If you’ve ever tried the famous bundt cakes from We Take the Cake bakery in Florida, you’ll know exactly why this Pumpkin Maple Bundt Cake is a must-bake. Inspired by their incredible soft texture and perfect balance of flavours, this bundt cake is what I like to call “fall in dessert form.” It’s packed with pumpkin, spiced with cinnamon and allspice, and sweetened with a touch of maple syrup, giving you all the autumn vibes in every slice. But don’t worry, it’s not too sweet!
But what truly makes this cake special is how it somehow gets even better as the days go on. Just like those $1 box mix cakes, this bundt cake is tender and moist, but with so much more flavour. Plus, it’s easy to make ahead, which means you can bake it a day (or two) before a gathering and it’ll be just as delicious (if not better) by the time you’re ready to serve it. It’s a guaranteed hit for any fall gathering, holiday table, or cozy weekend baking project!
🧡 WHY YOU'LL LOVE THIS RECIPE
With a texture that’s soft and fluffy, this cake combines the moisture of pumpkin puree with the richness of butter and buttermilk, making it even better as it rests.
Bake it a day or two ahead of time and let those flavours mingle—it actually tastes better as the days go by. Ideal for holiday prep!
Pumpkin, cinnamon, allspice, and maple syrup come together to give you all the cozy, warm flavours of the season in each bite.
A smooth, creamy glaze with just the right touch of maple and cinnamon. Drizzle it generously for a picture perfect cake!
🔪 KITCHEN EQUIPMENT
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (handheld or stand)
- Bundt pan (greased and floured)
- Wire rack
🥚 INGREDIENTS YOU'LL NEED
Here’s what you’ll need to bring this delicious bundt cake together:
- All-purpose flour
- Baking soda and baking powder
- Ground cinnamon and allspice
- Salt
- Unsalted butter (make sure it’s softened for easy mixing)
- Brown sugar and granulated sugar
- Pumpkin puree
- Large eggs
- Vanilla extract
- Maple syrup
- Buttermilk (for extra moisture and tenderness)
- Cream cheese (softened to blend smoothly with other ingredients)
- Powdered sugar
- Maple syrup
- Milk (just a splash to reach the perfect drizzle consistency)
- Cinnamon
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
this cake really gets better with time
There’s something almost magical about how this bundt cake’s flavour and texture develop as it sits. Thanks to the pumpkin and maple syrup, the cake stays incredibly moist, and as it rests, the spices blend with the other ingredients. It’s one of those desserts that actually improves over a day or two, making it the perfect make ahead sweet for any holiday gathering. I recommend baking it the night before and letting it sit wrapped at room temperature—by the next day, you’ll have an even more tender cake.
📝 HOW TO MAKE THIS RECIPE
Cake
1. Preheat your oven to 350°F (175°C) and thoroughly grease and flour a bundt pan to prevent sticking. Set it aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar for 2–3 minutes, until light and fluffy. This step helps create the cake’s soft texture.
4. Add the pumpkin puree, eggs, and vanilla extract to the butter mixture, beating until smooth and well combined.
5. Gradually add half of the dry ingredients to the wet mixture, mixing gently to incorporate.
6. Add the maple syrup and buttermilk, then mix until just combined. Finally, add the remaining dry ingredients, being careful not to overmix.
7. Pour the batter into the prepared bundt pan, smoothing the top. Bake for 50–60 minutes, or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Maple Cream Cheese Glaze
1. In a small bowl, beat the softened cream cheese until smooth.
2. Add half of the powdered sugar and mix to avoid a mess, then add the remaining powdered sugar, maple syrup, and cinnamon.
3. Add 1 tablespoon of milk to reach your desired pourable consistency, adding more if needed.
4. Once the cake has cooled, drizzle the glaze generously over the top, letting it drip down the sides for that classic bundt cake look.
☝🏻 Tips and tricks
Get Creative with Add-ins: Chopped pecans or walnuts add a nice crunch and complement the maple and pumpkin flavours beautifully. Just fold them in with the batter before baking.
Make-Ahead Friendly: This cake holds up wonderfully if made a day or two in advance. Just store it wrapped at room temperature, and glaze it right before serving for a fresh finish.
Glaze Consistency: For a thicker glaze that clings to the cake, use less milk. If you prefer a thinner glaze that drips down beautifully, add a touch more milk until it reaches your desired consistency.
How do I prevent the cake from sticking to the pan?
Grease and flour the bundt pan thoroughly, reaching all the crevices. You can also use a baking spray with flour to ensure a smooth release.
Can I freeze this bundt cake?
Absolutely! Wrap the unglazed cake tightly in plastic wrap, followed by a layer of foil, and freeze for up to 3 months. Thaw at room temperature and glaze before serving.
What’s the best way to store this cake?
Store it in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. The flavours actually improve as it sits, making it a great option for make-ahead baking.
This Pumpkin Maple Bundt Cake is all about cozy, comforting flavours that make you feel right at home. With its soft texture, warming spices, and that creamy maple glaze, it’s a cake that’s as beautiful as it is delicious. Perfect for fall gatherings, Thanksgiving, or even as a special weekend treat, it’s sure to bring a smile to anyone who tries it.
Happy baking!
Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
Pumpkin Maple Bundt Cake
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- Author: Christina
- Total Time: 1 hour 5 minutes
- Yield: 10-12 1x
Description
This Pumpkin Maple Bundt Cake is the ultimate fall dessert. Soft, moist, and full of pumpkin and maple goodness, it’s even better as the days go on. Perfect for holiday gatherings, this cake is topped with a creamy maple cream cheese glaze and brings cozy fall flavours to every slice.
Ingredients
CAKE
- 2 1/2 cups (200g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup (225g) unsalted butter, softened
- 1 cup (220g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 cup pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup maple syrup
- 1/2 cup buttermilk
MAPLE CREAM CHEESE GLAZE
- 4 oz cream cheese, softened
- 1 cup (125g) powdered sugar
- 3 tbsp maple syrup
- 1–2 tbsp milk (as needed for consistency)
- 1/2 tsp cinnamon
Instructions
CAKE
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes
- Add the pumpkin puree, eggs, and vanilla extract to the butter mixture. Beat until smooth and well combined.
- Add half the dry ingredients to the wet ingredients, mixing gently until no flour pockets remain. Do not overmix.
- Add the maple syrup and buttermilk to the mixture and mix on low speed until just combined.
- Mix in the remaining dry ingredients until just combined.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes, then carefully invert it onto a wire rack to cool completely.
MAPLE CREAM CHEESE GLAZE
- In a small bowl, beat the softened cream cheese until smooth. Add half of the powdered sugar and mix until combined (mixing in all of the powdered sugar might be too messy).
- Mix in the remaining powdered sugar, maple syrup and cinnamon. Add 1 tablespoon milk and mix in, check the consistency, adjust with more milk as needed to make a pourable glaze.
- Once the cake has cooled, drizzle the glaze generously over the top, letting it drip down the sides.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert, Cake, Fall
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