Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt Cake

Pumpkin Cream Cheese Maple Glazed Bundt cake sure is a mouthful to say!

But an even better mouthful to eat!

I didn’t want to leave anything out of the title since it all plays together so perfectly!

This cake is super moist and packed with fall spices.

The texture of this cake is so moist with a dense crumb, as you can see from the picture.

That layer of cheesecake filling running through the center is a perfect balance and topped off with maple glaze and pecans!?

Yes my friends, fall is here and this pumpkin dessert is going to make you glad it is!

This recipe makes 1 large 12 cup capacity bundt cake but can easily be transformed into cupcakes or muffins.

Leave out the cheesecake filling and you can have another alternative recipe for a pumpkin layer cake ?

Ok let me stop diverting from the subject matter at hand!

I get so carried away thinking of how to turn my recipes into even more recipes!

Focus Gretchen! Focus! Pumpkin Cream Cheese Maple Glazed Bundt cake!

Let’s go!

Oh wait, one more thing; I do like to add a bit of cocoa powder to my pumpkin recipes.

I think it really enhances the entire recipe. You can leave it out with no adjustments if you’re not down with that though.

I used canned pumpkin here, but if you are up for making your own pumpkin puree by all means do it!

For a Vegan Version of this recipe read all the way to the bottom!


5.0 from 3 reviews
Pumpkin Cream Cheese Bundt Cake
 
Prep time
Cook time
Total time
 
Prepare the bundt pan with pan grease and preheat the oven to 350°F
For those who want to quit messing around with confectioner sugar & water glazes, try my professional bakery fondant here
Serves: 1- 12 cup bundt cake
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Unsalted Butter 1½ cup (340g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Eggs large 3 (150g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Cream Cheese 1- 8oz package (226g)
  • Unsalted Butter 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg large 1 (50g)
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Flour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons (10ml)
Instructions
  1. First prepare the cheesecake filling by creaming the cream cheese smooth then add the softened butter.
  2. Add the granulated sugar and mix smooth
  3. Add the egg and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. For the Pumpkin Cake:
  6. Cream the butter and both sugars until light and fluffy (approx 5 minutes)
  7. Combine the eggs with the vanilla extract and then add slowly to the creamed butter/sugar mixture.
  8. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  9. Add the sifted flour, baking powder, soda, cocoa powder and all the spices and salt all at once and mix just until combined
  10. Add the pumpkin last mix well.
  11. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake
  12. Layer the remaining pumpkin cake batter on top and spread evenly
  13. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  14. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  15. Cool cake completely then un-mold carefully from bundt pan
  16. Cool the rest of the way and then mix the confectioners sugar with the water and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE )and pour over the cake
  17. Top with optional chopped pecans while the icing is still wet
Notes
Pumpkin Cream Cheese Bundt cake can be stored at room temperature (covered) for up to 3 days.

Refrigerate for longer storage - up to 1 week

Freeze wrapped well for up to 2 months
VEGANIZE THIS RECIPE!
5.0 from 3 reviews
Vegan Pumpkin Cream Cheese Bundt Cake
 
Ingredients
  • All Purpose Flour 3 cups (375g)
  • Baking Powder 1½ teaspoons (7g)
  • Baking Soda 1½ teaspoon (7g)
  • Ground Cinnamon 2 teaspoons
  • Ground Nutmeg ½ teaspoon
  • Ground Ginger 1½ teaspoons
  • Cocoa Powder 1 Tablespoon
  • Salt ½ teaspoon (3g)
  • Granulated Sugar 1 cup (200g)
  • Light Brown Sugar ½ cup (100g)
  • Earth Balance Buttery Sticks1½ cup (340g)
  • Ground Flax Seeds 3 Tablespoons (24g)
  • Hot Water 9 Tablespoons (140ml)
  • Vanilla Extract 2 teaspoons (15ml)
  • Pumpkin 1½ cups (425g)
  • For the Cheesecake Filling:
  • Vegan Cream Cheese 1- 8oz package (226g)
  • Earth Balance 4 Tablespoons (56g)
  • Granulated Sugar ½ cup (100g)
  • Egg replacer 1 Tablespoon plus 4 Tablespoons warm water
  • Vanilla Extract 1 teaspoon (5ml)
  • All Purpose Fl combined
  • Add the pumpkin last mix well.
  • Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  • Layer the remaining cake batter on top and spread evenly
  • Bake in preheated 350°F oven for 20 minutes and then turn the oven temperature down to 325°F for another 15 minutes, then down to 300°F for the last 25 minutes or until a toothpick inserted into the center comes out clean
  • Cool in the pan and then turn out onto a cooling rack to cool completely
  • Glaze with optional mour 2 tablespoons (15g)
  • For the Maple Glaze:
  • Confectioners Sugar 1½ cups (180g)
  • Water or Almond Milk 2 tablespoons (30ml)
  • Maple Extract 2 teaspoons
Instructions
  1. First prepare the cheesecake filling by creaming the vegan cream cheese smooth then add the earth balance
  2. Add the granulated sugar and mix smooth
  3. Add the egg replacer mixed with the water and vanilla extract then the flour to bind.
  4. Set it aside while you prepare the pumpkin cake batter.
  5. Combine the ground flax with the hot water and let stand to thicken for about 10 minutes
  6. Scrape the vanilla beam seeds into the granulated sugar and work it through with your fingertips to distribute evenly
  7. Cream the earth balance buttery sticks both sugars until light and fluffy (approx 5 minutes)
  8. Slowly add the flax eggs & vanilla extract to the creamed mixture.
  9. Be sure to scrape the bottom & sides of the bowl often if you do not have a metro blade attachment as I do in the video.
  10. Add the sifted flour, baking powder, soda, all the spices and salt all at once and mix just until combined
  11. Add the pumpkin last mix well.
  12. Fill the greased bundt pan with half of the batter and spread it evenly then layer with the cheesecake mixture
  13. Layer the remaining cake batter on top and spread evenly
  14. Bake in a preheated 350°F oven for 25 minutes then turn the oven down to 315°F for another 20 minutes, then turn the oven down to 300°F for the last 15 minutes.
  15. Be sure to check if the cake is done with a toothpick inserted into the center, if it comes out clean it is done
  16. Cool cake completely then un-mold carefully from bundt pan
  17. Cool the rest of the way and then mix the confectioners sugar with the water or almond milk and maple extract (OR USE MY PROFESSIONAL CUBED FONDANT FOR EASY AWESOME GLAZE ) and pour over the cake
  18. Top with optional chopped pecans while the icing is still wet
 

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14 Comments

  1. Oh my Good Lord in Heaven – GRETCH? this is absolutely delectable. I am going to get the stuff. South Africa is PUMPKIN LAND and I’m going to make this for my mom (just because…)
    I wanted to make something completely different this weekend and Gretchen this is it. Thank you SOOO much for sharing these recipes. I totally appreciate.

    1. Gretchen is there anyway you can condense this down into a cup cake recipe? This would knock
      it out of the park! Thanks.

  2. If one DID want to make this as cake layers without the cheesecake filling (gasp:) ), how would that change the baking time? Would it stay at one temperature the whole time? If yes, what temp and for (roughly) how long? (I know: UNTIL IT’S DONE. But just a rough idea :). ) Thanks!

  3. Your Bundt pan looks like a really nice one! I need a new one and wondered what brand you use. Also I wondered if the brand on the maple extract makes a difference and if so, what are you using? Thanks so much and just want you to know that every recipe of yours that I have tried is fantastic! You are the best!

    1. it is linked within the body of the post, it says 12 cup capacity bundt it is underlined in red and it is a clickable link to amazon

  4. This was awesome!!!!! Easy to make and absolutely delicious. Thanks for your great recipes. Everything I’ve made from you has come out fabulous!

  5. I hope I’m not repeating a question but I didn’t see it above. If you make this cake ahead of time and freeze it, do you just thaw it out and then do the icing? The thought of icing it then freezing whole thing just doesn’t seem right. I want to do this for Thanksgiving and trying to figure out my time management of the oven and my sanity.
    Thank you!

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