Moist Pumpkin Bundt Cake with Maple Glaze
Servings 12 slices
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 2 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 4 large eggs room temperature
- 1 ½ cups brown sugar packed
- ½ cup granulated sugar
- ¾ cup vegetable oil
- ½ cup whole milk room temperature
- 1 tablespoon vanilla extract
- 1 can (15 oz) pure pumpkin puree not pumpkin pie filling
For the Maple Glaze
- 1 ½ cups powdered sugar sifted
- 3 tablespoon pure maple syrup
- 1-2 tablespoon milk to thin
Instructions
Grease the Pan
- Preheat the oven to 350F. Grease every crevice of a 10 to 12 cup bundt pan, then dust it with flour and tap out the excess.
Mix the Batter
- In a large bowl, whisk the eggs, both sugars, oil, milk, and vanilla until smooth. Whisk in the pumpkin until glossy.
- Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Whisk just until no dry streaks remain, being careful not to overmix.
Bake and Cool
- Pour the batter into the pan and smooth the top. Bake for 45 to 55 minutes, until a skewer in the thickest part comes out with a few moist crumbs.
- Cool the cake in the pan for exactly 15 minutes, then invert onto a rack to cool completely.
Glaze
- Whisk the powdered sugar, maple syrup, and enough milk to make a thick but pourable glaze. Drizzle over the cooled cake so it runs down the ridges.
Notes
- Grease every crevice: Get into all the ridges, then flour the pan. This is the biggest fix for a bundt that sticks.
- Cool 15 minutes, then flip: Too soon and it breaks, too long and it sticks.
- Keep the glaze thin: A light drizzle down the ridges looks best and won't puddle.