Halloween may be over but pumpkin season is still in full swing and I am here for it. While many of us are already beginning to pull out Christmas decorations, we can still enjoy the best of pumpkin season with this cake. Now, I may be late to the pumpkin party this year, but I’m bringing you a recipe that is a total fall comfort bake. My pumpkin bundt cake with maple praline glaze is absolutely delicious. It’s perfect for a snack cake, as well as making a beautiful addition to your Thanksgiving spread.
Perfectly spiced with cinnamon, ginger, nutmeg and cloves, my pumpkin bundt cake is soft and tender from pumpkin purée and sour cream. The maple praline glaze tastes like pralines in glaze form, flavored with butter, real maple syrup and vanilla. Of course it wouldn’t be like a real praline without crunchy toasted pecans sprinkled on top. This cake is easy to prepare and will stay moist and amazing for a few days on the counter. I think it’s better the day after it’s baked. Eaten warm from the oven or a couple days later, this cake is super delicious.
Bundt Cakes and Preparing the Pan
To avoid a major sticking bundt cake disaster, you want to make sure you have a good quality non-stick bundt pan. I use this one by Nordic Ware. Cakes come perfectly out of it every time. Another necessary way to keep cakes from sticking to the pan is to make sure the pan is greased and floured, or to use a baking spray with flour in it. I prepare my pan by brushing the pan with softened butter, making sure to get all of the nooks and crannies as well as the center baking core. Then, liberally sprinkle with flour, hold it up and tap and rotate it so that the flour coats all surfaces. Get rid of the excess flour by tapping out the excess over the sink or garbage can.
How to make the pumpkin bundt cake
Flour, baking powder, baking soda, salt, and spices get whisked together in a large bowl. Butter gets beaten with granulated and brown sugar until light and fluffy. Eggs are added one at a time until incorporated, followed by the pumpkin purée and vanilla extract. At this time, the mixture could look a bit curdled. There’s a lot of liquid in there. But no worries, it will come together. The flour mixture is added, alternated with the sour cream and ending with the flour mixture, stopping to scrape the bowl a few times to ensure everything is being properly mixed. When all the flour has been added, give the batter one final stir to ensure everything is fully incorporated. The batter is spread evenly into the cake pan and baked.
Bake the cake until a skewer come out with a few dry crumbs. If the cake still looks wet on top, bake until the batter looks set, otherwise you could end up with a gooey layer on the bottom of your cake when it’s turned out of the pan.
How to make the glaze
This glaze is prepared a bit differently than most glazes. Maple syrup and butter are melted together in a saucepan on the stove. Sifted confectioners sugar is whisked in, followed by the extracts. Whisk until the glaze is smooth. The glaze is immediately poured onto the just warm or room temperature cake. The glaze does harden quickly and is similar in texture to a praline. So, so yummy. This stuff is addictive on its own. Sprinkle with toasted pecans while the glaze is still wet.
If you make my pumpkin bundt cake with maple praline glaze, let me know! Tag me on Instagram so I can see your creations!
For more delicious fall bakes, check out these recipes:
Pumpkin Bundt Cake with Maple Praline Glaze
Pumpkin Bundt Cake
- 3 cups (370g) all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon cinnamon
- 3/4 teaspoon nutmeg
- 3/4 teaspoon ginger
- 1/2 teaspoon cloves
- 1 cup (230g) unsalted butter, room temperature
- 1 cup (200g) brown sugar
- 3/4 cup (150g) granulated sugar
- 5 large eggs, room temperature
- 1 can (425g) pumpkin purée
- 2 teaspoons pure vanilla extract
- 3/4 cup (170g) sour cream, room temperature
Maple Praline Glaze
- 3 tablespoons unsalted butter
- 1/4 cup (78g) real maple syrup
- 1 cup (114g) confectioners sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon maple extract, optional
- 1/3 cup (50g) pecans, chopped and toasted
- Heat the oven to 350F. Grease and flour a 12-cup bundt pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, on medium speed, beat together the butter, brown sugar and granulated sugar until light and fluffy.
- Add the eggs one at a time beating well after each addition, stopping to scrape the bowl after each addition.
- Add in the pumpkin purée and the vanilla extract.
- Beat in the flour mixture alternately with the sour cream, beginning and ending with the flour mixture, stopping to scrape the bowl halfway through.
- Remove the bowl from the mixer, and give the batter one final stir to make sure all the ingredients are well incorporated.
- Spoon the batter into the pan and spread the batter out evenly.
- Bake for 50-60 minutes until a skewer comes out with a few dry crumbs.
- Cool the cake in the pan for 10 minutes. Invert the cake onto a cooling rack to cool completely.
- In a medium saucepan combine the butter and maple syrup. Whisk until melted.
- Whisk in the sifted confectioners sugar, followed by the vanilla extract and maple extract, if using. Whisk until smooth and thickened slightly.
- Drizzle the cake with the glaze. Sprinkle the cake with the pecans while the glaze is still wet.