Chocolate Pumpkin Spice Bundt Cake with Maple Glaze

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Moist chocolate bundt cake enriched with pumpkin puree and warming spices, finished with a sweet maple glaze for an autumnal treat. This american-inspired halloween ready in about 80 minutes layers all-purpose flour, unsweetened cocoa powder, baking soda into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 tsp salt
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 cup pure pumpkin puree
• 2 tsp vanilla extract
• 1/4 cup maple syrup
• 1 cup powdered sugar
• 2 tbsp milk

Instructions

1. Step 1: Preheat oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly.
2. Step 2: In a large bowl, sift together 2 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/2 tsp salt.
3. Step 3: In a separate bowl, whisk 1 1/2 cups granulated sugar with 3/4 cup vegetable oil until combined. Add 3 large eggs one at a time, beating well after each addition. Stir in 1 cup pumpkin puree and 2 tsp vanilla extract until smooth.
4. Step 4: Gradually fold the dry ingredients into the wet mixture until just combined, being careful not to overmix.
5. Step 5: Pour batter evenly into the prepared bundt pan and bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
6. Step 6: While cake cools, whisk together 1 cup powdered sugar, 1/4 cup maple syrup, and 2 tbsp milk until smooth and pourable.
7. Step 7: Invert cooled cake onto a serving plate and drizzle the maple glaze evenly over the top, allowing it to drip down the sides before serving.