Pumpkin Bundt Cake with Maple Glaze

Why This Recipe is Awesome

Picture this: fall vibes in cake form, zero fancy equipment needed, and a glaze so good you’ll lick the spoon like it’s your job. It’s moist, spiced perfection that screams cozy without the drama of layering. Idiot-proof? Check—I burned water once and still nailed this. Plus, it feeds a crowd or fuels your solo Netflix binge for days.

Ingredients You’ll Need

For the Cake:

• 2½ cups all-purpose flour (the regular stuff, not that healthy nonsense)
• 2 tsp baking powder (your lift-off button)
• 1 tsp baking soda (keeps it fluffy, trust me)
• 2 tsp ground cinnamon (fall in a jar)
• ½ tsp nutmeg (because plain is boring)
• ½ tsp ground ginger (tiny kick, big reward)
• ¼ tsp cloves (don’t skip, it’s the secret handshake)
• ½ tsp salt (flavor’s wingman)
• 1 (15-oz) can pumpkin puree (not pie filling—read the label, champ)
• 4 large eggs (room temp if you’re fancy, cold if you’re me)
• 1 cup vegetable oil (keeps it stupid moist)
• 1 cup granulated sugar (sweet but not clown-level)
• ¾ cup brown sugar (packed, because loose sugar is chaos)
• 2 tsp vanilla extract (real deal, not imitation sadness)

For the Maple Glaze:

• 1½ cups powdered sugar (sifted if lumpy, no judgment)
• 3–4 Tbsp real maple syrup (fake stuff belongs on sad pancakes)
• 1–2 Tbsp milk (adjust for drizzle goals)
• Pinch of salt (makes the sweet pop)

PIN IT

Step-by-Step Instructions

1. Preheat your oven to 350°F. Grease a 10-cup Bundt pan like your life depends on it—use baking spray with flour or butter + flour combo. Pro tip: get in every nook or you’ll cry later.
2. Whisk flour, baking powder, baking soda, all the spices, and salt in a big bowl. Pretend you’re a pro baker—swirl it like you mean it.
3. In another bowl, beat pumpkin, eggs, oil, both sugars, and vanilla until smooth. Electric mixer? Cool. Elbow grease? Also cool. No lumps allowed.
4. Dump the dry mix into the wet stuff. Stir just until combined—overmix and you’ll get a tough brick. We want cake, not a doorstop.
5. Pour batter into the pan. Smooth the top with a spatula because aesthetics matter when you’re bragging on Insta.
6. Bake 50–60 minutes. Toothpick should come out clean or with moist crumbs—not wet batter. Start checking at 50 to avoid the dreaded dry cake.
7. Cool in pan 15 minutes, then flip onto a rack. Tap gently—if it sticks, you skimped on greasing. Let it cool completely or the glaze slides off like a bad toupee.
8. Make the glaze: whisk powdered sugar, 3 Tbsp maple syrup, 1 Tbsp milk, and salt. Add more syrup/milk until it drizzles like liquid gold. Pour over cooled cake and let it set 10 minutes. Done.

Common Mistakes to Avoid

• Skipping the pan prep. Nothing says “I give up” like half a cake stuck in the pan.
• Thinking “a little extra spice won’t hurt.” Congrats, you just made gingerbread’s angry cousin.
• Opening the oven door every 5 minutes. Temperature drops, cake sinks—basic science, people.
• Using pumpkin pie filling. You’ll get a sugar bomb that collapses faster than my diet.
• Glazing a warm cake. It melts into a sad puddle. Patience, grasshopper.

Alternatives & Substitutions

• Oil swap: Melted butter works (same amount) for richer flavor, but don’t blame me when you eat the whole thing.
• Gluten-free? 1:1 GF flour blend. I’ve done it—still slays.
• No Bundt pan? Two 9-inch rounds or a 9×13 sheet. Adjust bake time down 10–15 minutes.
• Vegan vibe: Flax eggs (1 Tbsp flax + 3 Tbsp water per egg), plant milk, and coconut oil. Tastes 95% as good—close enough.
• Spice wimps: Cut ginger/cloves in half. Your loss, but I won’t judge… much.

FAQs

 Can I make this ahead?

Duh. Bake up to 2 days early, wrap tight, glaze day-of. Tastes better when flavors chill together anyway.

 Cupcakes instead?

Sure—fill liners ⅔ full, bake 18–22 minutes. You’ll get about 24. Frost like a boss.

 Real maple syrup worth the splurge?

100%. Imitation tastes like regret. Spring for the good stuff—you’ll thank me at first bite.

 My cake sank in the middle—help!

You either opened the oven too soon or overmeasured leavening. Next time, chill and measure like a nerd.

 Can I add nuts or chocolate chips?

Go wild—½ cup each folded in at the end. Pecans scream fall; chocolate screams “I have no self-control.”

 Freezer-friendly?

Slice, wrap individual pieces in plastic, then foil. Thaw at room temp. Good for 3 months—emergency dessert stash achieved.

Too sweet—can I cut sugar?

Drop ¼ cup total. Don’t go lower or it gets dense. Pumpkin’s already sweet, FYI.

Final Thoughts

There you go—your new fall obsession, zero stress, max bragging rights. Snap a pic, tag your friends, then hide in the corner with a fork. You earned this slice of heaven. Now quit scrolling and start baking—your sweatpants deserve cake.