Maple Glazed Pumpkin Cinnamon Cake
Maple Glazed Pumpkin Cinnamon Cake, a delicious Pumpkin Bundt Cake Recipe with a 3 ingredient Maple frosting. The perfect Fall Desert.
Servings: 12 servings
FOR THE CAKE
- 1 3/4 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- pinch teaspoon salt
- 1 1/2 teaspoon cinnamon
- 3 eggs (room temperature)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 3/4 cup pumpkin puree
- 1/2 cup vegetable oil (I used corn oil)
- 1 cup icing / powdered sugar
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla
- 1 tablespoon cream or milk
FOR THE CAKE
In a medium bowl whisk together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl beat eggs and sugar until light, approximately 5 minutes on low medium speed, then add pumpkin and oil, beat until combined. Add whisked flour mixture and beat until combined. (do not over beat). Pour into prepared cake pan and bake for approximately 30-40 minutes or until toothpick comes clean. Let sit 15 minutes, then remove to a wire rack until completely cooled. Glaze and sprinkle with chopped nuts if desired. Enjoy!
Calories: 287kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 186mg | Potassium: 140mg | Fiber: 1g | Sugar: 30g | Vitamin A: 2445IU | Vitamin C: 0.7mg | Calcium: 52mg | Iron: 1.4mg