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Cozy Pumpkin Bundt Cake with Maple Cream Cheese Glaze

Pumpkin Bundt Cake - featured image
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A moist and tender pumpkin bundt cake with a thick maple cream cheese glaze, perfect for fall gatherings and cozy evenings.

Ingredients

  • All-purpose flour, 2 ½ cups (300g)
  • Granulated sugar, 1 ½ cups (300g)
  • Brown sugar, packed, ½ cup (100g)
  • Baking powder, 2 teaspoons
  • Baking soda, 1 teaspoon
  • Salt, 1 teaspoon
  • Ground cinnamon, 2 teaspoons
  • Ground nutmeg, 1 teaspoon
  • Ground ginger, ½ teaspoon
  • Ground cloves, ¼ teaspoon
  • Pumpkin puree, 1 ½ cups (340g)
  • Buttermilk, ½ cup (120ml)
  • Vegetable oil, ½ cup (120ml)
  • Large eggs, 3, room temperature
  • Vanilla extract, 2 teaspoons
  • Cream cheese, 4 oz (113g), softened
  • Powdered sugar, 1 ½ cups (180g)
  • Pure maple syrup, 3 tablespoons
  • Milk, 2-3 tablespoons

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 10-cup bundt pan generously with butter or non-stick baking spray, then dust with flour and tap out excess.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves for about 30 seconds.
  3. In a separate medium bowl, whisk together the pumpkin puree, buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined (about 15-20 strokes). Do not overmix.
  5. Pour the batter into the prepared bundt pan and spread evenly. Tap the pan gently on the counter to release air bubbles.
  6. Bake for 50 to 55 minutes, until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs. Start checking at 45 minutes.
  7. Cool the cake in the pan on a cooling rack for exactly 15 minutes.
  8. Invert the cake onto the cooling rack and lift the pan off slowly. Let the cake cool completely, about 1 to 1.5 hours.
  9. While the cake cools, make the glaze: Beat the softened cream cheese with a hand mixer until smooth. Add powdered sugar and beat on low until combined. Add maple syrup and 2 tablespoons of milk, beating until smooth and thick. Add more milk if needed for desired consistency.
  10. Place the cooled cake on a serving plate. Pour the glaze over the top, letting it drip down the sides. Let the glaze set for about 15 minutes before slicing.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. Room temperature ingredients ensure a smoother batter. Grease the bundt pan thoroughly to prevent sticking. Let the cake cool completely before glazing to avoid the glaze sliding off.

Nutrition

Keywords: pumpkin bundt cake, maple cream cheese glaze, fall dessert, easy pumpkin cake, bundt cake recipe

Find it online: https://cooksyla.com/cozy-pumpkin-bundt-cake-with-maple-cream-cheese-glaze-best-easy-fall-dessert/