Easy Pumpkin Spice Bundt Cake Recipe with Maple Glaze

Name: Easy Pumpkin Spice Bundt Cake Recipe with Maple Glaze
Prep time: 15 min
Cook time: PT-486662H58M5S
Total time: 1 h 15 min
Cuisine: American
Ingredients: 2 ½ cups (310g) all-purpose flour; 2 teaspoons pumpkin spice; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup (200g) granulated sugar; ½ cup (100g) brown sugar; 1 cup (240ml) vegetable oil; 4 large eggs; 1 cup (240g) pumpkin puree; 1 cup (120g) powdered sugar; 2 tablespoons maple syrup; 1-2 tablespoons milk (as needed)

Posted on June 15, 2025

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Is there anything more comforting than the aroma of pumpkin spice wafting through your kitchen? This Easy Pumpkin Spice Bundt Cake with Maple Glaze is the ultimate fall dessert—moist, flavorful, and drizzled with a sweet maple glaze that takes it over the top. Whether you’re a pumpkin spice fanatic or just looking for a show-stopping cake for the holidays, this recipe is a must-try. Trust me, your kitchen will smell heavenly, and your taste buds will thank you!

This bundt cake is perfect for cozy gatherings, Thanksgiving feasts, or even as a weekday treat with your afternoon coffee. Plus, it’s so simple to make that even novice bakers can whip it up with confidence. Let’s dive into the story behind this seasonal favorite and get baking!

The Story Behind Pumpkin Spice Bundt Cake

Ah, pumpkin spice—the unofficial flavor of autumn! While pumpkin spice lattes may have skyrocketed its fame, the blend actually has roots in warm, aromatic spice mixes used in traditional baking for centuries. The combination of cinnamon, nutmeg, ginger, and cloves was initially popularized in European desserts before making its way into American kitchens.

Bundt cakes, on the other hand, are a more modern invention, inspired by traditional European kugelhopf cakes. The iconic bundt pan was patented in the 1950s, and its unique design ensures even baking and a beautiful presentation—no fancy decorating skills required!

For me, this recipe is all about nostalgia. Growing up, pumpkin spice desserts were a staple in our home during the cooler months. I remember my mom’s bundt pan being pulled out for every special occasion, and I wanted to recreate that magic with a modern twist: a silky maple glaze. The result is a cake that’s rich in flavor, stunning to look at, and impossible to resist.

Let’s Talk Ingredients

Every ingredient in this Pumpkin Spice Bundt Cake plays an important role in creating its signature flavor and texture. Here’s what you need to know about each one:

All-Purpose Flour: The backbone of the cake. Make sure to measure it correctly by spooning and leveling to avoid a dense texture.
Canned Pumpkin: Not to be confused with pumpkin pie filling! Pure pumpkin puree adds moisture and that unmistakable pumpkin flavor. If fresh pumpkin puree is more your thing, feel free to substitute.
Vegetable Oil: Keeps the cake moist and tender. You can substitute melted coconut oil or even unsweetened applesauce for a healthier twist.
Granulated Sugar & Brown Sugar: A mix of sugars adds sweetness and a hint of molasses flavor from the brown sugar. If you’re out of brown sugar, just add a tablespoon of molasses to white sugar as a substitute.
Eggs: Essential for structure and binding. Room-temperature eggs incorporate better into the batter, so don’t skip this step.
Pumpkin Spice: The star of the show! If you’re out of pumpkin spice, a homemade mix of cinnamon, nutmeg, ginger, and cloves works perfectly.
Maple Syrup: Used in the glaze, it adds a natural sweetness and complements the pumpkin spice beautifully. Opt for pure maple syrup for the best flavor.
Powdered Sugar: The base of the maple glaze. Sift it to avoid lumps for a smooth drizzle.

Pro Tip: Store any leftover canned pumpkin in the fridge for up to a week or freeze it in an airtight container for later use. You can also use it in smoothies, pancakes, or even savory dishes!

Equipment You’ll Need

Here’s what you’ll need to make this Pumpkin Spice Bundt Cake:

Bundt Pan: The star of the show! A 10- or 12-cup pan works best. Be sure to grease it thoroughly to avoid sticking.
Mixing Bowls: You’ll need a couple of bowls for wet and dry ingredients.
Whisk: Great for combining dry ingredients and mixing the glaze.
Hand or Stand Mixer: While not essential, it makes mixing the batter a breeze.
Cooling Rack: For cooling the cake evenly before glazing.
Spatula: To scrape every last bit of batter into the bundt pan.

If you don’t have a bundt pan, you can use a 9×13-inch cake pan instead, though you’ll lose the classic shape. Just adjust the baking time slightly and keep an eye on it!

How to Make Pumpkin Spice Bundt Cake

Preheat the Oven: Set your oven to 350°F (175°C) and grease your bundt pan generously with butter or nonstick spray. Dust it lightly with flour to ensure easy release.
Mix the Dry Ingredients: In a medium bowl, whisk together 2 ½ cups (310g) of all-purpose flour, 2 teaspoons of pumpkin spice, 1 teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
Combine the Wet Ingredients: In a large bowl, beat 1 cup (200g) of granulated sugar, ½ cup (100g) of brown sugar, and 1 cup (240ml) of vegetable oil until well combined. Add 4 large eggs, one at a time, mixing after each addition. Stir in 1 cup (240g) of pumpkin puree.
Bring It All Together: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep the cake tender.
Pour and Bake: Pour the batter evenly into the prepared bundt pan. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a cooling rack. Allow it to cool completely before glazing.
Prepare the Maple Glaze: In a small bowl, whisk together 1 cup (120g) of powdered sugar, 2 tablespoons of maple syrup, and 1-2 tablespoons of milk (as needed) until smooth and pourable.
Glaze the Cake: Drizzle the glaze over the cooled cake, letting it cascade down the sides. Slice and serve!

Cooking Tips & Techniques

Here are some pro tips to ensure your bundt cake turns out perfectly every time:

Prep Your Pan Properly: Bundt pans can be tricky, so take the time to grease every nook and cranny. A pastry brush can help with this.
Don’t Overmix: Overmixing the batter can lead to a dense cake. Mix just until the ingredients are incorporated.
Check for Doneness: Use a toothpick or skewer to test the center of the cake. If it comes out clean, you’re good to go.
Cool Completely Before Glazing: A warm cake will cause the glaze to melt and run off. Patience is key!

Variations & Adaptations

This Pumpkin Spice Bundt Cake is incredibly versatile! Here are a few ways to make it your own:

Gluten-Free: Substitute a 1:1 gluten-free baking flour for the all-purpose flour.
Vegan Option: Replace the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and use a plant-based milk for the glaze.
Add-ins: Stir in ½ cup of chopped pecans, walnuts, or chocolate chips for extra flavor and texture.
Spiced Glaze: Add a pinch of pumpkin spice to the maple glaze for an extra kick.

I once swapped the maple glaze for a cream cheese frosting, and it was a huge hit—especially with kids!

Serving & Storage Suggestions

This cake is best served at room temperature, and it pairs wonderfully with a hot cup of coffee or tea. For a festive touch, garnish with a sprinkle of pumpkin spice or a handful of chopped nuts before serving.

To store, cover the cake tightly and keep it at room temperature for up to 3 days or refrigerate for up to a week. If freezing, wrap the cake (unglazed) in plastic wrap and aluminum foil to lock in freshness. Thaw overnight in the fridge and glaze before serving.

Nutritional Information & Benefits

Here’s an estimate for one serving of this bundt cake (based on 12 servings):

Calories: 320
Fat: 14g
Carbohydrates: 45g
Protein: 4g
Fiber: 2g

Thanks to the pumpkin, this cake offers a good dose of beta-carotene, which supports healthy skin and vision. Plus, its warming spices may help with digestion and circulation!

Conclusion

There you have it: an Easy Pumpkin Spice Bundt Cake with Maple Glaze that’s as beautiful as it is delicious. Whether you’re baking it for a special occasion or just because, this cake is sure to impress. I love how it brings the cozy flavors of fall into every bite, and I hope it becomes a staple in your kitchen too.

If you try this recipe, let me know in the comments! What variations did you make? Don’t forget to share a picture of your creation—I’d love to see it. Happy baking!

FAQs

Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and glaze it right before serving. Store it covered at room temperature.

What can I use instead of a bundt pan?

A 9×13-inch cake pan works well. Just adjust the baking time and check for doneness around 40-45 minutes.

Can I freeze this cake?

Absolutely! Wrap the unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw and glaze before serving.

Is this cake very sweet?

Not overly! The pumpkin and spices balance the sweetness of the glaze perfectly, but you can reduce the sugar slightly if you prefer.

Can I double the glaze recipe?

Of course! If you love extra glaze, doubling the recipe will give you plenty to drizzle generously over the cake.