This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
Variations & Substitutions
Pumpkin puree. Use canned or homemade pumpkin puree. You need to make sure that it’s pure pumpkin puree, so don’t use pumpkin pie filling. All-purpose flour. You can swap this with 1:1 gluten-free flour blend if needed. Butter. It’s best to use unsalted butter at room temperature to cream more easily with the sugar. Buttermilk. If you don’t have buttermilk, you can make a substitute by adding ½ tablespoon of lemon juice or white vinegar to a ½ cup of milk. Let it sit for 5-10 minutes before using. Pumpkin spice. Use my pumpkin pie spice blend recipe, or use a store-bought one. Freshly ground spices will give the cake even more flavor. Maple glaze. Swap the glaze for a cream cheese frosting. It pairs perfectly with the pumpkin! Adds-ins. Stir in the batter 1 cup of chocolate chips or chopped pecans.
Room temperature ingredients are key. Make sure your butter, eggs, and buttermilk are at room temperature before starting. This helps them blend more smoothly and gives your cake a light, fluffy texture. Avoid over-mixing the batter once you add the dry ingredients. Over-mixing can result in a tough cake. Mix just until the ingredients are combined. Cool the cake in the pan for just 15 minutes. Leaving it in too long can cause the cake to stick as the sugars in the batter harden. Flip it out while it’s still warm but firm. If the glaze is too runny, add more powdered sugar a little at a time until it reaches the desired consistency. If it’s too thick, add more milk or cream, a teaspoon at a time, until it’s pourable. Let the cake cool completely before glazing. If the cake is even slightly warm, the glaze will melt and slide off instead of creating a pretty drizzle effect.
🍴 How to serve pumpkin cake
Drizzle the bundt cake with maple glaze, cream cheese frosting, or salted caramel sauce, then finish with a sprinkle with cinnamon or powdered sugar. I love serving it with tea or coffee. It’s the perfect afternoon dessert that will surely become an instant crowd favorite for any gathering!
This cake has a moist crumb, so every slice is soft and tender. Just like my pumpkin muffins with a crumb topping. The flavors of pumpkin and maple syrup go well together for an indulgent dessert. Fancy enough to impress a crowd but super easy to make, even for beginners.
Love all things pumpkin? Make sure to check out my easy pumpkin bread, pumpkin spice latte, and my pumpkin pie cookies.
🍴Storage and reheating suggestions
Wrap the cake in plastic wrap or store it in an airtight container. It should stay fresh for 3 days at room temperature. If you need to keep it longer, it can be refrigerated for up to a week.
🍴 More pumpkin recipes
If you like this recipe, check out my other pumpkin recipes: If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
