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Glazed Pumpkin Spice Bundt

  • Author: Elise
  • 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


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.



For the Pumpkin Bundt Cake

  • 2 3/4 cup (385g) all purpose flour
  • 1 1/2 teaspoons (9g) baking soda
  • 1/2 teaspoon (2g) baking powder
  • 1/2 teaspoon (4g)salt
  • 2 teaspoons (5g) cinnamon
  • 1/2 teaspoon (2g) nutmeg
  • 1/2 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
  • 1/2 (2g) teaspoon cinnamon
  • 1 teaspoon (4g) vanilla
  • 1 teaspoon (4g) milk
  • 1/4 cup (80g) maple syrup


For the Pumpkin Bundt Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10 inch bundt pan with cooking spray.
  2. In a medium-sized bowl, whisk all purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger together.
  3. In a large bowl, whisk vegetable oil, room temperature eggs, packed light brown sugar, granulated sugar, and pumpkin purée together.
  4. 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.
  5. 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.
  6. Allow the cake to cool for at least 40 minutes in the pan but no longer than 2 hours.
  7. 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.
  8. 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.
  9. Let the cake fully cool before topping with glaze.

For the Glaze and Decoration

  1. In a medium bowl, use a spoon to mix powdered sugar, maple syrup, milk, and vanilla extract together.
  2. 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.
  3. 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.
  4. Stir cinnamon into the glaze.
  5. Top the cooled bundt as desired with maple topping and let the glaze sit for 10-20 minutes if possible.
  6. 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