Recipe: Pumpkin Bundt Cake with Maple Cream

Mix pumpkin and maple flavors in this autumnal dessert centerpiece.

Looking for a different take on pumpkin pie? This pumpkin Bundt cake is an excellent choice. It’s topped with a maple-mascarpone glaze and baked with pumpkin pie spices — cinnamon, nutmeg, ginger, and cloves.

“Bake Smart: Sweets and Secrets from My Oven to Yours,” a new cookbook by New York food writer Samantha Seneviratne, contains the recipe. It will be available on November 7th.

Downy Pumpkin Bundt with Maple Cream

10 servings


4 sticks (1 pound) room temperature butter, plus more for the pan

340 g all-purpose flour

1 tbsp. baking powder

2 teaspoons cinnamon powder

1/2 teaspoon ginger powder

1/4 teaspoon allspice, ground

a quarter teaspoon freshly grated nutmeg

1 tsp. kosher salt

1 pound granulated sugar

4 large room-temperature eggs

a tbsp pure vanilla extract

1 (15-ounce) can pumpkin puree (approximately 2 cup)

Cream of maple:

1/2 cup mascarpone cheese

1 tablespoon maple syrup

1 tablespoon powdered sugar

As needed, 1 tablespoon whole milk


Preheat the oven to 350°F.

Grease a 12-cup Bundt pan. (Apply with a pastry brush and soft butter, making sure to get into every ridge.)

Whisk together the flour, baking powder, cinnamon, ginger, allspice, nutmeg, and salt in a small mixing bowl.

Beat the butter and sugar together with an electric mixer on medium speed for 5 minutes, or until light and fluffy.

One at a time, beat in the eggs, scraping down the sides of the bowl as needed. Mix in the vanilla extract. Mix in the flour mixture on low speed until just combined. Incorporate the pumpkin.

Allow the cake to cool in the pan for 15 minutes before flipping it out onto the rack to cool completely.

To make the maple cream, combine the mascarpone, maple syrup, and powdered sugar in a small mixing bowl. If necessary, add a little milk to adjust the consistency; the cream should be thin enough to drizzle. To serve, drizzle the cream over the top of the cooled cake.

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