Easy Pumpkin Bundt Cake Recipe With Maple Glaze for Fall Baking!!

I made this Pumpkin Bundt Cake Recipe when I wanted a cozy dessert that truly tasted like fall. I loved how the pumpkin kept the cake moist, tender, and beautifully golden-orange. The cinnamon, nutmeg, and allspice gave every slice a warm spiced flavor.

I finished mine with a silky maple glaze and a sprinkle of chopped walnuts. If you love an easy pumpkin Bundt cake recipe moist enough for a crowd, this one is worth trying.

Cooking Time

This pumpkin Bundt cake is straightforward to prepare and takes about an hour and ten minutes from start to finish. The original recipe makes approximately 12 to 16 servings.

• Prep Time: 15 minutes
• Cooking Time: 55 minutes
• Total Time: 1 hour 10 minutes

Ingredients

The ingredients below follow the provided Southern Living recipe, including its maple glaze.

For the Pumpkin Cake

• Baking spray with flour — Use it generously to help the Bundt cake release cleanly.
• 3 cups all-purpose flour — Forms the main structure of the cake.
• 2 teaspoons ground cinnamon — Adds a classic warm pumpkin-spice flavor.
• 1½ teaspoons baking soda — Helps the cake rise as it bakes.
• 1½ teaspoons ground nutmeg — Brings a deeper, aromatic spice note.
• 1 teaspoon ground allspice — Adds another layer of cozy spice.
• ¾ teaspoon kosher salt — Balances the sweetness and spices.
• ½ teaspoon baking powder — Provides additional lift and lightness.
• 1 cup vegetable oil — Helps give the finished cake a moist, tender texture.
• 2½ cups granulated sugar — Provides sweetness and contributes to the cake’s texture.
• 3 large eggs, at room temperature — Help bind and enrich the batter.
• 1 teaspoon vanilla extract — Adds a gentle background flavor.
• 1 (15-ounce) can pumpkin puree — Use pure pumpkin, not pumpkin pie filling.

For the Maple Glaze

• 3 tablespoons unsalted butter — Creates a smooth, rich glaze.
• ⅓ cup pure maple syrup — Gives the topping its distinctive maple flavor.
• ¼ teaspoon ground cinnamon — Echoes the spices in the cake.
• ⅛ teaspoon kosher salt — Keeps the glaze from tasting overly sweet.
• 1 cup sifted powdered sugar — Thickens and sweetens the glaze.
• 1 teaspoon vanilla extract — Adds extra flavor to the topping.
• Chopped walnuts, optional — Use them as a simple crunchy garnish.

Note: Serves several — about 12 to 16 servings.

Equipment You Need

• 10- to 12-cup Bundt pan — Gives the cake its classic ring shape.
• Large mixing bowl — Use it for combining the dry ingredients.
• Separate large mixing bowl — Use it for building the wet batter.
• Whisk — Helps evenly combine the flour and spices.
• Electric mixer or hand mixer — Makes mixing the oil, sugar, and eggs easy.
• Medium saucepan — Use it to prepare the warm maple glaze.
• Cake tester or wooden skewer — Checks whether the cake is fully baked.
• Wire rack — Allows the cake to cool properly after removing it from the pan.

How to Make Pumpkin Bundt Cake Recipe?

This pumpkin Bundt cake recipe is easier than it looks, especially when the ingredients are prepared before you start. The key is to mix the batter gently once the flour and pumpkin are added. After baking, let the cake cool before adding the maple glaze for the best finish.

Prepare the Oven and Bundt Pan

Start by heating your oven to 350°F. Generously coat a 10- to 12-cup Bundt pan with baking spray containing flour. I recommend making sure the spray reaches the sides and detailed areas of the pan. A properly prepared pan makes the final release much easier.

Combine the Dry Ingredients

Sift the all-purpose flour into a large bowl. Add the cinnamon, baking soda, nutmeg, allspice, kosher salt, and baking powder. Whisk everything together until the spices and leavening ingredients are distributed evenly. This helps prevent concentrated pockets of spice or baking soda.

Mix the Oil, Sugar, and Eggs

In another large bowl, beat the vegetable oil and granulated sugar until they are well combined. Add the eggs one at a time, allowing each one to incorporate before adding the next. Mix in the vanilla extract. Using room-temperature eggs, as specified in the recipe, helps keep the mixing process smooth.

Add the Pumpkin and Dry Mixture

Add the dry ingredients and pumpkin puree alternately, beginning and ending with the dry mixture. Mix on low speed after each addition and stop as soon as everything is incorporated. This is one place where I would avoid overmixing. Once the batter comes together, it is ready for the pan.

Fill the Bundt Pan

Pour the finished batter into the prepared Bundt pan and smooth the surface into an even layer. Firmly tap the pan against the countertop a few times. Those taps help release trapped air bubbles from the batter. An even batter also encourages more consistent baking.

Bake the Cake

Place the Bundt pan in the 350°F oven and bake for 55 to 60 minutes. Check the center with a cake tester or wooden skewer. The cake is ready when the tester comes out clean. Let it cool in the pan for 10 minutes, then invert it onto a wire rack and allow it to cool completely.

Make the Maple Glaze

Add the butter, pure maple syrup, cinnamon, and kosher salt to a medium saucepan over medium-low heat. Stir occasionally until the butter melts. Remove the saucepan from the heat, then whisk in the sifted powdered sugar and vanilla. Let the glaze stand for about 2 to 4 minutes so it thickens slightly.

Glaze and Garnish

Spoon the warm maple glaze over the completely cooled cake. If the glaze becomes too firm in the saucepan, return it to the heat briefly and whisk until smooth. Finish with chopped walnuts if you like. The cake can also be served without the glaze or simply finished with powdered sugar.

Additional Tips for Making This Recipe Better

Here are the things I would pay the most attention to when making this pumpkin Bundt cake.

• I always use pure pumpkin puree. The source specifically recommends 100% pure pumpkin puree rather than pumpkin pie filling.
• I choose pure maple syrup for the glaze. I wouldn’t replace it with artificially flavored pancake syrup because the maple flavor is an important part of the topping.
• I avoid overmixing the batter. Once the pumpkin and dry ingredients are incorporated, I stop mixing to help preserve the cake’s tender texture.
• I prepare the Bundt pan generously. Thoroughly coating the pan with baking spray containing flour makes removing the finished cake much easier.
• I let the cake cool completely before glazing. This gives the warm maple glaze a better surface to sit on instead of melting away too quickly.

Common Mistakes to Avoid

• Using pumpkin pie filling: I use pure pumpkin puree because the two products are not interchangeable in this recipe.
• Skipping proper pan preparation: I generously coat the Bundt pan so the cake can release cleanly.
• Overmixing the batter: I mix only until the ingredients are incorporated, especially after adding the flour.
• Glazing too early: I let the cake cool completely before adding the warm glaze.
• Using artificial maple syrup: I stick with pure maple syrup for the intended maple flavor.

How to Serve Pumpkin Bundt Cake?

I like serving this cake as the centerpiece of a fall dessert table. Place the whole glazed Bundt cake on a simple cake stand so its ring shape and maple drizzle are easy to see.

For a finished look, spoon the warm maple glaze over the top and let it naturally run down the sides. Sprinkle chopped walnuts over the glaze for a little texture and contrast.

You can also leave off the glaze and dust the cooled cake with powdered sugar. The original source notes that both options work well, so the choice comes down to how rich or simple you want the presentation to be.

Variations

• Simple powdered-sugar version: Skip the maple glaze and finish the cooled cake with powdered sugar.
• Walnut-topped version: Add chopped walnuts over the maple glaze for a crunchy garnish.
• Extra-spiced version: For a stronger spiced pumpkin Bundt cake recipe, emphasize the existing cinnamon, nutmeg, and allspice flavors rather than adding unrelated ingredients.
• Glaze-free version: The pumpkin cake is designed to be enjoyable even without a topping.
• Mini Bundt approach: The source provides a standard 10- to 12-cup Bundt pan, so mini pumpkin Bundt cake portions would require adjusted pan sizes and baking times rather than following the original timing exactly.

Nutritional Information

The supplied Southern Living article does not provide nutrition values for this recipe. Rather than inventing numbers, I recommend treating the following as unavailable from the source:

• Calories: Not provided in the source.
• Protein: Not provided in the source.
• Carbohydrates: Not provided in the source.
• Fat: Not provided in the source.

Make Ahead and Storage

Room-Temperature Storage

I would keep leftover pumpkin Bundt cake in an airtight container at room temperature. According to the provided recipe source, it stays fresh for up to 3 days.

Freezing

The cake can also be frozen in individual slices. Wrap the slices in storage wrap followed by aluminum foil, then freeze them for up to 3 months.

Reheating and Thawing

When you’re ready to enjoy a frozen slice, thaw it on the counter for about 30 minutes. The source recommends warming it slightly before serving for a more enjoyable texture.

Why You’ll Love This Recipe?

This is more than just another entry among pumpkin Bundt cake recipes. It combines simple ingredients with the comforting flavors people expect from fall baking.

• It’s wonderfully moist: I love that pumpkin contributes both flavor and moisture, helping the cake stay tender.
• The spices feel perfectly seasonal: Cinnamon, nutmeg, and allspice create the warm spiced profile that makes this cake ideal for fall.
• The maple glaze adds something special: I find the pure maple glaze gives the cake an extra layer of sweetness and fall flavor.
• It’s suitable for a crowd: With approximately 12 to 16 servings, I can make it when several people are coming over.
• It’s flexible at serving time: I can use the maple glaze, chopped walnuts, or simply powdered sugar depending on the occasion.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I would not. The recipe specifically calls for a 15-ounce can of pumpkin puree and recommends using 100% pure pumpkin rather than pumpkin pie filling.

How long does pumpkin Bundt cake stay fresh?

When stored in an airtight container at room temperature, the cake can stay fresh for up to 3 days.

Can I freeze pumpkin Bundt cake?

Yes. The source recommends wrapping individual slices in storage wrap and aluminum foil and freezing them for up to 3 months.

Does pumpkin Bundt cake need maple glaze?

No. I can serve it without the glaze or use a simple dusting of powdered sugar. The original recipe describes the glaze as an optional finishing choice.

What kind of maple syrup should I use?

I would use pure maple syrup, not artificially flavored pancake syrup. The maple syrup is an important flavor component of the glaze.

Final Thoughts

If you’re searching for a pumpkin Bundt cake recipe moist, warmly spiced, and easy enough for a holiday baking day, this version checks all the right boxes. The pumpkin keeps the cake tender, while cinnamon, nutmeg, and allspice create its cozy flavor.

The maple glaze takes it a step further, adding a sweet finish that pairs beautifully with the pumpkin. Whether you’re serving it at Thanksgiving, making a fall dessert for family, or simply have a can of pumpkin waiting in the pantry, this pumpkin Bundt cake is a comforting choice. The original recipe makes 12 to 16 servings and can be stored for several days or frozen for longer-term enjoyment.