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.
Beat the eggs and then add the cake mix, pumpkin puree, and pumpkin puree. 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.
Top with maple glaze (recipe below). Sprinkle with powdered sugar before serving. Store in the fridge.
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.
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).