Pumpkin Bundt Cake

I inherited a variety of things from my grandmother, or “Juju” as we called her, including her strong will, even stronger opinions, a love for the holidays, a beautiful armoire in my dining room, and her recipe box. Full of recipes either hand-written, loaned to her from a friend, or clipped from a magazine, each recipe I assume must be worth making because my grandmother thought it worth keeping. 

As I flip through the worn out index cards of my grandmother’s recipe box, I know each one has a story to tell. Whether it be as simple a tale as “my friend June made this at the church potluck and it was to die for,” or as memorable as an heirloom recipe passed down from previous generations, there’s always a story.  

Upon receiving my grandmother’s recipe box after her passing, one of the very first cards I pulled from that box was a recipe for a pumpkin Bundt cake. I don’t know the story behind this recipe, and to tell you the truth, I don’t recall her ever making it. I could have just as easily made a more familiar recipe like her fire crackers or butternut pound cake, but somehow this pumpkin Bundt cake felt right. So, much like my strong-willed grandmother, I took matters into my own hands and decided to give this recipe a few tweaks and a new story.

Now, I make this pumpkin Bundt cake every year. It’s one my children have come to expect when the days get chilly, and it’s one my sister-in-law requests every Thanksgiving.

It’s the cake I make when I have an extra can of pumpkin in the pantry, and it’s one I make when I want to make something comforting and special for people I love. But most importantly, the story of this recipe is that every year it calls me back to my grandmother’s recipe box. And it’s one that I hope my children and grandchildren will one day pull from my recipe box and think of me, just as I think of my grandmother. 

Recipe Tips

I could give you a list as long as my arm of reasons why you should make this pumpkin Bundt cake. The taste, the texture, the scent from your oven, the round of applause you’ll get from your guests as they take their first bite, etc.

If you’re looking for a fall-flavored crowd pleaser, this is your cake. Full of pumpkin flavor, perfectly spiced, and topped with a maple glaze, this cake hits all the high notes when it comes to cozy fall baking. 

Here are a few tips that will make the process even easier:

• Pumpkin: Pumpkin adds flavor, a beautiful orange hue, and makes this cake extra moist and tender, making it the star and workhorse of this recipe. With that in mind, be sure to use 100% pure pumpkin puree, not canned pumpkin pie filling. We also recommend avoiding canned organic pumpkin as it tends to be too watery.
• Glaze: When it comes to the glaze, a sweet maple icing rounds out the fullness of fall flavor in this cake. However, if a glaze isn’t your thing, don’t worry! This cake is just as delicious without the glaze or with a simple dusting of powdered sugar. Baker’s choice!
• Maple syrup: Be sure to use pure maple syrup, not artificially flavored pancake syrup. 
  

How To Store Pumpkin Bundt Cake

Store leftover cake in an airtight container at room temperature up to 3 days. Alternatively, freeze slices of this Bundt cake, wrapped in storage wrap and aluminum foil, up to 3 months. Thaw on the counter for about 30 minutes, then warm slightly to enjoy.