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Best Spiced Pumpkin Bundt Cake with Maple Cream Cheese Icing

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This perfectly moist and tender pumpkin Bundt cake is packed with warm spices and topped with a luscious maple cream cheese icing that actually sets. It’s the ultimate fall dessert that tastes even better on day two.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) light brown sugar, packed
  • 1 ½ cups (340g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (120ml) vegetable oil
  • ¼ cup (57g) unsalted butter, melted and cooled
  • 3 large eggs, room temperature
  • ½ cup (120g) sour cream, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (57g) unsalted butter, softened
  • 3 tablespoons pure maple syrup (Grade A dark amber)
  • 1 ½ cups (180g) powdered sugar, sifted
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-cup Bundt pan thoroughly with softened butter or baking spray that contains flour. Dust with flour and tap out excess.
  2. In a large bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder for 30 seconds. Set aside.
  3. In a separate large bowl, whisk together granulated sugar and brown sugar until no lumps remain. Add pumpkin puree, vegetable oil, melted butter, eggs, sour cream, and vanilla extract. Whisk until smooth and glossy.
  4. Add dry ingredients to wet mixture in two additions, folding gently with a rubber spatula after each addition. Mix just until the last streak of flour disappears. Do not overmix.
  5. Pour batter into prepared Bundt pan. Spread evenly and tap pan on counter a few times to release air bubbles.
  6. Bake for 50-60 minutes, or until a wooden skewer inserted near the center comes out clean or with a few moist crumbs. The top should be deep golden brown and spring back when lightly pressed.
  7. Let cake cool in pan for exactly 15 minutes. Place a wire rack on top, invert carefully, and lift pan off. Cool completely before icing, about 1.5 to 2 hours.
  8. For the icing: In a medium bowl, beat softened cream cheese and butter with a hand mixer until smooth and fluffy, about 2 minutes. Add maple syrup and salt, beat until combined. Gradually add sifted powdered sugar, beating on low speed, then beat on medium-high for 1 minute until smooth and thick. If too thin, refrigerate for 10 minutes.
  9. Spoon icing over cooled cake, letting it drip naturally. Let set for 15 minutes before slicing.

Notes

Room temperature ingredients are crucial for a smooth batter. Use an instant-read thermometer to check doneness (205°F to 210°F in center). Let cake cool exactly 15 minutes before flipping. Slice with a serrated knife for clean cuts. Store at room temperature for up to 3 days or freeze un-iced for up to 3 months.

Nutrition

Keywords: pumpkin bundt cake, spiced pumpkin cake, maple cream cheese icing, fall dessert, pumpkin cake recipe

Find it online: https://cookdella.com/best-spiced-pumpkin-bundt-cake-with-maple-cream-cheese-icing/