This Pumpkin Pound Cake Recipe with Maple Syrup Glaze is the perfect way to celebrate pumpkin season.

The warm fall spices, moist texture, and rich maple drizzle make it a cozy baking project for any home baker. Whether you’re serving it for holiday brunch, enjoying it with a cup of coffee, or gifting it to friends, it’s always a hit.

From the first slice, you’ll notice how the pumpkin puree keeps the cake moist while the maple glaze adds a smooth, earthy sweetness. It’s a delicious cake you’ll want to make again and again – especially during the fall season.

How did pound cake get its name?

Pound cake got its name from its original recipe, which called for one pound each of flour, sugar, butter, and eggs. This simple ratio made the recipe easy to remember and resulted in a rich, dense cake that’s been a classic for centuries.

Ingredients

This recipe calls for simple ingredients you can find at any grocery store, yet it feels special enough for the whole family to enjoy. It’s also incredibly forgiving, so you don’t have to be a seasoned baker to pull it off beautifully.

• Pumpkin puree: Brings moisture, natural sweetness, and signature pumpkin flavors to the pound cake.
• Neutral oil: Helps create a soft, tender crumb without overpowering the warm spices.
• Large eggs (room temperature): Bind the batter and add structure for a sturdy yet soft cake.
• Granulated sugar: Adds sweetness and helps the cake brown in the bundt pan.
• Brown sugar: Deepens the flavor with notes of molasses while helping keep the cake moist.
• Ground cinnamon: A warm spice that enhances the pumpkin flavors beautifully.
• Allspice: Adds complexity and warmth to the spice mix.
• Vanilla extract: Brings depth and rounds out the overall flavor.
• All-purpose flour: The base that gives the pound cake structure.
• Baking powder: Acts as a leavening agent for a light rise.
• Baking soda: Works with the pumpkin puree’s acidity to help the cake lift.
• Salt: Balances sweetness and boosts the other flavors.
• Powdered sugar: The foundation of the maple glaze for a smooth finish.
• Maple syrup: Adds rich, earthy sweetness to the glaze and pairs perfectly with pumpkin.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-Ons & Substitutions

You can easily customize this pumpkin bundt cake to fit your pantry and preferences.

• Swap the allspice for pumpkin pie spice for a classic warm spice blend.
• Fold in chocolate chips or crunchy pecans for extra texture.
• Use coconut oil instead of vegetable oil for a hint of coconut flavor.
• Try sour cream or Greek yogurt for part of the oil to make the cake extra rich.
• Swap maple glaze for cream cheese frosting if you prefer tang over sweetness.

How to Make Pumpkin Pound Cake

Pound Cake

Start by preheating your oven to 350°F and preparing your bundt pan. For the best results, coat the pan with a homemade cake release by mixing equal parts vegetable shortening, vegetable oil, and flour, then brushing it evenly into every crevice of the pan.

In a medium bowl, whisk together your pumpkin puree, oil, large eggs, both sugars, cinnamon, allspice, and vanilla extract until smooth. 

In a separate bowl, combine flour, baking powder, baking soda, and salt, whisking well so the leavening agents are evenly distributed.

Pour the wet mixture into the dry ingredients and stir gently until just combined – overmixing can lead to a dense cake.

Spoon batter into your prepared pan, smoothing the top so it bakes evenly. Place the bundt cake pan in your preheated oven and bake for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.

​Maple Syrup Glaze

Once cool, whisk powdered sugar and maple syrup in a small bowl until smooth, then drizzle over the top of the cake.

Expert Tips

• Ensure your eggs are at room temperature for a smoother batter and even baking.
• Use a light-colored bundt pan to prevent over-browning on the edges.
• Let the cake cool completely before glazing so the topping stays in place.
• If your bundt pan has intricate designs, use a pastry brush to get into all the crevices when greasing.
• Measure flour correctly by spooning it into the cup and leveling it off to avoid a dry cake.

Frequently Asked Questions

Do you glaze a pound cake hot or cold?

Always glaze the cake once it’s completely cool. This helps the glaze set on top instead of soaking in.

Why is my pumpkin cake too moist?

Too much liquid or incorrect flour measurements can cause a cake to be overly moist. Be sure to measure accurately.

What makes a pound cake fall apart?

Excess moisture or underbaking are the most common causes. Always check for doneness before removing from the oven.

How long should a pound cake cool in the pan?

About 15 minutes. This allows it to set before flipping, preventing breakage or sticking.

Can you overmix a pound cake?

Yes—overmixing can make the cake tough and heavy. Mix only until the ingredients are combined.

How should I store leftover pumpkin pound cake?

Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days.

Can I make this pumpkin pound cake ahead of time?

Yes, it keeps well when tightly wrapped and stored overnight, making it perfect for next morning gatherings.

Can I freeze this cake?

Yes, wrap cooled cake in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw at room temperature.

How do I know when my pound cake is fully baked?

Your pound cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should look slightly golden brown, and the top should spring back lightly when touched.

What’s the best way to slice a pound cake without it crumbling?

Use a serrated knife and slice with a gentle sawing motion. Let the cake cool completely on a wire rack before cutting to maintain clean edges.

Why is it important to cream the butter and sugar properly?

Creaming incorporates air into the batter, helping the pound cake rise and develop a light, tender crumb. Skipping or under-creaming can lead to a dense, heavy cake.

What are some examples of “neutral oils” that I can use in this recipe?

Neutral oils have a mild flavor that won’t overpower the pumpkin and spices. Good options include vegetable oil, canola oil, sunflower oil, or light olive oil. These help keep the cake moist and tender without adding extra flavor.

If you liked this simple pound cake recipe, hop on over to the “Easy Recipes” section here on the blog for more inspiration, or take a look at the links below for more pound cake recipes.

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