This Pumpkin Cake is the perfect Fall Dessert. A soft moist cake made with cinnamon and pureed squash with a creamy and easy real maple syrup glaze. Serve it as a breakfast, snack or even dessert cake!
To tell the truth I have always been more of an Apple everything and anything Fall Recipe kind of person. Pumpkin was always meh!
But lately from making my own Homemade Pumpkin Puree to remaking and reshooting my Creamy Pumpkin Pasta Sauce and of course this delicious Glazed Pumpkin Cake I have definitely changed my mind!
- Flour – all purpose or cake/pastry flour
- Baking powder
- Baking soda
- Eggs – large and room temperature
- Brown sugar – lightly packed
- Granulated sugar – regular or fine
- Pumpkin puree – homemade or store bought
- Vegetable oil – I use corn or sunflower oil
For the Maple Glaze
- Powdered sugar – also know as icing or confectioners sugar
- Maple syrup – pure maple syrup is best
- Cream – you can substitute the cream with milk
When to add Baking Soda and or Baking Powder
Baking soda is used when the recipe has an acid ingredient such as cocoa powder, buttermilk, yogurt or in this case brown sugar.
The reason both are used is because sometimes you need more leavening than you have acid that is in the recipe. Another reason that they are both used is for browning and flavor.
How to make homemade Cake/Pastry flour
For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free. Cake flour in cakes will give you a very tender texture and fine crumb, it will also help the cake to rise.
How to make Homemade Pumpkin Puree
- Clean and chop the pumpkin into large pieces, then place in large pot, make sure to cover the pumpkin with enough water. Bring to a boil, continue on a low boil until tender.
- Drain the pumpkin well, and place in blender, blend until smooth.
- Place unused puree in glass or plastic containers and refrigerate for up to 7 days or can be frozen for several months.
How to make the Pumpkin Cake
In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined.
Add the whisked dry ingredients and beat until just combined.
Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached.
Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired.
In a medium bowl mix all ingredients until smooth. If you prefer a thicker glaze then add less maple syrup and or cream.
Why use room temperature ingredients?
With cakes and other baking, it’s always better to use room temperature ingredients. So, take any cold ingredients out of the refrigerator an hour ahead of time or sooner if it’s cool in your kitchen. Room temperature ingredients blend easier, creating a silky batter, which will help to create a light tender baked good.
Why does my cake fall?
- There are a lot a reasons a cake may fall, but the most common ones are, your oven temperature is off, you can always check it with an oven thermometer to check this.
- You open the oven door too early. Never open the oven door before 25-30 minutes of baking.
- Once the batter is mixed it should be baked, letting a cake batter sit too long can cause it to fall. The baking powder or baking soda usually start acting immediately and will only last for a very short period of time, therefore if the cake batter is left to stand before baking then there is always a risk that the baking powder or soda will have expired by the time that the cake goes into the oven.
- Your baking powder or soda has expired and is no long active.
- Use room temperature ingredients.
- The pan size might not be the correct size, sometimes using a bundt pan will help.
If you prefer you can also leave it plain or give it a dusting of powdered sugar. If not a simple cream cheese frosting would also be a delicious choice. You could substitute the vanilla with almond or maple flavouring.
Yes you can, as long as it is just pumpkin puree and not additives (eg pumpkin pie filling).
If you prefer you could use an 8 or 9 inch pan or even make cupcakes. For cupcakes reduce the baking time to 15-20 minutes (could be longer depending on your oven). You could also use 2 6inch pans and make a layer cake. More helpful information in my cooking tips.
If you prefer the taste of butter then yes you can, be sure to melt the butter and let it cool. Use 1/2 cup of melted cooled butter.
If you like the flavor of a spicer cake then yes you could add 1/2-1 teaspoon of pumpkin spice, or even a dash or two of nutmeg.
The cake should be covered well and stored in the fridge. It will keep for up to 3-5 days. Be sure to bring it to room temperature before serving.
Be sure to cool the cake completely then wrap it tightly in either plastic wrap or foil, place it in a freeze safe bag. The cake will keep for up to 2 months. When ready to thaw place the wrapped cake in the refrigerator to thaw before serving.
This Maple Glazed Pumpkin Cinnamon Cake was so easy to make and came together in no time. And of course Pumpkin and Cinnamon made the house smell amazing.
Of course I couldn’t help but drizzle it with one of my favourite glazes. I hope you like this Pumpkin Cake as much as we did. Enjoy!
More tasty Pumpkin Recipes you may enjoy!
- Pumpkin Fritters
- Pumpkin Pastry Cream Crostata
- Easy Pumpkin Muffins with a Cinnamon Glaze
- Pumpkin Gnocchi with a Sage Butter Sauce
Maple Glazed Cinnamon Pumpkin Cake
FOR THE CAKE
- 1¾ cups cake/pastry or all purpose flour
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1½ teaspoon cinnamon
- 3 large eggs (room temperature)
- ½ cup brown sugar (lightly packed)
- ½ cup granulated sugar
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup vegetable oil (I used corn or sunflower oil)
For room temperature remove the ingredients from the fridge approximately 45-60 minutes before using.
- 1½ cups icing / powdered sugar (sifted)
- 2 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1-2 tablespoons cream or milk
- Pre-heat oven to 350° and grease and flour or spray a 9½ inch (24cm) bundt or 8 or 9 inch (20-22cm) cake pan.
FOR THE CAKE
- In a medium bowl whisk together the flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl beat the eggs and sugars until light, approximately 4-5 minutes on low medium speed, then add the pumpkin puree and the oil, beat until combined. Add the whisked dry ingredients and beat until just combined. (do not over beat).
- Pour into the prepared cake pan and bake for approximately 30-40 minutes or until a toothpick comes clean or with a few crumbs attached. Let sit 15-20 minutes in the pan, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
- In a medium bowl mix all ingredients until smooth. (if too thin add more powdered sugar if too thick add more cream).
Republished from September 8, 2017.
Martha Collins says
Ooooh,think I’ll make this on Monday .I have my own pumpkin purée that I cooked down.
Greetings from chilly breezy NH, USA!
Hi Martha, I hope you enjoy it. Let me know how it goes. Greetings to you too! Yes Fall is here. Take care and have a wonderful Sunday.
Delicious! I used frozen pumpkin from last year’s harvest, and a drizzle of maple glaze. Didn’t last 2 days in this house. It’s great with coffee in the morning. Love your recipes!
Hi Dina, thanks so much, glad everyone enjoyed it. Take care!
This cake looks amazing and so perfect for fall.
Thanks so much for the feature Beverly.
Can this pumpkin cake recipe be used as a layer cake?
Hi Ines, I’m sure it could, I don’t see why not. Let me know how it comes out. Have a wonderful weekend.
Will this work with canned pumpkin?
Hi Denise, as long as it is just pumpkin puree and not pumpkin pie filling. Hope that helps. 🙂