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Pumpkin Bundt Cake
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White Chocolate Ribbon Pumpkin Cake With Maple Glaze

A pumpkin Bundt cake with a tunnel of white chocolate flavored cheesecake running through the center
Course Dessert
Cuisine American
Keyword Cream Cheese, Maple Glaze, Pumpkin
Prep Time 20 minutes
Cook Time 50 minutes
Cooling 1 hour
Servings 20
Author Cookie Madness
Cost 5

Ingredients

Filling:

  • 4 ounces Baker's white chocolate, chopped (114 grams)
  • 8 oz cream cheese, softened and at room temperature (230 grams)
  • 3 tablespoons granulated sugar (36 grams)
  • ¾ teaspoon vanilla extract

Cake:

  • 3 cups all-purpose flour (390 grams)
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 sticks butter, softened (230 grams)
  • 2 cups granulated sugar
  • 1 ½ teaspoons Adams vanilla extract
  • 4 large eggs
  • 1 can pumpkin (15-16 oz)

Glaze:

  • 1 cup powdered sugar, sifted (120 grams)
  • 1 tablespoon maple syrup
  • ½ teaspoon maple extract I use the imitation Ma*Pel
  • 2-3 tablespoons heavy cream
  • ⅛ teaspoon salt

Instructions

  • Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
  • Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 ½ minutes, stopping every 30 seconds to stir. You can use high or 50% power. I recommend 50% power for stronger microwaves, as there is less chance the white chocolate will seize.
  • In a small mixing bowl, beat softened cream cheese, sugar and vanilla until smooth. Stir in the melted white chocolate. Set mixture aside.
  • In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
  • In a mixing bowl, beat softened butter and sugar until fluffy. Beat in vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir in flour mixture.
  • Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
  • Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
  • Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.