Julie Clark
Posted:
Pumpkin Bundt Cake
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A simple maple cinnamon glaze makes this easy pumpkin bundt cake extra special. It makes a great make-ahead Thanksgiving dessert and freezes well, too.
This pumpkin bundt cake recipe takes our popular easy pumpkin bread recipe and bakes it in one bundt cake pan for an impressive dessert that mixes up in just 10 minutes. Pumpkin spice and cinnamon flavor are in every bite.
A simple glaze makes this pumpkin bundt cake steal the show.
Our simple pumpkin bread, created from my grandma’s zucchini bread and banana bread recipe, has been one of our top recipes every fall since we first created it back in 2014.
I’ve turned that recipe into pumpkin spice muffins, pumpkin banana muffins and pumpkin cheesecake bread, but readers often asked if they could bake the two loaves into one large bundt pan.
The answer is yes, and makes a beautiful pumpkin bundt cake! To make it extra special, I added a maple cinnamon glaze rather than a thick cream cheese frosting. Maple and the warm spices of pumpkin pie spice go together so well. It’s the perfect amount of sweetness.
The texture of this pumpkin cake is tender and moist. It’s one of the easiest pumpkin desserts for the fall season and Thanksgiving dinner.
Love bundt cakes as much as we do? Try our brown sugar pound cake, pineapple upside down bundt cake, shirley temple cake, chocolate chip bundt cake and my mom’s best coffee cake.
And you might also like our chocolate chip baked oatmeal!
Enjoy! -Julie
Ingredients
- Pumpkin pie spice is a mix of nutmeg, allspice, cloves, ginger and cinnamon. If you like any of those exact flavors, add an extra ¼ to ½ teaspoon so it favors the pumpkin flavor you like!
- Buy canned pumpkin puree, not pumpkin pie filling. There is a big difference and pumpkin pie filling will not allow your pumpkin bundt cake to bake properly.
- The powdered sugar glaze uses pure maple syrup to give the mild maple flavor. If you’d like a stronger maple flavor, add ½ teaspoon maple extract to the glaze.
See the recipe card below for full ingredients and amounts.
Pumpkin Bundt Cake with Maple Glaze
A simple maple cinnamon glaze makes this easy pumpkin bundt cake extra special. It makes a great make-ahead Thanksgiving dessert and freezes well, too.
Servings 12
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Ingredients
- 1 cup coconut oil or vegetable oil
- 1 cup granulated sugar
- 1 cup brown sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups solid pack pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 tablespoon pumpkin pie spice
Cinnamon Maple Glaze
- 2 tablespoons salted butter
- ¼ cup maple syrup
- 1 cup powdered sugar
- ½ teaspoon ground cinnamon
- Dash salt
Instructions
- Preheat the oven to 325ºF. Grease and flour a 12-cup bundt cake pan.
- In a large bowl, mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside.1 cup coconut oil or vegetable oil, 1 cup granulated sugar, 1 cup brown sugar, 3 large eggs, 1 tablespoon vanilla extract, 2 cups solid pack pumpkin puree
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. 3 cups all-purpose flour , 1 teaspoon salt, 1 teaspoon baking soda, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, 1 tablespoon pumpkin pie spice
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix. Pour the batter into the prepared pan and use a rubber spatula to smooth the top.
- Bake for 55-60 minutes or until a toothpick (or cake tester) inserted in the center of the cake comes out clean. If the cake looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- In a small bowl, whisk together the melted butter, maple syrup, powdered sugar, cinnamon and salt. Whisk well, then drizzle over the cooled cake.
Notes
Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. The cake slices also freeze well. Wrap them in plastic wrap, then place in a zippered storage bag. Freeze for up to 2 months.
Nutrition
Calories: 520kcal | Carbohydrates: 77g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 328mg | Potassium: 249mg | Fiber: 2g | Sugar: 50g | Vitamin A: 6483IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 3mg
How to Make Pumpkin Bundt Cake: Step by Step
Prepare. Preheat the oven to 325ºF. Grease and flour a 12-cup bundt cake pan. I love a non-stick bundt pan which helps it come out cleanly.
Make the cake batter. Mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Then whisk together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Combine the two and mix just until combined. Do not overmix. Pour the batter into the prepared pan and use a rubber spatula to make an even layer.
Bake the cake. Bake for 55-60 minutes or until a toothpick inserted in the center of the cake comes out clean. If the cake looks like it is getting too brown, cover loosely with aluminum foil for the rest of baking. Allow the pumpkin cake to cool in the pan for 10 minutes, then turn it out onto a wire rack.
Make the glaze. In a small bowl, whisk together the melted butter, maple syrup, powdered sugar, cinnamon and salt. Whisk well, then drizzle on the pumpkin bundt cake!
