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.
Servings: 12 Servings
Calories: 383kcal
Equipment
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 9x13 baking dish, though baking times may vary slightly.
Nutrition
Calories: 383kcal | Carbohydrates: 53g | Protein: 4g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 60mg | Sodium: 546mg | Potassium: 81mg | Fiber: 1g | Sugar: 34g | Vitamin A: 141IU | Vitamin C: 0.4mg | Calcium: 121mg | Iron: 2mg
