in there. I also have a Rum Sauce that goes over it. My family & friends just LOVE this cake. Now I will have yet another one to make for the Christmas Season! I just made ginger snap cookies and a Pumpkin Pie Dip to eat with them for a Fall Festival at church tomorrow night. Hope it lasts that long! Thanks again for great Southern Recipes! We live in the NW corner of Tennessee ya’ll!!

    • Judy, I’ll bet that sauce for the rum cake would be good over the bourbon cake. Of course sub. the bourbon for the rum. I also make rum cake & love the glaze on it, am going to try it on this cake.

  6. Can I substitute pumpkin pie spice for the spices?

  7. May have to skip a pie this year and do this instead. Thanks for the recipe.

  8. I have been looking for something alittle different and fallish to take to my brothers dinner next weekend. Thank you for the post. I shall look no further.

  9. I could just make the frosting and it by the spoonful:)

  10. Can you tell me what is the best bourbon to use when baking? I have never baked with it so not sure. Thanks!

    • I usually just use anything I have on hand which is some kind of Kentucky bourbon. Right now I am using Ezra Williams, Straight Bourbon Whiskey.

      • Anything that says Bourbon Whiskey on the label is great. If it just says Whiskey the flavor is not the same. Brands are Jack Daniels, Jim Beam, Ezra Brooks was my dad’s fave (probably because it was cheapest) or Maker’s Mark for a few…

  11. This cake sounds wonderful just by reading the ingredients. I can’t wait to go to the store and get the ingredients to make one for my family to try. I will let you know how it turns out. Regina Hawks

  12. Maybe a silly question, but want to make sure you are meaning the smaller can of pumpkin.

  13. This recipe looks great and I’m dying to try it. Is the pumpkin canned or do you use pumpkin that you have boiled and mashed?

  14. Is there something comparable to the bourbon I could use in this recipe? It all sounds yummy but I can’t over burden my budget with alcohol I won’t use ever again. Thanks!, …. Donna

    • Donna, I think you could just leave it out all together and it would not make a big lot of difference. You just won’t get a bourbon taste in the cake but more pumpkin. You could try using a rum flavoring instead, too. You could add that instead of the vanilla flavoring. Hope this helps. Let me know how it turns out for you.

      • You could always go to the liquor store and buy the very small bottles of bourbon. That way you don’t spend a fortune and don’t have any leftovers on the booze.

        I made this cake yesterday and it’s one of the best cakes I have ever made!

        Greg C

      • Great idea, Greg! I am so happy you enjoyed the cake! Have a good day and thanks for being a fan.

  15. Rae Ann Parsons says:

    Looks like a Thanksgiving recipe for my house this year! Well, it even looks like a “this weekend” recipe for my house! LOL

  16. Looks so delicious! I would love moist pumpkin and I love cheese so this would be my favorite cake!

  17. The picture and the ingredients have won me over! The cake looks so moist and the handful of fall flavors make this a real winner. Delicious.

  18. This looks and sounds so good! I just printed the recipe and can’t wait to try it.

  19. The perfect cake for Thanksgiving!

  20. This recipe looks amazing! Could anyone tell me if the alcohol from the Bourbon will be cooked out? Otherwise I will just have to try this sans bourbon 🙂

  21. This looks wonderful! Wish I could crawl right in to that picture and take a bite..haha. Mmm, I love the smell of Bourbon. I may have to have a little extra in a glass on the side….just for sniffing purposes ya’ know! 🙂

  22. Wow, this looks fabulous! You know I might just like bourbon a little bit.

  23. Judy, this cake caught my eye from your Facebook post…what a terrific introduction to fall! Thank you for sharing.

  24. Valerie Williams says:

    Oh my! I think you have just posted what I will be taking to my high school reunion this weekend! We always have it during the Sorghum Festival (West Liberty, KY if anybody’s in the neighborhood, GREAT festival!) so naturally I was looking for Fall recipes to take. This aloing with your divine molasses cookies will do the trick, thank you so very much Judy!

  25. This look delicious, thanks for sharing.

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