Pumpkin Bundt Cake

Pumpkin bundt cake and maple buttercream frosting are a match made in fall heaven.

Pumpkin Bundt Cake Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 2 large eggs (room temperature)
  • 1 cup canned 100% pumpkin purée
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 cup coconut oil

Maple Butter Cream Frosting Ingredients 

  • half stick unsalted butter
  • 6 ounces cream cheese
  • 4 cups sifted confectioner’s sugar
  • 1/2 teaspoon vanilla
  • 1 teaspoon maple extract
  • 2 tablespoons pure maple syrup


  1. Preheat the oven to 350 degrees. Coat bundt pan with coconut oil spray.
  2.  In a medium bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3.  Separately, in a larger bowl, whisk together the eggs, pumpkin purée, granulated sugar, brown sugar, and coconut oil. Add the flour mixture and stir until combined.
  4.  Pour into bundt cake pan and bake until a toothpick inserted in the center comes out clean, about 50 minutes. Let cool.
  5. Make the frosting. Combine room temp butter and cream cheese and mix them together until creamy.
  6. Add powdered sugar one cup at a time until fully incorporated.
  7. Add extracts and syrup and mix until light and fluffy (about 1-2 minutes).
  8.  Spread the cake with maple buttercream frosting when completely cool.

Photography by Tasha Brady.

Alejandra likes ice cream, dancing and pretty things. You can usually find her exploring downtown Phoenix, where she lives, or singing to herself while writing in a coffee shop.

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