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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 soft, spice-dusted pumpkin bundt cake with a rich maple glaze that is easy to make and perfect for fall gatherings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 ½ cups granulated sugar
  • ½ cup vegetable oil
  • 4 large eggs, room temperature
  • 15 ounces pumpkin puree (not pie filling)
  • ½ cup packed brown sugar
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (for glaze)
  • 3–4 tablespoons pure maple syrup (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan thoroughly with baking spray containing flour.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon until no lumps remain.
  3. In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed for 3-4 minutes until light and fluffy.
  4. Add eggs one at a time, beating well after each addition. Mix in vegetable oil and vanilla extract.
  5. Add dry ingredients to wet ingredients in three additions, starting and ending with dry ingredients. Mix on low speed just until combined; do not overmix.
  6. Gently fold in pumpkin puree until just incorporated. Batter should be thick and orange.
  7. Pour batter into prepared pan, smooth top, and tap pan gently on counter to release air bubbles.
  8. Bake in center of oven for 50-60 minutes. Check doneness with a toothpick inserted in center; it should come out clean or with moist crumbs.
  9. Let cake cool in pan for 10 minutes, then invert onto a cooling rack to cool completely.
  10. Whisk together powdered sugar, maple syrup, and a pinch of salt to make the glaze.
  11. Pour glaze over completely cooled cake and let set for 15 minutes before slicing.

Notes

Ensure eggs and butter are at room temperature for best emulsification. Do not overmix the batter to avoid a tough cake. Tap the pan on the counter to remove air bubbles. The cake must be completely cool before glazing to prevent the glaze from melting. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, maple glaze, fall recipe, easy baking, pumpkin dessert, comfort food

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