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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, moist pumpkin bundt cake made with sour cream and pumpkin puree, topped with a simple maple glaze. This easy recipe requires no mixer and delivers a comforting, fall-inspired dessert.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ½ tsp pumpkin pie spice
  • 15 oz can 100% pure pumpkin puree
  • 1 cup full-fat sour cream
  • ¾ cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 ½ cups powdered sugar (for glaze)
  • 3–4 tbsp real maple syrup (for glaze)
  • 1–2 tbsp milk (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly with baking spray containing flour.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until uniform.
  3. In a separate medium bowl, whisk vegetable oil, sugar, eggs, sour cream, vanilla extract, and pumpkin puree until smooth and creamy.
  4. Pour dry ingredients into wet ingredients. Gently fold together with a rubber spatula until just combined. Do not overmix.
  5. Pour batter into prepared Bundt pan and smooth the top. Tap pan gently on counter to release air bubbles.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly after 40 minutes.
  7. Cool cake in pan for 30 minutes. Place a cooling rack over the pan and invert to release the cake.
  8. While cake cools, whisk powdered sugar, maple syrup, and milk in a small bowl until drizzle-able consistency is reached.
  9. Once cake is completely cool, drizzle glaze over the top and let set for 10 minutes before slicing.

Notes

Ensure ingredients are at room temperature to prevent curdling. Do not overmix the batter to avoid a tough texture. Let the cake cool in the pan for the full 30 minutes to prevent breaking. Use 100% pure pumpkin puree, not pie filling. For gluten-free, use a 1:1 GF flour blend. For dairy-free, use dairy-free sour cream and milk.

Nutrition

Keywords: pumpkin cake, bundt cake, maple glaze, fall dessert, easy baking, moist pumpkin cake, sour cream cake

Find it online: https://bakebeam.com/moist-pumpkin-bundt-cake-with-maple-glaze-easy-5-step-recipe/