Pumpkin Bundt Cake with Maple Cream Cheese Glaze
A delicious Pumpkin Bundt Cake with Maple Cream Cheese Glaze with step by step photos. It's the perfect fall cake on Thanksgiving.
Servings: 16 servings
Ingredients
for the cake
- 2 cups sugar
- 1 cup organic canola oil
- 3 organic eggs
- 3 cups all purpose flour
- 2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ginger powder
- 1 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp 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 tbsp unsalted butter
- 1/4 cup organic pure maple syrup
- 3/4 cup confectioners sugar
- 3 tbsp whole milk
- 1 tsp 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!
Nutrition
Calories: 540kcal | Carbohydrates: 87g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 42mg | Sodium: 271mg | Potassium: 949mg | Fiber: 13g | Sugar: 48g | Vitamin A: 66319IU | Vitamin C: 18mg | Calcium: 141mg | Iron: 7mg