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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.
5 from 1 vote
Prep Time20 mins
Cook Time1 hr
Course Dessert
Cuisine American
Servings: 16 servings
Calories:
Author: Nisha

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!

Notes

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