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Moist Pumpkin Bundt Cake with Maple Glaze

Moist Pumpkin Bundt Cake with Maple Glaze - featured image
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A tender, incredibly moist pumpkin bundt cake flavored with warm spices and topped with a sweet, sticky maple glaze. This crowd-pleasing dessert is easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp nutmeg
  • ½ tsp salt
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup pure pumpkin puree
  • ½ cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 2–3 tablespoons maple syrup (for glaze)
  • Splash of milk (for glaze, if needed)

Instructions

  1. Preheat oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with vegetable oil or non-stick spray, ensuring all crevices are coated. Dust with flour, tapping out the excess.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt until evenly combined.
  3. In a large bowl, beat the granulated sugar and vegetable oil with a hand mixer on medium speed for about 2 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in the pure pumpkin puree and vanilla extract until just combined.
  6. Add the buttermilk and mix on low speed until smooth.
  7. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  8. Pour the batter into the prepared Bundt pan and smooth the top.
  9. Bake for 50-60 minutes. Do not open the oven door for the first 40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire cooling rack to cool completely.
  11. While the cake cools, whisk together powdered sugar and maple syrup. Add milk one teaspoon at a time until a drizzling consistency is reached.
  12. Once the cake is completely cool, drizzle the glaze over the top and let it drip down the sides.

Notes

Ensure ingredients are at room temperature for best emulsification. Do not overmix the batter to avoid a dense texture. Grease the Bundt pan thoroughly to prevent sticking. The cake stays moist for up to four days if stored properly. For a gluten-free version, use a 1:1 gluten-free flour blend.

Nutrition

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

Find it online: https://merrymorsel.com/moist-pumpkin-bundt-cake-with-maple-glaze-best-fall-recipe/