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Pumpkin bundt cake on a white cake platter.
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Pumpkin Bundt Cake

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.
Course Dessert
Cuisine American
Keyword autumn, brunch, cake, classic, comfort food, easy, festive, Halloween, make-ahead, Thanksgiving, winter
Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 2 hours 45 minutes
Servings 12 servings

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.