Go Back
Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake with Maple Glaze Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

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

Method
 

  1. Whisk flour, cinnamon, ginger, nutmeg, cloves, baking soda, baking powder, and salt in a large bowl.
  2. In a separate large bowl, whisk oil with both sugars until smooth. Whisk in eggs one at a time, then vanilla and pumpkin puree.
  3. Fold dry ingredients into wet ingredients with a spatula just until no flour streaks remain. Do not overmix.
  4. Pour batter into a well-greased and floured 10 to 12 cup bundt pan. Bake at 350°F (175°C) for 50 to 55 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then invert onto a rack to cool completely.
  5. Beat cream cheese, powdered sugar, maple syrup, and 1 tbsp milk until smooth. Add more milk a little at a time if needed to reach a thick drizzling consistency. Glaze the cooled cake and let set for 15 minutes before slicing.

Notes

A dark nonstick bundt pan may bake a few minutes faster, so start checking at 45 minutes. The cake tastes even better the next day once the spices have mellowed and the moisture has evenly settled into the crumb.