Pumpkin Bundt Cake With Maple Glaze
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.
Servings 16
Calories 193kcal
Equipment
Ingredients
- 3 eggs
- 15.25 oz yellow cake mix
- 15 oz pumpkin puree
- 1 tablespoon pumpkin pie spice
- 1 tablespoon powdered sugar
Maple Glaze
- ⅓ cup butter
- ¾ cup granulated sugar
- 2 tablespoon water
- 1 teaspoon maple flavoring
Instructions
- Preheat the oven to 350˚F. 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. Sprinkle with powdered sugar before serving. Store in the fridge.
Maple Glaze
- 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.
Video
Notes
Powdered Sugar Glaze: You can make a powdered sugar glaze instead of the maple glaze 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
Serving: 1slice | Calories: 193kcal | Carbohydrates: 34g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 243mg | Fiber: 1g | Sugar: 22g
