This Pumpkin Spice Bundt Cake is the perfect fall dessert! It is a show stopping dessert that will get all the attention when you bring it to parties and dinners.
I have a very serious love affair with my bundt cake pan. True story. Out of all the pans that I have accumulated over the years, it is my absolute favorite. Hands down.
Why you wonder? Bundt cakes are just so quick and easy to make, and they are gorgeous right out of the pan. You have to love a classic showstopper that takes little work, right?
Just bake, cool, glaze, and sprinkle and this pumpkin bundt cake is ready to be devoured.
Naturally as we are right in the middle of fall and pumpkin season, I wanted to add a pumpkin bundt cake to my list of fall holiday desserts.
I can’t believe that I have never made a homemade pumpkin cake before now. Over the years I have made apple, zucchini, banana, carrot, cranberry, eggnog, and pinã colada, and so many more. But somehow a pumpkin cake never happened.
This was the year to fix that. And can I tell you something? This pumpkin bundt cake with a maple glaze has jumped into the number one dessert spot of my life.
Seriously! This dense, moist cake is filled with warm, fall spices and then drizzled with a sweet, cinnamon, maple glaze, and it is to die for!!!
I cannot get over how delicious this cake turned out. It has the most amazing smell to it as well!!!
I brought this easy pumpkin cake to share with the ladies at my Bible study, and we could smell it all the way across the room. It was so tantalizing and distracting to me as I tried to listen to our discussion.
The rich fall spices paired with pumpkin puree created a delicious fall smell that was far better than any candle or spray could ever give you! One bite and you will feel like fall is giving you a hug!!!
Tips for Baking a Bundt Cake:
Most bundt pans have ornate shapes and grooves on the sides and a hole in the center. This means you will need to grease and flour your pan properly, so the cake will come out in one piece.
You can use a pastry brush to get your grease into all the crevices. I don’t recommend butter because it can cause your cake to brown unevenly.
You can also use a baking spray that will mist the entire pan. Just make sure to turn the pan in different angles as you spray, and do not forget to spray the center part.
Do not over fill your bundt pan. The batter should fill the pan about 2/3 of the way full. This will allow room for the cake to rise and expand as it bakes. If you end up with extra batter, make a few cupcakes too.
Make sure to tap the bottom of the pan onto your counter a few times. This will release any air bubbles and will get the batter into all the grooves before you place it in the oven.
How long do you let a bundt cake cool before flipping?
Let the cake to cool in the pan for about 10-15 minutes. This allows the cake to set up before you flip it out. Make sure to remove the cake while it is still warm. If the cake cools too much in the pan, it may stick to the sides of the pan and tear as you try to get it out.
Drizzle the cake with a light glaze before serving. This will allow the cake’s beautiful shape and detail to show through.
How many slices will a bundt cake yield?
Most bundt cakes will serve 12-16 people, depending on how small or large you cut the slices.
Can I freeze a bundt cake?
Yes, you can. Simply bake the cake ahead of time and make sure it is completely cool. Wrap the unfrosted cake in two tight layers of plastic wrap before placing it in the freezer.
When you are ready to serve the cake, remove it from the freezer and let it thaw at room temperature while still wrapped.
How to make a Pumpkin Spice Bundt Cake:
Spray your bundt pan with a nonstick spray that has flour in it. You want the cake to fall right out of the pan.
Mix together the sugars and oil until it resembles a sandy mixture. Add the pumpkin, vanilla, and eggs to the sugars and mix again.
Stir together all the dry ingredients and slowly add it to the pumpkin mixture. Mix until everything is incorporated, but do not over beat the batter.
Pour the batter into the prepared bundt pan and bake it for 50 minutes or until a knife inserted in the middle comes out with a few crumbs on it. Do not over bake the cake.
Let the cake cool for about 15 minutes, then flip it carefully out onto a plate. Place another plate on top and flip it over again, so it is right side up to cool.
Once the cake has cooled, whisk together the glaze ingredients and drizzle over the top of the cake. Add fall colored sprinkles if you want a pop of color to the top of the cake.
More pumpkin dessert recipes:
Pumpkin Chocolate Chip Cookies – these soft puffy pumpkin cookies have lots of chocolate chips added to them. These never last long in our house.
Pecan Pumpkin Cheesecake Pie – layers of gooey pecan pie and pumpkin cheesecake make this fall pie a favorite with everyone.
Pumpkin Oreo Cheesecake – these little pumpkin cheesecakes are baked between two layers of cookies and always get smiles from everyone.
Easy Pumpkin Crunch Cobbler – a crunchy streusel topping and the sweet pumpkin layer make this one of our favorite fall desserts.
Layered Pumpkin Pie in a Jar – enjoy the warm spices of a traditional pumpkin pie in an easy single serve dessert
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For the Cake
- 1 cup brown sugar
- 1 cup sugar
- 1 cup canola oil
- 1 - 15 ounce can pumpkin puree
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
For the Glaze
- 1 cup powdered sugar
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon
- pinch of salt
- 1 Tablespoon milk
- fall sprinkles
- Preheat the oven to 350 degrees. Spray a 12-cup bundt pan with nonstick spray.
- Beat together the sugars and oil. Add the pumpkin, vanilla, and eggs and beat until mixed together.
- Stir together the flour, baking soda, spices, and salt. Slowly add the flour mixture to the pumpkin mixture. Beat until everything is incorporated. Do not over beat the batter.
- Pour the batter into the prepared pan and bake for 50 minutes, or until a knife inserted in the center comes out with a few crumbs on it.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Place a plate on top and flip the cake over quickly. Remove the pan and place another plate on top of the cake and flip it back over again. Let it cool completely.
- Stir together the glaze ingredients and drizzle it over the top of the cake. Add sprinkles, if desired, and let set.
- Store the cake in a tightly sealed container on your counter for a few days.
*This cake can be made and frozen ahead of time. Wrap the cooled unfrosted cake in two layers of plastic wrap before placing it in the freezer. When ready to serve, remove it from the freezer and let it thaw on the counter while still wrapped. Add the glaze right before serving.
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Amount Per Serving: Calories: 436Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 62mgSodium: 340mgCarbohydrates: 61gFiber: 2gSugar: 42gProtein: 5g