Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

by Dorothy Reinhold on September 24, 2019

Print This Post Print This Post Spiced Pumpkin Pecan Bundt Cake with Maple Glaze on ShockingDelicious.com.

Not overly sweet and well spiced with warm fall flavors, this Spiced Pumpkin Pecan Bundt Cake is finished with a drizzle of Maple Glaze.

(I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.)

Although here in Southern California we still have very warm weather, we are wishing for fall. There is a slant to the late afternoon sun, a nip in the night air that wasn’t there even a week ago, and the expiration of summer vegetables in the garden.

Fall is one of our most beautiful seasons here, and with it comes the natural desire for warm, spiced flavors. Give in!

This Pumpkin Pecan Bundt Cake perfectly matches the mood. I’ve reduced the sugar in the typical Bundt, reduced the oil and added applesauce for moisture. I enjoy using the plethora of spices in my cupboard; if you don’t have them, you can use about 3 teaspoons of a pumpkin pie spice blend instead of the individual amounts of cinnamon, ginger, nutmeg, cloves and allspice. Suit yourself.

And a little bit of maple-flavored glaze on top never hurt anything.

Spiced Pumpkin Pecan Bundt Cake with Maple GlazeShall we get this cake in the oven?

Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Yield: Serves 12-16

Spiced Pumpkin Pecan Bundt Cake with Maple Glaze

Not overly sweet and well spiced with warm fall flavors, this Spiced Pumpkin Pecan Bundt Cake is finished with a drizzle of Maple Glaze.


  • 1 1/2 cups all purpose flour
  • 1/2 cup white whole wheat flour
  • 2 tablespoons ground flax
  • 1/2 cup finely chopped toasted pecans
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 4 large eggs
  • 1 1/3 cups sugar (I used Dixie Crystals granulated sugar)
  • 1/3 cup lightest flavored olive oil
  • Scant 1/2 cup unsweetened applesauce (a 4-ounce single-serve cup)
  • 1 (15-ounce) can pumpkin puree
  • 2 teaspoons vanilla extract
  • Maple Glaze: 5 tablespoons confectioner’s sugar, 1 teaspoon milk, ¼ teaspoon maple flavoring
  • Garnish: Torani Pumpkin Pie Sauce


  1. Heat oven to 350F degrees. Very lightly mist a large Bundt pan with nonstick spray and set aside.
  2. In a mixing bowl, combine both flours, flax, pecans, baking soda, salt, cinnamon, ginger, nutmeg, cloves and allspice, stirring well to combine. Set aside.
  3. In the bowl of an electric mixer, beat eggs thoroughly. Add sugar and beat until lemony, light and fluffy, 3-4 minutes. Gradually add oil, applesauce, pumpkin and vanilla, beating well after each addition. On low speed, blend in flour mixture, several spoonfuls at a time, beating only until flour is moistened. I like to stop the mixer early and do the last few strokes by hand so I have control.
  4. Pour batter into prepared pan and bake at 350° for 45 minutes. Remove from oven, place pan on a rack and cool cake in pan for 45 minutes. Loosen edge and invert cake onto cooling rack; cool thoroughly.
  5. Make Maple Glaze: In a small bowl, stir together confectioner’s sugar, milk and maple flavoring. Drizzle onto cake and allow to dry thoroughly. If it is too thick, add a snitch more milk.
  6. Garnish if you like (we like!) with Torani Pumpkin Pie Sauce. I bring that bottle to the table and let people add their own.
  7. Serves 12-16.


Recipe source: Dorothy Reinhold | Shockingly Delicious

Note: This is a more dense and moist cake than some, not overly sweetened.


Dixie Crystals sugar and Torani Pumpin Pie SauceAnd I know this cake has a glaze on top already, but we found it doubly delightful with an additional drizzle of Torani Pumpkin Pie Sauce. Both Torani and Dixie Crystals are sponsors of #Pumpkinweek, and I encourage you to use them. You won’t be disappointed! I have drizzled the Toroni on vanilla ice cream, stirred it into iced coffee, and there is no limit if you set your culinary imagination free!

Pin the image below to your Pinterest board, to save it.

Recipe for Spiced Pumpkin-Pecan Bundt Cake with Maple Glaze on ShockinglyDelicious.com


Thank you to #PumpkinWeek Sponsors: Dixie Crystals, Sweets & Treats, Torani, and Cabot Creamery Co-operative for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #PumpkinWeek recipes. All opinions are my own.

This recipe was originally published Oct. 3, 2012 and has been refreshed, refined and improved for publication today.

{ 16 comments… read them below or add one }

Kimberly September 25, 2019 at 9:48 pm

This spice and flavor combo is just one of the many reasons I look forward to the fall!


annie September 25, 2019 at 6:29 pm

Bundt cakes are my favorite!


Sara Welch September 25, 2019 at 3:24 pm

What a delicious dessert; perfect for fall! Looking forward to enjoying this all season long!


twitter_CafeTerraBlog October 10, 2012 at 6:51 pm

You have my attention, anything with maple and pecans is AWESOME in my book!!! Looks gorgeous, Hugs, Terra


Alice @ Hip Foodie Mom October 10, 2012 at 7:20 am

What a beautiful bundt cake! Bundts are quickly becoming my favorite cakes to bake! 🙂 so pretty!


Nancy Long October 5, 2012 at 5:39 am

perfect – a neighbor is on his way back from CT to FL and bringing us sugar pumpkins, apples, corn and maple syrup – will be making this cake soon


Tammy October 4, 2012 at 11:14 am

this looks yummy


Cathy @ She Paused 4 Thought October 4, 2012 at 10:45 am

YUM! This motivates me to pull out my bundt pan and use it for something other than cutting corn off a cob.


Deb @ knitstamatic October 4, 2012 at 9:16 am

Great using applesauce to cut the fat and I particularly like the use of ground flax as well. I’ll bet your bundt is super moist! It looks fabulous! Happy baking.


Lora @cakeduchess October 3, 2012 at 5:38 pm

I love that you used olive oil and some apple sauce. Moist and wonderful bundt that is perfect for fall. I bet the evening are just perfect there now in CA.:)Love it and thanks for baking with us, Dorothy:)


Renee October 3, 2012 at 4:03 pm

In all the baking I have done I have not used applesauce in substitute for sugar or otherwise. It seems to go very well in this cake with the spices. Now it is on my list of things to try…


Dorothy October 3, 2012 at 7:28 pm

The applesauce subs for some of the fat!


Laura October 3, 2012 at 10:20 am

I went without spices this time and kinda wish I hadn’t. It really is that time of year, spices make everything better! Looks delicious!


Kate@Diethood October 3, 2012 at 8:58 am

mmmm sweet but spicy…yum! So pretty!!


averagebetty October 3, 2012 at 8:54 am

I think the only thing better than saying Bundtamonth would be eating this mouthwatering cake! Yum!


baker street October 3, 2012 at 8:11 am

I like that you added applesauce by reducing the oil – that was a good call and you already know pumpkin and maple make it to my list. 🙂 your bundt looks gorgeous, D! So glad you could bake with us.


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