Name: Spiced Pumpkin Bundt Cake with Maple Icing
Prep time: 15 min
Cook time: 65 min
Total time: 270 min
Yield: 12
Ingredients: 2 ¾ cups all-purpose flour (spooned & leveled); 2 tsp baking soda; ½ tsp salt; 2 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp ground cloves; ½ tsp ground nutmeg; ½ tsp ground allspice; 1 cup vegetable oil, see Note; 4 large eggs; 1 cup packed light or dark brown sugar; ¾ cup granulated sugar; 1 can pumpkin puree (15 oz / 425 g), not pumpkin pie filling; 1 tsp pure vanilla extract; 1 ¼ cups semi-sweet chocolate chips or chopped walnuts/pecans; salted caramel, maple icing, or any listed below; pumpkin pie spice, sprinkle

Spiced Pumpkin Bundt Cake with Maple Icing

A moist, tender pumpkin Bundt cake with warm spices and a luscious maple icing.

Prep15 min

Cook1h 5m

Total4h 30m

DifficultyMedium

Servings12

This pumpkin Bundt cake is wonderfully moist and perfectly spiced, making it a favorite for fall gatherings or cozy weekends. The batter comes together quickly, and you can customize it with chocolate chips, nuts, or a cinnamon swirl—or leave it plain to let the pumpkin shine.

Once baked, the cake is cooled in the pan for two hours, then inverted and topped with a simple maple icing. A sprinkle of pumpkin pie spice adds a finishing touch. The result is a showstopper dessert that stays fresh for days.

Method

Preheat oven to 350°F. Grease a 10–12-cup Bundt pan thoroughly.
In a large bowl, whisk together flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.
In another bowl, whisk oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla until smooth. Pour wet ingredients into dry and mix with a whisk or electric mixer until fully combined. The batter will be thick—about 5 cups total. Fold in chocolate chips or nuts if using.
Spoon or pour batter into the prepared Bundt pan and spread evenly. Bake for 55–70 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. This cake is large and dense, so it may need the full time.
Remove from oven and cool in the pan on a wire rack for 2 hours. Then invert the cake onto a rack or serving plate to release.
Let the cake cool completely before adding any topping or icing. For the pictured cake, maple icing from maple brown sugar cookies was used, and a sprinkle of pumpkin pie spice was added before the icing set.
Store leftover cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

💡 Tips

For best results, use a high-quality nonstick Bundt pan and grease it thoroughly, including all crevices.
The cake can be made a day ahead; store it well wrapped at room temperature and add the icing just before serving.
If you prefer a different topping, try cream cheese frosting or a simple dusting of powdered sugar.

Spiced Pumpkin Bundt Cake with Maple Icing

Ingredients

optional add-in

optional topping

optional garnish

Method

💡 Tips

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