Spiced Pumpkin Bundt Cake with Maple Glaze

Pumpkin Bundt Cake with Maple Glaze | Butter Baking

Umm… Am I allowed to bake with pumpkin after Thanksgiving?

I’m new to the pumpkin baking game. So is it like, socially acceptable?

Because I’m totally doing it. Right now.

Pumpkin Bundt Cake with Maple Glaze | Butter Baking

I know that it’s not fall anymore in the States. I know that it is no longer pumpkin-baking season. I am well aware that Thanksgiving is over.

But all of that is completely null and void anyway. Because here I am, in Australia, in high summer, baking with freaking pumpkin and cinnamon and fall spices.

And I don’t care if it doesn’t make sense. I’m doing it anyway. Because this cake is so worth it. This cake is so amazing. This cake tastes like Christmas.

And I don’t even like freaking cake.

Pumpkin Bundt Cake with Maple Glaze | Butter Baking

Really. I hate cake. Cupcakes. Sponge cake. Layer cake. Whatever cake. Cake is not my friend. Cake and I do not get along.

But there are exceptions to every rule, and this cake is my exception.

Man oh man. This cake is moist, for like, days. This cake is soft. This cake is dense. This cake is so, so, SO easy. This cake is deliciously, Christmas-y spiced. This cake is comforting. This cake is just awesome.

Bake this cake.

Pumpkin Bundt Cake with Maple Glaze | Butter Baking

And, just because I rediscovered my love for My Big Fat Greek Wedding last week –

“There’s a hole in this cake.”

Pumpkin Bundt Cake with Maple Glaze | Butter Baking

  • 225g unsalted butter, softened (1 cup)
  • 1 cup granulated sugar
  • ¼ cup brown sugar
  • 3 eggs
  • 1¼ cups canned pumpkin
  • ¾ cup buttermilk, well shaken
  • ½ tsp vanilla extract
  • 2¼ cups plain flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • ½ tsp salt
  • For the maple glaze
  • 1 cup powdered sugar, sifted
  • 3 tbsp maple syrup
  • 1 - 2 tsp milk
  • 1 - 2 tsp dutch cinnamon, to taste
  • Pinch of salt
  1. To make the pumpkin cake, preheat the oven to 180 C (350 F) and butter and flour a bundt pan.
  2. Using an electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well between each addition.
  3. In a medium bowl, combine the pumpkin, buttermilk and vanilla.
  4. In another medium bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
  5. Turn the electric mixer to low, and add a quarter of the dry ingredients. Mix until just combined. Add a third of the pumpkin mixture, beat on low until combined, and continue adding the dry ingredients and pumpkin mixtures alternately, finishing with the dry ingredients.
  6. Pour the batter into the prepared pan and spread it out so it's even.
  7. Bake for 40 - 50 minutes, until fragrant, golden, and a skewer inserted comes out clean. Allow to cool completely.
  8. To make the maple glaze, combine the icing sugar, maple syrup, cinnamon, salt and 1 teaspoon of milk in a small bowl until smooth. Check consistency and add another teaspoon of milk if necessary.
  9. Pour the glaze over the cake and enjoy. Serves 10 - 12.

Adapted from Bakergirl. Hey Bakergirl? I love you for this cake.


33 Thoughts on “Spiced Pumpkin Bundt Cake with Maple Glaze

  1. You are not the only who feels that way about pumpkin! I am having pumpkin pancakes with chocolate chips as I am reading your blog.:) The cake looks really good!

  2. Mmm, sounds delicious. I love pumpkin and maple together!

  3. Um, YES. It most certainly is acceptable to bake with pumpkin after Thanksgiving!

    Probably the only reason pumpkin goodies are so abundant in the fall is because that’s when they’re in season. I personally bake pumpkin cookies all year round; I just have to go buy canned pumpkin when the real thing is gone and I have none of it left in my freezer. So even though Starbucks says goodbye to pumpkin spice lattes, and IHOP gets rid of the pumpkin pancakes (I also think it’s simply a marketing strategy– like eggnog, more people buy it while it’s here since it’s for only a short time), pumpkin is still plentiful in my kitchen in all seasons! 😀

    That said, I should probably go bake this cake. Like now. Because I LOVE cake– in all forms– and I love pumpkin. That makes this recipe a WIN. Thanks for the recipe!

    • Hahaha thank you! You made me feel much better about breaking the rules 😉

      I know what you mean about the pumpkins being in season in fall – but most recipes call for canned pumpkin anyway, so who cares when their “season” is?!
      And they’re totally marketing strategies. Anything limited edition is much more likely to sell out fast, you’re right.

      Haha if I hate cake and I loved this, and I got a dozen compliments on how good it was, then you are going to LOVE this. Please bake it, and enjoy! 😀

  4. Thank you for challenging the pumpkin stigma! This needs to happen! I say all us food bloggers should just start posting our pumpkin recipes all year round and get rid of this whole “pumpkin is for fall” thing. And this cake? Looks/sounds SO GOOD! I just got maple syrup for, like, the first time since I was a kid and I’m so excited to use it in everything! I need to make this and the pecan maple bars. :)

    • Haha you’re welcome! I totally understand baking for the seasons. But I still make apple pies in summer and use frozen berries for all sorts of things in winter, and chocolate anything happens in my kitchen all year round… So I guess I’m telling the social baking norms to shove it. I want pumpkin so I’m baking with pumpkin 😉 and I totally have an even more amazing version of this cake in mind so stay tuned…
      And please bake this! And the maple things! Oh man they were yum. ENJOY :-)
      PS. and thanks for your support!

  5. thevelvetdoe on December 20, 2012 at 11:00 am said:

    You’re crazy for not liking cake but amazing for making this!! Can’t wait to bake it with my pumpkin eeeee :) xx

  6. I have many cans of pumpkin stashed away in the cupboard so that when the craving strikes, and it’s not fall, I can still get my pumpkin fix :) I can’t wait to try this…if you say it’s good, then I know it’s got to be amazing! Maybe for our Christmas dessert table!

    • Oh Maura do it do it do it do it! It would be great for your Christmas dessert table, with all the spices… and oh my god the phrase “dessert table” has me excited. Can I come to your house for Christmas please?! :-)
      PS. Guess what?!! There’s this shop called USA foods like 40 mins from my house. And they have the canned pumpkin you sent me!!! And the peanut butter chips! There’s no Biscoff :-( but there’s butterscotch chips! So excited like a kid at Christmas! xxxx

  7. YUMMM! this looks so delicious – now I don’t know what dessert to make for Christmas!

  8. Howdy, how can I print your recipe,with out the bloog,and everything else.???? earthangel1054@WildBlue.net Nam

  9. Pingback: >Christmas Spiced Brown Sugar Shortbread | Butter

  10. Pumpkin is acceptable any time! Although you’re right, some silly people are done with it the day after Thanksgiving.

    I love bundt cakes! They’re the least work of all cakey things. This one looks incredible.

    • Haha I’m glad I’ve got your pumpkin-baking approval, because I have another pumpkin recipe coming…
      And it was incredible and easy! You should healthify it :-)

  11. Pingback: >Strawberry and Custard Hand Pies | Butter Baking

  12. Pingback: >Pumpkin Streusel Layered Sheet Cake with White Chocolate Drizzle | Butter Baking

  13. Pingback: 25 Fall Recipes Roundup

  14. I made this bundt cake last night with a blend of oat flour and spelt flour instead of ap flour. It’s so moist! And not too sweet, which I really appreciate. The pumpkin and spice flavors really shine through. Great recipe.

    • Sounds really good Andi! Great alternatives :-) I was just thinking about this cake the other day, how beautifully moist it is, and how I should make it at work for halloween, and now you’ve commented on it and brought it back to my attention! Thanks :-) and I’m happy you enjoyed!

  15. Jenna legge on October 21, 2013 at 8:35 am said:

    Hi! Not sure if you’ll get this – but was wondering, could I make this cake without a bundt cake pan?

  16. I made this cake last night and my husband and I fell in love with it. So moist and flavorful. I doubled the salt because I always find homemade desserts too bland and I was not too salty – I might even add a little more. I was too lazy to make the glaze and instead I whipped up some cream and sweetened it with maple syrup. So. Good.

    This will definitely be a staple in my fall baking.

  17. you said to preheat over to 180 degrees, I never heard of baking a cake at this temp. Was this an error or do you really bake it at 180. Bakergirl recipe bakes at 350. thanks.

  18. Dutch cinnamon, really, Dutch cinnamon????

  19. Pingback: Pumpkin Streusel Layered Sheet Cake with White Chocolate Drizzle | Butter Baking

Leave me a comment:

Post Navigation