A moist Pumpkin Bundt Cake with a Maple Glaze. It’s fast and easy to make with pumpkin puree and a cake mix. The bundt pan shape is gorgeous on a cake plate.
There’s something about the combination of pumpkin and maple that is just perfect! I wanted to make an easy pumpkin cake for fall but not just a basic cake in a 9×13 pan. So, I decided to use a bundt pan for the first time ever on The Gunny Sack.
The cake is super easy to make with only four ingredients (not including the maple glaze) but when baked in a bundt pan it looks pretty. Then when you add the maple glaze and sprinkle it with powdered sugar, the cake looks fancy!
How To Make A Pumpkin Bundt Cake
First, beat the eggs and then add the cake mix, pumpkin puree, and pumpkin pie spice. Stir for thirty seconds and then beat for two minutes. Scrape into a well greased and floured bundt pan and spread out evenly.
Bake at 350°F for 32-37 minutes or until a toothpick inserted into the center cake comes out with only a few crumbs. Allow the cake to cool in the pan on a wire for about 15 minutes before inverting onto a rack to cool completely.
Maple Glaze Recipe For A Pumpkin Bundt Cake
Heat butter, sugar, and water in a saucepan over medium heat, stirring often until the butter is melted and the sugar is dissolved. Do not bring to a boil, so turn the heat down as needed. Remove from heat and stir in maple flavoring.
Allow the glaze to cool and thicken for a bit if desired, stirring often. Slowly pour the maple glaze over the pumpkin bundt cake.
Sprinkle the pumpkin bundt cake with powdered sugar before serving. This step isn’t necessary but it makes the cake look pretty! If you sprinkle it with powdered sugar right away, it will disappear by the time you serve the cake.
I’ve already made this Pumpkin Bundt Cake with Maple Glaze a couple of times this fall and everyone, from the two-year-olds to the forty-year-olds loved it and wanted another slice!
Pumpkin Mug Cake
Pumpkin Nutella Swirl Bars
Pumpkin Cinnamon Roll