Pumpkin Spice Sherry Bundt Cake
This Pumpkin Spice Sherry Bundt Cake is moist, spiced to perfection, and drizzled with a rich pumpkin maple icing. The perfect fall dessert for holidays or gatherings.
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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.
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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.
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
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.
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.
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.
The pudding mix keeps the cake incredibly moist and gives it that classic Bundt cake richness without extra steps.
Absolutely. Divide the batter between two greased 9-inch round pans or a 9×13 baking dish, baking times may vary slightly.
More Pumpkin Spice Recipes
- Pumpkin Spiced Cookies
- Pumpkin Apple Cake
- Pumpkin Spiced Hot Buttered Rum
- Pumpkin Pie Spice
- Easy Pumpkin Spice Latte
- Pumpkin Chocolate Chip Cookies
More Recipes to Try
- Mashed Sweet Potatoes with Whipped Maple Butter
- Maple-Brown Sugar Breakfast Sausage
- Broccoli Beef with Water Chestnuts
- Chocolate Kahlua Cupcakes
- Sicilian Fish & Linguine
- Easy Vietnamese Pho
- Chinese Chicken Lettuce Wraps
- Pumpkin Challah Bread Pudding
Pumpkin Spice Sherry Bundt Cake
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Ingredients
For the Bundt Cake
- 1 box yellow cake mix
- 3.4 oz instant vanilla pudding, small box
- ⅔ cup vegetable, or canola oil
- ⅔ cup cream sherry
- 4 eggs
- 2 tbsp pumpkin spice, homemade or store-bought
- 1 tsp kosher salt
For the Pumpkin Maple Icing
- 1 cup confectioners' sugar, sifted
- 2 tbsp butter, room temperature
- ⅓ cup maple syrup
- 1 tbsp pumpkin spice, homemade or store-bought
- Pinch kosher salt
Instructions
- Preheat oven to 350ºF. Grease a bundt pan with cooking spray, set aside.
- Add cake mix, pudding mix, vegetable oil, cream sherry, eggs, pumpkin spice, and salt to the bowl of a stand mixer or a large bowl. Beat on medium for 5 minutes.
- Pour into prepared bundt pan and bake 45-50 minutes, or until a toothpick inserted comes out clean. Remove and cool in the pan 20 minutes. Turn the cake out on a wire rack and cool completely.
For the Pumpkin Maple Icing
- Add all ingredients to a small bowl and stir well to combine. Drizzle over the cooled cake and serve immediately.
Notes
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 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 for 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 9-inch round pans or a 9×13 baking dish, though baking times may vary slightly.
Did you make this recipe?
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
Such an easy and delicious cake.