Pumpkin Bundt Cake With Maple Glaze
- Cook Time: 80 minutes
- Total Time: 1 hour 20 minutes
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons pumpkin pie spice
- 1 cup vegetable oil
- 2 cups granulated sugar
- 1/2 cup packed light brown sugar
- 4 large eggs, room temperature
- 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- For the Maple Glaze:
- 1 cup powdered sugar
- 3 tablespoons pure maple syrup
- 1 tablespoon melted butter
- 1–2 tablespoons heavy cream or milk
Instructions
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-inch Bundt pan. Make sure to get into all the crevices of the pan so the cake releases easily after baking.
- In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no large clumps of spices for a consistent flavor.
- In a large mixing bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree and vanilla extract until the mixture is smooth.
- Gradually add the dry ingredients to the wet ingredients. Fold them in gently using a spatula or a whisk until just combined. Be careful not to overmix, as this can make the cake tough.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes. This helps the structure set. Then, carefully invert the cake onto a wire cooling rack to cool completely before glazing.
- In a small bowl, whisk together the powdered sugar, maple syrup, melted butter, and 1 tablespoon of cream. If the glaze is too thick, add more cream a teaspoon at a time until it reaches a pourable consistency. Drizzle the glaze over the completely cooled cake.