This Pumpkin Cake with a maple glaze is one of my favorite cakes ever! It’s fluffy, moist, and filled with a delicious pumpkin spice flavor. This is easily one of my favorite cakes! Not only is the texture and flavor delicious, but it’s SO easy to make! This is by far one of the best fall/winter cakes ever!
How to make our pumpkin cake with maple glaze
Cake Ingredients
Cake Process
- Preheat oven to 350˚F. Place flour, cinnamon, baking soda, nutmeg, ginger, all-spice, salt, and baking powder in a mixing bowl and whisk together.
- Place oil and both sugars in another mixing bowl and whisk together.
- Add eggs to the sugar mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined. Stir in vanilla.
- Pour one third flour mixture into the wet mixture and mix together. Add half the pumpkin puree and continue to mix together.
- Add another third of the flour mixture and whisk together. Stir in the remaining pumpkin puree and mix together.
- Whisk in the remaining flour mixture and stir until no lumps remain (batter will be thick, but still pourable).
- Pour the batter into a lightly greased, 9 inch bundt pan and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cake to cool for 15 minutes before inverting onto a cooling rack.
- Then allow cake to finish cooling, about 2 hours.
Glaze Ingredients
Glaze Process
- In a small bowl whisk together maple syrup, milk, vanilla, and salt.
- Add powdered sugar and gently whisk together until glaze is smooth.
- Transfer glaze to a liquid measuring cup and pour glaze over the cooled cake.
- Finish a with sprinkle of chopped pistachios. Slice and serve.
Make ahead instructions
Cake
The cake can be made up to 2 days ahead of time for optimal freshness! Once cake has been made, cool completely. Once cooled, carefully place back into bundt pan and cover tightly with plastic wrap. Keep cake in a cool, dry place away for direct sunlight (or refrigerate). Invert cake onto a cake platter or stand. Glaze cake a few hrs (up to 8 hours) before serving and garnish with pistachios.
Glaze
The glaze can be made up to 5 days ahead of time. Store in an airtight container and press a piece of plastic wrap directly over icing before covering with airtight lid. Refrigerate until ready to used. When ready to use, remove glaze from refrigerator and allow glaze to sit at room temperature for at least 30 minutes, up to 2 hours. Stir glaze well, adding a tablespoon or two more powdered sugar, if needed.
Long term storing instructions for pistachio cake
The cake can be frozen whole or in individual slices (pre-glazed is best for quality for up to 2 months.
To freeze whole, cool completely before tightly wrapping in several layers of plastic wrap. Freeze until to use. When ready to use, thaw in the refrigerator overnight or unwrap and thaw at room temperature for 2 to 3 hours.
To freeze slices, wrap each slice tightly in several layers of plastic wrap. Freeze until each slice is fully frozen then carefully transfer to a large resealable bag and continue to freeze until ready to use. Thaw the same as you would a whole cake.
Tips and tricks for the BEST pumpkin cake
- For a thicker glaze, add 2 to 3 more tablespoons powdered sugar to the glaze.
- Don’t over whisk the ingredients together. Doing so will make your cake dense.
- Allow cake to cool in the pan before inverting it to ensure it holds together.
- We love using a bundt cake shape for this cake, not only is it beautiful, but it allows for the thick and fluffy texture of the cake to really come through!
More cozy pumpkin desserts you will love
Pumpkin Cake with a Maple Glaze
INGREDIENTS
pumpkin cake
- 2 3/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon all-spice
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
- 1 1/2 cups light brown sugar
- 1 cup pure cane sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract or paste
- 1 (15 ounce) can pure pumpkin puree
maple glaze
- 3 tablespoons maple syrup
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract or vanilla paste
- 1 3/4 cups sifted confectioners sugar
- pinch salt
garnish
- 3 tablespoons chopped pistachios
INSTRUCTIONS
cake
- Preheat oven to 350˚F.
- Place flour, cinnamon, baking soda, nutmeg, ginger, all-spice, salt, and baking powder in a mixing bowl and whisk together.
- Place oil and both sugars in another mixing bowl and whisk together.
- Add eggs to the sugar mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
- Stir in vanilla.
- Pour one third flour mixture into the wet mixture and mix together. Add half the pumpkin puree and continue to mix together.
- Add another third of the flour mixture and whisk together. Stir in the remaining pumpkin puree and mix together.
- Whisk in the remaining flour mixture and stir until no lumps remain (batter will be thick, but still pourable).
- Pour the batter into a lightly greased, 9 inch bundt pan and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.
glaze
- In a small bowl whisk together maple syrup, milk, vanilla, and salt. Add powdered sugar and gently whisk together until glaze is smooth.
assembly
- Transfer glaze to a liquid measuring cup and pour glaze over the cooled cake.
- Finish a with sprinkle of chopped pistachios. Slice and serve.
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