Pumpkin Spice Bundt Cake with Maple icing

This Pumpkin Spice Bundt Cake is perfect for autumn. It has seasonal spice, sweet pumpkin, chewy coconut & an amazing cinnamon and maple icing. Though easy to make, this is one delectable pumpkin cake.

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There’s no doubt that autumn is my favourite time of year for baking. Those cooler, crisper mornings bring out the desire in me to hunker down and create something nourishing for the soul.

And by nourishing for the soul I do, of course, mean a sweet treat.

This pumpkin spice bundt cake is a fine example of the kind of bake that satisfies my baking craving in the autumn. It is easy to make, needs no fancy decorating skills and it is laden with hidden goodies, including pumpkin.

But don’t let the understated appearance fool you. This is one tasty pumpkin cake. Serve with a steaming hot cup of coffee or tea after a bracing walk for maximum enjoyment.

What Makes this Pumpkin Cake Special

When you consider all that goes into this pumpkin spice bundt cake, it’s easy to see why it fits the bill perfectly for autumn.  There’s:

• an inviting aroma of seasonal spices wafting around
• a mild dose of sweet pumpkin that boosts both flavour and colour
• luscious soured cream creating a soft and moist texture
• added bite from pecans and coconut

And… here’s the clincher. It has an amazing cinnamon and maple syrup icing dribbled all over it (oh, yes).

This pumpkin cake really is one delectable bake you do not want to miss out on.

Readers on a vegan diet might be interested in this alternative and those on a gluten-free diet might like to take a look at this bundt cake.

Ingredients Needed

The recipe for this pumpkin spice bundt cake is fairly forgiving, meaning that a few substitutions are certainly possible:

• Though you will note in the recipe details that I have listed the individual spices separately, feel free to substitute these with an equivalent amount (3 ½ tsp) of your favourite pumpkin spice mix
• I used fresh pumpkin puree, although it’s fine to use canned. If you want to know how to make fresh pumpkin puree, an easy method is detailed in my recipe for pumpkin whoopie pies
• As far as the nuts go, pecans pair so well with the spices, pumpkin and coconut, but these can be replaced by walnuts
• Similarly, if you have plain full-fat Greek yoghurt to hand, this can be used as a substitute for the soured cream

Step by Step Instructions

This pumpkin spice bundt cake is very easy to make and a breeze to decorate. Follow these instructions for a pumpkin cake packed full of seasonal flavour coupled with rustic charm.

Make the Cake

Step 1: Sift the flour, spices, salt, baking powder and baking soda into a bowl

Step 2: Cream the butter and sugar together in a large bowl with electric beaters for 3-4 minutes until fluffy and the colour begins to lighten, then add one egg

Step 3: Beat until combined then add the second egg. Mix again, then add the third egg and beat it in. If the batter begins to split during this process, mix in a spoonful of the flour to help re-bind the ingredients before continuing to add more egg (though it doesn’t really matter since the cake will still bake up perfectly well)

Step 4: Beat in the soured cream followed by the pumpkin puree

Step 5: On a medium speed, use the beaters to mix the flour into the wet ingredients

Step 6: Fold through the desiccated coconut and the nuts until evenly distributed

Step 7: Spoon the batter into a prepared tin and bake for 30-40 minutes until lightly browned and a skewer comes out clean. (If, after 30 minutes, you are worried about the cake top burning, lay foil across the top)

Step 8: Once cooked, allow the pumpkin cake rest for 2 minutes, then turn out of the tin and leave to cool on a wire rack

Add the Icing and Decorations

Step 1: Toast the dessicated coconut in a dry frying pan, turning and stirring constantly with a wooden spoon until golden all over. Allow to cool

Step 2: Sieve the icing sugar and ground cinnamon together in a small bowl

Step 3: Add the maple syrup and mix with half the water. Keep adding more water in ½ teaspoon increments until a smooth icing with a fairly thick pouring consistency is attained. It should be runny enough to trickle down the side of the cake, but not thin enough to soak in

Step 4: When the cake is completely cold, drizzle the icing over the cake in a zig-zig pattern. Repeat the zig-zigs, but in the opposite direction

Step 5: Sprinkle the coconut and chopped pecan nuts over the top

Baking Tips

• When it comes to cake baking, I use tins I know I can rely on to produce an even bake and allow the cake to be released easily. As tins get older, sometimes their supposed non-stick properties can deteriorate
• That said, regardless how old a tin is, I will always grease it. When using bundt tins, I find cake release spray convenient and easy to use. It’s so easy to spray it into tricky corners
• Bundt tins can vary in shape and size significantly. For this pumpkin cake, I used a round silicon mold with a 27cm diameter. I found that a 2 egg recipe was insufficient to adequately fill it, whereas the 3 egg recipe I have listed below was slightly too much. In instances like this, it’s always better to fill the tin two thirds full and use any excess batter to make a cupcake or two
• Because bundt tins vary in size and shape, treat my baking times as a guide only. Your cake may need more/ less time to cook, depending on the tin used
• I strongly caution against opening your oven door too early during the baking process though. Aim for the first check at least 30 minutes into the bake. And keep the opening and closing of the oven door to a minimum. This reduces the risk of a part-baked cake deflating
• If your pumpkin cake is taking longer to bake, and the top is beginning to brown too much, slide a piece of foil or parchment across the top. This will give a little protection to the top while the middle of the cake finishes cooking

Frequently Asked Questions

Can’t get enough pumpkin spice? Then you’ll love my indulgent chocolate granola.

More Bundt Cakes to Admire

If you’ve had your fill of pumpkin cake for now, consider baking one of these impressive bundt cakes next:

• Courgette and Lime Cake (aka Zucchini and Lime Cake)
• Lemon and Poppy Seed Drizzle Cake
• Orange Bundt with Salted Whisky Caramel (from Recipes from a Pantry)
• Chocolate Cherry Bundt Cake (From Kudo’s Kitchen)