This pumpkin bundt cake is the perfect introduction to fall! It's topped with a cinnamon maple glaze that just takes it over the top!
Confession: I am NOT pumpkin obsessed. However, I do love a slice of pumpkin pie or the occasional pumpkin spice latte. I decided I needed to have a good pumpkin bundt cake that would be simple to make and have all the delicious flavors of the season.
Pumpkin bundt cake
I tried out this recipe 3 times before I was happy with the taste, texture and consistency. I wanted it to be SO good that maybe a "not so into pumpkin" person might actually fall in love.
How to make pumpkin bundt cake
The recipe starts off by mixing your dry ingredients in a bowl then folding them into your wet ingredients. It's a simple two step process.
Getting your cake out of the bundt
I have avoided making bundt cakes for a while, after the last few got stuck in the pan. It was disappointing and oh-so-frustrating. This time around, I took these steps to ensure my cake came out:
- Use a good quality non-stick pan. This one is my favorite.
- Greasing the pan with oil just as the batter is finishing up mixing. This way the grease doesn't slide down the sides of the pan and pool at the bottom.
- When the bundt is finished baking, remove it from the oven, and place on a cooling rack for 15 minutes. After 15 minutes, slide a butter knife down the sides to gently release any bits that are stuck. Turn the pan over onto the cooling rack. You may need to wiggle and tap your cake pan a bit at this point.
Cinnamon Maple Glaze
This glaze is simply divine! It's sweet with a lovely spicy hint of cinnamon that pairs perfectly with pumpkin. SImply whisk up your ingredients in a bowl and glaze the completely cooled bundt cake.
Making Ahead for Storage
When preparing for an upcoming holiday, I always start with baking first! Baked goods freeze beautifully if they are packaged well. Simply wrap the completely cooled cake up in plastic wrap and freeze. To defrost, remove the cake from the freezer, let it thaw at room temperature in the plastic wrap for 6-8 hours, uncover and glaze.
Pumpkin Bundt Cake
Pumpkin Bundt Cake
- 2 ½ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 tsp baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable or canola oil
- 1 cup white sugar
- ¾ cup brown sugar
- 2 teaspoon vanilla extract
- 3 large eggs
- 1 15 oz can pumpkin puree (not pumpkin pie filling)
Maple Cinnamon Glaze
- 1 cup powdered sugar
- ¼ teaspoon cinnamon
- ½ tsp vanilla extract
- ¼ cup pure maple syrup
Pumpkin Bundt Cake
- Preheat the oven to 350 F.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In a separate large bowl, or in the bowl of a stand mixer, beat together the oil, white sugar, brown sugar, vanilla extract, eggs, and pumpkin puree until smooth.
- Add in the flour mixture, ½ at a time, until combined.
- Grease the bundt pan with cooking spray. Pour the batter into the greased pan and smooth the top. Bake for 60-70 minutes or until an inserted toothpick comes out clean.
- Cool on a cooling rack for 15 minutes in the bundt pan. Using a butter knife, gently slide it down the sides of the cake to release any bits. Flip it over onto the cooling rack and tap gently.
- Let the cake cool completely before glazing.
Maple cinnamon glaze
- Whisk the ingredients together in a bowl. Add more sugar or maple syrup as necessary. Drizzle over the cooled bundt.
You might like these other fall recipes:
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