Holidays are coming and I'm dishing out my favorite holiday treats, like this Pumpkin Pie Bundt Cake with Maple Cream Cheese Glaze. Don't wait to the last minute to decide what you're going to make, prep it out beforehand. Save yourself the stress and anguish of having to create the perfect holiday "menu". Add this bundt to your list and kiss your worries away- it's pretty darn delicious.
Ingredients. Set. Go.
Preheat oven to 350°F Degrees. Generously spray a 10”inch bundt pan with cooking spray.
In a bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt. Set aside.
In another combine, mix together pumpkin puree, sugar, milk, egg, and vanilla, until fully incorporated.
Fold in flour mixture and combine until the batter is smooth.
Stir in oats, until incorporated.
Bake in preheated oven for 40 to 45 minutes, or until or until toothpick inserted in the center of the cake comes out clean. Allow cake to cool in pan for 5 minutes. Remove from pan and allow to completely cool on top of a wire rack.
You could also make cupcakes out of the batter! Little mini Pumpkin Pie Cupcakes and just drizzle the tops with maple cream cheese glaze.
Meanwhile, in a bowl, beat together confectioner’s sugar, cream cheese, butter, maple syrup, milk, and lime juice, until smooth and creamy.
Once the cake is cooled, drizzle the cream cheese maple glaze on top or using a rubber spatula, coat the top and allow the glaze to drip down. Sprinkle the top with the remaining teaspoon of confectioner's sugar.
Pumpkin Pie Bundt Cake with Maple Cream Cheese Glaze
Prep Time: 5 minutes
Cook Time: 40-45 minutes
Total Time: 50 minutes
Yield: 1- 10” inch Bundt cake
Ingredients:
2 cups AP Flour
1 tablespoon pumpkin spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can pumpkin puree
1 cup sugar
1/2 cup brown sugar
1/2 cup evaporate milk
1 egg
1 tablespoon vanilla
1/2 cup quick cooking oats
Cream Cheese Maple Glaze:
½ cup Confectioners sugar, plus 1 teaspoon to garnish
2 oz cream cheese
2 tablespoons butter
1 tablespoon maple syrup
3 tablespoons milk
2 teaspoons lime juice
Directions:
Preheat oven to 350°F Degrees. Generously spray a 10”inch bundt pan with cooking spray.
In a bowl, whisk together flour, pumpkin spice, baking powder, baking soda, and salt. Set aside.
In another combine, mix together pumpkin puree, sugar, milk, egg, and vanilla, until fully incorporated. Fold in flour mixture and combine until the batter is smooth. Stir in oats, until incorporated.
Bake in preheated oven for 40 to 45 minutes, or until or until toothpick inserted in the center of the cake comes out clean. Allow cake to cool in pan for 5 minutes. Remove from pan and allow to completely cool on top of a wire rack.
Meanwhile, in a bowl, beat together confectioner’s sugar, cream cheese, butter, maple syrup, milk, and lime juice, until smooth and creamy.
Once the cake is cooled, drizzle the cream cheese maple glaze on top or using a rubber spatula, coat the top and allow the glaze to drip down.