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Pumpkin cake with a pistachio glazed cut with slices.
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5 from 6 votes

Pumpkin Cake with a Maple Glaze

The BEST Pumpkin Cake with Maple Glaze you will ever taste! This simple cake is packed with so much delicious pumpkin spice flavor. It has a lovely fluffy and moist texture to match it's unbeatable flavor! The perfect fall and winter cake!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dessert
Servings: 16
Calories: 366kcal
Author: Teri & Jenny

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
US Customary - Metric

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.

Notes

**1 (9 inch) bundt cake**
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.

Nutrition

Calories: 366kcal | Carbohydrates: 68g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 47mg | Sodium: 289mg | Potassium: 155mg | Fiber: 2g | Sugar: 49g | Vitamin A: 4216IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg