Save to Pinterest This irresistible Autumn Pumpkin Maple Bundt Cake brings together cozy spices, pure pumpkin, and a silky maple glaze for a dessert that will make your kitchen smell like fall. It is the cake I reach for every time sweater weather rolls around and a crowd-pleaser that never lasts long at potlucks or Sunday brunch.
I first whipped up this cake for a harvest party and it disappeared in minutes. Since then even pumpkin skeptics in my life have asked for the recipe. It just feels like autumn in every bite.
Ingredients
- Pumpkin puree: gives the cake its color moisture and natural sweetness. Use pure pumpkin and not pumpkin pie filling. The best is thick and bright orange
- Dark brown sugar: boosts caramel notes and makes each slice extra tender. Look for soft packed sugar
- All purpose flour: forms the cake structure. Sift for a lighter crumb
- Spices (cinnamon ginger nutmeg cloves): create that pumpkin spice magic. Use freshly ground if possible for the most aroma
- Neutral oil: like vegetable or canola keeps the crumb plush. Choose oils labeled for baking to avoid off flavors
- Eggs: bind everything together and add lift. Go for large free range eggs for richness
- Maple syrup: both in the batter and in the glaze for real autumn character. Grade A pure maple is the best choice for flavor
- Baking soda and baking powder: ensure a perfect rise. Check that your leaveners are fresh
- Buttermilk: gives a gentle tang and helps the crumb stay soft. You can also make a quick substitute with milk and lemon juice
Instructions
- Prepare the Pan:
- Start by generously greasing every groove of your Bundt pan with softened butter or baking spray then dust lightly with flour. Pay special attention to the crevices to avoid sticking when unmolding the cake.
- Make the Batter:
- In a large bowl whisk together flour baking powder baking soda salt and all spices until thoroughly combined. In a separate bowl whisk pumpkin puree brown sugar oil maple syrup eggs and buttermilk until silky smooth and glossy.
- Combine Wet and Dry Ingredients:
- Gently fold the dry mixture into the wet mixture using a spatula. Stir just until no dry patches remain. Overmixing at this point can toughen the cake.
- Fill and Tap the Pan:
- Scrape the batter into the prepared Bundt pan using a flexible spatula to get every last bit. Tap the pan firmly on the counter a few times to release any trapped air bubbles and ensure an even crumb.
- Bake to Perfection:
- Slide the pan into a preheated oven at 350 degrees Fahrenheit and bake for about fifty minutes. The cake should be deeply golden and a skewer inserted deep in the center should emerge clean or with just a few moist crumbs.
- Cool and Unmold:
- Let the cake cool in its pan set on a wire rack for fifteen minutes. Then carefully invert onto your serving plate. Allow to fully cool before glazing so the glaze sets nicely and does not melt off the cake.
- Mix the Maple Glaze:
- Whisk together powdered sugar pure maple syrup and a splash of buttermilk until pourable with a thick yet flowing consistency. Drizzle slowly over the cooled cake letting it cascade down the ridges.
- Admire and Serve:
- Let the glaze set for at least fifteen minutes before slicing. Serve with extra maple syrup or toasted nuts if you want to take it over the top.
Save to Pinterest My favorite part is swirling in that fragrant maple glaze while my kitchen still smells like cinnamon and spice. One October my sister and I made this together and ended up laughing over extra glaze and late night slices. It is a recipe with memories baked right in.
Storage Tips
Store leftover cake tightly wrapped at cool room temperature for up to three days. For longer storage freeze individual slices then thaw at room temperature. If you are glazing ahead of time let the glaze dry before wrapping so it does not get smudged.
Ingredient Substitutions
No buttermilk Just stir a tablespoon of lemon juice or vinegar into a cup of whole milk and let it sit for a few minutes. You can swap coconut oil for the neutral oil for a subtle flavor change. Gluten free flour blends work well if you want to avoid wheat.
Serving Suggestions
This cake is delicious on its own but you can dress it up for special occasions. Try a scoop of cinnamon whipped cream or a sprinkle of toasted pecans. For a warm dessert gently reheat slices and serve with a drizzle of warm maple syrup.
Cultural and Seasonal Context
Pumpkin spices and maple are classic symbols of autumn and harvest time traditions in North America. Bundt cakes with their beautiful shapes have roots in Eastern Europe and have become a beloved style for American bakers. This cake brings together old world style and new world flavors in every slice.
Seasonal Adaptations
Trade the maple syrup for honey in spring for a floral twist Use roasted sweet potato puree instead of pumpkin for a subtle flavor shift Add orange zest in winter to brighten the flavors
Success Stories
Friends who claimed not to like pumpkin cake always go back for seconds of this one. It is a favorite for Thanksgiving brunch and a signature treat at my book club. One memorable autumn my neighbors invited themselves over after smelling it baking all afternoon.
Freezer Meal Conversion
Bake the cake as above but skip the glaze. Wrap the cooled cake tightly in two layers of plastic wrap plus a layer of foil. Freeze for up to two months. Thaw overnight on the counter then glaze fresh before serving for the best texture and flavor.
Save to Pinterest This cake is the epitome of autumn baking. One slice and you will understand why it's a favorite year after year.
Recipe FAQs
- → Can canned pumpkin be substituted with fresh pumpkin?
Yes, homemade pumpkin puree works well. Ensure it is well-drained for best texture.
- → How do you prevent the bundt cake from sticking?
Thoroughly grease and flour the bundt pan, reaching into all crevices before adding the batter.
- → What spices pair best with pumpkin and maple?
Cinnamon, nutmeg, ginger, and cloves enhance pumpkin and maple’s warm flavors.
- → Can this cake be made ahead?
Absolutely. Bake and cool completely, then glaze before serving. It keeps moist for 2-3 days.
- → Is it necessary to use pure maple syrup for the glaze?
Pure maple delivers the richest flavor, but maple-flavored syrup can work in a pinch.