Pumpkin Pound Cake Recipe with Maple Syrup Glaze
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.
Servings: people
Equipment
- 1 bundt pan 10 inch diameter
- 2 mixing bowls
Ingredients
Pumpkin Pound Cake
- 15 ounces pumpkin puree 1 can
- 3/4 cup neutral oil vegetable or canola
- 3 large eggs room temperature
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons allspice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
Maple Syrup Glaze
- 1 1/2 cups powdered sugar spooned & leveled
- 3 tablespoons pure maple syrup
Instructions
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.15 ounces pumpkin puree, 3/4 cup neutral oil, 3 large eggs, 1 cup granulated sugar, 1/4 cup brown sugar, 2 teaspoons ground cinnamon, 2 teaspoons allspice, 1 teaspoon vanilla extract
- In a separate bowl, combine flour, baking powder, baking soda, and salt, whisking well so the leavening agents are evenly distributed.2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt
- 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.1 1/2 cups powdered sugar, 3 tablespoons pure maple syrup
Notes
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.
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.
