All the flavors of Fall can be found in this sweet Pumpkin Bundt Cake topped with a Maple Glaze. It’s over-the-top delicious!
As soon as I flip the calendar to October, pumpkin recipes appear everywhere. Pumpkin is one of the classic flavors of the season and will most certainly be enjoyed until Thanksgiving.
From sweet recipes like Pumpkin and Pecan Polvorones to savory Pumpkin Lasagna with Fontina and Pumpkin Alfredo Sauce, pumpkin is indeed everywhere. In fact, I’ve held off posting this particular dessert recipe because of this very reason. Are you tired of seeing all the pumpkin recipes yet?
I hope not because pumpkin is such a great ingredient to work with and this cake is one of my favorites!
I love cooking and baking with pumpkin. Pumpkin has such a subtle flavor. It isn’t over-powering or bold. I buy the canned pumpkin with no added sugar or spices so it makes cooking with pumpkin easy to do. Pumpkin is also is a source of healthy fats and it makes baked goods super moist, plus it’s packed with vitamins A, C, K and plenty of fiber.
This recipe for Pumpkin Bundt Cake actually comes from a Pumpkin Bar recipe I make every year. It’s one of those recipes that I make so often, I take it for granted. It’s easy, tastes amazingly good and my family loves it.
The batter takes minutes to make and the bars (or in this case, cake) bakes in about 45 minutes which is just enough time to clean the mixing bowl and put away the spices.
The pumpkin bars smell so good when they’re baking and in all honesty, my kids dig into the dish as soon as it’s pulled from the oven. Hefty squares cut out of a pretty tray of pumpkin bars make it pretty hard for me to take blog-worthy pictures. My kids don’t like to wait long to dig in, they just hit me with a, “oh Mom, we didn’t realize you were blogging this…”
This, my friends, is part of the reason why I haven’t written about them.
When I started to make my Pumpkin Bars the other day, with no intention of writing about them, I thought about turning them into a Pumpkin Bundt Cake instead.
I love making Bundt cakes. I love the shape of the cake and I think Bundt cakes makes dessert a little more elegant. Most people only bake cakes when there’s a cause to celebrate but hey, why not celebrate the weekend coming up, or celebrate a Tuesday, or we could even celebrate yet another lovely pumpkin recipe.
I ended up tweaking my bar recipe a teensy bit and came up with this sweet Bundt Cake version. All the flavors that go along with pumpkin are found in this recipe; cinnamon, nutmeg and a pinch of allspice. It’s over the top delicious and extremely moist too!
After the cake bakes and cools off a bit, I top it with the sweet maple glaze. I like a thicker glaze on this cake because it’s not only pretty but the flavor is divine. The glaze is a simple mix of powdered sugar, cream and maple syrup whisked together and spooned over the top of the cake.
This cake keeps well for about 3 days in the refrigerator, if it lasts that long.
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- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup canola oil
- 15- ounce can pumpkin
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- FOR THE GLAZE
- 3 cups powdered sugar sifted
- 4 tablespoons maple syrup
- 2 tablespoons heavy cream
- 3/4 cup chopped pecans optional
- Preheat oven to 350 degrees F.
- Butter and flour Bundt pan; set aside.
- In a large mixing bowl, combine the eggs, sugar, oil and pumpkin and mix with an electric mixer at medium speed until light and fluffy.
- In a separate bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, nutmeg and allspice.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined.
- Pour the batter into the prepared Bundt cake pan.
- Bake for 45 to 50 minutes. Cook cake in pan on a rack 15 minutes before inverting onto a wire rack. Remove pan and cool for an additional 10 minutes. While the cake is cooling, prepare the glaze.
- TO MAKE THE GLAZE
- Slowly whisk together the powdered sugar, maple syrup and cream in a large bowl. If you find your glaze to be too thin, add more powdered sugar 1/2 teaspoon at a time. If your glaze is too thick, add a bit more cream until you get the right consistency.
- Spoon glaze over the top of the cake and top with crushed pecans if desired.
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