Pumpkin Cake with a Maple Glaze
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
1 hr 15 mins
-
Total Time
1 hr 25 mins
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Servings
16
-
Calories
366 kcal
-
Course
Dessert
Pumpkin Cake with a Maple Glaze
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The BEST Pumpkin Cake with Maple Glaze you will ever taste! This simple cake is packed with so much delicious pumpkin spice flavor. It has a lovely fluffy and moist texture to match it's unbeatable flavor! The perfect fall and winter cake!
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Ingredients
pumpkin cake
- 2 3/4 cups all purpose flour
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons baking soda
- 1 1/4 teaspoons ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon all-spice
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup vegetable oil
- 1 1/2 cups light brown sugar
- 1 cup pure cane sugar
- 4 large eggs room temperature
- 1 teaspoon vanilla extract or paste
- 1 (15 ounce) can pure pumpkin puree
maple glaze
- 3 tablespoons maple syrup
- 3 tablespoons whole milk
- 1 teaspoon vanilla extract or vanilla paste
- 1 3/4 cups sifted confectioners sugar
- Pinch salt
garnish
- 3 tablespoons chopped pistachios
Instructions
cake
- Preheat oven to 350˚F.
- Place flour, cinnamon, baking soda, nutmeg, ginger, all-spice, salt, and baking powder in a mixing bowl and whisk together.
- Place oil and both sugars in another mixing bowl and whisk together.
- Add eggs to the sugar mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
- Stir in vanilla.
- Pour one third flour mixture into the wet mixture and mix together. Add half the pumpkin puree and continue to mix together.
- Add another third of the flour mixture and whisk together. Stir in the remaining pumpkin puree and mix together.
- Whisk in the remaining flour mixture and stir until no lumps remain (batter will be thick, but still pourable).
- Pour the batter into a lightly greased, 9 inch bundt pan and bake for 60 to 70 minutes or until a toothpick comes out clean when inserted into the center of the cake.
- Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.
glaze
- In a small bowl whisk together maple syrup, milk, vanilla, and salt. Add powdered sugar and gently whisk together until glaze is smooth.
assembly
- Transfer glaze to a liquid measuring cup and pour glaze over the cooled cake.
- Finish a with sprinkle of chopped pistachios. Slice and serve.
Notes
- **1 (9 inch) bundt cake**
- Make Ahead Instructions
- Cake
- The cake can be made up to 2 days ahead of time for optimal freshness! Once cake has been made, cool completely. Once cooled, carefully place back into bundt pan and cover tightly with plastic wrap. Keep cake in a cool, dry place away for direct sunlight (or refrigerate). Invert cake onto a cake platter or stand. Glaze cake a few hrs (up to 8 hours) before serving and garnish with pistachios.
- Glaze
- The glaze can be made up to 5 days ahead of time. Store in an airtight container and press a piece of plastic wrap directly over icing before covering with airtight lid. Refrigerate until ready to used. When ready to use, remove glaze from refrigerator and allow glaze to sit at room temperature for at least 30 minutes, up to 2 hours. Stir glaze well, adding a tablespoon or two more powdered sugar, if needed.
Nutrition Information
Show Details
Calories
366kcal
(18%)
Carbohydrates
68g
(23%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
47mg
(16%)
Sodium
289mg
(12%)
Potassium
155mg
(4%)
Fiber
2g
(8%)
Sugar
49g
(98%)
Vitamin A
4216IU
(84%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 68g | 23% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 47mg | 16% |
| Sodium | 289mg | 12% |
| Potassium | 155mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 49g | 98% |
| Vitamin A | 4216IU | 84% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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