A few weeks ago I hosted my annual fall brunch.
It was one of those seasonal brunches with pumpkin, butternut squash, and all things fall.
While I typically try and keep things light with the main course and sides, a fall dessert is worth a splurge in my opinion.
Suffice it to say my friends eagerly anticipate my desserts, and thus this isn’t exactly the time to experiment with healthier options.
Imagine this… a pumpkin cake with cinnamon, ginger, nutmeg, and cloves topped with a light maple cream cheese glaze.
Everyone loved this dessert, but I thought the cake was slightly sweet despite cutting out some sugar.
With some minor tweaks, I can promise you a phenomenal Pumpkin Bundt Cake.
If you’re still contemplating what to make this Thanksgiving for dessert, make this!
NUTRITION: Pumpkin is rich in Vitamin A, Fiber, and Antioxidants.
Aside from that there is no nutrition in this cake.
For a healthier alternative, swap out half the oil and replace it with about 1 cup of unsweetened applesauce. I haven’t tried this so I can’t guarantee the texture and taste will be great.
APPROXIMATE NUTRITION PER SLICE w/GLAZE (16 slices):
- Calories: 387 cals
- Fat: 19 g
- Saturated Fat: 4 g
- Carbs: 53 g
- Protein: 4.7 g
- Fiber: 1.1 g
for the cake
- Sugar – 2 1/4 cups => suggestion reduce to 2 cups
- Organic Canola Oil – 1 cup
- Organic Eggs – 3
- All-Purpose Flour – 3 cups
- Baking Soda – 2 tsp
- Ground Cinnamon – 1 tsp
- Ginger – 1/4 tsp
- Nutmeg – 1 tsp
- Ground Cloves – 1/4 tsp
- Salt – 1/2 tsp
- Libby’s Pure Pumpkin – 1 (15 ounce) can
- Pecans – garnish (optional)
for the cream cheese maple glaze
- Neufchatel Cream Cheese – 4 ounces
- Unsalted Butter – 4 tbsp
- Pure Maple Syrup – 1/4 cup
- Confectioners’ Sugar – 3/4 cup
- Reduced-Fat 2% Milk – 3 tbsp
- Pure Vanilla Extract – 1 tsp
for the cake
1. Preheat oven to 350 degrees.
2. Grease a bundt pan… I highly recommend Nordic Ware 12-cup Bundt Pan.
3. In a large mixing bowl combine sugar and oil. Blend until combined.
4. Add eggs one at a time, beat after each addition.
6. In a medium sized bowl combine the dry ingredients… flour, baking soda, ground cinnamon, ginger, nutmeg, ground cloves, and salt. Stir.
7. Add the dry ingredients to the egg mixture alternately with pumpkin, beating after each addition.
8. Pour batter into Bundt pan.
9. Into the oven for 60 – 65 minutes.
for the glaze
11. In a mixing bowl combine the Neufchatel cream cheese, butter, and pure maple syrup. Mix.
12. Add confectioners’ sugar, vanilla extract, and milk.
13. Glaze is ready… add more milk if you prefer a thinner glaze.
14. Once the cake has cooled, pour the glaze over the cake. Slice and serve. Enjoy!
OVERALL: 4.5 / 5
Flavor: Delicious, a little sweet, reduce sugar in cake as suggested above.
Moistness: Just right. Tastes best warm.
Texture: Soft, cake-like.
Glaze: Maple-y sweet, light.
Question: What desserts are you making this Thanksgiving?