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Perfect Maple Glazed Pumpkin Bundt Cake Recipe with Easy Cream Cheese Drizzle

maple glazed pumpkin bundt cake - featured image
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A moist and flavorful pumpkin bundt cake glazed with warm maple syrup and topped with a tangy cream cheese drizzle, perfect for fall gatherings and cozy celebrations.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour (or gluten-free flour blend)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup (180 ml) pure maple syrup
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • ½ cup (120 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 ½ cups (340 g) pumpkin puree, canned or fresh
  • ½ cup (120 ml) buttermilk (or milk + lemon juice/vinegar)
  • For the Maple Glaze:
  • ¼ cup (60 ml) pure maple syrup
  • 2 tablespoons (30 g) unsalted butter
  • For the Cream Cheese Drizzle:
  • 4 ounces (115 g) cream cheese, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) milk
  • ½ teaspoon pure vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-inch bundt pan thoroughly and dust with flour, tapping out excess. Set aside.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly combined.
  3. In another bowl, beat together maple syrup, granulated sugar, brown sugar, and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  4. Mix in pumpkin puree and buttermilk until smooth and creamy.
  5. Gradually fold dry ingredients into wet ingredients using a spatula. Mix gently until no flour streaks remain; do not overmix.
  6. Pour batter evenly into prepared bundt pan. Tap pan lightly on counter to release air bubbles.
  7. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  8. While baking, melt butter with maple syrup in a small saucepan over low heat until warm and combined. Set aside.
  9. Remove cake from oven and let cool in pan for 15 minutes. Poke holes on top with a skewer or fork and brush warm maple glaze evenly over cake, allowing it to soak in.
  10. Beat cream cheese with powdered sugar, vanilla, and 2 tablespoons milk until smooth and pourable. Adjust milk to desired drizzle consistency.
  11. Once cake is completely cooled, drizzle cream cheese glaze over the top using a spoon or piping bag. Let set for a few minutes before slicing and serving.

Notes

Use real maple syrup for best flavor. Do not overmix the batter to keep the cake tender. Brush the glaze while the cake is warm to allow it to soak in. Adjust cream cheese drizzle thickness with milk or powdered sugar. Let cake cool completely before drizzling cream cheese to prevent melting. The cake can be made gluten-free or dairy-free with substitutions. Store leftovers wrapped tightly at room temperature for 2 days, refrigerate up to 5 days, or freeze slices for up to 3 months.

Nutrition

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

Find it online: https://zorbmeal.com/perfect-maple-glazed-pumpkin-bundt-cake-recipe-with-easy-cream-cheese-drizzle/