• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plated Cravings logo

  • Recipe Index
  • Air Fryer
  • German Food
  • About
    • Contact
    • How to Subscribe
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • Recipes
  • Air Fryer
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Air Fryer
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Recipes > Cakes & Cupcakes

    Pumpkin Bundt Cake with Maple Glaze

    ↓ Jump to Recipe · By: Julia Foerster · Posted: 10/16/17 · Updated: 12/02/17 · This post may contain affiliate links

    This Pumpkin Bundt Cake is super moist and topped with a maple glaze and toasted pecans! A perfect dessert for the holidays that "wow's" and is easy enough to make even if you aren’t totally kitchen confident.

    This Pumpkin Bundt Cake is super moist and topped with a maple glaze and toasted pecans! A perfect dessert for the holidays that “wow’s” and is easy enough to make even if you aren’t totally kitchen confident.

    A slice of pumpkin bundt cake with maple glaze and pecans on a small white plate with a fork next to a white and blue dishtowel.

    A simple, homemade Pumpkin Bundt Cake that is bursting with pumpkin spice flavor and so easy to make from scratch!

    Bundt Cakes are probably my favorite cakes! They are easy to make, slice and serve. Because of the shape of the pan, they look like you spent much more time making them than you actually did. No need for frosting or cake decorating, bundt cakes are natural beauties. They look pretty with just a thin glaze dripped over the cake or dusted with powdered sugar.

    This bundt cake is super moist because it is made with one whole can of pumpkin puree. It can be made ahead and travels well! This would be a great cake for the holidays!

    Close-up of a pumpkin bundt cake with maple glaze and toasted pecans on a white plate next to a white and blue dishtowel.

    Tips and Tricks for Making this Pumpkin Bundt Cake Recipe

    • Even nonstick coated bundt pans need to be well greased. Dusting with flour helps but is not usually necessary.
    • To remove the cake from the pan, place a large plate over it. Holde the plate in place and invert the pan. The cake should drop unto the plate.
    • For this recipe, you need a 14oz can pure pumpkin puree, do not use pumpkin pie filling.

    Close up of a pumpkin bundt cake with maple glaze and toasted pecans on a white plate with a slice cut out.

    Looking for more Pumpkin Recipes? Here are a few of my favorites:

    • Pumpkin Spice Cake Recipe
    • Pumpkin Spice Muffins
    • Pumpkin Dinner Rolls
    • Pumpkin Chocolate Chip Muffins

    You can find all my pumpkin recipes here.

    Close-up of a slice of pumpkin bundt cake with maple glaze and pecans on a small white plate with a fork next to a white and blue dishtowel.

    Tools used for Making this Pumpkin Spice Bundt Cake Recipe

    Bundt Pan: I use a 9.5-inch bundt pan with 10 cups capacity for my bundt cake recipes.
    Pumpkin Puree: This is really the best pumpkin puree! It has a silky consistency and subtle sweetness. I always use this one!!
    Pumpkin Pie Spice: This is what I use when I don’t make my own! But making it yourself is so easy and cheaper. Just combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.

    [social_warfare buttons=”Pinterest, Facebook”]

    A pumpkin bundt cake with maple glaze and toasted pecans on a white plate next to a white and blue dishtowel.
    Servings: 14

    Pumpkin Bundt Cake with Maple Glaze

    This Pumpkin Bundt Cake is super moist and topped with a maple glaze and toasted pecans! A perfect dessert for the holidays that "wow's" and is easy enough to make even if you aren’t totally kitchen confident.
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Course: Dessert
    Cuisine: American
    Calories: 428kcal
    Author: Julia Foerster
    4.67 from 3 votes
    Print PIN RECIPE Rate

    Ingredients

    For the Pumpkin Bundt Cake:

    • 1 cup granulated sugar, (200g)
    • 3/4 cup brown sugar, (150g)
    • 1 cup vegetable oil, (240ml)
    • 3 large eggs
    • 3 cups all-purpose flour, (375g)
    • 2 tsp baking soda
    • 2 1/2 tsp pumpkin pie spice
    • 1/2 tsp salt
    • 14 oz canned pumpkin puree, (400g)

    For the Maple Glaze:

    • 2 cups powdered sugar, (250g)
    • 3 tablespoons milk
    • 2 tablespoons maple syrup
    • 1/2 cup chopped pecans, toasted (50g)
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 350°F (180°C) and grease a 10-cup bundt pan with butter or non-stick cooking spray.
    • In the bowl of a stand mixer fitted with the paddle attachment, combine sugars and oil. Beat for 2 minutes at medium speed.
    • Add eggs, one at a time and beat after each addition for 20 seconds. Add pumpkin puree and mix until combined.
    • In a small bowl or large measuring cup, combine flour, baking soda, pumpkin pie spice, and salt.
    • With the mixer running on low speed, add flour mixture and beat until just combined.
    • Transfer batter to the prepared bundt pan and smooth the top of the batter.
    • Bake for 55-60 minutes or until a skewer inserted into the center of the cake comes out mostly clean with only a few moist crumbs attached.
    • Remove from oven and place on a cooling rack. Let cool the cake in the pan for 15 minutes before inverting onto the wire rack. Cool cake completely before adding the glaze.
    • To make the glaze, combine powdered sugar, milk, and maple syrup.
    • Drizzle over cooled cake and decorate with toasted pecans.

    Nutrition Information

    Calories: 428kcal
    Did you Make this Recipe? Tag me Today!Share it on Instagram and tag @platedcravings or #platedcravings!

    A pumpkin bundt cake with maple glaze and toasted pecans on a white plate next to a white and blue dishtowel.

    « Must Try Apple Cake Recipes
    Greek-Style Boiled Potatoes »

    Plated Cravings owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my Disclosure and Privacy Policy. As an Amazon Associate I earn from qualifying purchases.

    Reader Interactions

    Comments

    1. Maryn says

      October 14, 2019 at 1:16 pm

      4 stars
      The cake recipe is amazing! Followed the recipe exactly except for the pumpkin spice measure, I did 3 tsp of it instead of the 2.5tsp. It was very good! I did use maple extract instead of maple syrup, the syrup didn’t add the strong maple flavor I was hoping for (I’m Canadian so I like my strong maple flavors!) It was still really nice! Made it for a Thanksgiving dinner and everyone loved it!

      Reply
    2. Janis says

      February 03, 2019 at 10:29 am

      5 stars
      It’s delicious. I used home grown pumpkin, roasted first, then pureed in my food processor. The first cake disappeared quickly, so I making #2 this morning.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome!

    Julia Foerster from Plated Cravings

    Hi, I'm Julia! Born in Germany, I call Canada now my home and love to share my favorite dishes with you! Here you'll find hundreds of recipes, all made from scratch with lots of tips and detailed step-by-step instructions. ➝ Visit my about page and ➝ subscribe to never miss a new recipe!

    Favorite Recipes

    • Black Forest Cake
    • Brioche French Toast
    • Butterscotch Cookies
    • Blueberry Bread
    • Easy Creme Brulee Recipe
    • Chocolate Mousse Cake

    Top Posts

    • Moist Lemon Cake Recipe
    • Air Fryer Donuts
    • Air Fryer Onion Rings
    • Apple Strudel Recipe
    • Air Fryer Chicken Wings
    • Oven Roasted Potatoes

    Footer

    ^ back to top

    About

    • Privacy Policy & Disclaimer
    • Accessibility Policy

    As Featured On

    Press Images

    Contact

    • Contact
    • Work with us

    Copyright © 2022 Plated Cravings