Pumpkin Cream Cheese Spice Cake with Maple Cinnamon Glaze
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Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Moist pumpkin cake with a sweet cream cheese layer and maple cinnamon glaze. A fall favorite, and perfect for parties.
Ingredients
Cream Cheese Filling
  • 1 8oz. Package of Cream Cheese
  • ¼ Cup Unsalted Butter, softened
  • ½ Cup White Sugar
  • 1 Large Egg
  • 2 Tbsp. All-Purpose White Flour
  • 1½ tsp. Vanilla Extract
Cake
  • 3 Cups All-Purpose White Flour
  • 1 Cup White Sugar
  • 1 Cup Brown Sugar
  • 1 tsp Sea Salt
  • 2 tsp. Ground Cinnamon
  • 1 tsp. Ground Nutmeg
  • ½ tsp. Ground Cloves
  • ½ tsp. Ground Ginger
  • 1 tsp. Baking Soda
  • 3 Large Eggs, lightly beaten
  • ¾ Cup Olive Oil
  • ¾ Cup Pumpkin Puree
  • 1 tsp. Vanilla Extract
  • 1 10oz. Jar Trader Joe’s Pumpkin Butter
Maple Cinnamon Frosting
  • 1 Cup Unsalted Butter
  • ½ Cup 100% Pure Grade B Maple Syrup
  • ½ tsp. Ground Cinnamon
  • 3 Tbsp. Milk
  • 1 tsp. Vanilla Extract
  • ½ Cup Powdered Sugar
Instructions
Cream Cheese Layer
  1. In a medium bowl with an electric mixer, beat cream cheese, sugar, and butter together until creamy. Add vanilla, flour, and the egg and beat until smooth. Set aside.
Cake
  1. Preheat oven to 350º
  2. In a large bowl, mix together all dry ingredients.
  3. Stir in eggs, olive oil, pumpkin puree, and vanilla extract with a spoon. Stir until dry ingredients are moist.
  4. Stir in pumpkin butter.
  5. Pour about ½ of the cake mixture into a buttered and floured bundt pan.
  6. Pour the cream cheese layer on top and using a pairing knife (optional) swirl the cream cheese through the cake batter.
  7. Top with the remaining cake batter, leaving an nice rim between the batter and top of the pan. You will probably have some extra batter (I always do). I put the extra batter into muffin cups and top with a sprinkle of brown sugar. You can put them in the oven at the same time as the cake, just keep your eye on them as they will only take about 10 minutes to bake.
  8. Place the bundt in the oven for 1 hour 15 minutes to 1 hour 30 minutes. It’s done when a wooden skewer comes out clean.
  9. Remove from oven and allow to cool for about 15 minutes, then remove from pan and allow to cool in the fridge for an hour.
Maple Cinnamon Glaze
  1. When cake is almost cool, begin the Maple Cinnamon glaze.
  2. In a saucepan over medium heat, melt butter.
  3. Add maple syrup, cinnamon, milk, and vanilla extract and heat all the way through, stirring constantly.
  4. Remove from heat and whisk in powdered sugar until smooth.
  5. Using a spoon or whisk, while hot, drizzle the glaze over the top of cooled cake.
Recipe by The Pescetarian and the Pig at https://www.thepescetarianandthepig.com/2011/10/22/pumpkin-cream-cheese-spice-cake-with-maple-cinnamon-glaze/