Pumpkin Bundt Cake with Maple Glaze

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Everyone loves pumpkin bread, but have you ever tried a pumpkin bundt cake? It’s a hidden gem among pumpkin desserts. Not only does it look amazing, but it’s also super easy to make. This particular recipe is one of our favorites: a spiced pumpkin bundt cake with thick, creamy maple icing. The cake is packed with spices, tender, and pairs perfectly with the rich maple icing.

Pumpkin Bundt Cake with Maple Glaze

Prep Time 40 minutes
Cook Time 1 hour
Cooling 1 hour
Course Dessert
Servings 12



  • – 2 cups pumpkin puree
  • – 2 3/4 cups all-purpose flour
  • – 1 1/2 tablespoons ground cinnamon
  • – 1 teaspoon ground ginger
  • – 2 teaspoons ground nutmeg
  • – 1/2 teaspoon ground cloves
  • – 1 teaspoon baking powder
  • – 1 teaspoon baking soda
  • – 1 teaspoon salt 1/2 teaspoon if using Morton
  • – 1 3/4 cups granulated sugar
  • – 1 cup vegetable oil
  • – 4 large eggs
  • – 2 teaspoons vanilla extract


  • – 1 cup powdered sugar
  • – 1/2 cup lightly packed dark brown sugar
  • – 1/4 cup maple syrup
  • – 1/2 cup heavy whipping cream
  • – 1/4 cup 1/2 stick salted butter
  • – 1 tablespoon vanilla bean paste or 1 teaspoon vanilla extract
  • – 1/4 teaspoon salt


  • Preheat your oven to 325°F.
  • Grease a 12-cup bundt pan with cooking spray or butter.
  • In a medium bowl, sift together the flour, spices, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, whisk together the sugar, oil, and pumpkin puree until smooth.
  • Add the vanilla extract and eggs, one at a time, beating after each addition.
  • Gradually add the flour mixture to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
  • Pour the batter into the greased bundt pan and bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. If the cake sticks, gently run a knife along the edges to loosen it.

**For the Icing:**

  • In a medium saucepan, combine the brown sugar, heavy cream, maple syrup, salt, and butter. Heat over medium-low, stirring until the butter melts and the sugar dissolves.
  • Increase the heat to medium-high and bring the mixture to a boil. Boil for 3 minutes, stirring occasionally. Remove from heat and stir in the vanilla bean paste.
  • In a separate bowl, add the powdered sugar. Pour the warm mixture over the powdered sugar and whisk together with a hand mixer or stand mixer for about 2 minutes, until the icing lightens in color.
  • Let the icing cool until it thickens, about 20 minutes.
  • Spoon the icing over the cooled cake, letting it drip down the sides. Enjoy!

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