Sometimes you just want a cake that feels fall. And this pumpkin maple bundt cake is exactly that. It’s got that soft, velvety crumb that just melts, and the maple flavour really shines through, pairs so nicely with the pumpkin.
The secret to getting that depth of flavour is actually in lightly toasting the cinnamon and allspice before they go into the dry ingredients. It’s a tiny step, but it just wakes up those spices so much, making the cake smell incredible while it bakes. And the maple cream cheese glaze brings a little tang and a lot more maple goodness.
Honestly, getting bundt cakes out of the pan can sometimes feel like a high-stakes operation, but I’ve got some tricks to help you out. I tested this a few times to make sure it was sturdy enough to flip without breaking apart, but still super tender. The combination of ingredients here gives it a really good structure, so you can bake it, cool it, and then confidently invert it onto your cooling rack. (It’s a great feeling when it pops right out!)
The Perfect Pumpkin Maple Bundt Cake
It starts with a base of softened butter and two kinds of sugar, which gets beaten until it’s light and fluffy. This step is key for that light texture. Then in goes the pumpkin puree, eggs, and vanilla, making the batter rich and smooth.
For the dry ingredients, I use a mix of all-purpose flour, baking soda, baking powder, salt, and those toasted spices. Adding them in stages with the buttermilk and maple syrup helps keep everything balanced and ensures you don’t overmix. Overmixing is the enemy of a tender cake, so I try to be gentle here.
The buttermilk adds a lovely tang and helps keep the cake moist, while the maple syrup is in the batter itself, not just in the glaze. This means you get that maple flavour infused throughout every bite. Once it’s baked and cooled, that creamy maple cream cheese glaze just takes it over the top. It’s a really lovely contrast to the cake’s warmth.
Ingredients
- All-purpose flour
- Baking soda
- Baking powder
- Ground cinnamon
- Ground allspice
- Salt
- Unsalted butter
- Brown sugar
- Granulated sugar
- Pumpkin puree
- Large eggs
- Large egg yolk
- Vanilla extract
- Maple syrup
- Buttermilk
- Full-fat cream cheese
- Powdered sugar
- Milk
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- 10-12 cup bundt pan
- Electric mixer (stand mixer or hand mixer)
- Wire cooling rack
Baking Tips
Room temperature ingredients – This is a big one for cakes. Make sure your butter, eggs, egg yolk, and buttermilk are all at room temperature before you start. It helps everything blend together smoothly and creates a more uniform batter, which means a better textured cake.
Greasing your bundt pan thoroughly – Bundt pans can be tricky! To avoid any sticking disasters, be super generous with your greasing. I like to use a baking spray that has flour already in it, or you can go old-school with softened butter and a good dusting of flour, tapping out the excess. Don’t skip this step.
Toasting the spices – This might seem like an extra step, but it’s worth it. Gently toasting the cinnamon and allspice in a dry pan for a minute or so really wakes up their flavour and aroma. Just keep an eye on them so they don’t burn!
Don’t overmix the batter – Once you add the dry ingredients, mix on low speed only until everything is just combined. Overmixing develops the gluten in the flour too much, and that can lead to a tougher cake texture. We’re going for tender here.
Cool the cake completely – I know it’s hard to wait, especially with that delicious smell filling your kitchen, but let the cake cool fully on a wire rack before you even think about glazing it. If the cake is warm, the glaze will just melt and slide right off.
Pumpkin Maple Bundt Cake FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, you really shouldn’t for this recipe. Pumpkin pie filling has added spices and sweeteners that will throw off the flavour balance of the cake. Make sure you grab plain canned pumpkin puree.
My bundt cake always sticks, any tips for preventing that?
The key is super thorough greasing and flouring before you even think about adding the batter. Make sure to get into all the nooks and crannies of the pan. A baking spray with flour is a solid choice, or you can use softened butter and dust with flour, tapping out any extra.
How long does this pumpkin maple bundt cake keep fresh?
This cake stays moist for a good while. You can keep it covered loosely at room temperature for up to 3 days. If you want it to last a bit longer, pop it in the fridge for up to 5 days, just make sure it’s covered well to prevent it from drying out.
Can I make the maple cream cheese glaze less sweet?
You can try reducing the powdered sugar slightly, but be careful not to take out too much, or the glaze might not thicken properly. You might need to adjust the amount of milk to get the right pourable consistency.
Alright, that’s everything for this one! If you make this pumpkin maple bundt cake, please tag @theflournook on social media and leave a review below. It helps me out so much! You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above. Can’t wait to see yours!
Happy baking!
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Pumpkin Maple Bundt Cake
- Total Time: 1 hour 10 minutes
- Yield: 10–12 servings 1x
Description
Experience a moist, tender bundt cake with a velvet crumb and pronounced pumpkin and maple flavours. Topped with a creamy maple cream cheese glaze, this cake offers depth and a satisfying texture.
Ingredients
CAKE
- 2 1/2 cups (300g) all purpose flour
- 1 tsp (5g) baking soda
- 1 tsp (5g) baking powder
- 1 tsp (2g) ground cinnamon
- 1/2 tsp (1g) ground allspice
- 1/2 tsp (3g) salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (220g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup (240g) pumpkin puree
- 2 large eggs
- 1 large egg yolk
- 1 tsp (5ml) vanilla extract
- 1/4 cup (60ml) maple syrup
- 3/4 cup (180ml) buttermilk
MAPLE CREAM CHEESE GLAZE
- 4 oz (113g) full-fat cream cheese, softened
- 1 cup (125g) powdered sugar
- 3 tbsp (45ml) maple syrup
- 1–2 tbsp (15-30ml) milk, as needed for consistency
- 1/2 tsp (1g) ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour a 10-12 cup bundt pan to prevent sticking.
- In a small, dry pan over medium-low heat, gently toast the ground cinnamon and allspice for about 1 minute, stirring constantly, until fragrant. Remove from heat immediately.
- In a medium bowl, whisk together the flour, baking soda, baking powder, toasted cinnamon, toasted allspice, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2-3 minutes.
- Add the pumpkin puree, eggs, egg yolk, and vanilla extract to the butter mixture. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
- Add half of the dry ingredients to the wet ingredients, mixing on low speed until just combined and no flour is visible. Do not overmix.
- Pour in the maple syrup and buttermilk, mixing on low speed until just combined.
- Gently mix in the remaining dry ingredients until just combined. Avoid overmixing the batter.
- Pour the batter evenly into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze: In a small bowl, beat the softened cream cheese until smooth. Add half of the powdered sugar and mix until combined.
- Mix in the remaining powdered sugar, maple syrup, and cinnamon. Add 1 tablespoon of milk and mix, checking the consistency. Add more milk, 1 teaspoon at a time, until the glaze is pourable.
- Once the cake has cooled completely, drizzle the glaze generously over the top, letting it drip down the sides.
Notes
I find that using room temperature butter, eggs, egg yolk, and buttermilk makes a real difference. They combine much more smoothly, which helps with the cake’s texture and rise.
Bundt pans need careful preparation. I always make sure to grease and flour mine thoroughly. A baking spray with flour works well, or I use softened butter and then dust with flour, tapping out any excess.
This cake stays fresh at room temperature for up to 3 days, or in the fridge for up to 5 days. I cover it loosely to help it retain moisture.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Cake
- Method: Baking
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