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This Bundt Cake Recipe is made with pumpkin puree, pumpkin spice and topped with an easy maple glaze made with only 3 ingredients! Oh and I used olive oil and the result was amazing!
Pumpkin Spice Bundt Cake Recipe
Pumpkins are great to bake with this time of year. They totally get you in the mood for fall and the upcoming greatness of Thanksgiving! That´s if you´re American (or Canadian). For the rest of us, well we just love them, especially in our desserts smile.
These orange beauties have a long growing season, with 75- 100 frost-free days of growth necessary for them to reach optimum ripeness. They’re generally planted around June, and are just now ready for harvest. If you’re fortunate enough to have them in your own garden, you know what a celebration it is to finally get your pumpkin off the vine and decorate with it. But if not, many local farmers offer a pick-your-own-pumpkin tour of their pumpkin patches, so find your pumpkin supplier and get to picking!
- 2 cups white sugar
- 1 cup olive oil
- 3 L eggs at room temperature
- 3 cups all purpose flour (no sifting needed)
- 2 teaspoons baking soda
- 1 teaspoon vanilla extract
- 2 tablespoons pumpkin spice
- Pinch of Salt
- 2 cups of pumpkin puree I made my own.
- 2 tablespoons unsalted butter (28g)
- 0.25 cup pure maple syrup
- 0.75 - 1 cup icing sugar