Pumpkin Apple Bundt Cake with Maple Glaze
Pumpkin Apple Bundt Cake with Maple Glaze is a cinnamon-spiced pumpkin bundt cake, filled with shredded apple, and topped off with a delectable glaze!
Servings: 12 servings
Calories: 472kcal
Ingredients
- ¾ cup granulated sugar
- ½ cup brown sugar
- ⅔ cup vegetable oil
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 2 ¾ cups all-purpose flour
- 2 apples shredded
For the Maple Glaze:
- 3 tablespoons butter melted
- 2 tablespoons maple syrup
- 1 tablespoon milk
- 3-4 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F.
- Spray a bundt pan with cooking spray and then dust with flour. Set aside.
- In a large bowl, whisk together the granulated sugar, brown sugar, oil, pumpkin, eggs, and vanilla until well combined.
- Add the baking soda, baking powder, cinnamon, nutmeg, cloves, and salt, and whisk well to combine.
- Add the flour and stir with a spatula until just combined.
- Fold in the shredded apple.
- Transfer the mixture to the prepared bundt pan.
- Bake in the preheated oven for 50-55 minutes, until baked through.
- Let cool for 30 minutes and then transfer to a cooling rack to let cool completely.
- Once cool, make the maple glaze.
To make the maple glaze:
- In a medium bowl, whisk together the butter, maple syrup, and powdered sugar. Start with 3 cups and then gradually add until desired consistency is achieved.
- Spoon/drizzle over the cake.
- Serve and enjoy!
Nutrition
Calories: 472kcal | Carbohydrates: 80g | Protein: 4g | Fat: 16g | Saturated Fat: 12g | Cholesterol: 35mg | Sodium: 229mg | Potassium: 127mg | Fiber: 2g | Sugar: 56g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg