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Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake is a moist, spiced cake bursting with pumpkin flavor, then topped with a sweet maple glaze and a delightful crunch from pecans. Add it to your Thanksgiving menu or enjoy a slice with a hot cup of coffee on a cool, crisp Autumn day!
Prep Time20 minutes
Cook Time55 minutes
Cooling Time30 minutes
Total Time1 hour 45 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Spice Bundt Cake with Creamy Pumpkin Glaze
Servings: 12 servings
Calories: 541kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Cake

  • 2 cups (400 g) granulated sugar
  • 1 cup (2 sticks / 227 g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (245 g) pure pumpkin
  • 1 cup (230 g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves

Glaze

  • ¼ cup (½ stick / 57 g) unsalted butter
  • 3 tablespoons maple syrup
  • 3 tablespoons heavy whipping cream
  • ½ cup (62.5 g) confectioners' sugar
  • 3 tablespoons finely chopped pecans, optional

Instructions

Cake

  • Preheat the oven to 350°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together sugar and butter on low speed until light and fluffy.
  • Add eggs, one at a time, mixing well after each addition.
  • Add the pumpkin, sour cream, and vanilla, mixing until combined.
  • In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
  • With the mixer on low, gradually add the flour mixture, mixing until just combined.
  • Pour batter into the prepared pan. Bake for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out with a few crumbs, but no wet batter.
  • Allow to cool for about 15-20 minutes in the pan and then invert it onto a serving plate to cool completely before adding the glaze.

Glaze

  • In a small saucepan over medium heat, combine butter, maple syrup, and heavy cream. Bring to a boil. Continue to boil for 1 minute.
  • Remove from heat. To the hot mixture, add the confectioners' sugar. Whisk until smooth. Let the glaze cool for 25-30 minutes, or until slightly thickened.
  • Drizzle the glaze over the cooled cake. Sprinkle with pecans, if using.
  • Slice, serve, and enjoy.

Nutrition

Serving: 1piece | Calories: 541kcal