Go Back
Pumpkin Bundt cake

Old-Fasioned Pumpkin Bundt Cake

This Old-Fashioned Pumpkin Bundt Cake is perfect for the harvest season with warm spices and a moist texture. The maple cream cheese frosting adds a tangy, sweet, and distinctly autumnal touch with maple syrup.
Print Recipe Pin Recipe
Servings: 10 slices
Ingredients Method Notes

Ingredients
  

  • 1 cup coconut sugar
  • 1/4 cup maple syrup
  • 1 cup coconut oil
  • 1-2 tsp vanilla extract
  • 1 15 oz. organic pumpkin puree
  • 4 eggs
  • 2 cups freshly-milled flour
  • 1 1/2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1 1/2 tsp salt
  • 1/2 cup chopped pecans

Method
 

  1. Preheat to 350°F. Grease a bundt pan thoroughly with butter and sprinkle with a light flour dusting.
  2. In a large bowl, whisk together pumpkin puree, sugar, maple syrup, and oil until smooth. Add eggs one at a time, mixing well, then stir in vanilla.
  3. In another bowl, whisk flour, baking soda, cinnamon, cloves, and salt.
  4. Gradually add dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing with the mixer. Lastly, add the nuts (if using) and just combine gently with a spatula.
  5. Pour batter into the prepared pan, smooth the top, and tap to remove air bubbles. Bake for 45-55 minutes, or until a toothpick comes out clean.
  6. Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Top with additional chopped pecans, if desired.
  7. Frost, slice and enjoy!
Maple Cream Cheese Frosting
  1. Allow the cream cheese to come to room temperature. Using a mixer, beat the cream cheese and maple syrup together until nice and creamy. Add the vanilla and heavy cream. Continue mixing until everything is fluffy.
  2. TROUBLESHOOT: If your frosting is lumpy, make sure your cream cheese is really soft. I usually set it out on the counter for at least 1-2 hours. Don’t over mix the frosting. Using either the whisk or paddle (with spatula) attachment, just mix everything until it’s fluffy or a creamy texture. Once you see this, it’s ready.

Notes

  1. Store the pumpkin cake in the refrigerator for 5 days. Freeze unfrosted for up to 3 months.
  2. Mix in 1/2 cup chopped walnuts, pecans or chocolate chips if desired. You can also sprinkle some on top of the frosting for a prettier look. I also love the extra crunch. 
  3. For dark pans, try 325°F to avoid over-browning.