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Pumpkin Bundt Cake topped with Maple Glaze and chopped pecans on a decorative cake plate next to a bowl of pecans and a bottle of maple syrup
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Moist Pumpkin Bundt Cake with Sweet Maple Glaze

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!
Prep Time10 minutes
Cook Time45 minutes
Servings: 1 Bundt Cake

Ingredients

  • 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

Instructions

  • 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.