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Pumpkin Bundt Cake drizzled with maple glaze on a fall-themed table
ChefMaster Emily

Pumpkin Bundt Cake

This Pumpkin Bundt Cake is rich, moist, and warmly spiced—perfect for crisp fall days. Drizzled with a maple glaze and infused with cinnamon, nutmeg, ginger, and cloves, it’s a festive and comforting dessert ideal for Thanksgiving or any cozy gathering.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
Wet Ingredients
  • 1 cup pumpkin puree not pie filling
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla extract
Optional Glaze
  • 1/2 cup powdered sugar
  • 2 tbsp maple syrup

Equipment

  • Bundt Pan
  • Mixing Bowls
  • Whisk
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Generously grease a Bundt pan, making sure to cover all the crevices.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a large bowl, beat the eggs, granulated sugar, brown sugar, and oil until smooth. Stir in pumpkin puree and vanilla extract.
  4. Gradually add the dry ingredients to the wet, mixing just until combined. Do not overmix.
  5. Pour the batter into the prepared Bundt pan. Smooth the top with a spatula.
  6. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool in the pan for 15 minutes, then invert onto a wire rack. Let cool completely before glazing.
  8. For glaze, whisk powdered sugar and maple syrup until smooth. Drizzle over cooled cake.

Notes

Feel free to add chopped nuts or chocolate chips to the batter for extra texture and flavor. This cake freezes well unglazed for up to 2 months.