Saturday, October 6, 2012

Pumpkin Bundt Cake with Cream Cheese Filling and Maple Glaze

Fall is my favorite time of the year.  One of the big reasons is because pumpkin is everywhere!  It's in patches, in plug-ins and Scentsys (pumpkin roll is amazing!), carved and displayed on porches and most relevant to this post; in your recipes!  We made a trip to Sam's Club recently and I purchased a bunch of canned pumpkin to last for this season's baking sessions.

My hubby's birthday is this week, so we decided to celebrate tonight and what's a birthday without cake?!  Last year, I threw my hubby a dinner party, so this year we decided to keep things much more low-key (and much less exhausting!). 

I decided to take a pumpkin cake recipe that I've used before and bring it up a few notches by adding a cream cheese filling and a maple glaze instead of vanilla icing.  I started up the new Mumford and Sons CD on my spotify application and started baking!





Pumpkin Cake Batter Ingredients (adapted from Betty Crocker's Pumpkin Ring Cake Recipe):

  • 3 cups Original Bisquick mix or 3 cups & 6 tablespoon cake flour, 4 1/2 teaspoons baking powder, 3/4 teaspoons salt, 3 tablespoons shortening
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 2 1/2 teaspoons pumpkin pie spice
  • 1/4 cup milk
  • 4 eggs
  • 1 can (16 ounces) pumpkin (not pumpkin pie mix)


Cream Cheese Filling Ingredients:

  • 1 (8-oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • Dash of Pumpkin Pie spice


Maple Glaze Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons pure maple syrup
  • 1/2 cup powdered sugar
  • 1 tablespoon of milk


Pumpkin Cake Instructions:

  • Heat oven to 350°F. Grease and flour tube cake pan.  I like to spray my pans with canola oil spray then sprinkle pinches of flour on them.
  • Prepare the cake batter: Beat Bisquick (I recommend using a DIY Bisquick with cake flour instead), granulated sugar, brown sugar, butter, pumpkin pie spice, 1/4 cup milk, eggs and pumpkin in large bowl on low speed 30 seconds. Be careful when adding the pumpkin because it'll plop and splash you! Beat on medium speed 3 minutes. Spread in 1/2 of batter mix  in pan.




  • Prepare Filling: Beat first 3 ingredients (cream cheese, butter & sugar) at medium speed until blended and smooth. Add egg, flour, and vanilla; beat just until blended. Add a dash or two of pumpkin pie spice then stir once or twice so that you have a swirl of the spice.  Spoon filling on top of batter in pan then add the rest of the batter to the pan.





  • Bake about 50 minutes or until toothpick inserted in center comes out clean. I Will Wait  was a great song during this part! Cool 10 minutes; turn upside down onto heatproof plate or wire cooling rack. Remove pan; cool cake completely.



  • Maple Glaze: Prepare the glaze; In a small saucepan, melt butter and syrup together over medium heat. Whisk powdered sugar into hot mixture until smooth, and immediately pour over cooled cake.

I made a much thicker icing before settling on the recipe that I posted on here.  It was wayyyy too hard and I ended up picking it all off then changing up the recipe to make it thinner.  This moist cake deserves a nice thin glaze that will seep through and add more to the moist-ness!

Click on the picture below to go to a Google Documents page where you can print the recipe card:



This cake is moist, flavorful and was perfect for my hubby's birthday!  I recommend trying it out this fall :)


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