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!
Ingredients
- 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 I made my own.
- 2 tablespoons unsalted butter (28g)
- 0.25 cup pure maple syrup
- 0.75 - 1 cup icing sugar
Instructions
- Preheat your oven to 175ºC/350°.
- In a large bowl, combine the sugar and oil until blended. Add the eggs, one at a time, beating well after each addition.
- Combine the flour, baking soda, salt and pumpkin spice.
- Add to the egg mixture, alternating with the pumpkin, beating well after each addition.
- Transfer the batter to a greased bundt cake pan (8 - 10 in / 20 - 25 cm).
- Bake 60-65 minutes or until toothpick inserted near the center comes out clean.
- Cool completely before inverting onto a wire rack.
- Remove pan and cool completely.
- Heat up the maple syrup and butter in the microwave until the butter has melted.
- Whisk in the icing sugar a bit at a time making sure all the lumps are completely removed.
- Pour over your pumpkin spice bundt cake and serve!
Notes
Maple Glaze Recipe adapted from Martha Stewart and the Pumpkin Bundt Cake Recipe adapted from Taste of Home
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!
Johlene
xoxo
Whitney @ That Square Plate says
This is absolutely mouthwatering! That glaze!!! Omg. yum!
Johlene Orton says
Yes! That glaze is what made this cake for me! The bundt is delicious, and moist, but the glaze adds something special 🙂
Paige @ Where Latin Meets Lagniappe says
This looks so delicious! And easy to make too! I love bundt cakes…I always seem to make lots of them during the holidays. So perfect for house guests and desserts!
Johlene Orton says
Me too Paige and I´m loving my mew bundt cake mold 🙂
Brian Jones says
Check out the texture on that cake, it looks superb and the glaze sounds great too!
Johlene Orton says
Thanks Brian! The olive oil really worked well in this cake 🙂
Byron Thomas says
Sounds and looks delicious! I love the rustic appeal of the drizzled icing.
Johlene Orton says
Thanks Byron! 🙂
Whitney says
I am drooling over here! The gooeyness of these pictures is enticing me too much!
Johlene Orton says
Haha! Thanks! This Bundt is really super delicious 🙂
Hillary Reeves says
Love this!! So happy to have you on the Chicory team, Johlene!!
Johlene Orton says
Thanks Hillary! 🙂
Meaghan | Cook. Craft. Love. says
Since pumpkins are technically a fruit and this has maple syrup in it does this mean I can finally eat cake for breakfast??
Johlene Orton says
Jip! Hubby had it for breakfast until it was finished 🙂
Kim @The Baking ChocolaTess says
O wow! Looks so amazing! Pinning and thanks for sharing. Found you at What’s Cookin’ Wednesdays!
Johlene Orton says
Thanks for stopping by and pinning Kim!! 🙂
Diane Weeks says
This looks so delicious! I’ve pinned it to make later. Visiting from Wonderful Wednesday. Diane
Johlene Orton says
Thanks for pinning Diane! Let me know what you think of it, after you´ve made it 🙂
Mary (The Godmother @ Goodie Godmother) says
I really like olive oil cake, and usually combine it with the classic citrus flavors, but this sounds delicious!
Johlene Orton says
Yes, olive oil is a great substitute for fats in a cake recipe. It works really well! 🙂
Erlene says
I can totally see myself eating this after dinner (or breakfast) with a nice hot cup of coffee. Will have to give this a try. Pinned.
Johlene Orton says
Thank you for pinning Erlene! This cake goes perfect with a nice cup of coffee! 🙂
Nicole @ Young, Broke and Hungry says
I want this bundt cake for breakfast! It looks delicious.
Johlene Orton says
It actually tastes pretty good for breakfast, with a good, strong (and big) cup of coffee 🙂
Daphne says
Good Afternoon Johlene, Now this is a co-incidence. I recently bought a bundt tin because I loved the shape, and I have been looking for a recipe. The low and behold, I visit you and you have a recipe ready and waiting for me.
I have pinned the recipe and I am really looking forward to trying the recipe. I love the fact that you have used olive oil instead of butter…. and the maple syrup just finishes the cake beautifully.
Best wishes
Daphne
Johlene Orton says
Wow that is a coincidence Daphne!! Telepathy as they call it 🙂
Vicky & Ruth- May I Have That Recipe says
We love anything with pumpkin and this bundt cake looks delicious! Love how you used olive oil in the cake 🙂
Johlene Orton says
Thanks ladies! I love using olive oil in my baking too 🙂
Rachel @the dessert chronicles says
This looks heavenly, Johlene!
Johlene Orton says
Thanks so much Rachel!!
K / House of KTS says
I’m not really a pumpkin person, but I think you’re making me a true believer Johlene :). This looks absolutely delicious. I wish I had this on my cake stand right now. Loving this girl.
Kia / KTS
http://www.houseofkts.com
Johlene Orton says
Thanks Kia, I hope you make it! 🙂
Kia / house of KTS says
Yes I am definitely trying to make this, this holiday.
Johlene Orton says
Thanks Kia 🙂
Taylor @ Food Faith Fitness says
Pumpkin Spice Cake…that IS what I am going to have for breakfast.
Maple Glaze. That IS what I am going to POUR on my face all day long! Love this cake girl!
Johlene Orton says
Super idea for breakfast! Super Super idea for the maple glaze. Lol!
Jess @ Sweetest Menu says
Wow! This looks gorgeous Johlene! I just bundt cakes and one filled with pumpkin spice? Amazing!
Johlene Orton says
Thanks Jess! You should totally try this recipe! 🙂
Cheyanne @ No Spoon Necessary says
Oh wow, this pumpkin spice bundt cake is absolutely gorgeous and totally screams fall! I LOVE the maple glaze! I could probably drink the glaze by the cupful! This cake would be perfect for Thanksgiving… or just for myself to devour! Pinned! Cheers and thanks for sharing the YUM!
Johlene Orton says
Thanks Cheyanne! I really appreciate your comment and for pinning!! 🙂
Ashley @ Wishes and Dishes says
Pass me a bowl of the glaze! Holy cow!!! This looks amazing and so perfect for Thanksgiving coming up!
Johlene Orton says
Thanks madam! I hope you try it out! 🙂
Anna says
Sounds wonderfully delicious, Johlene, and I love baking with olive oil! Would love to make this!
~ Anna
Johlene Orton says
Thanks Anna,I hope you do! 🙂
Kelly - A Side of Sweet says
Um, yum x A MILLION! I need to make this!
Johlene Orton says
Thanks so much Kelly!! 🙂
GiGi Eats says
I wanna BUNDT this cake in my face!
Johlene Orton says
Thanks Gigi 🙂
David @ Spiced says
We actually grew a pumpkin this year! It was the first time, and it worked. It’s pretty small, so we’re just using it for decoration. I think we picked it too early, but I was afraid what might happen when that first frost came in. But let’s talk about this cake, shall we? Bundt cakes have always been a favorite, and pumpkin spice just beats everything in October! And I might just want to drink that maple glaze straight. Love this cake!!
Johlene Orton says
Wow that´s awesome David, growing your own pumpkin!! Oh and I could totally drink this maple glaze straight, too! Ha! 🙂
Alice @ Hip Foodie Mom says
A pumpkin spice cake with olive oil?! I love this Johlene!!! I bet the flavor is amazing! Pinned!!!
Johlene Orton says
Thanks for pinning Alice!The flavour is right up there! I hope you try it 🙂
Ashley | Spoonful of Flavor says
I don’t bake with olive oil nearly as much as I should. I love that it adds a great texture. The pumpkin spice flavor is perfect too!
Johlene Orton says
I do on occasion but this time I didn´t have any Canola or Vegetable Oil in my pantry.. I had no choice but to use the Olive Oil and it worked beautifully! Phew! 🙂
Jess @ What Jessica Baked Next says
Love this bundt cake! Pumpkin spice cakes are my absolute favourite. That maple glaze is divine!
Johlene Orton says
Thanks Jess! I love the maple glaze for 2 reasons: 1. It’s super easy to make and 2. It tastes so good! 🙂
Cora says
Just put it in the oven. Is the consistency of the batter supposed to be a little thick?
Johlene Orton says
Hi Cora, yes it is. Bundt Cakes are generally more denser. Don’t worry it’s still going to be moist and taste really good 🙂
Cora says
It was amazing! I used grapeseed oil because it was what I had and I added a table spoon of vanilla. It was so good!!
Thanks for the recipe.
Johlene Orton says
Oh wow I’m really happy to hear that Cora!! I love that you used grapeseed oil, it just shows the versatility of this recipe 🙂
Monique | WritingMonique says
This looks absolutely delicious!
Johlene Orton says
Thank you so much Monique! 🙂
K / House of KTS says
Every-time I see a bundt cake, I think about the scene in the movie “My Big Fat Greek Wedding” lol. This looks amazing Johlene. I absolutely love the pumpkin flavor, and I’m surprised because I’m usually not a pumpkin lover. Amazing cake.
Kia / KTS
http://www.houseofkts.com
Johlene Orton says
Thanks Kia! I love that movie, one of my favourites! 🙂
Amanda says
I love how the glaze on this bundt cake makes it glisten. So good! And it really would be great for Thanksgiving.
Johlene Orton says
Thanks Amanda! The maple glaze is the best!