Pumpkin Bundt Cake

Pumpkin Bundt Cake

Nothing says fall more than a pumpkin dessert! The warming aroma of a pumpkin dessert in the oven is something I’m sure everyone enjoys. My pumpkin bundt cake with chocolate drizzle will satisfy all your pumpkin cravings! This soft and delicate cake is loaded with pumpkin puree, warming spices, just a touch of chocolate and my secret ingredient – maple syrup extract! It adds a whole new flavor profile to this cake that will ‘wow’ your taste buds! If you’ve never tried it, you’re in for a treat. I like to add it to all of my fall dessert recipes.

Bundt cakes can seem tricky to make, but actually there’s nothing hard about using those uniquely shaped pans. I have several different brands of these pans and I noticed they all work great with the right prep work. I like to use a baking spray with flour or starch (I have my favorite list in my shop!), which will keep the cake from sticking. Allow the bundt cake to cool in the pan first, then invert gently onto a cake stand. And voila, the perfect bundt cake every time!

Make sure to watch my video recipe for all the details!

Check out those pumpkin bundt cake slices! This cake is so fluffy and delicate! There’s nothing worse than a heavy pumpkin dessert and this is the exact opposite. If you want to add a bit of creaminess, try serving this cake with a side of spiced whipped cream.

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Looking for more pumpkin desserts? You’re going to LOVE my ‘Maple Pumpkin Eclairs’ with fluffy cream cheese filling! https://tatyanaseverydayfood.com/recipe-items/pumpkin-eclairs/

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