Pumpkin Spice Bundt Cake

Pumpkin Spice Bundt Cake is a moist, spiced cake bursting with pumpkin flavor, then topped with a sweet maple glaze and a delightful crunch from pecans. Add it to your Thanksgiving menu or enjoy a slice with a hot cup of coffee on a cool, crisp Autumn day! If you love pumpkin desserts, you will also LOVE my Pumpkin Bars!

Ingredients & Substitutions

Room Temperature Ingredients: For the best results when baking this cake, be sure to use room-temperature ingredients (specifically butter, eggs, and sour cream).

Sour Cream: The sour cream in the cake ensures that the cake is moist, tender, and delicious!

Pure Pumpkin: Be sure to look for pure pumpkin (also known as pumpkin puree), not pumpkin pie filling. Pure pumpkin is cooked pumpkin that is blended or mashed into a smooth texture. There should be no seasoning, spice, flavoring, or sugar added. We are adding our own seasoning and sweetness to the cake.

Spices: Ground cinnamon, ground nutmeg, ground ginger, and ground cloves are added to the cake. The spices, along with the pumpkin, give the cake all the flavors you would associate with pumpkin spice season, I mean, Fall!

Glaze: If you prefer, you could serve this cake without the glaze. However, the maple pecan glaze is SO flavorful with the pumpkin cake. Look for pure maple syrup for the best-tasting glaze!

Pecans: Sprinkling the pecans over the glaze gives each bite a nutty crunch. You could certainly leave them off if needed.

Can I Use A Different Pan?

Sure! If you don’t have a bundt pan, you could use a different baking dish. A few options are a 9×13-inch baking dish, 2, 9-inch cake pans, or a springform pan, just to name a few. Keep in mind that depending on the baking dish you use, the baking times may need to be adjusted, so watch the cake carefully

How to Store Pumpkin Spice Bundt Cake

Once the pumpkin spice bundt cake is completely cooled, store it in an airtight container at room temperature. You can also wrap the cake in plastic wrap and aluminum foil, but be careful not to disturb the glaze. It will last up to 2 days. For longer storage, freeze the cake.

Freezing Pumpkin Spice Bundt Cake

If possible, freeze the bundt cake without the glaze. (You can always add that when ready to serve.) After the cake has cooled completely, wrap it in plastic wrap. Then, for extra protection, wrap the cake in aluminum foil. It will last up to 2-3 months in the freezer. When ready to enjoy the cake,