Maple Glazed Pumpkin Bundt Cake: Your New Favorite Thanksgiving Dessert

a wonderfully moist pumpkin cake, baked into that beautiful, swirly Bundt pan shape we all love, and then drenched in a sweet, glossy maple glaze. It’s the kind of dessert that feels fancy but is honestly so approachable. It’s a celebration of all those warm, cozy fall spices we crave, all wrapped up in a cake that’s as pretty as it is delicious. And trust me, it’s a showstopper that’ll have everyone asking for the recipe.

Why You’ll Love This Delightful Cake

You’re going to adore this cake for so many reasons. First, it’s incredibly moist and so, so tender. The pumpkin puree does most of the heavy lifting here, ensuring you get a perfect crumb every single time. It’s also a fantastic make-ahead dessert for your busy Thanksgiving day—you can bake it the day before and just glaze it right before serving. Plus, that Bundt pan does all the decorating for you. No fancy frosting skills required. Just a gorgeous, impressive cake that tastes like a hug from your grandma.

Ingredients

• 3 cups all-purpose flour: The sturdy base for our cake.
• 2 tsp baking soda: Helps the cake rise beautifully.
• 1 tsp baking powder: Gives it an extra lift.
• 1 tsp salt: Balances all the sweetness.
• 1 Tbsp pumpkin pie spice: The warm, cozy flavor we all love.
• 1 ½ cups granulated sugar: For that classic sweet cake flavor.
• 1 cup light brown sugar, packed: Adds a rich molasses note.
• 1 cup vegetable oil: Keeps the cake incredibly moist.
• 4 large eggs: Binds everything together.
• 1 (15 oz) can pure pumpkin puree: The star of the show! Don’t use pumpkin pie filling.
• ½ cup buttermilk: Adds a slight tang and tenderizes the crumb.
• 1 tsp vanilla extract: A flavor enhancer.
• For the Maple Glaze: 2 cups powdered sugar, ¼ cup pure maple syrup, 2-3 Tbsp milk or cream, 1 tsp vanilla extract, Pinch of salt

Step by Step Method

1. Preheat your oven to 350°F (175°C). Generously grease a 10-12 cup Bundt pan with butter or non-stick spray, making sure to get into all those nooks and crannies. This is the most important step for a clean release!
2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice. Set this dry mixture aside.
3. In a large bowl, combine both sugars and the vegetable oil. Whisk them together until they’re well incorporated. Then, whisk in the eggs, one at a time, followed by the pumpkin puree, buttermilk, and vanilla. It might look a little separated at first, but just keep whisking until it’s smooth.
4. Gradually add the dry ingredients to the wet ingredients. Fold them in with a spatula until just combined. Be careful not to overmix! A few streaks of flour are just fine.
5. Pour the thick batter into your prepared Bundt pan, spreading it out evenly.
6. Bake for 55-65 minutes, or until a long wooden skewer inserted into the center comes out clean.
7. Let the cake cool in the pan on a wire rack for a full 30 minutes. Then, carefully invert it onto the rack to cool completely before glazing.
8. For the glaze: Whisk all glaze ingredients together until smooth. It should be thick but pourable. Drizzle it generously over the completely cooled cake.

Equipment Needed for Baking

You don’t need a ton of fancy gear for this one. A good 10-12 cup Bundt pan is key—I prefer a non-stick metal one for the best results. You’ll also need a large mixing bowl, a medium bowl for your dry ingredients, a whisk, a spatula for folding, and a wire rack for cooling. And of course, a trusty oven!

Creative Variations for Your Bundt Cake

Feel free to play with this recipe! For a little crunch, fold in a cup of chopped pecans or walnuts into the batter. If you’re a chocolate lover, a cup of chocolate chips is a fantastic addition. You can even swap the maple glaze for a simple cream cheese frosting if that’s more your style. So good.

Serving Ideas & Pairings for Thanksgiving

This cake is the perfect centerpiece for your Thanksgiving desserts table. Slice it up and serve it alongside a scoop of vanilla bean ice cream or a dollop of freshly whipped cream. For a real treat, warm each slice for about 15 seconds in the microwave before serving. It pairs wonderfully with a hot cup of coffee or a cold glass of milk. Honestly, it’s so good it doesn’t need anything else!

Storage & Reheating Tips

Store any leftover Maple Glazed Pumpkin Bundt Cake covered at room temperature for up to 2 days. For longer storage, you can keep it in the fridge for up to 5 days. If you want to freeze it, do so without the glaze. Wrap the cooled, unglazed cake tightly in plastic wrap and then foil. It will keep frozen for up to 3 months. Thaw overnight in the fridge and then bring to room temperature before glazing and serving.

Oven Temperatures for Perfect Baking

Oven temperatures can vary, so an oven thermometer is a baker’s best friend! For this Maple Glazed Pumpkin Bundt Cake, you absolutely want a true 350°F (175°C). If your oven runs hot, the outside could burn before the inside is cooked. If it runs cold, the cake might sink in the middle. If you’re using a dark-colored non-stick pan, you might even consider reducing the temperature by 25 degrees to prevent over-browning.

FAQs About Maple Glazed Pumpkin Bundt Cake

• Can I make this cake ahead of time for Thanksgiving? Absolutely! This is one of the best make-ahead Thanksgiving desserts. Bake the cake 1-2 days ahead, let it cool completely, and wrap it tightly. Store it at room temperature. Make the glaze and drizzle it over the cake the day you plan to serve it.
• My cake stuck to the pan! How can I prevent this? The key is greasing the pan REALLY well. Use a non-stick baking spray that has flour in it, or use a pastry brush to coat every single crevice with softened butter and then a dusting of flour. Let the cake cool for exactly 30 minutes before trying to turn it out.
• Can I use homemade pumpkin puree? You sure can! Just make sure it’s very thick and not watery. If your puree is thin, strain it through a cheesecloth for a bit to remove excess moisture so your cake batter isn’t too wet.
• What are some other fun Thanksgiving dessert ideas? If you’re looking for more easy Thanksgiving desserts, a simple apple crisp, pecan pie bars, or a no-bake cheesecake are always huge hits. But this Maple Glazed Pumpkin Bundt Cake is a classic for a reason!