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Best Maple Pumpkin Spice Bundt Cake Recipe

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This incredibly moist maple pumpkin spice bundt cake features real maple syrup and warm fall spices. It’s a showstopper dessert that’s beginner-friendly, make-ahead perfect, and tastes even better the next day.

Ingredients

Scale
  • 1 ¾ cups (425g) pumpkin puree (100% pure, not pie filling)
  • ¾ cup (180ml) pure maple syrup (Grade A dark amber preferred)
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed (light or dark)
  • 1 cup (240ml) vegetable oil (canola or avocado oil work)
  • 4 large eggs, room temperature
  • 2 ¾ cups (345g) all-purpose flour (spooned and leveled)
  • 1 ½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • For the Maple Glaze:
  • 1 ½ cups (180g) powdered sugar, sifted
  • 3 tablespoons pure maple syrup
  • 2–3 tablespoons milk (whole milk preferred)
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 10-12 cup bundt pan with non-stick baking spray containing flour, getting into all crevices. Turn pan upside down and tap out excess spray.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, beat granulated sugar, brown sugar, and vegetable oil together until well combined, about 2 minutes. Add eggs one at a time, beating well after each addition until thick and slightly pale.
  4. Stir in pumpkin puree, maple syrup, and vanilla extract until smooth. Do not overmix.
  5. Gradually add dry ingredients to wet mixture, folding gently with a rubber spatula until just combined (about 10-12 strokes). A few streaks of flour should remain.
  6. Pour batter into prepared bundt pan, filling about ¾ full. Spread evenly with spatula. Tap pan gently on counter a few times to release air bubbles.
  7. Bake for 50-60 minutes, until a long skewer or cake tester inserted into center comes out clean or with a few moist crumbs. Top should be golden brown and spring back when lightly touched.
  8. Let cake cool in pan on a wire rack for exactly 15 minutes.
  9. Place a cooling rack or plate over pan and carefully invert. Lift pan off gently. Let cake cool completely, at least 2 hours, before glazing.
  10. For the glaze: In a small bowl, whisk together powdered sugar, maple syrup, and 2 tablespoons milk. Add more milk, one teaspoon at a time, until thick but pourable. Drizzle over cooled cake. Let set 10 minutes before slicing.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Room temperature eggs are crucial for proper emulsification. Grease the bundt pan thoroughly to prevent sticking. Cool cake exactly 15 minutes in pan before inverting. Glaze only when cake is completely cool. Cake tastes even better the next day. Store in airtight container at room temperature up to 4 days. Freeze unglazed cake up to 3 months.

Nutrition

Keywords: maple pumpkin spice bundt cake, pumpkin bundt cake, fall dessert, maple glaze, pumpkin cake recipe, easy bundt cake

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