Name: Pumpkin Bundt Cake with Maple Glaze Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 3 cups (360 grams) all-purpose flour, spooned and leveled; 2 tablespoons all-purpose flour (for dusting the pan); 1 tablespoon pumpkin pie spice; 1½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter, softened; 1½ cups (300 grams) granulated sugar; ½ cup (100 grams) light brown sugar, packed; 1 cup pumpkin puree; ½ cup sour cream, room temperature; 3 large eggs, room temperature; 2 teaspoons vanilla extract; ½ cup whole milk, room temperature; ¾ cup powdered sugar; 1 tablespoon maple syrup; 1 tablespoon milk; ¼ teaspoon salt; Chopped pecans (optional garnish)

Jump to Recipe· 4.2 from 54 reviews

If you’re craving something that truly captures the cozy spirit of fall, this Pumpkin Bundt Cake with Maple Glaze Recipe is exactly what you need. It’s an irresistibly moist cake bursting with real pumpkin puree and warmly spiced with cinnamon, nutmeg, ginger, and cloves—a perfect harmony of flavors that feels like a comforting seasonal hug. Topped with a luscious maple glaze and toasted pecans, this cake isn’t just a dessert; it’s an experience that brings the essence of the holidays right to your table.

Ingredients You’ll Need

A top-down view of various baking ingredients neatly arranged on a white marbled surface. In the center is a clear glass bowl filled with white flour. Directly above it are three small white bowls: the left one with powdered sugar, the middle empty, and the right one filled with bright orange pumpkin puree. To the left of the flour bowl are three brown eggs, with a small white bowl of brown sugar below them and a cup of white liquid (milk) above. To the right of the flour bowl are three small brown wooden bowls containing white salt, beige and brown spices, and a tiny white bowl with white salt. Below, to the left, is a white bowl filled with granulated sugar. Next to it is a small black bottle with a red cap, and to the right are two blocks of yellow butter wrapped in paper and a white bowl of yogurt. The colors are soft and warm, with textures ranging from powdery sugar and flour to creamy pumpkin and smooth butter. Photo taken with an iphone --ar 4:5 --v 7

Don’t be fooled by the straightforward list; each ingredient in this recipe plays a crucial role in creating the perfect texture, flavor, and aroma that make this Pumpkin Bundt Cake with Maple Glaze Recipe so special. From the aromatic pumpkin pie spice to the creamy pumpkin puree and the rich sweetness of the maple glaze, each element contributes to a delightful balance.

3 cups (360 grams) all-purpose flour spooned and leveled: Provides the structure for a tender yet sturdy cake.
2 tablespoons all-purpose flour for dusting the pan: Helps prevent sticking and ensures your cake releases perfectly.
1 tablespoon pumpkin pie spice: A blend of warm spices that adds soul to the cake’s flavor profile.
1½ teaspoon baking powder: Leavens the cake to keep it light and fluffy.
½ teaspoon baking soda: Balances acidity and aids in rising.
½ teaspoon salt: Enhances all the other flavors, making them pop.
1 cup unsalted butter, softened: Key to that rich and moist crumb.
1½ cup (300 grams) granulated sugar: Sweetness that’s not overpowering but perfectly rounded.
½ cup (100 grams) light brown sugar, packed: Adds a subtle molasses depth and extra moisture.
1 cup pumpkin puree: The star ingredient, bringing moisture and authentic pumpkin flavor.
½ cup sour cream, room temperature: Adds tanginess and tenderizes the crumb.
3 large eggs, room temperature: Bind everything together and provide lift.
2 teaspoons vanilla extract: Enhances sweetness and rounds out the spices.
½ cup whole milk, room temperature: Keeps the batter smooth and moist.
Maple Glaze Ingredients:

¾ cup powdered sugar: The base of the sweet, silky glaze.
1 tablespoon maple syrup: Gives the glaze its signature warm, deep sweetness.
1 tablespoon milk: Adjusts the glaze consistency for perfect drizzling.
¼ teaspoon salt: Balances and highlights all the sweetness.
Chopped pecans (optional): Adds crunch and a toasty nutty flavor as garnish.

How to Make Pumpkin Bundt Cake with Maple Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. Grease a 12-cup bundt pan generously with shortening or butter, then dust it with flour to prevent any sticking. This step guarantees your beautifully baked cake will release effortlessly after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This mixture distributes your leavening agents evenly and infuses the flour with those lovely warm spices.

Step 3: Cream Butter and Sugars

In a large bowl, use an electric mixer to cream the softened butter with both granulated and light brown sugars. Mix thoroughly until it’s light and fluffy—this incorporation of air is what makes your cake tender and moist. Then, add the pumpkin puree and sour cream, blending until completely combined and smooth.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time to ensure an even texture. With the last egg, mix in the vanilla extract. This combination enriches the batter, giving your cake a deep, homey flavor profile you’ll want to savor.

Step 5: Combine Dry Ingredients and Milk

Alternate adding the dry ingredients and the whole milk to the wet mixture, starting and ending with the flour mixture. Mix just until everything is combined—overmixing can make the cake dense rather than light and fluffy.

Step 6: Bake the Cake

Pour the batter into your prepared bundt pan, smoothing the top so it bakes evenly. Bake for about 50 to 55 minutes, or until a thin knife inserted into the cake’s center comes out clean. Once done, let the cake rest in the pan for 15 minutes before gently inverting it onto a wire rack to cool completely.

Step 7: Prepare and Add Maple Glaze

While the cake cools, whisk together powdered sugar, maple syrup, milk, and salt until you achieve a thick, smooth glaze. Drizzle the glaze over the cooled cake, and if you love a bit of texture and extra flavor, sprinkle with chopped pecans for that perfect finishing touch.

How to Serve Pumpkin Bundt Cake with Maple Glaze Recipe

The image shows a thick slice of bundt cake placed on a white plate with a thin gold rim, which is stacked on another similar plate against a white marbled background. The cake has two visible layers: a dense golden brown crumb layer and a smooth light cream icing that drips down the top center and edges of the slice. Small bits of nuts or caramelized toppings sit on top of the icing, adding texture contrast. Crumbs are scattered lightly on the plate in front of the slice. In the blurred background, two more slices of the same bundt cake, also iced, are visible. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A simple sprinkle of toasted pecans enhances the crunch while complementing the maple glaze’s sweetness. For extra flair, consider adding a dusting of cinnamon or a few fresh cranberries to brighten the plate and balance the richness.

Side Dishes

This Pumpkin Bundt Cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream—both add a creamy contrast to the cake’s warm spices. If you want to keep it cozy, a cup of spiced chai tea or a steaming mug of coffee is an ideal companion.

Creative Ways to Present

Serving the cake on a rustic wooden board alongside a small bowl of extra maple glaze lets guests customize their slices. You can also slice and layer pieces between thin sheets of parchment to make delightful cake sandwiches, or plate individual slices with a sprig of rosemary for a festive touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover cake in an airtight container at room temperature for up to three days to maintain its moisture. If you live in a warmer climate, refrigerate it but bring it back to room temperature before serving to enjoy the best texture and flavor.

Freezing

This cake freezes beautifully! Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. This way, you can keep it frozen for up to three months, making it a perfect dessert to prep in advance for holidays or special occasions.

Reheating

For the freshest taste, thaw frozen slices overnight in the fridge and bring to room temperature before enjoying. If you prefer a warm slice, pop a piece in the microwave for about 10 to 15 seconds or gently warm it in the oven at low heat, being careful not to dry it out.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works wonderfully and is actually the standard for most pumpkin desserts. Just make sure it’s 100% pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Is it possible to make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking mix designed for cakes. Keep in mind that texture might vary slightly, so consider adding a binding agent like xanthan gum if your mix doesn’t include it.

What’s the best way to toast pecans for garnish?

Toast pecans in a dry skillet over medium heat for 3-5 minutes, stirring often until fragrant and slightly browned. Let them cool before adding to the cake to maintain their crunch.

Can I make the maple glaze ahead of time?

You can prepare the maple glaze a day in advance and store it in the refrigerator. Just give it a good whisk to smooth it out again before drizzling it over the cake.

How do I know when the cake is done baking?

Perform the classic toothpick test by inserting a thin knife or skewer into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, your cake is perfectly baked.

Final Thoughts

This Pumpkin Bundt Cake with Maple Glaze Recipe is a beloved treat that I can’t wait for you to try. The marriage of moist pumpkin cake and the sweet, velvety glaze is pure magic on the palate and perfect for sharing with friends and family. Once you make it, it’s sure to become your go-to fall dessert that brings holiday warmth to any day.