PUMPKIN SPICE CAKE WITH MAPLE SYRUP GLAZE
Pumpkin Spice Cake is a taste of fall! And this delicious cake is super easy to make because it is made with a box cake mix! I call it “doctor the box”! And it is just so delicious because it is infused with real pumpkin and wonderful warm spices! Let’s make an easy pumpkin spice bundt cake with maple syrup glaze!
For more than a decade I was a state fair judge. On a rare occasion I was asked to be judge cakes. And one of the cake categories I judged was a doctor the box cakes.
They were every bit as good as “from scratch” cakes!
So today I want to share a delicious way to turn a yellow cake mix into the most wonderful fall-inspired dessert!
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SO WHAT IS DOCTOR THE BOX
Doctor the box is a shortcut way to make a really tasty cake using a boxed cake mix.
It makes the prep portion of making a cake a little easier!
I just dumped the cake mix into a bowl, added all the extra ingredients, mixed them up, and baked it in a bundt pan. Voila, a beautiful Pumpkin Spice Cake!
Sounds easy because it is. Doctor The Box is a genius way to make a cake!
My cake is a little unusual because I baked it in an angel food bundt pan. I like the bottom (which is the part of the cake you can see when you bake the bundt) for the top of my cake. I love that pretty dome. For all my other bundt pans I use the bottom as the top. I talk about this later in the post.
MY BAKING HISTORY MAY BE YOURS TOO!
I’ve never been a confident baker. And until a few years ago I had way more baking fails than successes!
I did not grow up with bakers. Cooks yes, but I had no bakers to pass on their baking knowledge.
However, I learned a lot of head knowledge about baking as a judge!
But I was not confident in MY baking skills! I knew about crumb and moistness, and flavors but I just did not know how to produce delicious and positive effects in my baked goods.
Recipes like Pumpkin Spice Cake have really helped me up my baking wins and confidence.
I’ve always admired bakers and the works of culinary art they create. But for some reason, I just could not make anything that looked amazing and tasted scrumptious too!
It was not until I got hooked on YouTube channels where great bakers explained the SCIENCE of baking that I began to understand that baking was more than an art. It is science!
I’m addicted to The Great British Baking Show and watch the seasons over and over again. I am totally amazed by these home baker’s skills! I love watching their hands.
I’ve come to also realize that a calm confidence and a well-executed plan go a long way when it comes to a successful bake.
So I started to bake with a plan, followed baker’s step-by-step videos and one success followed another. I read baking books like romance novels (and still do) and I began to learn the science behind baking.
Now I love baking and continue to learn the best techniques. And I am now producing more delicious baked goods than baked fails.
THINGS TO MAKE PUMPKIN SPICE CAKE MORE SUCCESSFUL
Here are a few helpful tips for making Pumpkin Spice cake a baking win for you too!
I think a box cake has a distinctive fake vanilla flavor. Remember to add real vanilla or vanilla paste to the recipes. Don’t skip this step. Real vanilla makes a huge difference.
Box cakes tend to be a bit lumpy when mixed. So don’t overmix the batter. You will probably see small clumps and that’s totally okay!
This recipe is really a dump and mix recipe. You do not have to mix any ingredients separately.
If you use a bundt cake pan grease it well! Bundt pans are notorious for wanting to hold onto the cakes baked inside them! I like to use butter or Baker’s Joy.
If you don’t use Baker’s Joy, melt some butter and using a pastry brush, brush every bit of the bundt pan with butter and then dust it with flour.
Put the Pumpkin Spice Cake on a raised wire rack to cool after it comes out of the oven. It need air to circulate around it.
Bobby washed and dried and put my wire rack away and I could not find it to cool this cake. So a couple of tomato soup can were called into service to get air flow under my cake! Necessity is the mother of invention, for sure!
Completely cool the cake before you glaze it with the thick Maple Syrup glaze.
I also cool the glaze just a bit so it thickens up but can still be drizzled on the cake easily.
This cake freezes well. After baking and cooling the cake it can be wrapped in plastic wrap and in heavy duty aluminum foil and frozen. Take it out and bring it to room temperature before adding the glaze.
ABOUT BUNDT PANS AND BUNDT CAKES
I’ve started to collect bundt pans because I think they make the prettiest cakes and quick breads and are so easy to glaze!
Here are a few things I’m learning about using bundt pans when I bake…
Bundt pans (10 to 12 cups) are perfect for a cake mix or most double layer cake recipes.
For smaller bundt pans (6-9 cups) only use a recipe for a one-layer cake or use the extra 2 layer batter to make cupcakes.
Cool a cake completely before taking them out of a bundt pan.
To remove a bundt cake from a bundt pan put a plate larger than the bundt pan over the pan and invert the plate and the pan together. The cake should slide out of the pan and land on the plate.
The bottom of the pan will be the top of the bundt cake. So things like streusel or fruit that goes on the top of the cake should be added to the bottom of the pan. Except for my Pumpkin Spice Bundt Cake. I used the bottom (part of the cake that can be seen) as the top of my cake. I liked the rounded look.
The more intricate the bundt cake design the less icing/glaze should be added to the top. Just a dusting of confectioner’s sugar will do!
If you are using a cake mix in a bundt pan, it’s best to use a plain bundt pan (like mine). Cake mix sponges are too light to work well in intricately designed pans.
GET THE RECIPE
This recipe is such a successful one, and so delicious too!
PUMPKIN SPICE BUNDT CAKE WITH MAPLE SYRUP GLAZE
PUMPKIN SPICE CAKE INGREDIENTS
- 1 box yellow cake mix
- 5 TBS flour
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup whole milk
- 1 tsp real vanilla
- 1/2 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 4 large eggs
MAPLE SYRUP GLAZE INGREDINTS
- 1 cup confectioner's sugar
- 2 TBS melted unsalted butter
- 1/3 cup real maple syrup
PUMPKIN SPICE CAKE RECIPE
- Preheat the oven to 350 degrees.
- Grease a bundt pan very well.
- Put the cake mix and the flour into the large bowl of a mixer. This recipe can also be hand mixed.
- Mix the cake mix and flour to combine.
- Add the rest of the cake ingredients and combine on medium speed until the ingredients are incorporated. Do not overmix.
- Pour the batter evenly into a prepared bundt pan.
- Bake in the center of the oven for 35-40 minutes. The cake is done when it is just golden brown and a test toothpick comes out of the cake clean. Watch the cake closely. It overcooks easily.
- Take the cake out of the oven and cool completely on a wire rack.
- When the cake is cooled, place a large plate over the cake and invert. The cake should fall away from the pan onto the plate.
- Glaze with Maple Syrup or dust with confectioner's sugar.
MAPLE GLAZE RECIPE
- Sift confectioner's sugar into a bowl.
- Add butter and maple syrup into the sugar.
- Mix vigorously until completely incorporated.
- Drizzle over cooled cake.
I hope you will try this beautiful fall cake!
YOU MIGHT LIKE THESE OTHER RECIPES…
MAPLE GLAZED BANANA BREAD SCONES WITH MAPLE SYRUP GLAZE
BEAUTIFUL CRANBERRY ORANGE BUNDT CAKE
Yvonne, this cake sounds delicious and perfect for Fall. I was given a cookbook years ago called The Cake Doctor that consists only of recipes starting with a box cake mix. The cakes are delicious.
This cake is so delicious and using a bundt cake pan makes it even earlier! Happy Fall!
this sounds like a most wonderful cake that can also make the most wonderful mini bundt cakes. Could you please tell be the size of can of pumpkin puree to use as there are a few sizes. I cant wait to make this for Thanks Giving …. Thankyou and I look forward to continue enjoying your site. Have a wonderful day. Deb
Do you adjust the recipe any since box cake mixes have shrunk to 15.25 ounces from 18.25? I
No, it will work for any box mix.
Can I make this in a 9×13 pan? Thanks
I don’t see why not. I’ve always used a bundt cake pan. You will probably have to adjust the baking time. Let me know how it works out.
Thank you this wonderful Fall recipe. Spice cakes are one of my favs this looks simply yummy. Quick question – I see the tube pan you referenced is a one piece and yours also looks like a one piece. Mine is a two piece. Will this work?? I remember when my mother would use her tube pan she always added a piece of wax paper on the bottom.
Thank your for a wonderful blog that I gather more ideas than I have time for.
Pamela A / Chambersburg PA
Yes, it should work just fine!
First – I love that your husband put your cooling rack away and you could not find it! That happens often here….LOL. Second – I just confirmed a get together of my retired teacher friends for a lunch date here at Our New Vista in early November. I am going to do your soup buffet ( maybe two soups ) and this will be my dessert. I am sure everyone will love it! Thanks for sharing !
Bobby is a gem! YUM, I love the idea of a soup bar. Did you see this fall soup bar post:https://www.stonegableblog.com/fall-harvest-soup-buffet/
Yvonne, I made your maple glazed pumpkin Bundt cake, and it was a big hit! Everyone loved it, and it was easy to make. Thank you very much! I will make your orange cranberry cake next time!
I’m so thrilled you took the time to comment! And I am so glad you liked this easy cake!
Sounds easy and tasty if I can fool my husband it’s not really pumpkin. I’m confused though…it shows you used a tube pan not a Bundt pan for this particular cake. Totally different species. By the way, I’ve used my Bundt pan with success with many a boxed cake mix. So I say no worries there. The Cake Doctor has a great yellow cake mix that has mini dark chocolate chips and German chocolate shavings in it. Yum!!
The type of bundt pan I used for this cake is technically for angel food cake.
Good Morning….wow tryed you spice box cake taste like homemade all the way but I put applesauce on mine like we did growing up in Kentucky Thanks for the recipe….
You are so welcome. I need to try applesauce too.
I made this today and it is absolutely perfect! The maple glaze is the best — will definitely make again. Thank you for the recipe.
So glad you liked it Carol! Happy Fall