Description
This Maple Pumpkin Spice Bundt Cake is a delightful fall dessert that combines the warm flavors of pumpkin, cinnamon, nutmeg, and ginger, topped with a sweet maple glaze.
Ingredients
Scale
For the Pumpkin Bundt Cake
- 2 3/4 cups (385g) all-purpose flour
- 1 1/2 teaspoons (9g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (4g) salt
- 2 teaspoons (5g) cinnamon
- 1/2 teaspoon (2g) nutmeg
- 1/2 teaspoon (2g) ground ginger
- 1 cup (200g) vegetable oil
- 3 large eggs (150g), room temperature
- 1 cup (230g) light brown sugar, packed
- 1 cup (210g) granulated sugar
- 1 can (425g) pumpkin puree
For the Maple Glaze
- 2 cups (240g) powdered sugar
- 1/2 teaspoon (2g) cinnamon
- 1 teaspoon (4g) vanilla extract
- 1 teaspoon (4g) milk
- 1/4 cup (80g) maple syrup
Instructions
- For the Pumpkin Bundt Cake Preheat oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk oil, eggs, brown sugar, granulated sugar, and pumpkin puree. Combine wet and dry ingredients. Bake for 40-55 minutes. Cool in pan.
- For the Glaze and Decoration Mix powdered sugar, maple syrup, milk, and vanilla in a bowl. Adjust consistency with sugar or milk. Add cinnamon. Drizzle over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Adjust spice levels to suit your taste preferences.
- Store leftovers in an airtight container at room temperature or freeze for later enjoyment.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pumpkin, Bundt Cake, Maple, Fall Dessert, Pumpkin Spice
