Maple pumpkin spice bundt Cake

This cake is everything you love about fall in a big cake! It’s packed with cozy pumpkin spice, moist pumpkin puree, and a deliciously rich maple glaze. Whether you’re enjoying it for breakfast with coffee or serving it as a dessert, this Maple Pumpkin Spice Bundt Cake is the ultimate fall comfort food. Plus, it’s simple to make but looks professional!

Why You'll Love this Recipe

•  Moist & Flavorful: Thanks to the pumpkin puree and buttermilk, this cake has a melt-in-your-mouth texture with every bite. The blend of pumpkin spice and cinnamon adds that perfect fall warmth.
• Maple Glaze Magic: The glaze isn’t just sweet – it’s a rich, maple syrup-infused topping that adds a little extra fall flair to every bite of cake. The touch of cinnamon in the glaze ties it all together.
• Easy to Make: Don’t let the bundt pan scare you! This cake may look impressive, but it’s super easy to whip up with pantry staples. It’s the perfect go-to fall dessert.
• Perfect for Any Occasion: This bundt cake is versatile – great for casual gatherings, cozy evenings in, or even as the star dessert at your Thanksgiving dinner. Plus, it stays moist and delicious for days (if it lasts that long!).

Maple Pumpkin Spice Bundt Cake Ingredients

• Eggs: you will need 3 eggs for this recipe
• Vegetable Oil: I prefer vegetable oil instead of butter
• Light brown sugar & granulated sugar: the two sugars combined aid the structure and nutty flavor of the bundt cake.
• Pumpkin puree: look for pumpkin puree!
• All purpose flour: plain all purpose flour is what I used in this recipe. Make sure you measure flour correctly by spooning the flour into your measuring cups 
• Baking soda + baking powder: the combo of the two creates a fluffy and light cake 
• Cinnamon & pumpkin pie spice: These fall spices create the best fall flavpr and pairs nicely with pumpkin. 

Step by Step

Step 1: Preheat & Prep
Start by preheating your oven to 350°F. Grease and flour a bundt pan to make sure the cake doesn’t stick when you take it out later. Set it aside.

Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. This helps evenly distribute the leaveners and spices throughout the cake.

Step 3: Combine the Wet Ingredients
In a large mixing bowl, whisk together the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth. Then, mix in the pumpkin puree and milk (or buttermilk) until well combined.

Step 4: Combine Wet & Dry Ingredients
Slowly add the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix—you want the batter to remain tender and soft.

Step 5: Bake the Cake
Pour the batter into the prepared bundt pan, spreading it out evenly. Bake for 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean. Once done, let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

Step 6: Make the Maple Glaze
While the cake cools, make the glaze. In a small bowl, whisk together the powdered sugar, cinnamon, vanilla, milk, and maple syrup until smooth. If the glaze is too thick, you can add a little more milk to reach your desired consistency.

Step 7: Glaze & Serve
Once the cake has cooled completely, drizzle the maple glaze generously over the top. Let the glaze set for a few minutes before slicing and serving.

FAQ

How do I store the bundt cake? Store the cake at room temperature in a sealed container. You can freeze the cake once it has fully cooled for up to 3 months. 

Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend you choose contains xanthan gum or a similar binding agent to ensure the proper texture.

Can I use other types of sugar?
You can substitute granulated sugar with coconut sugar or another granulated sweetener, but the flavor may change slightly. Brown sugar is key to adding moisture and depth to the cake, so try to keep that in the recipe.

How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. If you live in a warmer climate, you may want to store it in the fridge to keep the glaze from becoming too soft.

Can I freeze the cake?
Yes! You can freeze the cake (without glaze) for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing. When you're ready to serve, thaw it in the fridge overnight and then glaze it before serving.

Expert Tips and Tricks for Maple Pumpkin Spice Bundt Cake

Spraying the pan: You cannot forget this step! To avoid your bundt cake from getting stuck to your pan, heavily coat the pan with cooking spray. 

Room Temperature Ingredients: Using room temperature eggs ensures a smooth batter and even baking.

Fully combine the batter: Combine the wet and dry ingredients together until the dry ingredients are not longer visible. Scrape down the sides of the bowl to make sure there are no flour chunks in the batter. 

Cool the cake: Allow the cake to cool in the pan for about 30 minutes before removing. Don't let it sit for too long (2 hours +) because the cake may start to get stuck. In addition, you will want to wait until the cake has cooled before adding your glaze. 

If you make these Pumpkin Banana Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.