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Pumpkin Bundt Cake

My pumpkin bundt cake is a fall favorite — super easy, perfectly spiced, and topped with a dreamy maple glaze. It’s always a hit at family gatherings!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 12 servings
Calories: 471 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 tablespoons pumpkin pie spice check FAQ for substitution
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 15 ounces pumpkin puree 1 can, (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons milk or cream

Instructions

    Cup of Yum
  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and mix until incorporated.
  4. Mix in the pumpkin puree and vanilla extract until well combined.
  5. Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Pour the batter into the prepared bundt pan and smooth the top. Bake for 35-45 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
  8. In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk or cream to achieve a pourable consistency.
  9. Once the cake is completely cool, drizzle the glaze over the top of the cake.

Notes

  • Make sure to use pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains additional spices and sweeteners that will alter the taste and texture of the cake.
  • If you don't have buttermilk, you can make a substitute by adding ½ tablespoon of lemon juice or white vinegar to a ½ cup of milk. Let it sit for 5-10 minutes before using.
  • Avoid over-mixing the batter once you add the dry ingredients. Over-mixing can result in a tough cake. Mix just until the ingredients are combined.
  • If the glaze is too runny, add more powdered sugar a little at a time until it reaches the desired consistency. If it’s too thick, add more milk or cream, a teaspoon at a time, until it’s pourable.

Nutrition Information

Calories 471kcal (24%) Carbohydrates 74g (25%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 1g Cholesterol 97mg (32%) Sodium 317mg (13%) Potassium 164mg (5%) Fiber 2g (8%) Sugar 47g (94%) Vitamin A 6090IU (122%) Vitamin C 2mg (2%) Calcium 52mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 471

% Daily Value*

Calories 471kcal 24%
Carbohydrates 74g 25%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 1g 50%
Cholesterol 97mg 32%
Sodium 317mg 13%
Potassium 164mg 3%
Fiber 2g 8%
Sugar 47g 94%
Vitamin A 6090IU 122%
Vitamin C 2mg 2%
Calcium 52mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.