Pumpkin Bundt Cake
A tall, moist pumpkin bundt cake with warm spices and a maple cream cheese glaze, baked for 55 minutes.
Photograph credit: Bundt cake by James Petts · CC BY-SA 2.0 · Flickr · this resized copy is shared under the same licence
Making Pumpkin Bundt Cake Ahead
Keeps in an airtight container for 4 days.
How to Make Pumpkin Bundt Cake
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Heat the oven to 170°C / 340°F. Grease and flour a 3 litre bundt tin thoroughly.
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Mix the flour, baking powder, bicarbonate of soda, spices and salt.
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Whisk the eggs, caster sugar, oil, pumpkin puree and vanilla until smooth. Fold in the dry ingredients until just combined.
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Pour into the tin and bake for 55 minutes until a skewer comes out clean. Cool in the tin for 15 minutes, then turn out and cool completely.
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Beat the cream cheese, butter, icing sugar and maple syrup until smooth and pour over the cake.
Related guide: Prep, cook and total time.
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A Few Pointers
- Grease and flour the tin thoroughly.
- Use plain pumpkin puree.
- Glaze only when the cake is completely cool.
Why the Method Is What It Is
The smell of pumpkin and cinnamon baking is the first sign that autumn has properly arrived. A bundt cake turns that into a centrepiece, a tall, ridged ring of orange crumb that needs nothing more than a glaze and a plate. It also keeps well, getting moister after a day.
The batter is made with oil, not butter, which keeps it soft for days. Whisk the oil with the sugar, eggs and tinned pumpkin puree until smooth, then fold in the flour and spices. Use plain puree, not pie filling, which is already sweetened. A mix of cinnamon, ginger, nutmeg and cloves gives the traditional pumpkin spice flavour, and it is better to use fresh ground spices than a jar that has sat in the cupboard for years.
Grease every groove of the tin. Use soft butter and a pastry brush, working into the ridges, then dust with flour. Pumpkin cakes are sticky because of the sugar and the moisture, and a poorly greased tin will take the cake apart when you turn it out.
Bake at 170°C / 340°F until a skewer comes out clean, then cool in the tin for 15 minutes before inverting. The maple glaze is cream cheese, butter, icing sugar and maple syrup beaten smooth. Pour it over the completely cool cake in a thick, slow ribbon.
Serving Ideas
Coffee · Hot tea · Whipped cream · Spiced cider
Quick Answers
How long does Pumpkin Bundt Cake take to make?
20 minutes of preparation and 55 minutes of cooking, plus 15 minutes of cooling, so allow 1 hour 30 minutes from start to finish. The method also needs time for cooling completely, which it does not time, so treat that as a minimum. The recipe serves 12.
Pumpkin Bundt Cake Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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