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.
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.