This tender, moist, and gently spicy pumpkin Bundt® cake is a hit as a dessert or for brunch.

Rebecca C.


Original recipe yields 14 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).

  • Combine flour, ginger, apple pie spice, baking soda, and salt in a food processor. Pulse until finely ground and set aside.

  • Beat brown sugar and oil together in a mixing bowl using an electric mixer until creamy. Add pumpkin, applesauce, and eggs, one at a time, mixing well after each addition until well combined. Mix in flour mixture, followed by chocolate chips. Pour into the prepared pan.

  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 60 to 70 minutes.

  • Remove from the oven and let cool for about 10 minutes before inverting onto a wire rack to cool completely, about 90 minutes.

  • Combine confectioners' sugar, maple syrup, and apple pie spice in a bowl for glaze. Whisk until smooth, adding water 1 teaspoon at a time until desired consistency is reached. Drizzle glaze over cooled cake.

Cook's Note:

Let glaze be thicker than you think it should be, as you want a thick glaze.

Nutrition Facts

484 calories; 15.3 g total fat; 35 mg cholesterol; 363 mg sodium. 85.5 g carbohydrates; 4.9 g protein; Full Nutrition