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    Home » Dessert » Cake

    Spiced Pumpkin Bundt Cake with Maple Glaze (30 cents/slice)

    Published: Nov 13, 2021 · Modified: Nov 13, 2021 by Jessica Fisher

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    Looking for an easy cake recipe? This Spiced Pumpkin Bundt Cake with a luscious maple glaze comes together easily and quickly, perfect for dessert or snacking. You can even mimic the iconic piping from the cake shop to make your cake nothing bundt fun!

    This Pumpkin Bundt Cake is beautiful to serve on its own, but so much fun to include it in a holiday dessert buffet with Slab Apple Pie and Pretzel Berry Dessert. Such a fun combination of flavors and textures! Don’t forget the Homemade Whipped Cream.

    overhead shot of pumpkin bundt cake on white platter with cake server on black table next to stack of plates with forks. this …

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    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Great Fall Recipes
    • Tell us what you think!
    • Pumpkin Bundt Cake with Maple Glaze

    Got a hankering for cake? Prefer not to spend a pretty penny nor fill up on hydrogenated fats and preservatives? Then it’s time to bake a Spiced Pumpkin Bundt Cake!

    Baking and cooking at home is a great way to save money. Not only can you trim your food spending, but you also have the opportunity to control which ingredients you use as well as the quality of those ingredients.

    This is never more true than when it comes to baking a cake from scratch. Sure, bakery cakes are now pretty cheap and cake mixes often go on sale, but you’ll pay a higher price for better quality ingredients.

    Why do that when you can bake your own at home for less? This Spiced Pumpkin Bundt Cake with a Maple Glaze is a great place to start — or continue — your home baking journey.

    Why Make This

    It’s super easy homemade. This Spiced Pumpkin bundt cake, made from all real foods, comes together quickly and easily as does the glaze. Eggs, oil, and sugar are beaten together before you fold in a dry mixture of flour, leavening, and spices. Baked up in a bundt pan, this cake turns out as a delicious treat for snacking or serving as a dessert.

    It’s not too sweet. The cake itself is not overly sweet, so without the glaze, it’s more like a snack cake or quick bread. The glaze makes it dessert. Do with it what you will.

    Ingredients

    You’ll find that the ingredients list of this Pumpkin Bundt Cake is pretty simple. Here’s what you’ll need:

    ingredients for spiced pumpkin bundt cake measured and laid out on a black table top.

    oil – You can use whatever oil you normally use for cooking. Try to use a neutral oil so that the pumpkin flavor isn’t overshadowed by a heavily flavored oil. I use avocado oil. You can also use butter or margarine if that is what you have.

    brown sugar – I love the rich flavor that brown sugar brings. Remember you can make your own brown sugar if you run out or just add a tablespoon of molasses to the mix. If you like, you can also use granulated sugar as well.

    eggs – You’ll need two eggs for this recipe. You can use a Flaxseed Meal Egg Substitute if you need to bake without eggs.

    pumpkin puree – Be sure to use pure pumpkin in your Pumpkin Bundt Cake and not pumpkin pie mix. See the FAQ below. There is a difference. In a pinch, you can also use Homemade Butternut Squash Puree.

    vanilla extract – This is another fun ingredient you can make yourself. See my friend Lynn’s directions. You can omit the vanilla or use another extract, such as maple, rum, or almond.

    flour – I like to use unbleached, all-purpose flour when I bake. You can also use whole wheat pastry flour if you’d like a whole grain Pumpkin Bundt Cake.

    leavenings: baking powder, baking soda, and salt – These are all necessary for the chemistry of the cake to work. Don’t omit them. You can make a baking powder substitute if you need to.

    spices: ground cinnamon, ground ginger, ground nutmeg, ground cloves – Like to use all four spices in my Spiced Pumpkin Bundt Cake. If you’re missing one, that’s probably not a big deal. You can also use pumpkin spice mix as a substitute.

    powdered sugar – You’ll need powdered sugar for the glaze. You can use Make Powdered Sugar if you have regular but no powdered on hand.

    maple syrup and maple flavoring – These both go in the glaze to give it rich maple flavor. Don’t skip it if you don’t have to. Use up the rest of the extract in this Oaty Maple Scone Cake and Maple-Brown Sugar Cinnamon Rolls.

    milk – You just need a bit of milk to moisten the powdered sugar glaze. You can use a plant milk or water if going dairy free. If you have cream or half-and-half, but no milk, those are fine to sub.

    Step-by-Step Instructions

    Here’s how to make this simple Spiced Pumpkin Bundt Cake:

    Prep step – Preheat the oven to 325°. Spray a bundt pan with non-stick cooking spray.

    dry ingredients for pumpkin bundt cake in a sifter set inside a mixing bowl.
    sifted dry ingredients for pumpkin bundt cake in steel mixing bowl.

    1. In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and spices.

    eggs, oil, and brown sugar in mixing bowl.
    brown sugar mixture in bowl with beaters nearby.
    adding an egg to the brown sugar mixture.
    the mixture after the eggs have been added in.

    2. In another mixing bowl, combine the oil and sugar. Beat in the eggs, one at a time. Mix in the pumpkin and vanilla extract.

    adding pumpkin to the wet ingredients.
    the wet ingredients all mixed together in the bowl.
    adding the dry ingredients to the wet mixture.
    a black spatula immersed in the cake batter in the mixing bowl.

    3. Add the dry ingredients to the pumpkin mixture, folding just until combined.

    pumpkin cake batter spooned into bundt cake pan.
    baked cake in bundt pan on wire rack.

    4. Spoon the batter into the prepared baking pan. Bake for 50 minutes or until a tester inserted comes out with a few crumbs attached.

    5. Allow the cake to rest for 10 minutes and then remove it from the pan. Let it cool completely on a wire rack.

    glaze ingredients in a white mixing bowl.
    glaze prepared in small mixing bowl.
    glaze transferred to a ziptop piping bag.
    glazing the cake with the frosting in a ziptop bag for piping.

    6. Meanwhile, combine the powdered sugar, maple syrup, milk, and maple extract. Drizzle or pipe the glaze over the cooled cake.

    FAQs

    Are canned pumpkin and pumpkin puree the same thing?

    Canned pumpkin is simply cooked, pureed pumpkin. You can make your own or buy it in a can. Often pumpkin (canned or fresh) is seasonally available, so stock up at the holidays when you see good pricing. You can also use pureed butternut squash instead of pumpkin puree if you need to.

    How is canned pumpkin pie mix different than pumpkin puree?

    Pumpkin pie mix or filling is a whole other animal. While pumpkin puree (canned or fresh) is cooked, pureed pumpkin, pumpkin pie filling is cooked pumpkin that has been flavored with spices and sweetened. Canned pumpkin pie mix contains rather vague ingredients, including: pumpkin, water, sugar, salt, spices, dextrose, and natural flavors. In all cases, I recommend you buy canned pumpkin puree and add your own sweetener and spices.

    What is maple extract made of?

    Maple extract is extracted from maple tree sap as it is processed into maple syrup. It carries a highly concentrated maple flavor. Imitation maple flavoring is also available which mimics the flavor of maple without using actual maple products. I recommend the former.

    Can you use maple syrup instead of maple extract?

    You’ll notice I include both maple syrup and maple extract in the glaze recipe. The former is for a natural sweetener, the latter is to ramp up the maple intensity. If you can’t find maple extract or even imitation maple flavoring, you can omit that ½ teaspoon, just know that the maple flavor in the glaze will be extremely faint.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • oil – $0.24
    • brown sugar – $0.36
    • eggs – $0.30
    • pumpkin puree – $0.98
    • vanilla extract – $0.25
    • flour – $0.45
    • baking powder – $0.09
    • baking soda – $0.03
    • salt – $0.01
    • spices – $0.20
    • powdered sugar – $0.22
    • maple syrup – $0.25
    • milk – $0.01
    • maple flavoring – $0.15

    While your costs may vary depending on where and how you shop, you can expect to pay about $3.54 for a big Pumpkin Bundt Cake, about 30 cents/serving.

    How to save even more:

    To make this recipe more economical:

    • Stock up on ingredients when they are on sale. The holidays are a great time to stock up on baking ingredients, such as flour, sugar, leavening, and spices. Pumpkins, canned and fresh, will also be more readily available around Thanksgiving and Christmas. Watch for them to be marked down right after the holidays so don’t hesitate to stock up and fill your freezer with them.
    • If you need to make some substitutions or omissions, you can skip the maple extract and maple syrup. The cake will still be great.
    • Buy spices in bulk. Buy larger quantities of spices at lower prices and keep the excess in the freezer. Just refill the jars in your cupboard as needed. In the case of this Spiced Pumpkin Bundt Cake that calls for four different spices, you can trim the costs of the recipe by substituting 2 teaspoons pumpkin pie spice for the individual spices in the recipe. The flavors will be slightly different, but not enough to make a huge difference.
    pumpkin bundt cake on white stand on black table with plates of cake with forks nearby.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    overhead shot of pumpkin bundt cake with maple glaze piped in stripes on white platter on black table.

    Pumpkin Bundt Cake with Maple Glaze

    Looking for an easy cake recipe? This Pumpkin Bundt Cake with a luscious maple glaze comes together easily and quickly, perfect for dessert or snacking.
    5 from 3 votes
    Print Pin Rate
    Course: Dessert, Snack
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12
    Calories: 353kcal
    Author: Jessica Fisher

    Equipment

    • large mixing bowl
    • small mixing bowl
    • sifter
    • hand mixer
    • rubber spatula
    • Bundt cake pan
    • wire rack
    • ziptop plastic bag

    Ingredients

    • ¾ cup neutral oil
    • 1 cup dark brown sugar packed
    • 2 egg
    • 1 15-ounce can pumpkin puree
    • 1 teaspoon vanilla extract
    • 3 cup unbleached, all-purpose flour
    • 2 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • ¼ teaspoon ground cloves
    • 1 cup powdered sugar
    • 1 tablespoon maple syrup
    • 1 tablespoon milk
    • ½ teaspoon maple flavoring

    Instructions

    • Preheat the oven to 325°. Spray a bundt pan with non-stick cooking spray.
    • In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and spices.
    • In another mixing bowl, combine the oil and sugar. Beat in the eggs, one at a time. Mix in the pumpkin and vanilla extract.
    • Add the dry ingredients to the pumpkin mixture, folding just until combined.
    • Spoon the batter into the prepared baking pan. Bake for 50 minutes or until a tester inserted comes out with a few crumbs attached.
    • Allow the cake to rest for 10 minutes and then remove it from the pan. Let it cool completely on a wire rack.
    • Meanwhile, combine the powdered sugar, maple syrup, milk, and maple extract. Drizzle or pipe the glaze over the cooled cake.

    Notes

    Nutritional values are approximate and based on the cake being sliced into 12 slices.
    Store the baked cake at room temperature, for up to 3 days.
    To freeze: bake the cake according to the instructions, but do not glaze it. Wrap the cooled cake well in plastic wrap and then aluminum foil and store in the freezer for up to four weeks. Thaw in the wrappings and then glaze as desired.
    To make as a mix: Take a small and a large ziptop bag or container. Label the larger with the wet ingredients and the baking instructions. Measure out the sugar into the small bag and the other dry ingredients into the large bag. Seal and store until ready to use.

    Nutrition

    Calories: 353kcal | Carbohydrates: 51g | Protein: 4.8g | Fat: 14.8g | Saturated Fat: 2.1g | Cholesterol: 27mg | Sodium: 372mg | Potassium: 172mg | Fiber: 1.9g | Sugar: 24g | Calcium: 810mg | Iron: 0.4mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on August 25, 2013. It has been updated for content and clarity.

    « Pumpkin Dinner Rolls (17 cents/each)
    Make-Ahead and Freeze Thanksgiving Side Dishes »
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    Reader Interactions

    Comments

    1. Leslie

      November 28, 2022 at 8:37 am

      Do you think this will work without maple flavoring? I have everything else.

      Reply
      • Jessica Fisher

        November 28, 2022 at 3:27 pm

        Yep. If you like you could sift a little cinnamon into the powdered sugar for a little extra flavor.

        Reply
    2. Pat

      July 24, 2019 at 9:18 am

      I can’t wait to try this when it cools down here.

      Reply
      • Jessica Fisher

        July 29, 2019 at 8:17 am

        September will be here before you know it!

        Reply
    3. Nedra Bryce

      September 20, 2016 at 1:30 pm

      I may make this recipe and use a mini bundt pan!

      Reply
    4. Molly

      November 25, 2014 at 10:23 am

      This cake is so yummy and easy to make. I’m bringing it to knitting tonight!

      Reply
      • Molly

        October 22, 2021 at 8:01 am

        5 stars
        Seven years later, and this is still my go-to spiced pumpkin cake recipe. Today I made it as vegan cupcakes – flax egg worked well (very fluffy), and they took 20 minutes in a 350F oven.

        Reply
    5. Sarah K. @ The Pajama Chef

      August 27, 2013 at 8:25 am

      yum! i won a cake in a cake walk at church once as a kid. so fun 🙂

      Reply
    6. Kathy

      August 26, 2013 at 6:31 pm

      Yum! I’m starting to crave all things pumpkin!

      Reply
    7. Harriet

      August 26, 2013 at 2:38 pm

      I think I gained 2 pounds just looking at the picture! It looks wonderful!

      Reply
    8. Caroline

      August 25, 2013 at 8:40 pm

      Oh my. This looks delicious. Would anything need to be adjusted in the recipe to be able to bake it in a rectangular cake pan or round layer pans rather than a bundt pan?

      Reply
      • Jessica Fisher

        August 27, 2013 at 10:01 pm

        I have not tried that, so I don’t know. Let me know if you do?

        Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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