Pumpkin Bundt Cake with Maple Glaze

Extra moist pumpkin bundt cake topped with maple glaze and toasted pecans is easy to make and tastes like the holidays. It's simple, packed with real pumpkin puree and filled with warm pumpkin pie spices: cinnamon, nutmeg, ginger, and cloves. Make it as a sheet cake, layer cake, cupcakes, or a Bundt cake! 

A homemade Pumpkin Bundt Cake that's packed with pumpkin spice flavor and surprisingly easy to make. Thanks to the bundt pan, it looks impressive without too much work, just like Pumpkin Better than Anything Cake and Starbucks Pumpkin Bread.

Made with a full can of pumpkin purée, it's extra moist, can be prepared ahead of time, and is perfect for the holidays. But the real magic happens when you pour on the maple icing: a silky-smooth glaze with chopped pecans on top. This is why fall baking is so much fun!

Why you'll love this recipe

• Moist and Tender: Made with a full can of pure pumpkin puree, this pumpkin bundt cake stays moist and soft for days. Very similar in texture to Starbucks Pumpkin Bread.
• Elegant Yet Easy: The bundt pan gives the cake a beautiful shape with minimal effort - no elaborate decorating needed.
• Pumpkin desserts rule! From Pumpkin Chocolate Chunk Cookies all the way to Pumpkin Pecan Crumble Muffins.

Key Ingredients

• Flour: It holds everything together so that the cake doesn't collapse into a pumpkin puddle.
• Pumpkin pie spice :This is the shortcut to all those cozy fall flavors (cinnamon, nutmeg, ginger, cloves). No need to buy all the spices separately.
• Baking powder + baking soda:These are the "cake lifters." They're what make your cake rise instead of staying flat.
• Salt: Just a little, but don't skip it! Salt makes all the other flavors taste brighter and sweeter.
• Butter (softened): Butter makes the cake rich and delicious. Softened means it should feel a bit squishy when you press it - that way it mixes easily. Salted butter can be used instead of unsalted butter, but you'll want to reduce the added salt to ¼ teaspoon.
• Sugar (white + brown): Sugar isn't just for sweetness. It also helps the cake get fluffy. Brown sugar adds a little moisture and caramel-like flavor.
• Pumpkin purée: The star of the show! It makes the cake moist, gives pumpkin flavor, and makes it that pretty orange color.
• Sour cream: Keeps the cake soft and tender. It's like a little insurance policy against dry cake.
• Eggs (room temperature): Eggs hold the cake together and give it structure. Room temp just means they mix better (take them out 30 min before).
• Vanilla extract: A little secret flavor booster that makes everything taste "bakery-style."
• Milk: Thins out the batter so it bakes evenly. Room temp again is best (cold milk can make the butter clump).

How to Make Pumpkin Bundt Cake

This is an overview of instructions with step by step photos. Full recipe with measurements is below in the recipe card.

1. Prepare the Cake Batter

Mix the dry ingredients: flour, pumpkin pie spice, baking powder and soda, salt.

Mix wet ingredients: In a separate bowl add the butter, sugar, and light brown sugar, and use an electric mixer to cream until light and fluffy. Mix in the pumpkin puree and sour cream until combined.

Add the eggs: one at a time, then mix the vanilla extract with the last egg until just mixed.

Combine everything: Alternate adding the dry ingredients and the milk until the batter is thick and everything is just combined.

2. Pour and smooth out

Pour the batter into the prepared bundt pan, and smooth it out. 

3. Bake the Cake

Pour the batter into a well-greased bundt pan dusted with flour. Bake at 350°F (175°C) for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let the cake rest for 15 minutes in the pan, then invert onto a wire rack to cool completely.

4. Make the Maple Glaze

Once the cake is cool, whisk powdered sugar, maple syrup, milk, and salt until smooth and thick.

5. Pour the glaze and sprinkle with pecans

Pour evenly over the cake and sprinkle with chopped pecans. Allow the glaze to set before serving.

Pro Tips

• Having all of the ingredients at room temperature will help the cake have a good and even rise when it bakes.
• Use 100% pure pumpkin puree for best flavor and texture-avoid pie filling and watery organic types.
• Do not overmix the batter; fold gently after adding dry ingredients to prevent too much gluten from building up.
• To adjust the consistency of the glaze to your liking, add more powdered sugar, 1 tablespoon at a time, for a thicker icing; or add 1 tablespoon of milk at a time for a thinner icing.
• For harder, glossy icing, pour while the cake is warm and let it cool undisturbed.
• Toast your pecans before chopping for an extra layer of flavor and aroma.
• Refrigerate leftovers to maintain moisture; bring to room temp before serving.

FAQ

• How Do I Keep the Cake Moist? Pumpkin puree and oil/melted butter provide long-lasting moisture, so as long as you don't overbake Pumpkin Bundt Cake, it will be ultra moist. To further seal the moisture, store it covered.
• Can I Make It Without Bundt Pan? You cab bake it in a 9×13-inch pan or two 8-inch round pans instead. The baking time will be slightly shorter, so start checking at the 30-35 minute mark. A bundt pan gives you that classic shape, but the flavor stays the same no matter what pan you use.
• Can I Turn it into Cupcakes? Divide the batter evenly into lined cupcake tins or greased mini bundt pans, filling each only about two-thirds full to prevent overflow. Standard cupcakes will bake much faster, typically in 18-22 minutes at 350°F, so start checking for doneness early with a toothpick test.
• Can I Use Fresh Pumpkin? For pumpkin bundt cake, fresh pumpkin works beautifully-just roast, puree, and strain it to remove excess water before mixing into the batter. Since fresh pumpkin tends to be more moist than canned, plan on baking a few extra minutes to achieve the ideal texture.
• Can I Use Store Bought Icing? I strongly recommend homemade maple icing for best flavor and texture, but you can use Pillsbury Creamy Supreme Vanilla Frosting or Betty Crocker Rich and Creamy Frosting in a pinch.
• What about Pumpkin Pie Filling? You can't use it instead of pumpkin puree because it contains added sugars and spices that will affect cake texture and flavor.

• How Do I Keep the Cake from Sticking to Bundt Pan? Use a high-quality nonstick pan and always grease it thoroughly just before adding the batter-melted butter, nonstick spray, or oil. Make sure to brush every nook and cranny, including the center tube, and cool the cake for 10-15 minutes before turning out for best results.
• Can I Make the Glaze Ahead? Yes, but it's best freshly made. If preparing ahead, store in airtight container and whisk before using.
• What is the Best Way to Toast Pecans? Toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and golden.

To Make It Gluten Free & Dairy Free

• Use a gluten-free all-purpose flour blend (or almond flour plus a starch like tapioca), and replace dairy milk or buttermilk with non-dairy milk such as almond, coconut, or soy milk
• Use a dairy-free butter alternative (like Earth Balance, margarine, or coconut oil) instead of regular butter, and make a glaze with powdered sugar and non-dairy milk, or use a vegan cream cheese alternative.

How to Lighten Up Pumpkin Bundt Cake

• Reduce fat: Swap part of the butter for unsweetened applesauce or Greek yogurt and swap whole milk for fat free milk
• Reduce sugar: You can typically cut the total sugar by one-quarter to one-third without negatively affecting moisture or structure, since pumpkin itself adds natural sweetness and moisture.

How to Make Homemade Pumpkin Pie Spice

• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ½ teaspoon ground allspice

Variations and substitutions

• Salted butter can be used instead of unsalted butter, but you'll want to reduce the added salt to ¼ teaspoon.
• Try plain Greek yogurt instead of sour cream.
• 2% milk may be substituted for whole milk.
• Add mini chocolate chips or swirl in cream cheese before baking.
• Use a cinnamon cream cheese frosting instead of maple glaze for a richer option.
• Sprinkle with sea salt for a sweet-salty contrast.

Essential Tools

• 12-cup bundt pan: Premium fluted pan in various colors.
• Small, medium, and large mixing bowls
• Electric mixer
• Whisk: Set of non-stick silicone whisks

Serving suggestions

This pumpkin bundt cake pairs beautifully with a hot cup of coffee, espresso or spiced tea. Serve at breakfast, brunch, or dessert. It's also perfect for holiday gatherings or as a Thanksgiving dessert.

Store/Make ahead/Refrigerate/Freeze

• Counter: Cover the cake with plastic wrap or store it in an airtight container on the counter for up to 3 days.
• Refrigerator: Cover the cake with plastic wrap or store it in an airtight container. Keep it in the refrigerator for up to 5 days.
• Freezer: Slice, then wrap tightly and freeze for up to 2 months. Thaw at room temperature. I recommend freezing the cake before adding the icing
• Thaw overnight in the fridge, then bring to room temperature before serving.
• Make ahead: Bake and ice the day before, then cover tightly. The icing sets beautifully and the flavors intensify overnight.

I would like to know if you make this - tag me on instagram so I can see your creation!

More pumpkin goodness

• Pumpkin Cheesecake with Biscoff Crust and Caramel Sauce
• Pumpkin Casserole with Pecans and Coconut Flakes
• Pumpkin Chocolate Chip Bread