Who wouldn’t want a piece of moist cake drizzled with the delicious cream cheese glaze?
Although I am enjoying the beautiful warm weather in southern hemisphere. I miss seeing the neighborhoods lined with maple trees, and the houses decorated with pumpkins and fall leaves. I have been craving the flavor of fall. Pumpkin is one of them. I purchased a dozen cans of organic pumpkin puree and I had to make something that can satisfy my fall craving.
I baked the pumpkin bundt cake and drizzled with cream cheese maple glaze. My kitchen smelled like a fall haven…
There is something about staring the glaze dripping down the curve of the cake. I can stare at it for the entire day if I let myself into. I can almost hear him saying, “Here, eat me! I am just what you need…!”
This pumpkin bundt cake is one of the best pumpkin cake I’ve made. No doubt! It is moist and has just right amount of spice that is not too strong nor too weak. You can still taste pumpkin in the cake. The addition of maple syrup in the glaze is perfect to match the pumpkin, too.
No matter how good the outcome of the dish looks, if the recipe seems too complicated, I probably won’t have a desire to give it a try. The good news is that this recipe is very simple to put together. You don’t even need a mixer. Just a couple of mixing bowls and a whisk is all you need.
Combine the dry ingredients in a bowl. The ratio of the spices is just right for me, but you can easily adapt the each amount to your preference.
Combine the wet ingredients. Oil makes this cake incredibly moist. Use any kind of non-fragrant oil such as canola, corn, or sunflower seeds oil.
Combine the dry ingredients with the wet ingredients.
Bake the cake in a greased and floured bunt pan. You can also bake this cake in 9×13 inch pan as well. Just adjust the baking time accordingly. You want to cool this cake completely before drizzling the glaze on top.
All you need for the glaze is cream cheese, powdered sugar and maple syrup. You can adjust the amount of maple syrup for your desired consistency, thick or thin!
I wanted to wait but I had to cut a slice to indulge myself before everyone comes back home from school and work.
Ahhhh… the love at first bite! I can almost taste the fall of Virginia where I used to live. Everyone in my family raved for this cake. I have to make another one for my husband to take to work. It is so easy and quick to put together, I don’t mind baking this cake two days in a row.
Hope you are having abundant pumpkins this season and share the tasty goodness with your loved ones!
- 2-1/4 cup all purpose flour
- 2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon all spice
- 1/8 teaspoon ground cloves
- 1 can (15 oz) solid-pack pumpkin
- 1-2/3 cup sugar
- 4 eggs
- 1 cup canola oil
- For the glaze
- 4 oz cream cheese, softened
- 1-1/2 cup powdered sugar
- 3-4 tablespoon maple syrup
- 1-2 tablespoon milk, optional
- Preheat the oven to 350˚F. Grease and flour the bundt pan.
- In a bowl combine flour, baking soda, salt, and the spices. Whisk well and set aside.
- In another large mixing bowl, combine pumpkin, sugar, eggs, and oil. Whisk well until smooth. Gradually add the flour mixture to the pumpkin mixture until blended.
- Transfer batter to the prepared bundt pan. Bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes before removing to a wire rack to cool completely.
- For the glaze, beat cream cheese and 3 tablespoon of maple syrup, Slowly add the powdered sugar until smooth. Add the milk if needed. Adjust the amount of maple syrup for your preferred consistency.