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.
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
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.
- 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