Pumpkin Spice Sherry Bundt Cake

Fall baking doesn’t get much better than this Pumpkin Spice Sherry Bundt Cake. Moist, tender, and infused with the cozy warmth of pumpkin spice, this cake is finished with a rich pumpkin maple icing that makes every slice unforgettable. Whether you’re baking for the holidays or just want a cake that tastes like autumn in every bite, this recipe is sure to impress.

Close-up of moist Pumpkin Spice Bundt Cake with pumpkin maple glaze

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Heather’s Notes

This cake uses a boxed yellow cake mix as the base, so it comes together quickly but tastes like it’s completely homemade.
The addition of sherry wine keeps the cake extra moist while adding a subtle, nutty complexity to the flavor.
Pumpkin spice infuses both the cake and the icing, creating a beautiful fall dessert with great pumpkin flavor.
The pumpkin maple icing is silky smooth and lightly spiced, complementing the cake without overpowering it.
A Bundt cake always makes for an impressive presentation with minimal effort – perfect for potlucks, holidays, or cozy gatherings.
Make this sweet treat individual by making mini bundt cakes that are easy to transport and perfect for big gatherings.

Ingredients

For the Cake

Yellow cake mix – forms the base of the cake with perfect texture and crumb.
Vanilla instant pudding mix (3.4 oz) – enhances moisture and richness.
Vegetable oil or olive oil – keeps the cake soft and tender.
Cream Sherry – a sweet fortified wine that deepens the flavor.
Large eggs – provide structure and richness.
Pumpkin spice – a warming blend of cinnamon, nutmeg, cloves, and ginger. Use your favorite brand (like Spiceology) or make your own.

For the Pumpkin Maple Icing

Confectioners’ sugar – powdered sugar creates a smooth, sweet icing base.
Butter, softened – adds richness and creaminess.
Maple syrup – infuses a natural, caramel-like sweetness.
Pumpkin spice – ties the icing flavor to the cake.
Kosher salt – balances sweetness and enhances flavor.

Substitutions & Variations

Cake Mix: Use a spice cake mix instead of yellow for even more fall flavor.
Sherry: Swap with brandy, Marsala wine, or apple cider if you prefer a non-alcoholic version.
Pumpkin Spice: Make your own blend with cinnamon, nutmeg, ginger, and cloves.
Icing: Replace maple syrup with honey for a slightly different sweetness. Or drizzle with a salted caramel sauce.
Add-ins: Stir in chopped pecans, walnuts, or raisins for texture and added flavor.

Find the printable recipe card with exact measurements and step-by-step instructions below.

Special Equipment Needed

Bundt Pan – brands like Nordic Ware or Wilton have many designs and price levels available.

Overhead view of Bundt cake with pumpkin maple glaze dripping down ridges

How to Make

Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan generously.
Mix the cake batter: In a large mixing bowl or bowl of a stand mixer, combine cake mix, pudding mix, oil, sherry, eggs, and pumpkin spice. Beat on medium speed for 2-3 minutes until smooth and creamy.
Bake the cake: Pour batter into the prepared Bundt pan and smooth the top with a rubber spatula. Bake for 45-50 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean.
Cool: Allow cake to cool in the pan for 10 minutes in the bundt cake pan, then invert onto a wire rack to cool completely.
Make the icing: In a small bowl, whisk 1 cup confectioners’ sugar, softened butter, maple syrup, pumpkin spice, and salt until smooth. Add a splash of milk if needed to thin the consistency.
Glaze the cake: Drizzle maple glaze over the cooled Bundt cake, letting it cascade down the ridges for a beautiful finish. Cut into individual slices and serve.

Tips for Storing

Store the cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if you prefer a chilled, firmer texture.
Freeze slices wrapped individually in plastic wrap for quick desserts later.
Always add icing after thawing frozen cake for the freshest flavor and look.

FAQs

Can I make this cake ahead of time?

Yes! Bake the pumpkin spice bundt cake a day in advance and store it covered at room temperature. Add the icing just before serving for the best presentation.

What type of sherry works best?

A medium or cream sherry works perfectly because of its sweetness and nutty depth. Avoid dry sherry as it won’t provide the same flavor balance.

Can I freeze Pumpkin Spice Sherry Bundt Cake?

Yes. Wrap the cooled, un-iced cake tightly in plastic wrap and freeze up to 2 months. Thaw overnight at room temperature before adding icing.

Why use pudding mix in the batter?

The pudding mix keeps the cake incredibly moist and gives it that classic Bundt cake richness without extra steps.

Can I bake this in a regular pan instead of a Bundt pan?

Absolutely. Divide the batter between two greased 9-inch round pans or a 9×13 baking dish, baking times may vary slightly.

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Pumpkin Spice Sherry Bundt Cake drizzled with maple icing on a wood cutting board

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Recipe By:

Heather

Co-Founder at Spiceology | More About Heather…

Heather is a recipe developer and content creator living in Vancouver, Washington. She started Farmgirl Gourmet in 2006, almost 20 years ago, as a way to share recipes with friends and family. Heather is also the co-founder of Spiceology , a unique spice company, which she started in 2013. She shares family friendly recipes for easy everyday meals with a gourmet twist.