Moist Pumpkin Bundt Cake with Maple Glaze
This pumpkin bundt cake is the one I bring to every fall gathering, and it never comes home with leftovers. The crumb is tender and moist, filled with warm spices, and the maple glaze gives it just the right amount of sticky sweetness.
It’s a straightforward recipe that does not need a mixer, and the whole can of pumpkin keeps it fresh for days. If you want an easy, reliable bundt that tastes like autumn, this is it.
Why This Pumpkin Bundt Cake Works
Oil and pumpkin team up to keep the cake supremely moist, even on day three. There is no creaming butter or pulling out a stand mixer, just a couple of bowls and a whisk, so cleanup is fast.
The spice blend is warm but not overpowering, and the maple glaze adds a glossy finish that crackles slightly when you slice it. It is the kind of cake that feels festive but is simple enough for a Tuesday.
Because it’s a bundt, it looks impressive without any decorating skills. The pan does the work for you.
Ingredients
- For the cake:
- 2 cups all-purpose flour: spooned and leveled, not scooped
- 1 1/2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice: or a mix of cinnamon, ginger, nutmeg, and cloves
- 1 cup vegetable oil: any neutral oil works
- 4 large eggs: room temperature if you have the time
- 1 (15 oz) can pumpkin puree: not pumpkin pie filling
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar: sifted if lumpy
- 2 tbsp maple syrup: real maple syrup gives the best flavor
- 1 to 2 tbsp milk: any kind; start with 1 tbsp
Variations / Substitutions
- Gluten-free: use a 1-for-1 gluten-free flour blend in place of the all-purpose flour.
- Cream cheese glaze: swap the maple glaze for 4 oz softened cream cheese, 1 cup powdered sugar, and a splash of milk, beaten until smooth.
- Add-ins: fold 1/2 cup chopped pecans or mini chocolate chips into the batter before baking.
- Dairy-free: use your favorite plant-based milk for the glaze, and double-check that your sugar is vegan if needed.
Cinnamon-Swirl Snickerdoodle Bundt Cake is another reader favorite dessert worth making next.
How To Make Moist Pumpkin Bundt Cake with Maple Glaze
Step 1: Mix the Dry Ingredients
Preheat the oven to 350°F (175°C) and generously grease a 10-cup bundt pan with butter or nonstick spray, making sure to coat every groove and the center tube. In a large bowl, whisk together the 2 cups flour, 1 1/2 cups granulated sugar, 1/2 cup brown sugar, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp salt, and 2 tsp pumpkin pie spice until evenly blended.
The mixture will be sandy and fragrant. The brown sugar might form a few small clumps, so break those up with your fingers as you go.
Step 2: Whisk the Wet Ingredients
In another large bowl, whisk the 4 eggs, 1 cup vegetable oil, the 15 oz can of pumpkin puree, and 1 tsp vanilla extract. Whisk vigorously for about 1 minute, until the mixture is completely smooth and no streaks of egg remain.
The wet mixture will be thick, glossy, and a deep rusty orange. It should look uniform from edge to edge.
Step 3: Fold the Batter
Pour the dry ingredients into the bowl of wet ingredients. Use a rubber spatula to fold them together gently, scraping the bottom and sides of the bowl. Stop as soon as you no longer see dry flour, which will take about 30 seconds of folding.
A few small lumps are fine, and they will bake out. Overmixing at this stage can make the cake tough, so resist the urge to stir it into submission.
Step 4: Bake the Cake
Scrape the batter into your greased bundt pan and smooth the top with the spatula. Bake for 50 to 60 minutes, until a toothpick inserted halfway between the center tube and the outer edge comes out clean or with just a few moist crumbs.
The cake will be deeply golden, pulling slightly from the sides of the pan, and your kitchen will smell like cinnamon and pumpkin. Let it cool in the pan on a wire rack for exactly 15 minutes, then invert the pan onto the rack and lift it off. Let the cake cool completely before glazing.
Step 5: Glaze and Slice
Once the cake is completely cool, whisk together the 1 cup powdered sugar, 2 tbsp maple syrup, and 1 tbsp milk until smooth. If the glaze seems too thick to drip, add the remaining tablespoon of milk a little at a time. Drizzle the glaze over the top of the cake, letting it run down the sides in uneven ribbons.
Slice and serve right away, or let the glaze set for about 15 minutes if you want a firmer, crackly finish.
Tips for a Perfect Bundt Every Time
- Grease the pan thoroughly, especially the center tube and all those crevices. Even nonstick pans need a good coating.
- Let the cake cool in the pan exactly 15 minutes. Leaving it longer can make it stick, and shorter can cause it to break.
- For the cleanest slices, use a serrated knife and a gentle sawing motion.
- If the glaze thickens as it sits, stir in a tiny splash of milk. If it becomes too thin, whisk in a little more powdered sugar.
Bake times can vary depending on your pan size:
| Pan Size | Bake Time |
|---|---|
| 8-cup | 55-65 mins |
| 10-cup | 50-60 mins |
| 12-cup | 45-55 mins |
Storing Leftovers
- Refrigerate: cover the cake tightly or store in an airtight container for up to 4 days. Bring slices to room temperature before serving.
- Reheating: a 10- to 15-second zap in the microwave brings back that just-baked warmth. The glaze will soften a bit.
Frequently Asked Questions
Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling is pre-sweetened and spiced differently. It will throw off the sweetness and texture, so stick with 100% pumpkin puree.
Can I make this cake ahead of time?
Yes, you can bake the cake a day ahead and store it tightly wrapped at room temperature. Wait to glaze until a few hours before serving.
My bundt cake stuck to the pan. What went wrong?
It was likely undergreased or left in the pan too long. Grease every nook generously with butter or nonstick spray, and invert the cake exactly 15 minutes after it comes out of the oven.
Can I freeze the cake?
Absolutely. Wrap the completely cooled, unglazed cake in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight and glaze fresh before serving.
Moist Pumpkin Bundt Cake with Maple Glaze Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 10-cup bundt pan well. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, salt, and pumpkin pie spice.
- In another bowl, whisk the eggs, oil, pumpkin puree, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and fold gently until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until a toothpick inserted comes out clean or with a few moist crumbs. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- Whisk the powdered sugar, maple syrup, and 1 tbsp milk until smooth, adding more milk if needed. Drizzle over the cooled cake, slice, and serve.
Notes
