A delicious Pumpkin Bundt Cake with Maple Cream Cheese Glaze with step by step photos. It's the perfect fall cake on Thanksgiving.
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 pumpkin dessert is worth a splurge in my opinion. Suffice it to say my girlfriends eagerly anticipate my desserts, and thus this isn’t exactly the time to experiment with healthier options.
Now, imagine this… a pumpkin cake with cinnamon, ginger, nutmeg, and cloves topped with a light maple cream cheese glaze. Verdict? Everyone loved this dessert! So here's a phenomenal Pumpkin Bundt Cake with Maple Cream Cheese Glaze you should make this fall.
pumpkin bundt cake with maple cream cheese glaze is:
Flavorful
Full of Fall Spices
Indulgent
Delicious
Perfect Thanksgiving Dessert
how to make pumpkin bundt cake recipe with step by step photos?
For the Pumpkin Bundt 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.
5. This is what you should have.
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.
8. Then the pumpkin. Mix. Alternate between the egg mixture and pumpkin beating after each addition.
8. Pour batter into Bundt pan.
9. Into the oven for 60 – 65 minutes.
10. Allow the cake to cool.
For the Maple Cream Cheese Glaze
1. In a mixing bowl combine the Neufchatel cream cheese, butter, and pure maple syrup. Mix.
2. Add confectioners’ sugar, vanilla extract, and milk.
3. Glaze is ready… add more milk if you prefer a thinner glaze.
4. Once the cake has cooled, pour the glaze over the cake. Slice and serve. Enjoy!
Pumpkin Bundt Cake with Maple Cream Cheese Glaze
Ingredients
for the cake
- 2 cups sugar
- 1 cup organic canola oil
- 3 organic eggs
- 3 cups all purpose flour
- 2 teaspoon baking soda
- 1 tsp ground cinnamon
- ¼ teaspoon ginger powder
- 1 teaspoon nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 (15 ounce) can pure pumpkin, Libby's/Whole Foods/Trader Joe's brands
- chopped pecans for garnish
for the cream cheese maple glaze
- 4 ounces neufchatel cream cheese
- 4 tablespoon unsalted butter
- ¼ cup organic pure maple syrup
- ¾ cup confectioners sugar
- 3 tablespoon whole milk
- 1 teaspoon pure vanilla extract
Instructions
For the Pumpkin Bundt Cake
- Preheat oven to 350 degrees.
- Grease a bundt pan… I highly recommend Nordic Ware 12-cup Bundt Pan.
- In a large mixing bowl combine sugar and oil. Blend until combined.
- Add eggs one at a time, beat after each addition.
- This is what you should have.
- In a medium sized bowl combine the dry ingredients… flour, baking soda, ground cinnamon, ginger, nutmeg, ground cloves, and salt. Stir.
- Add the dry ingredients to the egg mixture.
- Then the pumpkin. Mix. Alternate between the egg mixture and pumpkin beating after each addition.
- Pour batter into Bundt pan.
- Into the oven for 60 – 65 minutes.
- Allow the cake to cool.
For the Maple Cream Cheese Glaze
- In a mixing bowl combine the Neufchatel cream cheese, butter, and pure maple syrup. Mix.
- Add confectioners’ sugar, vanilla extract, and milk.
- Glaze is ready… add more milk if you prefer a thinner glaze.
- Once the cake has cooled, pour the glaze over the cake. Slice and serve. Enjoy!
Bianca @ Confessions of a Chocoholic says
Mmm looks delicious,especially mwith that cream cheese maple glaze!
Matea says
Cream cheese maple glaze sounds amazing! I need to try it soon 🙂
Ramya says
Just the right amount of sweetness in this moist cake! Made it this weekend and turned out amazing to everyone who tried it. The only thing I would mention is that cream cheese and the butter should be room temperature for easy mixing.