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Pumpkin Bundt Cake

This delicious pumpkin bundt cake has a fantastic pumpkin flavor, is filled with warm spices and topped with a cinnamon maple glaze.
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert

Ingredients
  

Pumpkin Bundt Cake

  • 2 ½ cups all-purpose flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup vegetable oil or canola
  • 1 cup sugar
  • ¾ cup brown sugar
  • 2 teaspoon vanilla extract
  • 3 large eggs
  • 1 15 oz can pure pumpkin puree not pumpkin pie filling

Maple Cinnamon Glaze

  • 1 cup powdered sugar
  • ¼ teaspoon cinnamon
  • ½ teaspoon vanilla
  • ¼ cup pure maple syrup Preh

Instructions
 

  • Preheat the oven to 350 F degrees.
  • In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  • In a separate large bowl, or the bowl of a mixer, beat together the oil, white sugar, brown suga, vanilla, eggs, and pumpkin puree until smooth.
  • Carefully add in the flour mixture, ½ at a time. Mix until combined.
  • Spray a bundt generously with cooking spray. Pour the batter into the greased bundt and smooth the top.
  • Bake in preheated oven for 60-70 minutes, or until an inserted toothpick comes out clean.
  • Cool the cake for 15 minutes on a cooling rack. Slide a butter knife down the sides to release any bits that are still stuck to the pan. Turn the bundt pan over onto the cooling rack. Cool completely before adding the glaze.
  • To make the glaze, whisk the ingredients together in a bowl.