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Finished pumpkin spice pound cake with glaze.

Pumpkin Spice Pound Cake

  • Author: Shani
  • Prep Time: 40 minutes (active)
  • Inactive Time: 3-5 hours
  • Cook Time: 55-75 minutes
  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x


A delightful fall treat that incorporates classic Southern bundt cake techniques with a delicious pumpkin spice blend!


Units Scale

For the cake:

  • 3 cups (384 g) all-purpose flour, plus two tablespoons for dusting bundt pan
  • 1 tsp nutmeg
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 cup (230 g) butter, room temperature, plus more for greasing bundt pan
  • 3 cups (600 g) sugar
  • 6 eggs
  • 1 tsp vanilla
  • 425 g pumpkin puree, fresh or canned (not pumpkin pie filling)

For the Simple Syrup:

  • 1/3 c granulated sugar
  • 1/3 cup water

For the Maple Cinnamon Glaze:

  • 1/3 c maple syrup
  • 1 tsp butter, melted (optional)
  • 1/4 tsp maple extract (optional)
  • 1/4 tsp cinnamon
  • 1/2 tsp kosher salt
  • 3/4 c (90 g) confectioner’s sugar


  • Set your oven to 325°F.  It’s highly recommended to use an oven thermometer for baking, since ovens themselves are often inaccurate when it comes to temperature.
  • Combine the flour, nutmeg, cinnamon, cloves, salt, baking powder, and baking soda in a medium bowl and set aside.
  • Place room temperature butter into a large bowl (or the bowl of your stand mixer) and mix on medium speed until smooth.
  • Reduce mixer speed to low and gradually add sugar in two separate batches.
  • Mix on medium speed for 5-10 minutes, scraping the sides and bottom of the bowl every 1-2 minutes, until the butter/sugar mixture is light and fluffy.  For more on how to properly cream butter and sugar (one of the most important steps!), click here.
  • Add eggs, one at a time, scraping the sides and bottom of the bowl after the third egg and the last egg.
  • With the mixer on low speed, gently add half of the flour mixture.  Mix until almost combined, with a few streaks of flour remaining.
  • With the mixer off, add all of the pumpkin puree at one time.  Mix only until just combined.
  • Add the rest of the flour, again mixing until almost combined.  There should be just a few streaks of flour remaining.  (See photo above.)
  • Remove the mixer from the bowl and finish mixing the recipe by hand by scraping the sides and bottom with a silicone spatula and doing a final mix (about 10-15 turns).  
  • Prep your 10-cup bundt pan using the reserved, softened butter and flour.  
  • Put batter into the prepare pan and bake at 325°F for 55-75 minutes, or until a skewer comes out clean.  Alternatively, you can check with an instant-read thermometer.  The cake will be done when the internal temperature reaches 210°F to 215°F.
  • After removing the cake from the oven, place on top of a cooling rack for ten minutes while you make the simple syrup.

For the Simple Syrup:

  • Combine granulated sugar and water in a small saucepan.
  • Heat on medium-high heat until mixture is boiling.  Reduce to medium-low heat and simmer until the sugar is completely dissolved.
  • Remove from heat and use a pastry brush to brush simple syrup on the whole cake.  Allow to cool completely (3-5 hours).

For the Final Glaze:

  • Combine maple syrup, maple extract, butter, confectioner’s sugar, salt, and cinnamon in a small bowl.  
  • Stir gently with a small whisk until smooth.
  • Using a squeeze bottle or a spoon, pour the glaze over the inside and outside of the cake.  Some of the glaze will spill over the sides.  
  • Allow the glaze to set up for 15-20 minutes and enjoy!



  • This is a big, flavorful cake.  You’ll need at least a 10-cup bundt pan to make sure that it doesn’t overspill.  The combination of leavening and the air pockets from your creamed butter and sugar will make it overspill a smaller bundt pan.
  • This can be halved and made into a pumpkin loaf as well!  A 9″x5″ loaf pan is best for this one.
  • Category: Dessert
  • Cuisine: American