This Pumpkin Bundt Cake is a warm and cozy treat, perfect for fall! It’s soft, moist, and packed with delicious pumpkin flavor and warm spices.
Baking this cake fills your home with the sweetest smell. I love enjoying it with a cup of coffee or hot chocolate—because who doesn’t love cake for breakfast? 😊
Key Ingredients & Substitutions
Flour: All-purpose flour is a staple here, giving structure to the cake. If you need a gluten-free option, a 1:1 gluten-free flour blend works well.
Butter: Unsalted butter ensures you control the salt levels. If you’re dairy-free, swap it with a plant-based butter or applesauce for a lighter option.
Pumpkin Puree: Use canned pumpkin puree, but if you have fresh pumpkin, feel free to roast and puree your own! Just make sure it’s pure pumpkin without added spices.
Spices: Cinnamon, ginger, and nutmeg bring that lovely pumpkin flavor. Feel free to adjust amounts or add a pinch of cloves for extra warmth!
Buttermilk: This adds moisture and tenderness. If you don’t have buttermilk, mix regular milk with a teaspoon of vinegar or lemon juice and let it sit for 5 minutes.
How Do I Ensure My Cake is Moist and Fluffy?
One key to a moist Pumpkin Bundt Cake is proper mixing. Start by creaming your butter and sugar well to incorporate air, which helps with fluffiness. Then, be gentle when adding the dry ingredients; overmixing can lead to a dense cake!
- Use room temperature butter and eggs for better mixing.
- Add pumpkin and buttermilk alternately with the flour mixture to keep the batter smooth.
- Don’t open the oven too soon; let it bake the full time for perfect texture.
How to Make Pumpkin Bundt Cake with Maple Glaze
Ingredients You’ll Need:
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
- ½ cup buttermilk
- ½ cup brown sugar (for topping, optional)
For the Maple Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons pure maple syrup
- 1-2 tablespoons milk or cream
How Much Time Will You Need?
This delightful Pumpkin Bundt Cake will take you about 20 minutes to prepare, with an additional baking time of 60-70 minutes, plus cooling time. Let the cake cool for about 15 minutes in the pan before transferring it to a rack. Add another 10 minutes for making the maple glaze, and you’ll be enjoying your delicious cake in about two hours!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Grease and flour your Bundt pan thoroughly to ensure easy release after baking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until everything is well combined. Set this dry mixture aside for later.
3. Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until the mixture is light and fluffy, which should take about 3-4 minutes. This step is key for that soft texture!
4. Add Eggs and Vanilla:
Next, add the eggs one at a time, making sure to beat well after each addition. Then stir in the vanilla extract for extra flavor.
5. Incorporate Pumpkin:
With the mixer on low speed, add in the pumpkin puree, mixing until fully combined.
6. Combine Ingredients:
Now, slowly add the dry ingredients and buttermilk to the pumpkin mixture. Start by adding some of the dry ingredients and alternate with the buttermilk, but be sure to start and end with the dry ingredients. Mix just until combined; avoid overmixing for a tender cake!
7. Pour and Top:
Carefully pour the batter into the prepared Bundt pan and smooth the top. If you’d like a sweet, caramelized crust, sprinkle the brown sugar evenly over the batter.
8. Bake the Cake:
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. It should look beautiful and golden when done!
9. Cool:
Let the cake cool in the pan for about 15 minutes before inverting it onto a cooling rack to cool completely.
10. Prepare the Maple Glaze:
While the cake cools, make the maple glaze by whisking together the powdered sugar, maple syrup, and milk until you achieve a smooth pourable consistency.
11. Glaze the Cake:
Once the cake has cooled completely, drizzle the maple glaze over the top, allowing it to drape down the sides for that lovely finishing touch.
12. Serve and Enjoy:
If desired, sprinkle more brown sugar or some chopped nuts over the glaze for added texture. Slice up your moist and tasty Pumpkin Bundt Cake, and enjoy it with your favorite fall drink!
Enjoy your delicious Pumpkin Bundt Cake! 🎃
Can I Substitute the Eggs in This Recipe?
Yes! You can replace each egg with a ¼ cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for a few minutes). This works well in retaining moisture and adding a bit of extra flavor!
What Should I Do if I Don’t Have Buttermilk?
No worries! You can easily make a substitute by combining ½ cup of milk with 1-2 teaspoons of vinegar or lemon juice. Let it sit for about 5 minutes, and it will thicken slightly, mimicking buttermilk perfectly!
How Should I Store the Pumpkin Bundt Cake?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can refrigerate it for up to a week. Just be sure to let it come to room temperature before serving for the best flavor!
Can I Freeze the Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil, or place it in an airtight freezer-safe container. It can last frozen for up to 3 months. Thaw in the fridge overnight before enjoying again!
