Pumpkin Spice Bundt Cake - This gorgeous Pumpkin Bundt Cake has an AMAZING warm Maple Glaze!

Pumpkin Spice Bundt Cake is a moist and flavorful cake that is perfect for the autumn season. It is topped with a delicious maple glaze and crunchy pecans. This cake is a wonderful addition to any Thanksgiving menu or simply enjoyed with a cup of hot coffee on a cool autumn day. If you are a fan of pumpkin desserts, you will also love my Pumpkin Bars!


- Butter, at room temperature

- Eggs, at room temperature

- Sour cream, at room temperature

- Pure pumpkin (pumpkin puree), not pumpkin pie filling

- Ground cinnamon

- Ground nutmeg

- Ground ginger

- Ground cloves

- Pure maple syrup

- Pecans (optional)

To achieve the best results, make sure all the ingredients, including butter, eggs, and sour cream, are at room temperature. This will ensure a moist, tender, and delicious cake.

Make sure to use pure pumpkin, which is cooked pumpkin blended into a smooth texture. Avoid pumpkin pie filling, as it has added seasoning, spice, flavoring, or sugar. We will be adding our own seasoning and sweetness to the cake.

The cake is flavored with ground cinnamon, nutmeg, ginger, and cloves, which give it the classic pumpkin spice flavors associated with fall.

While the glaze is optional, it adds a lot of flavor to the cake. Use pure maple syrup for the best taste.

If desired, sprinkle pecans over the glaze to add a nutty crunch to each bite. However, you can omit them if necessary.

If you don't have a bundt pan, you can use a different baking dish, such as a 9x13-inch baking dish, two 9-inch cake pans, or a springform pan. Just keep in mind that the baking times may vary, so keep an eye on the cake while it bakes.

Once the cake is completely cooled, store it in an airtight container at room temperature. If needed, you can wrap the cake in plastic wrap and aluminum foil, but be careful not to disturb the glaze. It will stay fresh for up to 2 days. For longer storage, you can freeze the cake.

For freezing, it is best to freeze the cake without the glaze. After it has cooled completely, wrap it in plastic wrap and then encase it in aluminum foil for extra protection. It can be stored in the freezer for 2-3 months. When ready to enjoy, thaw the cake in the refrigerator for several hours or overnight. Thawing in the refrigerator helps maintain the texture and flavor of the cake. Once thawed, you can add the frosting or glaze as desired. Make sure the cake is at room temperature or slightly chilled before adding the frosting or glaze.

For more delicious pumpkin desserts, try my Pumpkin Bars recipe.