Pumpkin Spice Bundt Cake

When we think of fall desserts, we immediately think of pumpkin spice.

This pumpkin spice cake is our go-to recipe. It comes together with just two bowls and straightforward ingredients, yet bakes into a tender, moist crumb that keeps well for days. The flavors are balanced—warm spices, a touch of maple, and the richness of real vanilla—and the texture is consistently reliable.

A brown butter maple glaze finishes the cake, adding depth and just the right touch of sweetness. It’s a versatile recipe that works as well for a holiday table as it does for a weekday bake, and one you’ll want to keep in your regular rotation.

Why These Flavors Work

Pumpkin purée on its own can sometimes mute spices, so using our Amoretti® Natural Pumpkin Spice Artisan Flavor ensures the cake has a rich boost of flavor that doesn’t get lost in the batter. Amoretti® Vanilla Bean Paste provides depth and rounds out the spice with warm, aromatic notes, while the Amoretti® Natural Maple Praline Flavor in the glaze enhances the nutty sweetness of the brown butter and ties everything together.

Products Used

• Amoretti® Vanilla Bean Paste – Made from the whole Madagascar vanilla bean, it adds depth and natural vanilla specks throughout the cake.

• Amoretti® Natural Maple Praline Flavor – Brings a warm, nutty maple note to the glaze without overwhelming sweetness.

• Amoretti® Natural Pumpkin Spice Artisan Flavor – Delivers consistent, true pumpkin spice flavor with ease, no need to measure multiple spices.

Ingredients

For the recipe

• 2 and 3/4 cup all purpose flour
• 2 teaspoons baking soda
• 1/2 teaspon salt
• 2 teaspoons pumpkin pie spice
• 2 teaspoons ground cinnamon
• 1 cup vegetable oil
• 4 large eggs
• 1 cup light brown sugar
• 1 15 ounce can pumpkin puree 
• 2 teaspoons Amoretti® Vanilla Bean Paste
• 1 and 1/2 tablespoons Amoretti® Natural Pumpkin Spice Artisan Flavor

For the glaze:

• 2 tbsp european-style butter (between 82-90% butterfat)
• 1 cup powdered sugar
• 1 tablespoon Amoretti® Natural Maple Praline Artisan Flavor
• 1/2 teaspoon Amoretti® Vanilla Bean Paste
• 1-2 tablespoons of milk

Directions

For the Cake:

1. Preheat the oven to 350°F (177°C) and grease a 10–12-cup Bundt pan (we used this one) with softened butter & flour, or shortening. Set aside.

2. Whisk the flour, baking soda, salt, pumpkin pie spice, and cinnamon together in a large bowl. Set aside. Whisk the oil, eggs, brown sugar, granulated sugar, pumpkin, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients and use a mixer or whisk until completely combined.

3. Spoon/pour the batter into the prepared Bundt pan. Bake for 55–70 minutes or until a toothpick inserted into the cake comes out clean with just a couple lightly moist crumbs. NOTE: Every oven is different & the density of this cake is heavier compared to most, so don't worry if it takes a little longer!

4. Once a toothpick inserted into the cake comes out clean (this is how we check for doneness), remove from the oven and cool for 1-2 hours. In the meantime, prep the glaze.
5. Then, invert the cake onto a wire rack or cake plate/stand & drizzle the glaze on top.

For the Glaze:

1. In a small saucepan over medium heat, add the 2 tbsp of butter. 
2. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring. Once the butter turns golden brown, the foam subsides, and the milk solids are a toasty brown shade, transfer the butter to a medium sized bowl.
3. Add in the powdered sugar, maple flavor, vanilla bean paste, and 1 tbsp of milk. Stir until smooth. This will give you a thicker glaze, add an extra tablespoon or two to thin.
4. Drizzle on top of the cooled cake and let set for an hour or until you're ready to serve.
5. Slice the cake & enjoy!