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
Calories: 520kcal
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
