Pumpkin Bundt Cake with Maple Glaze
Pumpkin Bundt Cake With Maple Glaze
Prep Time
15 mins
Cook Time
32 mins
Total Time
47 mins
 

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.

Course: Dessert
Servings: 16
Calories: 193 kcal
Ingredients
Maple Glaze
Instructions
  1. Beat the eggs and then add the cake mix, pumpkin puree, and pumpkin puree. Stir for thirty seconds and then beat for two minutes.

  2. 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.

  3. Top with maple glaze (recipe below). Sprinkle with powdered sugar before serving. Store in the fridge.

Maple Glaze
  1. 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. 

  2. 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.

Recipe Notes

Powdered Sugar Glaze: You can make a powdered sugar glaze instead if you prefer: Mix together 1 cup of powdered sugar, 2 tablespoons of milk and 1/2 teaspoon of maple flavoring (or use vanilla extract if you don’t want the maple flavor).

Nutrition Facts
Pumpkin Bundt Cake With Maple Glaze
Amount Per Serving
Calories 193 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 40mg 13%
Sodium 243mg 10%
Potassium 81mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 22g
Protein 2g 4%
Vitamin A 86%
Vitamin C 1.5%
Calcium 7.2%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.