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Moist Spiced Pumpkin Bundt Cake with Maple Glaze

Moist Spiced Pumpkin Bundt Cake - featured image
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A tender, moist pumpkin bundt cake infused with warm spices like cinnamon, nutmeg, and cardamom, topped with a rich maple glaze. This easy-to-make dessert is perfect for holiday gatherings or cozy autumn evenings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1/2 cup vegetable oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar, packed
  • 4 large eggs, room temperature
  • 1 cup pumpkin puree (100% pure, not pie filling)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar, sifted
  • 3–4 tablespoons real maple syrup
  • 1–2 tablespoons heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Generously grease a 10- to 12-cup Bundt pan with butter or non-stick spray, ensuring all crevices are coated. Dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cardamom. Set aside.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).
  4. Add eggs one at a time, beating well after each addition. Scrape down bowl sides. Add vanilla extract and mix briefly.
  5. Add pumpkin puree to the butter mixture and mix until combined. Gradually add dry ingredients to wet ingredients, mixing on low speed until just moistened. Do not overmix.
  6. Pour batter into prepared Bundt pan and smooth top. Tap pan gently on counter to release air bubbles.
  7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If top browns too quickly, cover loosely with foil after 30 minutes.
  8. Let cake cool in pan for 15 minutes. Place a cooling rack over the pan and carefully flip to release cake. Lift pan away gently.
  9. While cake cools, whisk powdered sugar, maple syrup, and heavy cream in a small bowl until a drizzling consistency is reached.
  10. Once cake is completely cool, drizzle glaze over the top. Let sit for 10 minutes to set before slicing.

Notes

Ensure all ingredients are at room temperature for proper emulsification. Do not use pumpkin pie filling; use 100% pure pumpkin puree. Tap the pan firmly on the counter after pouring batter to remove air pockets. Cool cake in pan for exactly 15 minutes before flipping to prevent breaking. Use real maple syrup, not pancake syrup.

Nutrition

Keywords: pumpkin bundt cake, maple glaze, holiday dessert, fall baking, pumpkin spice, easy bundt cake, moist pumpkin cake

Find it online: https://miratable.com/moist-spiced-pumpkin-bundt-cake-easy-best-holiday-dessert/