Introduction

The Maple Pumpkin Bundt Cake is the perfect dessert for autumn celebrations, cozy afternoons, or holiday gatherings. This moist and tender cake combines the rich flavors of pumpkin puree, warm spices, and natural maple syrup, baked in a classic Bundt pan to create a beautiful, eye-catching centerpiece. Finished with a sweet maple glaze, each slice offers the perfect balance of sweetness and spice, making it an irresistible treat for family and friends.

Why I Love This Recipe

I love this cake because it captures the essence of fall in every bite. The pumpkin puree keeps the cake moist, while the maple syrup adds a natural sweetness and depth of flavor. The warm spices like cinnamon, nutmeg, and cloves create comforting aromas that fill the kitchen. The glaze gives it a finished, elegant look and an extra layer of sweetness. It’s the perfect blend of rustic and refined, making it both a cozy treat and a dessert worthy of any table.

Why This is a Must-Try Dish

• Seasonal favorite: Pumpkin and maple are iconic fall flavors.
• Moist and tender: The cake stays soft and flavorful for days.
• Visually stunning: The Bundt shape makes it a showstopper for gatherings.
• Easy to share: Sliced into portions, it’s perfect for family or parties.
• Comfort dessert: Pairs beautifully with coffee, tea, or a scoop of vanilla ice cream.

Preparation & Cooking Time

• Preparation Time: 20 minutes
• Baking Time: 50–60 minutes
• Cooling Time: 20 minutes
• Total Time: ~1 hour 30 minutes

Servings & Nutrition

• Servings: 12–14 slices
• Calories: ~350 per slice

Course & Cuisine

• Course: Dessert
• Cuisine: American / Fall / Holiday

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 4 large eggs
• 1 1/2 cups pumpkin puree (canned or fresh)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 1/2 cup buttermilk

For the Maple Glaze:

• 1 cup powdered sugar
• 2–3 tbsp maple syrup
• 1–2 tsp milk (optional, to thin glaze)

Step-by-Step Preparation Method

Step 1: Preheat Oven & Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Grease and flour a 10-inch Bundt pan thoroughly.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
2. Set aside.

Step 3: Cream Butter & Sugars

1. In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
2. Add eggs one at a time, beating well after each addition.

Step 4: Combine Wet Ingredients

1. Stir in pumpkin puree, maple syrup, and vanilla extract until fully incorporated.

Step 5: Combine Wet & Dry

1. Gradually mix in the dry ingredients, alternating with buttermilk.
2. Begin and end with dry ingredients. Mix until just combined.

Step 6: Bake the Cake

1. Pour batter into the prepared Bundt pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 15–20 minutes.

Step 7: Remove & Cool Completely

1. Invert cake onto a wire rack and allow it to cool completely before glazing.

Step 8: Prepare Maple Glaze

1. In a small bowl, whisk together powdered sugar and maple syrup until smooth.
2. Add milk, 1 tsp at a time, to reach desired consistency.
3. Drizzle glaze over cooled cake.

How to Serve

• Slice into even pieces and serve on a platter.
• Optional: Pair with whipped cream or vanilla ice cream.
• Perfect for holiday tables, afternoon tea, or festive gatherings.

Recipe Tips

• Use freshly ground spices for maximum flavor.
• Ensure the Bundt pan is well-greased to prevent sticking.
• Don’t overmix the batter—this keeps the cake light and tender.
• Cool the cake fully before glazing to prevent the glaze from melting.
• Store in an airtight container to retain moisture.

Variations

• Nutty Pumpkin Cake: Add 1/2 cup chopped pecans or walnuts to the batter.
• Chocolate Chip Pumpkin Cake: Fold in 1/2 cup semisweet chocolate chips.
• Spiced Glaze: Add a pinch of cinnamon or nutmeg to the glaze.
• Maple Pecan Topping: Sprinkle toasted pecans over the glaze for extra crunch.

Freezing & Storage

• Room Temperature: Store covered for 2–3 days.
• Refrigeration: Store in an airtight container for up to 5 days.
• Freezing: Wrap the cooled cake tightly in plastic wrap and foil. Freeze up to 2 months. Thaw overnight at room temperature.

Special Equipment Needed

• 10-inch Bundt pan
• Parchment paper (optional, for easier release)
• Mixing bowls
• Electric mixer or hand whisk
• Wire rack

FAQ

Q1: Can I use canned pumpkin puree?

• Yes! Ensure it’s pure pumpkin, not pumpkin pie filling.

Q2: Can I make this gluten-free?

• Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Q3: Can I double the recipe?

• Yes, but use two Bundt pans and adjust baking time slightly.

Q4: How do I prevent the cake from sticking to the pan?

• Grease thoroughly, flour lightly, and allow the cake to cool before inverting.

Conclusion

The Maple Pumpkin Bundt Cake with Glaze is a moist, flavorful, and festive dessert that celebrates the best of fall flavors. With a tender pumpkin-spiced crumb and a sweet maple glaze, it’s perfect for holidays, family gatherings, or cozy autumn evenings. Easy to prepare yet visually impressive, this cake is a must-try for anyone who loves seasonal, comforting desserts.