Pumpkin Spice Maple Bundt Cake


by: Johlene Orton

This recipe is from the Dessert Blog: www.flavoursandfrosting.com


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serves: 12

For the Pumpkin Spice Bundt Cake:

2 cups white sugar

1 cup olive oil

3 l eggs at room temperature

3 cups all purpose flour (no sifting needed)

2 teaspoons baking soda

1 teaspoon vanilla extract

2 tablespoons pumpkin spice

pinch of Salt

2 cups of pumpkin puree

For the Maple Glaze:

2 tablespoons unsalted butter

0.25 cup pure maple syrup

1 cup icing sugar

Nutrition Facts
Pumpkin Spice Maple Bundt Cake

Servings Per Recipe: 12

Amount per Serving

Calories: 520

  • Total Fat: 21.6 g
  •     Saturated Fat: 4.2 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 51.6 mg
  • Sodium: 244.5 mg
  • Total Carbs: 77 g
  •     Dietary Fiber: 1.1 g
  •     Sugars: 51.5 g
  • Protein: 5.1 g

how is this calculated?

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1.  For the Pumpkin Spice Bundt Cake:

2.  Preheat your oven to 175ºC/350°.

3.  In a large bowl, combine the sugar and olive oil until well blended. Add the eggs one by one, beating well after each addition.

4.  Combine the flour, baking soda, salt and pumpkin spice.

5.  Add to the egg mixture, alternating with the pumpkin, beating well after each addition.

6.  Transfer the batter to a greased bundt cake pan (8 - 10 in / 20 - 25 cm).

7.  Bake 60-65 minutes or until toothpick inserted near the center comes out clean.

8.  Cool completely before inverting onto a wire rack.

9.  Remove pan and cool completely.

10.  For the Maple Glaze:

11.  Heat up the maple syrup and butter in the microwave until the butter has melted.

12.  Whisk in the icing sugar a bit at a time making sure all the lumps are completely removed.

13.  Pour over your pumpkin spice bundt cake and serve.

Cooks' note:
I made my own pumpkin puree but you can totally use tinned if you prefer.

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