Name: Pumpkin Spice Bundt Cake with Maple Glaze Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Ingredients: 2 ½ cups all-purpose flour; 2 tsp cinnamon; 1 tsp ground ginger; ½ tsp nutmeg; ¼ tsp ground cloves; 1 tsp baking soda; ½ tsp baking powder; ½ tsp salt; 1 cup vegetable oil; 1 cup granulated sugar; ½ cup packed brown sugar; 3 large eggs, room temperature; 2 tsp vanilla extract; 1 ½ cups pumpkin puree; 4 oz cream cheese, softened; 1 ½ cups powdered sugar; 3 tbsp pure maple syrup; 1 to 2 tbsp milk

Pumpkin spice bundt cake is the kind of dessert that makes the whole house smell like fall. It comes together in one bowl, with a thick batter that bakes into a soft, tender crumb and a warm, gentle spice.

You can make it on a Sunday afternoon and have cake all week, or bring it to a gathering knowing it will disappear fast. The maple glaze sets up just enough to look pretty but stays creamy enough to melt into every bite.

What Makes This Cake So Good

The crumb is tight and moist, the way a good pumpkin cake should be. Oil and brown sugar keep it tender for days, and the spice blend leans cozy without overpowering the pumpkin. You get cinnamon, ginger, nutmeg, and a tiny bit of clove.

A quick maple cream cheese glaze draped over the top adds tang and sweetness. It hardens slightly as it sits, so the slice looks clean, but it still feels soft against the cake.

This is the version I keep coming back to when I want a dessert that is easy to transport, slices neatly, and needs no fancy frosting. Just the cake, the glaze, and the crack down the middle that you always hope for with a bundt.

Ingredients

2 ½ cups all-purpose flour: spooned and leveled, not scooped
2 tsp cinnamon
1 tsp ground ginger
½ tsp nutmeg
¼ tsp ground cloves
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup vegetable oil: or any neutral oil
1 cup granulated sugar
½ cup packed brown sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 ½ cups pumpkin puree: not pumpkin pie filling
4 oz cream cheese, softened: for the glaze
1 ½ cups powdered sugar: sifted if lumpy
3 tbsp pure maple syrup
1 to 2 tbsp milk: just enough to thin the glaze

Variations / Substitutions

Swap the oil for melted butter: butter gives a richer flavor but the cake will be slightly less moist after a day. Either works.
Adjust the spice level: for a bolder spice cake, add an extra ½ tsp cinnamon and a pinch of allspice.
Go dairy free: use a dairy-free cream cheese and oat milk in the glaze, or skip the glaze and dust with powdered sugar.
Use a different glaze: a simple brown butter glaze or a vanilla icing both work well. If you like things less sweet, a dusting of cinnamon sugar is enough.
Make it gluten free: a 1-to-1 gluten-free baking flour blend will produce a good result here, no other changes needed.

Moist Blueberry Bundt Cake is another dessert you’d probably love if you enjoy this cake.

How to Make Pumpkin Spice Bundt Cake with Maple Glaze

Step 1: Mix the Dry Ingredients

Whisk together the 2 ½ cups flour, 2 tsp cinnamon, 1 tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp salt in a large bowl. Take a second to break up any clumps of brown sugar that snuck into the spices.

The bowl will smell warm and a little sweet, with the ginger and clove cutting through first. If the aroma makes you hungry, that is a good sign.

Step 2: Whisk the Wet Ingredients

In a separate large bowl, whisk the 1 cup oil with 1 cup granulated sugar and ½ packed cup of brown sugar until the mixture looks smooth and wet. Add the 3 eggs one at a time, whisking after each until the batter turns glossy. Whisk in the 2 tsp vanilla and 1 ½ cups pumpkin puree.

The color will be a deep, rusty orange. Make sure there are no streaks of egg white still visible before moving on.

Step 3: Fold the Batter Together

Pour the dry mixture into the wet mixture and switch to a rubber spatula. Fold until you no longer see white streaks of flour, but stop right there. Overmixing will make the cake tough.

The finished batter will feel thick and a little stiff. Tiny dark specks of spice should be dotted evenly throughout. Scrape the sides of the bowl once more to make sure no flour is hiding at the bottom.

Step 4: Bake the Cake

Heat your oven to 350°F (175°C). Grease a 10 to 12 cup bundt pan thoroughly with softened butter or oil, making sure to get into every nook. Dust lightly with flour and tap out the excess.

Scoop the batter into the prepared pan and smooth the top with the spatula. Bake for 50 to 55 minutes, until a toothpick poked into the thickest part comes out clean or with a few moist crumbs. About halfway through, the kitchen will fill with the scent of toasted spice and caramelizing sugar.

Cool the cake in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely. This rest helps the crumb set so the cake releases cleanly. If the cake sticks a little, give the pan a few firm taps on the counter.

Step 5: Drizzle with Glaze and Serve

While the cake cools, beat the 4 oz softened cream cheese with 1 ½ cups powdered sugar, 3 tbsp maple syrup, and 1 tbsp milk until smooth. Add a little more milk, a teaspoon at a time, until the glaze drizzles thickly off a spoon but holds its shape.

Once the cake is completely cool, set it on a plate and spoon the glaze over the top, letting it drip down the ridges. Slice it right away or let the glaze set for 15 minutes so it holds neat edges. A thin wedge reveals a moist, amber crumb dotted all over with dark spice flecks.

A Few Baking Tips

Room temperature eggs matter: they blend more evenly and help the batter rise better. If you forget, set them in a bowl of warm water for 5 minutes.
Grease the pan with real butter or solid shortening: cooking spray alone can cause sticking, especially in detailed bundt pans.
Do not open the oven door in the first 40 minutes: the sudden drop in heat can make the cake sink in the center.
Cool the cake fully before glazing: a warm cake will melt the glaze into a puddle rather than holding its shape.
Store the glazed cake at room temperature: the cream cheese glaze has enough sugar to stay safe covered on the counter for up to 3 days.

Bake times can shift depending on your pan:

Pan type	Oven temp	Bake time
10–12 cup metal bundt pan	350°F (175°C)	50–55 mins
9×5 inch loaf pan	350°F (175°C)	60–65 mins
Mini bundt pans (6)	350°F (175°C)	22–26 mins

Storing Leftovers

Refrigerate: store covered at room temperature for up to 3 days, or in the fridge for up to 5 days. Bring to room temperature before serving for the best texture.
Reheating: a 10 second zap in the microwave revives a slice, especially if you skip the glaze. Add a little butter while it is warm.

What to Serve with Pumpkin Spice Bundt Cake

A thick slice next to a black coffee or a mug of spiced tea cuts through the sweetness. If you want to dress it up, a dollop of lightly sweetened mascarpone or a spoonful of cinnamon whipped cream adds a cool, creamy contrast against the deep spice notes.

Frequently Asked Questions

Can I use fresh pumpkin puree instead of canned?

Yes, but drain it well first. Fresh puree often holds more water, which can make the cake dense. Blot it with paper towels until it feels about as thick as canned.

Why did my bundt cake stick to the pan?

It usually comes down to greasing. Get butter or shortening into every crevice and dust with flour, especially if your pan has a dark nonstick coating that is starting to wear. Tap out excess flour thoroughly.

Can I make this cake ahead of time?

Absolutely. Bake the cake a day ahead, cool it completely, and wrap it tightly in plastic overnight. Glaze it the next day before serving so the icing stays fresh.

What if I do not have a bundt pan?

A 9×5 inch loaf pan works, though the texture will be slightly denser at the center. Bake time will increase to about 60 to 65 minutes. A tube pan is another good substitute.