Pumpkin Bundt Cake With Maple Brown-Butter Glaze Recipe • 5★

Bundt cakes always make a stunning centerpiece — tall, generous, and usually crowned with a beautiful glaze dripping down the sides. This pumpkin bundt cake is packed with cozy fall spices and pumpkin purée, baked into a moist, dense crumb. It’s topped with a rich, nutty brown-butter maple glaze that really takes it up a notch. You can make this cake a day ahead since it keeps wonderfully at room temperature and, honestly, it often tastes even better the day after baking. Just keep it covered tightly, and try not to sneak bites every time you walk past! If you can find organic confectioners’ sugar for the glaze, go for it. It’s made from raw sugar and uses tapioca instead of cornstarch to prevent clumping, which gives the glaze a smoother texture and richer flavor — a neat trick I picked up from Stella Parks.

What Makes It Special

This pumpkin bundt cake perfectly balances a dense yet moist texture with warm, comforting spices, all topped with a deeply flavored, brown-butter maple glaze that’s both familiar and fancy enough for special occasions. The combo of olive oil and butter keeps the cake tender, while sour cream adds a lovely richness. The brown-butter glaze brings a toasty, nutty layer that lifts this simple cake to something truly elegant. It stores beautifully and often tastes even better the next day, making it an ideal, stress-free make-ahead dessert for fall get-togethers and holiday dinners.

This pumpkin bundt cake hits that sweet spot: it looks impressive enough for company but comes together without any fuss. You get a moist, tender crumb bursting with cozy seasonal spices paired with a glossy brown-butter maple glaze that adds a caramelized, nutty flavor — familiar and special-occasion worthy.

• Deep, warm flavor: Pumpkin and spices create a comforting base, and the brown butter with real maple syrup in the glaze adds a caramel-like richness that pulls everything together.
• Perfect texture: Using both olive oil and butter along with sour cream gives you a cake that stays moist and tender instead of dry or crumbly.
• Effortless showstopper: The bundt pan makes a fantastic presentation all on its own — just drizzle the glaze and sprinkle some pepitas or chopped nuts to finish.
• Great for making ahead: This cake keeps well right on the counter and often tastes even better on day two. You can freeze it unglazed, then add the glaze when you’re ready.
• Flexible and forgiving: Small tweaks like swapping nuts, trying a cream-cheese glaze, or adjusting spices work beautifully. Plus, you can bake it in loaf or mini pans with simple timing changes.
• Little things make a difference: Browning the butter and choosing organic confectioners’ sugar if possible really boosts the glaze’s flavor and texture — small extras that pay off big.

In short, this pumpkin bundt cake is a delightful, make-ahead dessert with deep, layered flavors and a tender texture that’s perfect for parties or cozy family nights. Just keep it covered and try to resist cutting into it right after cooling!

Ingredients and Measurements

• 3 cups/384 grams all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 ¼ teaspoons kosher salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoons ground cardamom
• ¼ teaspoon ground allspice
• ¼ teaspoon ground black pepper
• 2 cups/440 grams light brown sugar, packed
• ½ cup/114 grams unsalted butter, soft but cool
• ½ cup extra-virgin olive oil
• 2 large eggs, at room temperature
• 1 (15-ounce) can/425 grams pumpkin purée
• ½ cup sour cream
• 2 tablespoons unsalted butter
• 1 cup/102 grams confectioners’ sugar (preferably organic), sifted
• ¼ cup maple syrup
• Pinch of salt
• 1 to 2 tablespoons lightly toasted pepitas (optional)

Step-by-Step Method

1. Preheat oven to 350°F (175°C) and grease and flour a 12-cup bundt pan, tapping out excess flour.
2. Bring eggs and sour cream to room temperature.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, cinnamon, cardamom, allspice, and black pepper until blended.
4. In the bowl of a stand mixer fitted with the paddle, beat the brown sugar, unsalted butter, and extra-virgin olive oil on medium-high until light and fluffy, about 3 minutes.
5. Add the eggs one at a time, mixing about 20 seconds between each addition.
6. Add the pumpkin purée and sour cream and mix until just combined, scraping the sides and bottom of the bowl as needed.
7. Remove the bowl from the mixer and gently fold in the dry ingredients with a rubber spatula, scraping the entire bowl and avoiding overmixing.
8. Pour the batter into the prepared bundt pan, smooth the surface, and firmly tap the pan on the counter a few times to release large air bubbles.

9. Bake for 55 to 65 minutes, start testing at 55 minutes; bake until the top is golden, puffy, springs back when pressed, and a tester inserted in the center comes out clean or with a few moist crumbs.

   

10. Cool the cake in the pan on a wire rack for 20 minutes, run a knife around the edges to loosen, and invert onto the rack to cool completely before glazing.
11. Make the glaze: in a small saucepan over medium heat, melt the butter and cook, stirring frequently, until it browns and becomes fragrant and deep golden, then transfer the browned butter and browned bits to a heatproof bowl to cool slightly.
12. Whisk the browned butter with the sifted confectioners’ sugar, maple syrup, and a pinch of salt until smooth; adjust thickness with more sugar or a few drops of water so the glaze is thick but pourable.
13. Place the fully cooled cake on a serving plate, drizzle the glaze evenly over the top, sprinkle with toasted pepitas if desired, and let the glaze set a few minutes before slicing.

Pro Tips for Perfect Results

• Use room-temperature ingredients: Eggs and sour cream mix better when they’re not cold, giving you a smooth batter and even crumb.
• Don’t overmix the batter: Gently folding in the dry ingredients keeps the cake tender instead of tough.
• Prep your bundt pan well: Butter and flour it thoroughly (or use a spray with flour) and tap out excess flour to avoid sticking and help your cake hold its shape beautifully. For a quick visual, see the Bundt pan prep we use in Red Velvet Cheesecake Swirl Bundt Cake.
• Check for doneness early: Start testing your cake at 55 minutes. The tester should come out clean or with a few moist crumbs, and the top should be a golden color that springs back when pressed.
• Brown your butter with care: Stay close while browning so you spot the moment it’s perfect — nutty and golden but not burned. Transfer it out immediately once it reaches that point.
• Glaze consistency matters: Aim for a glaze that’s thick but pours easily. The pourable, glossy look should resemble the bourbon glaze on our Peach Cobbler Pound Cake.
• Always cool before glazing: If you add glaze to a warm cake, it may slide right off instead of setting beautifully.

Mix-Ins and Substitutions

• Nutty crunch: Fold in a cup of toasted chopped walnuts or pecans for extra texture, or sprinkle them over the glazed cake instead of pepitas.
• Cream-cheese glaze: Try swapping the maple glaze for a tangy cream-cheese version made from 4 oz softened cream cheese, 1 cup confectioners’ sugar, and 1 to 2 tablespoons milk for a fresh twist.
• Spice variations: Skip the cardamom or add ½ teaspoon ground ginger or cloves to give the flavor a more classic pumpkin pie vibe; for a reference spice profile, see our Pumpkin Pie Recipe.
• Citrus brightness: Stir 1 teaspoon orange zest into the batter and ½ teaspoon into the glaze to add a lovely fresh note.
• Sour cream substitute: Full-fat Greek yogurt works beautifully in place of sour cream if that’s what you have on hand.
• Different pans: You can bake this recipe in two 9×5-inch loaf pans (bake about 45–55 minutes) or mini bundt pans (start checking at 20–25 minutes) just watch the baking time.

How to Store and Freeze

At room temperature: Keep your pumpkin bundt cake covered on the counter for 2–3 days. Using a cake carrier or loosely wrapping it with plastic wrap helps keep it moist and the glaze nice and shiny.

Refrigerate for longer: You can store the cake in the fridge for up to a week. Just know the glaze may firm up and get a bit tacky when chilled. Bring it back to room temp before serving to enjoy the best texture and flavor. Prefer a pumpkin dessert that’s meant to be served chilled? Try Mini Pumpkin Pie Cheesecakes (No Bake).

Freeze to save time: Freeze the unglazed cake tightly wrapped in plastic wrap and foil for up to 3 months. When ready, thaw overnight in the fridge, bring to room temperature, then brown your butter and glaze the cake for a fresh finish. For another make-ahead option that freezes well, bake a loaf of Incredibly Moist Pumpkin Bread.

Reheat individual slices: Warm slices in the microwave for 8–12 seconds or in a 300°F oven for 5–8 minutes to refresh the texture and soften the glaze.

Answers to Common Questions

• Can I use canned pumpkin pie filling? No, it’s best to use pure pumpkin purée without spices or sugar. The pie filling will change the flavor and texture. If you have pumpkin pie filling on hand, save it for a traditional pie like this Homemade Fresh Pumpkin Pie.
• What if I don’t have organic confectioners’ sugar? Regular confectioners’ sugar works fine, though organic (made with raw sugar and tapioca) gives a slightly better flavor and smoother glaze.
• Can I make this gluten-free? You can try a cup-for-cup gluten-free baking flour blend, but results may differ. Make sure your leavening agents work with your mix for a tender but dense crumb.
• Why is the cake dense and not light? This cake is meant to be dense and moist thanks to the pumpkin purée, fats, and sour cream. Don’t overmix, and measure your flour carefully (spoon and level) to avoid extra density. If you’d prefer a lighter, fluffier crumb, consider baking Pumpkin Cupcakes with Caramel Cream Cheese Frosting instead.
• How do I prevent sticking to the bundt pan? Thoroughly butter and flour every nook and cranny, or use a baking spray that includes flour. Let the cake cool in the pan for 20 minutes before flipping.
• Can I skip browning the butter for the glaze? Yes, you can just melt the butter for a simpler glaze, but you’ll miss that rich, nutty depth that brown butter adds.
• Can I reduce the sugar? Slightly cutting back on sugar is possible, but sugar helps keep the cake moist and tender. Too little may make the cake dry.