Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze

Pumpkin Spice Bundt Cake with Maple Cinnamon Glaze

Total Time: 01h 20m
Hands-on Time: 00h 20m
Makes: 12 servings

Bring three delightfully warm flavors — pumpkin spice, cinnamon and maple — together in this simple bundt cake recipe.

Share with your friends


  • For the Cake:
  • 4 eggs
  • 2 cups cane sugar
  • 1/2 cup virgin coconut oil, melted
  • 1/2 cup unsweetened applesauce
  • 1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
  • 2 teaspoons Simply Organic® Pumpkin Spice
  • 2 2/3 cups all­-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons whole milk
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon Simply Organic® Cinnamon


  1. Place oven rack in center of oven and preheat to 350 degrees.
  2. In a large bowl, combine eggs, sugar and oil. Beat together with a hand mixer or a stand­ mixer fitted with a whisk attachment on medium speed for 30 seconds, until fluffy. Add applesauce and beat for 30 seconds, then add pumpkin puree and beat for 40 seconds.
  3. Add pumpkin spice, flour, baking powder, baking soda and salt into wet ingredients, stirring until well combined.
  4. Grease a bundt pan and sprinkle with extra flour. Pour batter into the bundt cake pan. Bake for 1 hour, until top is firm and golden.
  5. While the cake bakes, make the glaze. In a medium bowl, combine powdered sugar, milk, maple syrup and cinnamon. Whisk until well combined, adding more milk if needed to reach desired consistency.
  6. Allow to cool for 10 minutes, then invert cake onto a rack. Allow to cool completely before pouring the glaze evenly over top.
  1. If you’re using organic powdered sugar, which tends to clump, sift through a fine mesh sieve first.
  2. For a dairy­-free cake, substitute almond or cashew milk for the whole milk.
  3. For best flavor and freshness, only store the cake for 2 days after making.