Pumpkin Spice Bundt Cake with Optional Chocolate Chips and Maple Icing Recipe
Introduction
This Pumpkin Bundt Cake is a moist and flavorful treat perfect for autumn or any time you crave warm spices and pumpkin goodness. With a tender crumb and optional toppings like maple icing or salted caramel, it’s a delightful dessert that’s sure to impress your family and friends.
Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
- Optional add-in: 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans
- Optional topping: salted caramel, maple icing, or any favorite glaze
- Optional garnish: sprinkle of pumpkin pie spice
Instructions
- Step 1: Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan to prevent sticking.
- Step 2: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice. Set aside.
- Step 3: In another bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until well combined.
- Step 4: Pour the wet ingredients into the dry ingredients and mix with a mixer or whisk until completely combined. Fold in chocolate chips or nuts if using. The batter will be thick, about 5 cups total.
- Step 5: Spoon or pour the batter evenly into the prepared Bundt pan. Bake for 55–70 minutes, or until a toothpick inserted comes out clean or with just a few moist crumbs.
- Step 6: Remove the cake from the oven and let it cool in the pan on a wire rack for 2 hours. Then invert the cake onto a wire rack or serving plate.
- Step 7: Allow the cake to cool completely before adding any toppings or icing. Sprinkle with pumpkin pie spice if desired, then serve.
Tips & Variations
- For extra flavor, try adding a teaspoon of espresso powder or a splash of bourbon to the wet ingredients.
- Use a mix of chopped nuts and chocolate chips for added texture and richness.
- Try different toppings such as cream cheese frosting, powdered sugar, or a simple glaze made from powdered sugar and maple syrup.
- If you don’t have a Bundt pan, a 9×13-inch pan will work, but baking time may need adjustment—start checking after 45 minutes.
Storage
Store the pumpkin Bundt cake covered tightly at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, making sure to cover well to prevent drying out. To reheat, warm slices gently in the microwave or oven until just warmed through, then enjoy with your favorite topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but you’ll need to cook and puree the fresh pumpkin first, then drain excess moisture to achieve a consistency similar to canned pumpkin puree. This ensures your cake has the right texture.
Why isn’t my cake baking evenly?
This cake is dense and large, so oven temperatures can vary. Make sure your oven thermometer is accurate and avoid opening the oven door frequently. If the top browns too fast, tent it loosely with foil halfway through baking.
PrintPumpkin Spice Bundt Cake with Optional Chocolate Chips and Maple Icing Recipe
This moist and flavorful Pumpkin Bundt Cake is the perfect fall dessert, featuring warm spices like cinnamon, ginger, and nutmeg combined with rich pumpkin puree. It’s richly textured, lightly sweetened with brown and granulated sugars, and can be enhanced with optional mix-ins like chocolate chips or nuts. Ideal for autumn celebrations, this cake is baked to golden perfection in a Bundt pan and can be topped with maple icing, salted caramel, or simply dusted with pumpkin pie spice for extra warmth.
- Prep Time: 15 minutes
- Cook Time: 55 to 70 minutes
- Total Time: 2 hours 30 minutes (including cooling time)
- Yield: 12 to 14 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 and 3/4 cups (344g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
Wet Ingredients
- 1 cup (240ml) vegetable oil
- 4 large eggs
- 1 cup (200g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 1 15-ounce (425g) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon pure vanilla extract
Optional Add-ins and Toppings
- 1 and 1/4 cups semi-sweet chocolate chips or chopped walnuts/pecans (optional)
- Salted caramel, maple icing, or other preferred toppings (optional)
- Sprinkle of pumpkin pie spice for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease a 10 to 12-cup Bundt pan thoroughly to prevent sticking. This step ensures even baking and easy removal of the cake.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and allspice until fully combined. Set this bowl aside for later.
- Mix Wet Ingredients: In another large bowl, whisk the vegetable oil, eggs, brown sugar, granulated sugar, pumpkin puree, and vanilla extract until smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients. Use a mixer or whisk to combine until the batter is smooth and uniform. Fold in optional chocolate chips or nuts if desired. The batter will be thick and should measure around 5 cups total.
- Fill Bundt Pan and Bake: Spoon or pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 55 to 70 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached. The cake is large and dense, so baking times can vary slightly.
- Cool in Pan: Remove the Bundt pan from the oven and place it on a wire rack. Allow the cake to cool inside the pan for 2 hours to set properly.
- Invert and Cool Completely: After cooling in the pan, carefully invert the cake onto a wire rack or serving platter. Let it cool completely to room temperature before adding any glaze or icing.
- Add Toppings and Serve: Drizzle with your choice of salted caramel, maple icing, or other toppings. Optionally, sprinkle a homemade pumpkin pie spice blend over the top before the icing sets for an extra burst of autumn flavor.
- Store Leftovers: Cover leftover cake tightly at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
Notes
- Use vegetable oil for a moist texture; you can substitute with canola or light olive oil if preferred.
- Ensure you use pumpkin puree and not canned pumpkin pie filling, which contains added spices and sugar.
- Baking time may vary depending on your oven and Bundt pan size; start checking at 55 minutes.
- The cake is dense and moist, so allow ample cooling time in the pan to prevent breaking when removing.
- Optional toppings like maple icing can add sweetness and moisture; alternatively, powdered sugar works well too.
- Adding nuts or chocolate chips is optional but adds great texture and flavor contrast.
- This cake stores well and even benefits from sitting a day to develop flavors.
Keywords: Pumpkin Bundt Cake, Fall Dessert, Spiced Pumpkin Cake, Autumn Cake, Bundt Cake Recipe, Pumpkin Spice Cake
