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Pumpkin Bundt Cake

Moist Pumpkin Bundt Cake with Maple Glaze Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 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
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin puree
  • 1 tsp vanilla extract
  • 1 cup powdered sugar
  • 2 tbsp maple syrup
  • 1 to 2 tbsp milk

Method
 

  1. 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.
  2. In another bowl, whisk the eggs, oil, pumpkin puree, and vanilla until smooth.
  3. 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.
  4. 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.
  5. 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

Use pumpkin puree, not pie filling. The glaze is easiest to control when the cake is fully cool; a warm cake will melt it right off. If you only have a 12-cup pan, start checking for doneness around 45 minutes.