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.

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