In The Kitchen: Maple glazed pumpkin bundt cake.

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Burlington, vt Ingredients:

For cake:

Dry Ingredients:

3/4 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups flour

Wet Ingredients:

1 cup brown sugar
1 1/2 cups white sugar
1 cup canola oil
1 teaspoon vanilla extract
3 eggs

Other ingredients:

1 15 ounce can unsweetened pumpkin
1/2 cup chopped pecans or walnuts

For maple glaze:

1/4 cup maple syrup
1/2 teaspoon vanilla extract
1 cup powdered sugar, or enough to make a thick glaze


Preheat oven to 350 degrees. Grease and flour a large bundt pan. In a bowl whisk together the dry ingredients. In another large bowl, using a hand mixer beat together the brown sugar, white sugar, canola oil, and vanilla extract until combined. Next beat in eggs one at a time. Then beat in the pumpkin. After that gently stir the dry ingredients into the wet ingredients, until just combined. Lastly stir in the pecans. Pour the batter evenly into your bundt pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out cleanly.

Once out of the oven, let the cake cool for 10-15 minutes. Carefully remove the cake from the pan, and let it completely cool.

To make the maple glaze stir the maple syrup and vanilla extract together. Then add enough powdered sugar until the glaze gets very thick. Drizzle over the top of the cake. Let the glaze set and enjoy!