This Bundt Cake Recipe is made with pumpkin puree, pumpkin spice and topped with an easy maple glaze made with only 3 ingredients! Oh and I used olive oil and the result was amazing!
Pumpkin Spice Bundt Cake Recipe
Pumpkins are great to bake with this time of year. They totally get you in the mood for fall and the upcoming greatness of Thanksgiving! That´s if you´re American (or Canadian). For the rest of us, well we just love them, especially in our desserts *smile*.
These orange beauties have a long growing season, with 75- 100 frost-free days of growth necessary for them to reach optimum ripeness. They’re generally planted around June, and are just now ready for harvest. If you’re fortunate enough to have them in your own garden, you know what a celebration it is to finally get your pumpkin off the vine and decorate with it. But if not, many local farmers offer a pick-your-own-pumpkin tour of their pumpkin patches, so find your pumpkin supplier and get to picking!
This bundt cake is made with roasted pumpkin puree. You can totally use tinned too BUT I love making my own pumpkin puree! AND when you make your own, you don´t have to waste all the goodness the inside of a pumpkin has to offer; the seeds can be roasted, making a nutritious snack.
To the pumpkin bundt cake we’ll be adding a pumpkin pie spice mix that we’ll make ourselves. This spice is a sumptuous combination of 4 ingredients- cinnamon, nutmeg, ginger, and cloves. These four together make the perfect fall spice to add to your pumpkin desserts PLUS, they smell so good!!
Can we just talk for a moment about the irresistible aroma of this cake once it comes out of the oven! Heaven I tell you! Finally it’s time to top it with the finale- a mouthwatering maple glaze. Sounds fancy, right? But don’t worry! It’s super easy to make, with only 3 ingredients- the recipe explains all.
So happy baking! You’re well on your way to one delectable fall dessert that will impress all your family & friends!