Pumpkin Maple Bundt Cake

Fall flavours of pumpkin and maple come together for a perfect dessert for your Halloween party. Or, you can change the decorations and enjoy for your autumn celebrations.

Recipe Tags:

Baking Time: 50 minutes

Preparation Time:

Serves: 12-16

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  • 2-1/2 cups (625 mL) all-purpose flour
  • 2 tsp (10 mL) each baking powder and ground cinnamon
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2 mL) each ground allspice and nutmeg
  • 1/4 tsp (1 mL) salt
  • 3/4 cup (175 mL) butter, at room temperature 
  • 3/4 cup (175 mL) packed light brown sugar
  • 3/4 cup (175 mL) Ontario Maple Syrup
  • 3 Ontario Eggs
  • 1-1/4 cups (300 mL) cooked Ontario Pie Pumpkin Purée
  • 2 tsp (10 mL) vanilla
  • 1 cup (250 mL) sifted icing sugar
  • 5 tsp (25 mL) Ontario Milk
  • Orange food colouring
  • 1 cup (250 mL) chocolate wafer crumbs
  • Gummy worms (about 15) 


Spray 10-inch (3 L) Bundt pan with nonstick cooking spray; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, allspice, nutmeg and salt; set aside.

In large bowl, using electric mixer, beat together butter, sugar and maple syrup until light and fluffy. Beat in eggs, one at a time until smooth. Beat in pumpkin and vanilla until smooth. Stir in flour mixture until well combined. Spread into prepared pan, smooth top and bake in 350°F (180°C) oven for about 50 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on wire rack for 5 minutes. Remove from pan; let cool completely on rack.

In small bowl, whisk together icing sugar and milk until smooth. Whisk in food colouring to tint as desired; pour over top of cake and let stand for 10 minutes. Fill centre with chocolate crumbs and decorate with gummy worms.

Nutritional information

Serving (When recipe serves 16):           

  • PROTEIN: 4 grams
  • FAT: 11 grams
  • CARBOHYDRATE: 50 grams
  • CALORIES: 317           
  • FIBRE: 1 gram
  • SODIUM: 190 mg