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This Pumpkin Bundt Cake is an easy Fall dessert that takes just 15 minutes to prep. A moist, spiced pumpkin cake covered in a maple brown butter glaze.
Easy Pumpkin Spice Bundt Cake
I’m sure I’m speaking for many of us when I say, I don’t there can ever be too many pumpkin recipes during the fall season. Cinnamon sugar pumpkin donuts, pumpkin poke cake or homemade pumpkin ice cream, you name it. I want all the pumpkin. My pumpkin cupcakes recipe is one of my favorites and continues to be one of my most popular, especially in October, so I decided to see if the batter could be baked into a bundt cake.
Spoiler alert…it can be!
This cake is moist, fluffy, perfectly sweet, and slathered in a sweet, nutty brown butter maple glaze. It uses basic pantry ingredients and comes together in just 15 minutes. If fall were a dessert, it would be this one!
How is Bundt Cake Different from Regular Cake?
The primary difference between a bundt cake and a regular cake is the shape. Bundt cakes are baked in a special pan called a bundt pan, which leaves a hole in the middle of the cake.
They also tend to require more moisture since more of the batter is exposed to heat as the cake bakes. This increased exposure to heat makes the exterior of the cake slightly crispier than that of standard cakes which makes bundt cakes perfect for icings.
Recipe Ingredients
For the Cake
- Light Brown Sugar
- Vegetable Oil
- Eggs
- Maple Syrup– I love the little bit of flavor you get from the maple syrup
- Vanilla Extract
- Pumpkin Puree – double check that you’re using pumpkin puree, not pumpkin pie filling. They are not the same!
- All-Purpose Flour
- Pumpkin Pie Spice & Cinnamon
- Baking Powder, Baking Soda and Salt
- Milk – I used nonfat but other types of milk will work as well.
For the Glaze
- Unsalted, Browned Butter – check out my brown butter tutorial for in depth directions.
- Powdered Sugar – sifted to prevent clumps in the glaze.
- Cinnamon
- Maple Syrup
- Milk or Heavy Cream
How to Make a Pumpkin Bundt Cake
For the Cake
- Mix wet ingredients. In a large mixing bowl, combine sugar, oil, eggs, maple syrup, and vanilla. Beat until the eggs and oil are well-incorporated then thoroughly mix in the pumpkin puree.
- Mix dry ingredients. In a medium-sized bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- Combine wet and dry ingredients with milk. Add half the dry ingredients into the batter followed by half the milk. Beat until it starts to combine, then add the remaining ingredients and beat until combined.
- Bake. Transfer the cake batter to a well greased and floured bundt pan, then bake at 350ºF for 30-35 minutes, or until a toothpick comes out clean.
- Cool. Remove from the oven and place on a cooling rack for 5 minutes. After 5 minutes, run a knife around the outside edge of the cake to release it from the sides of the pan. Turn it out onto a plate or cooling rack to cool completely.
How Do You Know When Bundt Cake is Done Baking?
There are a couple of things you can do to check that your bundt cake is done baking:
- Insert a toothpick in the center of the cake. If it comes out clean, then the cake is done.
- Gently press on the cake. It should be firm enough that it springs back up.
- Look at the sides. If they are pulling away from the edges of the pan, it’s good to go.
Easy Brown Butter Glaze
- Brown the butter. Melt over medium heat and allow it to boil and bubble. Once it starts boiling, stir frequently and continue cooking until it reaches an amber color. Bubbling will slow down as it starts to brown. Once it’s browned, remove from heat and allow to cool completely. For a more detailed breakdown, check out my brown butter tutorial post!
- Combine reamining ingredients. Sift your powdered sugar into the brown butter, whisking constantly. As the mixture thickens, alternate adding in the liquid ingredients (maple syrup and heavy whipping cream.) Add in the cinnamon and continue whisking until all the ingredients are combined.
Tips for Success
- Grease the pan generously. I like to use Crisco shortening and flour to coat the pan before adding in the cake batter. Make sure you get every nook and cranny so you don’t have any issues getting the cake out when it’s done baking.
- Use pumpkin puree, not pumpkin pie filling! They are not the same. Pumpkin pie filling has added sugar and other ingredients, while puree is just pumpkin.
- Pour the glaze right away. The longer the glaze sits, the more it will set which will make it harder to drizzle over the cake.
- If your glaze is too thick, pop it in the microwave for 10 seconds and re-stir. If it’s still too thick, try adding a splash of milk to thin it out. Not too much though. You want it to still be thick enough that it will set on the cake.
How to Store Finished Cake
Leftover bundt cake will last in an airtight container on the counter for up to 3 days.
Can I Freeze This?
You can, but I recommend doing so without the icing. To freeze, let the cake cool completely, then wrap it in plastic wrap followed by aluminum foil. Freeze for up to 3 months. When you’re ready to enjoy, thaw it in the fridge, then top with brown butter icing.
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Pumpkin Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10-12 slices
Print Recipe
Pin RecipeDescription
This Pumpkin Bundt Cake is an easy Fall dessert that takes just 15 minutes to prep. A moist, spiced pumpkin cake covered in a maple brown butter glaze.
Ingredients
For the Cake
- 1 ½ cups (330g) light brown sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs
- 2 tablespoons (30ml) maple syrup
- 2 teaspoons (10ml) vanilla extract
- 1 cup (244g) pumpkin puree (not pumpkin pie filling)
- 2 cups (280g) all-purpose flour
- 2 teaspoons (5g) pumpkin pie spice
- 2 teaspoons (5g) cinnamon
- 1 ½ teaspoons (5.6g) baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup (177ml) milk
For the Glaze
- 1/2 cup (113g) unsalted butter, browned
- 2 cups (260g) powdered sugar, sifted
- 1 teaspoon (2.5g) cinnamon
- 2 tablespoons (30ml) pure maple syrup
- 2 tablespoons (30ml) milk or heavy cream
Instructions
For the cake:
- Preheat the oven to 350°F. Grease and flour the bundt pan.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, maple syrup and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed.Next mix in the pumpkin and beat until well combined.
- In a medium sized bowl, combine all remaining dry ingredients. Then, add half the dry ingredients to the batter followed half the milk and beat until it starts to combine. Add the remaining dry ingredients and milk and mix until well combine. Scrape down the bottom and sides of the bowl.
- Bake at 350°F for approximately 30-35 minutes. Baking times will vary by type of pan used. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and place on a cooling rack, and after 5 minutes, run a knife around the outside edge of your cake and in the center to release it from the sides of the pan. Turn it out onto a plate or cooling rack. Allow to cool completely.
For the glaze:
- To brown the butter, use a small saucepan, and cut the butter into pieces. Melt the butter over medium heat and allow it to boil and bubble.
- Once it’s starts boiling, stir it frequently until it starts to turn to an amber color and releases a nutty aroma. Bubbling will slow down as it starts to brown.
- Remove the butter from the heat and allow it to cool completely.
- Sift your powdered sugar so it’s easier to incorporate. Slowly start whisking in the powdered sugar, about ½ cup at a time.
- As the mixer thickens, start alternating in the liquid ingredients: maple syrup and heavy whipping cream. Continue whisking in the cinnamon until all the ingredients are well combined.
- The glaze should be thick but still run off your whisk. If you find it’s too thick, pop it in the microwave for 10 seconds and restir. Adding additional milk or heavy cream will make the glaze even thinner, but you still want it to be thick enough that it will set. Store in an airtight container.
Notes
- I used a 10 cup bundt pan the one I linked to above is similar but a 12 cup size. The baking time will vary by the type and size of the pan you use
- Grease the pan generously. I like to use Crisco shortening and flour to coat the pan before adding in the cake batter. Make sure you get every nook and cranny so you don’t have any issues getting the cake out when it’s done baking.
- Use pumpkin puree, not pumpkin pie filling! They are not the same. Pumpkin pie filling has added sugar and other ingredients, while puree is just pumpkin.
- Pour the glaze right away. The longer the glaze sits, the more it will set which will make it harder to drizzle over the cake.
- If your glaze is too thick, pop it in the microwave for 10 seconds and re-stir. If it’s still too thick, try adding a splash of milk to thin it out. Not too much though. You want it to still be thick enough that it will set on the cake.
- Frosting variation ideas: if the brown butter maple frosting isn’t your thing, check out my cream cheese frosting, caramel frosting, top it off with some whipped cream, or just enjoy it unfrosted! (Yes, it’s that good.)
- Category: Cake
- Method: Oven
- Cuisine: Cuisine
Keywords: Pumpkin Recipe, Bundt Cake Recipes, Pumpkin dessert
I have an egg allergy in my house. Could I use applesauce to swap out the eggs? Thank you!
Hi Coco, I have not tested this, so I am not sure