Description

This Pumpkin Bundt Cake is a delicious fall-inspired treat, combining moist pumpkin cake with warm spices and topped with a dreamy maple glaze. Perfect for Thanksgiving or any family gathering, this easy-to-make cake is a comforting dessert that captures all the best flavors of autumn. The rich texture and subtle sweetness make it a crowd-pleaser that everyone will enjoy.

Ingredients

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)

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Instructions

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 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.
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 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!

Notes

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

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert, Snack
Cuisine: American