Meet Maple Pumpkin Spice Bundt Cake. This cake has a fall-flavored pumpkin cake base made with cinnamon, nutmeg, ginger, and pumpkin purée and is topped with a super simple cinnamon maple glaze.
Why This Cake Works
- 2 bowls and 1 whisk for the cake
- 5-ingredient maple glaze
- Deep fall flavor from pumpkin puree and various spices
- Can easily be stored and served
- Simple to bake and decorate
Pumpkin Bundt Ingredients
All Purpose Flour: Classic, plain all purpose flour is the way to go in this recipe! One of the most important parts of the recipe is measuring flour correctly by spooning the flour into your measuring cups and using a knife to sweep and level off the tops.
Baking Soda + Baking Powder: A combination of these two leavening agents yields a cake which is light and fluffy. These two work together to help the cake rise.
Salt: Salt is a staple in most recipes, as it brings out sweetness, contributing to overall flavor.
Cinnamon, Nutmeg + Ginger: These three fall spices create an intense flavor and really pair nicely with the pumpkin.
Vegetable Oil: I prefer vegetable oil in cakes because it creates a moister cake which maintains moisture much better than butter.
Eggs: Importantly, you’ll need 3 large eggs at room temperature for this recipe. If you forget to leave your eggs out it 1-2 hours ahead of time, place them in a bowl of hot water for 10 minutes before using.
Light Brown Sugar & Granulated Sugar: Together, both types of sugar contribute to moisture, structure, and flavor. The combination adds extra nutty, fall flavor from the light brown sugar.
Pumpkin Puree: We are looking for pumpkin puree, NOT pumpkin pie filling.
Cinnamon Maple Glaze Instructions
- In a medium bowl, use a spoon to mix powdered sugar, maple syrup, milk, and vanilla extract together.
- The glaze should slowly fall from a spoon when it is lifted out of the bowl. If the glaze is too thick, it will break apart as it’s coming off the spoon. If the glaze is too thin, it will look wet, bubbly, and will fall in a very thin line off of the spoon.
- To thicken the glaze, add powdered sugar by the tablespoon. To thin the glaze, add milk by the teaspoon. Desired consistency is like honey.
- Next, stir cinnamon into the glaze.
- Finally, top the cooled bundt as desired with maple topping.
FAQ
To ensure the bundt cake comes out of the pan cleanly, you’ll want to heavily spray the pan. Use a cooking oil to douse the pan, making sure to emphasize coating both towards the outside of the pan in addition to towards the center near the opening of the pan. Additionally, do not remove the cake from the pan for at least 40 minutes after baking. The cake will be firmer and more stable after cooling, minimizing your chance of breaking the cake as you remove it.
Store this cake at room temperature tightly covered or in an airtight container. You can individually wrap slices in cling wrap to preserve freshness. You can freeze this cake after it has fully cooled both with or without the glaze and as a whole or individual slices for up to 3 months after baking.
Technically, you are more than welcome to use whatever maple syrup you’d like for this maple pumpkin spice bundt, though recommend pure maple syrup for best flavor, sweetness, and consistency!
Expert Tips & Tricks
Spraying the Pan: One of the most important parts of ensuring success of this bundt is properly spraying the pan. There is nothing worse than a bundt cake breaking as you attempt to remove it from the pan. To avoid tragedy, heavily coat the pan with cooking spray, remembering to put extra emphasis on the center portion of the pan near the hole.
Mixing the Batter: Mix the wet and dry ingredients together only until the dry ingredients disappear into the mixture. Make sure to scrape down the sides and bottom of the bowl and ensure that there are not flour pieces in the batter, but do not mix after the ingredients have properly combined and the batter is almost smooth. Doing so will create a drier cake and could potentially impact how the cake rises.
Cooling the Cake: Allow the cake to cool in the pan for at least 40 minutes before removing. This will help the cake to come out cleaner. I do not recommend letting the cake sit in the pan for longer than 2 hours, as doing so will make the cake more difficult to remove. Additionally, do not top the cake with glaze until the cake has cooled, as the glaze will not set properly and will likely melt.
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Glazed Pumpkin Spice Bundt
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 10 inch bundt 1x
- Category: Cake, Bundt Cake, Pumpkin, Maple, Fall, Autumn
- Method: Bake
- Cuisine: American
Description
This cake has a fall-flavored pumpkin cake base made with cinnamon, nutmeg, ginger, and pumpkin purée and is topped with a super simple cinnamon maple glaze.
Ingredients
For the Pumpkin Bundt Cake
- 2 ¾ cup (385g) all purpose flour
- 1 ½ teaspoons (9g) baking soda
- ½ teaspoon (2g) baking powder
- ½ teaspoon (4g)salt
- 2 teaspoons (5g) cinnamon
- ½ teaspoon (2g) nutmeg
- ½ teaspoon (2g) ground ginger
- 1 cup (200g) vegetable oil
- 3 large eggs (150g), room temperature
- 1 cup (230g) light brown sugar, packed
- 1 cup (210g) granulated sugar
- 1 can (425g) pumpkin puree
For the Maple Glaze
- 2 cups (240g) powdered sugar
- ½ (2g) teaspoon cinnamon
- 1 teaspoon (4g) vanilla
- 1 teaspoon (4g) milk
- ¼ cup (80g) maple syrup
Instructions
For the Pumpkin Bundt Cake
- Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10 inch bundt pan with cooking spray.
- In a medium-sized bowl, whisk all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger together.
- In a large bowl, whisk vegetable oil, room temperature eggs, packed light brown sugar, granulated sugar, and pumpkin purée together.
- Carefully, whisk the dry ingredients into the wet, mixing only until the dry ingredients disappear. Use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are properly combined.
- Transfer the batter to your prepared pan. Bake for 40-55 minutes or until a toothpick inserted towards the center of the cake comes out with moist crumbs. The top should look golden brown in color and should quickly spring back when poked with your pointer finger.
- Allow the cake to cool for at least 40 minutes in the pan but no longer than 2 hours.
- Run a knife around the rim of the pan in between the cake and pan as well as in the center between the cake and pan.
- Flip the pan over onto a plate or cooling rack and firmly tap the top to help the cake release from the pan. Continue the process of running the knife and tapping the pan if the cake has not come out of the pan.
- Let the cake fully cool before topping with glaze.
For the Glaze and Decoration
- In a medium bowl, use a spoon to mix powdered sugar, maple syrup, milk, and vanilla extract together.
- Check the consistency of the glaze. It should slowly but consistency fall from a spoon when it is lifted out of the bowl. If the glaze is too thick, it will break apart as it’s coming off the spoon. If the glaze is too thin, it will look wet, bubbly, and will fall in a very thin line off of the spoon.
- To thicken the glaze, add powdered sugar by the tablespoon. To thin the glaze, add milk by the teaspoon. Desired consistency is similar honey’s.
- Stir cinnamon into the glaze.
- Top the cooled bundt as desired with maple topping and let the glaze sit for 10-20 minutes if possible.
- Store the cake tightly covered at room temperature or in an airtight container to preserve freshness. The cake can be frozen for up to 3 months with or without glaze and as a whole or in individual pieces. Generously wrap with cling wrap to do so.
Keywords: Pumpkin Cake, Pumpkin Bundt Cake, Pumpkin Spice, Pumpkin Spice Cake, Maple Glaze
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