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You are here: Home > Archives > Recipes > Western Recipes > Desserts and Baking > Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

November 12, 2014 by Holly Ford 20 Comments

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

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…

 

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

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.

 

tutorial-3

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.

 

Pumpkin Cake

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.

 

tutorial-7

Combine the dry ingredients with the wet ingredients.

 

Pumpkin Bundt Cake

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.

 

Cream Cheese Mape Glaze

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!

 

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

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!

 

BK-Lg signature

 

 

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Pumpkin Bundt Cake with Cream Cheese Maple Glaze

Holly Ford
Print Recipe Pin Recipe
Course Dessert
Servings 12

Ingredients
  

  • 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

Instructions
 

  • Preheat the oven to 350หšF. 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.

 

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Filed Under: Archives, Desserts and Baking, Recipes, Western Recipes Tagged With: Cream Cheese, Maple Syrup, Pumpkin

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Comments

  1. Maureen | Orgasmic Chef says

    November 12, 2014 at 5:36 pm

    That is such an outstanding cake. I think I’ve found my new cake for Thanksgiving. ๐Ÿ™‚

    Reply
  2. kitchenriffs says

    November 13, 2014 at 11:02 am

    Wow! This is gorgeous. Never had a pumpkin bundt cake, but love the idea. And maple glaze is wonderful!

    Reply
  3. Lynna says

    November 14, 2014 at 1:12 am

    I have been meaning to make a pumpkin bundt this season, but haven`t the chance! This is making me regret my decision. It looks fabulous. Love that glaze.

    Reply
    • Holly says

      November 14, 2014 at 3:09 pm

      You better hurry before the pumpkin season is over! Can’t go wrong with any baking with pumpkins!

      Reply
  4. savoringspoon says

    November 14, 2014 at 3:09 pm

    The maple cream cheese glaze sounds so dreamy! Cream cheese and pumpkin go great together – this is a great dessert for Thanksgiving time!

    Reply
  5. Thalia @ butter and brioche says

    November 14, 2014 at 4:04 pm

    Craving a slice of this pumpkin bundt cake right now, it looks SO good. Especially with all that cream cheese and maple glaze!

    Reply
  6. atasteofmadess says

    November 16, 2014 at 10:42 am

    This cake looks amazing! I really need to buy myself a bundt pan…

    Reply
    • Holly says

      November 16, 2014 at 12:22 pm

      I love my bundt pan. You can a lot of baking with it! Get it soon!

      Reply
  7. Ree says

    November 16, 2014 at 10:11 pm

    I made this last night for my husbands birthday and he love love loved it, as did I! I used fresh pumpkin, and sprinkled toasted chopped pecans on top after icing. So so good. Thank you for your recipe.

    Reply
    • Holly says

      November 17, 2014 at 5:50 am

      Hi Ree
      That is just so wonderful! My husband loves this cake and so did everyone else in the family. So simple to make and so delicious! Perfect fall dessert, isn’t it?

      Reply
  8. swathi says

    November 20, 2014 at 12:38 pm

    I baked it once on the day you posted it and baking it again today ,that says how much we loved it.

    Reply
    • Holly says

      November 21, 2014 at 6:04 am

      Wonderful! I made this cake twice in one week, too. My husband took it to work and his coworkers loved it very much. There were many other baked goods as well and he came home with a empty platter.

      Reply
  9. Alexis @ Upside Down Pear says

    November 20, 2014 at 8:31 pm

    This cake looks amazing and it would be perfect for Thanksgiving! I love fall, but this snow that’s falling outside has made it clear that winter has arrived. I can’t wait to make this and pretend that the leaves are still changing colors.

    Reply
    • Holly says

      November 21, 2014 at 6:02 am

      It is so interesting to see how big this earth is that people can have a completely different weather depends on where they live. It is getting hot where I live and I am enjoying the good weather. This pumpkin bunt cake is absolutely delicious and one of the cakes that please the crowds in the party. Hope you can give it a try. You will like it.

      Reply
  10. Kristine Daniels says

    December 31, 2014 at 4:31 pm

    Just made this glaze for a pecan maple bundt cake! Does this glaze need to be refrigerated?

    Reply
    • Holly says

      December 31, 2014 at 8:46 pm

      Not necessarily. I kept the cake with the glaze on the counter for 2 days and it was fine.

      Reply
  11. Elise says

    October 14, 2015 at 6:55 am

    Hi – for the glaze, is it 1 – 1/2 cups powdered sugar? Typo above and wanted to be sure. Thanks!

    Reply
    • Holly says

      October 14, 2015 at 9:35 am

      Yes, it is 1-1/2 cups. Thanks for pointing out.

      Reply
      • Elise says

        October 16, 2015 at 7:00 am

        Thanks! I made the cake yesterday and it turned out great!

        Reply
  12. bearinaixth says

    November 1, 2015 at 4:46 pm

    I made a pumpkin spice cake from a cake mix recipe (out of laziness/lack of time). I used your frosting recipe to top it. The frosting was delicious and took the cake over the top. Thank you!

    Reply

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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