This irresistible pumpkin bundt cake just screams autumn. Infused with warm spices and then drizzled with a mouthwatering maple glaze, it is incredibly easy to prepare. In other words, it's ideal for delighting company and setting all those holiday tables. And since this version isn't too sweet, it is equally welcome for either brunch or dessert. Seasonal comfort food really doesn't get any cozier than this.
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Ingredients for Pumpkin Bundt Cake
- all purpose flour
- baking powder
- baking soda
- kosher salt
- ground cinnamon
- ground ginger
- ground allspice
- ground cloves
- freshly grated nutmeg
- light brown sugar
- unsalted butter
- eggs
- pumpkin purée
- sour cream
- pure vanilla extract
- pure maple syrup
- powdered sugar
See recipe card for quantities.
Instructions for Pumpkin Bundt Cake
Prepare the Cake
Heat oven to 350℉ and generously grease (with butter) and flour a 12 cup capacity bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg until thoroughly combined.
In a separate large bowl, beat together the butter and sugar until the mixture is light and fluffy, about 3 minutes.
Then beat in the eggs, one at a time, ensuring that each one is fully incorporated before adding the next (about 30 seconds per egg).
Add the pumpkin, sour cream, and vanilla extract, beating until well combined.
Add the flour mixture to the pumpkin mixture.
Using a silicone spatula, fold in the dry ingredients until the batter is well combined, scraping the bottom and sides of the bowl until no traces of flour remain (being careful not to overmix).
Spoon the batter into the prepared pan, smooth the top, and then firmly tap the pan on the countertop a couple times (to release any large air bubbles).
Bake 55 to 60 minutes, or until a cake tester or wooden skewer inserted into the cake comes out clean.
Allow the cake to cool in the pan for at least 20 minutes. Then invert onto a wire rack and allow the cake to cool completely before glazing.
Prepare the Maple Glaze
Place the butter, maple syrup, and salt in a saucepan. Heat over medium-low until the butter is melted, stirring occasionally.
Remove the pan from the heat and whisk in the powdered sugar and vanilla extract until no lumps of sugar remain. Allow the glaze to cool for a few minutes, or until slightly thickened but still pourable.
Transfer the cooled cake to a serving platter or cake stand, and spoon the warm glaze evenly over the top.
Slice the cake into generous wedges and enjoy.
Hint: If you are making this pumpkin bundt cake in advance, I recommend holding off on drizzling over the glaze until shortly before you serve it. The glaze is very quick and simple to prepare, and it really looks best on the day it has been drizzled. (After sitting overnight, the glaze will begin to soak into the cake...while it will remain delicious, it may start to look spotty here and there.)
Equipment
You will need a bundt pan, of course...one with a 12 cup capacity. And while you could mix up the batter for this cake with a simple wooden spoon (at least theoretically), I highly recommend using an electric mixer for the best results.
Storage
Pumpkin bundt cake will keep at room temperature, loosely covered with plastic wrap, for at least a few days. (And truth be told, the flavor tends to deepen with a little age, so I prefer to bake it the day before I actually plan to serve it and then glaze it at the last minute.) Individual slices can also be frozen for up to 3 months if wrapped up well...the glaze won't stay pretty, but it will still be tasty.
Top tip
Since this cake calls for butter (rather than vegetable oil) for purposes of optimal flavor, it's a good idea to store it at room temperature in order to retain the proper texture. If you choose to refrigerate instead, you will want to allow the cake to come back to room temperature before serving.
Related
Looking for more cozy desserts to warm you up this autumn and winter? Try these:
📖 Recipe
Pumpkin Bundt Cake
Equipment
- electric mixer
Ingredients
Cake
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1½ teaspoons kosher salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon freshly grated nutmeg
- 1½ cups light brown sugar, packed
- ½ cup unsalted butter room temperature
- 3 large eggs room temperature
- 1 15 ounce can pumpkin purée
- 1 cup sour cream room temperature
- 1 teaspoon pure vanilla extract
Maple Glaze
- 3 tablespoons unsalted butter
- ⅓ cup pure maple syrup
- ⅛ teaspoon kosher salt
- 1 cup powdered sugar
- ½ teaspoon pure vanilla extract
Instructions
Prepare the Cake
- Heat oven to 350℉ and generously grease (with butter) and flour a 12 cup capacity bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, allspice, cloves, and nutmeg until thoroughly combined.
- In a separate large bowl, beat together the butter and sugar until the mixture is light and fluffy, about 3 minutes. Then beat in the eggs, one at a time, ensuring that each one is fully incorporated before adding the next (about 30 seconds per egg). Add the pumpkin, sour cream, and vanilla extract, beating until well combined.
- Add the flour mixture to the pumpkin mixture. Using a silicone spatula, fold in the dry ingredients until the batter is well combined, scraping the bottom and sides of the bowl until no traces of flour remain (being careful not to overmix).
- Spoon the batter into the prepared pan, smooth the top, and then firmly tap the pan on the countertop a couple times (to release any large air bubbles).
- Bake 55 to 60 minutes, or until a cake tester or wooden skewer inserted into the cake comes out clean. Allow the cake to cool in the pan for at least 20 minutes. Then invert onto a wire rack and allow the cake to cool completely before glazing.
Prepare the Maple Glaze
- Place the butter, maple syrup, and salt into a saucepan. Heat over medium-low until the butter is melted, stirring occasionally.
- Remove the pan from the heat and whisk in the powdered sugar and vanilla extract until no lumps of sugar remain. Allow the glaze to cool for a few minutes, or until slightly thickened but still pourable.
- Transfer the cooled cake to a serving platter or cake stand, and spoon the warm glaze evenly over the top.
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