Pumpkin Bundt Cake

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 471kcal

Author: Shruthi Baskaran-Makanju

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!

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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

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt. Set aside.
In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs and mix until incorporated.
Mix in the pumpkin puree and vanilla extract until well combined.
Gradually add the dry ingredients to the pumpkin mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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.
Let the cake cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, maple syrup, and enough milk or cream to achieve a pourable consistency.
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 1/2 tablespoon of lemon juice or white vinegar to a 1/2 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.

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