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.
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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.
You’ll find that the ingredients list of this Pumpkin Bundt Cake is pretty simple. Here’s what you’ll need:
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.
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.
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.
1. In a mixing bowl, sift together the flour, baking soda, baking powder, salt, and spices.
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.
3. Add the dry ingredients to the pumpkin mixture, folding just until combined.
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.
6. Meanwhile, combine the powdered sugar, maple syrup, milk, and maple extract. Drizzle or pipe the glaze over the cooled cake.
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.
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.
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.
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.
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.
More Great Fall Recipes
Pumpkin Bundt Cake with Maple Glaze
- Bundt cake pan
- 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
- 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.
This post was originally published on August 25, 2013. It has been updated for content and clarity.