Pumpkin Spice Bundt Cake with Browned Butter Maple Glaze is the epitome of fall flavor. Warm, aromatic spices and creamy pumpkin meet a fabulously sweet maple glaze in this cake you’ll want to make over and over.
I am smitten with this cake. There is truly nothing better! Even writing this post, I can’t stop thinking about how utterly delicious this cake was! It’s incredibly moist and the spice blend is perfection! And drizzled with a sweet maple browned butter glaze… how could you NOT want seconds?!
Every year, my mom makes several pumpkin rolls to give to family and friends around the holidays (okay, we totally keep some for ourselves, too!). I’ve spent so many hours in the kitchen with her, praying that the pumpkin roll wouldn’t crack in the jelly roll pan. Those memories are some of my favorites. I think every little girl deserves to spend quality time with her mom, and baking is the perfect way to do it. We never stopped at just pumpkin rolls, though. We’d make pecan turtles, Christmas cut-out cookies, springerle cookies, no-bakes, peanut butter blossoms, and more!
Fall is the season for pumpkin rolls. With that fresh in my mind, I purchased four cans of pumpkin at the grocery store this week. I was giddy with excitement to get into the kitchen and experiment. I hadn’t used much pumpkin in baking prior to the last two years. Don’t get me wrong – while I love pumpkin, apple always seemed to win it over!
But this Pumpkin Spice Bundt Cake.
One bite and I was in love.
And so was everyone else! We don’t tend to keep all the desserts that come out of my kitchen. They’re usually shared between coworkers or friends. Josh and I took this cake to our friends’ home for dinner the night after I made it. You know a cake must be good when the 11-year-old tries to smuggle away the whole plate!
Pumpkin has a way of making baking goods incredibly moist and creamy. Combine it with Greek yogurt and you’re sure to have a winning dessert! Of course, I added all the usual suspects: earthy cinnamon, nutmeg, cloves, and allspice. I don’t know what it is about cloves but if I had a clove candle, I’d burn it every single day. So good!
I wish I could feed you a slice of this Pumpkin Spice Bundt Cake through the computer (or phone or tablet). I can’t even explain the depth of flavor, and the amazing fall memories that resurface when I bite into this cake.
A couple notes for this recipe:
Make sure to gently fold the flour in. All too often, I’ve made the mistake of mixing in flour without a thought to keeping air inside the cake. It will take a little longer and you’ll likely have a few clumps of flour left, but do be gentle with the folding process.
Bundt pans are not hard to remove cakes from, as long as you purchase the right pan. I purchased this one from Target last year, and it’s never failed me. I only need to use cooking spray and the cake comes out perfectly every time.
Also be sure to let the cake cool in the bundt pan at least 30 minutes prior to turning it out onto a wire rack. It’s just too fragile before then! This recipe is adapted from my Meyer Lemon Bundt Cake, so if you’re itching for something fresh and lemony, head over and check it out!
I cannot wait to make this Pumpkin Spice Bundt Cake to pass around at Thanksgiving or Christmas parties this year. I have a feeling it’s going to become a family favorite, and I hope it is for your family, too!
Warm spices and creamy pumpkin make for the most delicious, moistest bundt cake. Drizzled with a sweet browned butter maple glaze, this is one cake you don't want to miss out on!
- 3 c. unbleached all-purpose flour
- 3/4 c. brown sugar, packed
- 3/4 c. white sugar
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp allspice
- 1/4 tsp cloves
- 3 large eggs
- 1/2 c. coconut oil, melted and cooled
- 1 15-ounce can pumpkin puree (not pie filling!)
- 1 c. full-fat or 2% Greek yogurt
- 2 tsp vanilla extract
- 1 1/2 c. confectioner's sugar
- 2 Tbsp unsalted butter
- 1-2 Tbsp almond milk
- 1 Tbsp pure maple syrup
- 1/2 tsp vanilla extract
Preheat the oven to 350 F and spray a bundt cake pan well with nonstick cooking spray.
In a large bowl, stir together the flour, baking powder, cinnamon, baking soda, salt, nutmeg, allspice, and cloves. Set aside.
Add the brown sugar and white sugar to the bowl of a stand mixer. Melt the coconut oil in the microwave for 30 seconds, then allow to cool slightly. Pour the coconut oil in with the sugar and beat on medium speed until well-combined and fluffy.
With the mixer on medium speed, beat in the eggs, one at a time, until fully incorporated.
Reduce the speed to medium-low and mix in the canned pumpkin, Greek yogurt, and vanilla extract.
Remove the bowl from the stand mixer. Using a spatula, very gently fold in the flour mixture until mostly incorporated. A few clumps of flour may remain in the batter.
Pour the batter into the prepared bundt pan and use a spatula to spread the batter evenly. Bake at 350 F for 45-50 minutes or until a toothpick inserted comes out clean.
Cool the cake in the pan for 30 minutes, then turn out to a wire backing rack. Allow to cool completely.
While the cake is cooling, make the glaze: in a small skillet, melt 2 Tbsp butter. Stir constantly until the butter begins to form bubbles and turn just slightly golden. Once golden brown flecks appear, immediately turn off the heat and transfer butter to a bowl to cool.
To a bowl, add the powdered sugar, browned butter, maple syrup, and vanilla extract. Begin to cream with a hand mixer. Add milk as needed, 1 Tbsp at a time, until glaze is desired consistency. I only needed 1 1/2 Tbsp.
When the cake has cooled completely, drizzle the glaze over the cake.
Slice and enjoy with a hot cup of coffee, or even vanilla ice cream!
To store, keep covered with plastic wrap at room temperature.