This Pumpkin Bundt Cake is the ultimate fall treat—moist, perfectly spiced, and topped with a dreamy maple glaze. It’s an easy-to-make dessert that’s always a crowd-pleaser, especially at family gatherings or during the holidays. The combination of pumpkin puree and warm spices makes every bite a comforting experience, while the maple glaze adds just the right amount of sweetness.

Pumpkin Bundt Cake Recipe

Why You’ll Love This Recipe

This Pumpkin Bundt Cake is everything you love about fall, all wrapped up in a fluffy, flavorful cake. The pumpkin and pumpkin pie spice infuse the cake with a rich, warm taste, while the maple glaze creates a silky finish that perfectly complements the cake’s texture. It’s easy to make, moist, and guaranteed to be the star of your dessert table.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

3 cups all-purpose flour
2 teaspoons baking soda
2 tablespoons pumpkin pie spice (check FAQ for substitutions)
½ teaspoon salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
15 ounces pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla extract
½ cup buttermilk

For the Maple Glaze:

1 cup powdered sugar
2 tablespoons maple syrup
2 tablespoons milk or cream (adjust for desired consistency)

Directions

Preheat the oven:
Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
Prepare the dry ingredients:
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
Cream the butter and sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs and pumpkin:
Add the eggs one at a time, mixing well after each addition. Then, mix in the pumpkin puree and vanilla extract until everything is well combined.
Alternate adding dry ingredients and buttermilk:
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined (avoid over-mixing to ensure a light cake).
Bake the cake:
Pour the batter into the prepared bundt pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake:
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Make the glaze:
In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk or cream to achieve a pourable consistency.
Glaze the cake:
Once the cake has cooled completely, drizzle the maple glaze over the top. Serve and enjoy!

Servings and Timing

Servings: 12
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

Variations

Spices: If you don’t have pumpkin pie spice, you can use a combination of cinnamon, nutmeg, and ginger.
Nuts: Add some chopped pecans or walnuts to the batter for a bit of crunch.
Vegan option: Substitute the butter with vegan butter and use plant-based milk and egg replacers for a vegan version.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
Freezing: You can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, leave it at room temperature for a few hours.

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added spices and sweeteners, which will alter the taste and texture of the cake. Use plain pumpkin puree for the best results.

2. Can I use a different type of oil instead of butter?

Yes, you can substitute the butter with an equal amount of vegetable oil or melted coconut oil for a dairy-free version.

3. Can I use a different type of sugar?

You can substitute granulated sugar with brown sugar, but it may change the texture slightly and give the cake a richer flavor.

4. Can I make this cake ahead of time?

Yes, you can make the cake a day ahead and store it at room temperature. Drizzle the glaze just before serving.

5. Can I make this cake without buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1/2 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5-10 minutes before using.

6. Can I bake this in a different pan?

Yes, you can bake the cake in a 9×13-inch pan or two 9-inch round pans. Adjust the baking time, as it may vary depending on the size of the pan.

7. How do I know when the cake is done?

Check the cake by inserting a toothpick into the center. If it comes out clean or with a few crumbs, the cake is done. If it’s wet, continue baking for a few more minutes.

8. Can I make this cake without the glaze?

Yes, the cake is delicious on its own without the glaze, but the maple glaze adds a nice touch of sweetness and flavor.

9. Can I use a hand mixer to mix the ingredients?

Yes, you can use a hand mixer for creaming the butter and sugar, as well as for mixing the wet and dry ingredients together.

10. Can I substitute the maple syrup with another sweetener?

You can use honey, agave, or any other liquid sweetener, but maple syrup adds a distinctive flavor that complements the cake well.

Conclusion

This Pumpkin Bundt Cake is a perfect fall treat—moist, spiced, and topped with a rich maple glaze. Whether you’re celebrating Thanksgiving, a family gathering, or just craving something cozy, this cake is sure to impress. Simple to make, full of autumn flavors, and guaranteed to satisfy, this recipe is a must-try!