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Vanilla Pumpkin Bundt Cake with Maple Icing
Prep Time
45 mins
Cook Time
55 mins
This marble bundt cake is a Vanilla Pumpkin Bundt Cake with Maple Icing. Vanilla cake batter and pumpkin cake batter are swirled together to make a perfectly spiced vanilla pumpkin cake filled with all of the flavors of fall.
Course: Dessert
Cuisine: American
Keyword: Vanilla Pumpkin Bundt Cake
Servings: 12 servings
Author: Michelle
Vanilla Batter
  • 1 cup butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 4 eggs, large
  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup buttermilk
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
Pumpkin Batter
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
Maple Glaze
  • 4 Tbsp butter
  • 1/2 cup maple syrup
  • 1 1/4 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  1. Preheat oven to 350 degrees and grease a 12 cup bundt pan well. Set aside.
Vanilla Batter
  1. In the bowl of a standing mixer (or with a hand mixer) cream the butter until light and fluffy, about 1-2 minutes.

  2. Add in granulated sugar and brown sugar. Cream the mixture until light and fluffy, about 1-2 minutes.
  3. Add in the eggs, one at a time, beating well after each addition.
  4. In a separate bowl, sift all purpose flour, baking powder, baking soda and salt together.
  5. Alternately, beginning and ending with the flour mixture, add in the flour mixture and the buttermilk. Mix until just combined.
  6. Add in the sour cream and vanilla, mixing until well combined.
Pumpkin Batter
  1. Spoon two cups of vanilla cake batter into a separate bowl.
  2. Add in the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger and ground cloves and mix until combined.
  1. Spoon half of the remaining vanilla cake batter into the bundt cake pan.
  2. Spoon half of the pumpkin cake batter on top. Using a knife, swirl the batter together.
  3. Next, spoon the remaining vanilla cake batter on top of the pumpkin batter.
  4. Lastly, spoon the remaining pumpkin cake batter on top. Swirl the batter together.
  5. Bake for 50-55 minutes, or until a cake tester comes out clean.
  6. Allow the cake to cool for 10-15 minutes, then remove from the bundt cake pan and allow it to finish cooling.
Maple Icing
  1. In a small saucepan, melt butter and maple syrup together.
  2. Once melted, remove from the heat.
  3. Sift the powdered sugar into the melted maple syrup/butter mixture (if you don’t sift, your icing might be lumpy). Using a whisk, mix the icing until smooth.
  4. Lastly, add in the vanilla extract and ground cinnamon. Whisk until smooth.
  5. Allow the icing to sit 10 minutes to set up. After the 10 minutes, whisk it once more then drizzle the icing over the cake.
  6. Allow the icing to set before serving the cake.
  7. Enjoy!
  8. Cake can be stored at room temperature for 2-3 days, otherwise you can store it in the fridge.