Maple-Glazed Pumpkin Bundt Cake

Maple-Glazed Pumpkin Bundt Cake

This is an excellent cake full of pumpkin flavor and not at all dry with a delicious maple glaze. Great for brunch or dessert for your Halloween party!
PLAN AHEAD NOTE: the eggs need to be brought to room temperature.
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Prep Time 20 minutes
Cook Time 55 minutes
Servings: 12 -18
Course: Halloween
Ingredients Method

Ingredients
  

Cake
  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons ground nutmeg
  • 1 teaspoon ground allspice
  • ¾ teaspoon kosher salt
  • ½ teaspoon baking powder
  • 1 cup canola oil
  • 2 ½ cups granulated sugar
  • 3 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 15 oz. can pumpkin puree
Glaze
  • ⅓ cup pure maple syrup
  • 3 Tablespoons unsalted butter
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 1 cup powdered sugar sifted
  • 1 teaspoon vanilla extract

Method
 

Cake
  1. Preheat oven to 350°
  2. Generously grease a 10-to 12- cup Bundt pan with baking spray (I like to use the PAM Baking Spray)
  3. Sift flour into a large bowl.
  4. Add the cinnamon, baking soda, nutmeg, allspice, salt, and baking powder; whisk to combine.
  5. Whisk the oil and granulated sugar together in a separate large bowl until fully combined.
  6. Whisk in eggs, 1 at a time, whisking well after each addition.
  7. Whisk in vanilla.
  8. Add flour mixture and pumpkin puree alternately to sugar mixture, whisking after each addition just until ingredients are combined. (Do not over-mix.)
  9. Pour batter into prepared pan, smoothing the top into an even layer. Firmly tap pan on counter a few times to release any air bubbles.
  10. Bake in a preheated oven until wooden pick inserted into center of the cake comes out clean, 55-60 minutes.
  11. Let cool in pan on a wire rack for 10 minutes. Invert onto a wire rack; remove pan, and let cool completely, about 2 hours.
Glaze
  1. Heat maple syrup, butter, cinnamon, and salt in a medium saucepan over medium-low heat, stirring occasionally until butter is melted.
  2. Remove pan from heat; whisk in the powdered sugar and vanilla.
  3. Store uneaten cake in a covered container in the refrigerator.