This Pumpkin Nut Cake With Maple Glaze Recipe is a moist and spiced recipe, which is made with convenient sweetened pumpkin pie mix and crunchy walnuts. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Jump to RecipePumpkin Nut Cake With Maple Glaze Recipe Ingredients
For the Cake:
- 3 cups cake flour
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup STAR Extra Light Olive Oil
- 3 eggs
- 1 (30-oz) can pre-sweetened pumpkin pie mix
- 1/2 cup light evaporated milk
- 1 cup chopped walnuts
For the Glaze:
- 1 cup powdered sugar
- 4-5 tsps. light evaporated milk
- 1/2 tsp. maple flavoring
- 6-12 walnut halves, for garnish
How To Make Pumpkin Nut Cake With Maple Glaze
- Prep the oven and pan: Preheat your oven to 325 degrees F. Thoroughly oil a fluted tube pan (Bundt pan) to ensure the cake releases perfectly after baking.
- Combine the dry ingredients: In a medium bowl, mix the cake flour, baking powder, baking soda, and salt. Toss the mixture with a fork to blend them thoroughly and break up any clumps.
- Mix the wet ingredients: In the large bowl of an electric mixer, beat the olive oil with the eggs, pumpkin pie mix, and 1/2 cup of evaporated milk until the mixture is smooth and well combined.
- Make the batter: With the mixer running on low speed, gradually beat the dry flour mixture into the wet ingredients until the batter is homogenous. Use a spatula to gently fold in the chopped walnuts.
- Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top if necessary. Bake for 45 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the cake: Let the cake cool inside the pan on a wire rack for 15 minutes. Afterward, carefully invert the cake onto the rack to cool completely before glazing.
- Make the maple glaze: In a small bowl, whisk together the powdered sugar, 4 teaspoons of the remaining evaporated milk, and the maple flavoring. Stir until smooth. If the glaze is too thick, add more milk a few drops at a time until it is pourable.
- Glaze and garnish: Drop spoonfuls of the glaze evenly around the top of the cooled cake, allowing it to drip down the sides naturally. Let the glaze set slightly, then garnish with walnut halves.
Recipe Tips
- Pumpkin Pie Mix vs. Pumpkin Puree: This recipe specifically calls for “pre-sweetened pumpkin pie mix,” which contains sugar and spices. Do not substitute this with 100% pure pumpkin puree, or the cake will be bland and not sweet enough.
- Why use Extra Light Olive Oil: Extra light olive oil has a neutral flavor and a high smoke point, making it excellent for baking. It keeps the cake incredibly moist without adding the strong savory flavor of extra virgin olive oil.
- Preventing the Bundt from sticking: Bundt pans have many crevices. Be sure to oil every nook and cranny thoroughly, or use a baking spray containing flour, to ensure the cake comes out in one piece.
- Checking for doneness: Because pumpkin cakes are dense and moist, rely on the toothpick test. It should come out clean or with just a few moist crumbs attached.
What To Serve With Pumpkin Nut Cake With Maple Glaze
This cake is a perfect autumn dessert or brunch item.
- A hot mug of spiced chai tea or coffee
- Vanilla bean ice cream
- A dollop of cinnamon whipped cream
- Fresh apple slices
How To Store Pumpkin Nut Cake With Maple Glaze Recipe
- Refrigerate: Because of the moisture content from the pumpkin and the milk in the glaze, it is best to store this cake in an airtight container in the refrigerator for up to 5-7 days. Bring to room temperature before serving for the best texture.
- Freeze: You can freeze the unglazed cake tightly wrapped in plastic wrap and foil for up to 3 months. It is easier to glaze the cake after thawing.
Pumpkin Nut Cake With Maple Glaze Recipe Nutrition Facts
- Calories: 420
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 45mg
- Sodium: 310mg
- Total Carbohydrates: 60g
- Dietary Fiber: 3g
- Sugar: 35g
- Protein: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes, you can use two 9×5-inch loaf pans. However, the baking time will need to be adjusted. Start checking the loaves around 35-40 minutes.
Absolutely. Pecans are a classic substitute that pairs beautifully with pumpkin and maple flavors. You can also omit the nuts entirely for a nut-free version.
Powdered sugar glazes are sensitive to liquid. If you added too much milk, simply whisk in more powdered sugar, a tablespoon at a time, until you reach the desired thickness.
Pumpkin Nut Cake With Maple Glaze Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes45
minutes420
kcalThis Pumpkin Nut Cake With Maple Glaze Recipe uses pre-seasoned pumpkin mix and olive oil to create an incredibly moist, spiced Bundt cake topped with a sweet maple drizzle.
Ingredients
3 cups cake flour
1 Tbsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3/4 cup STAR Extra Light Olive Oil
3 eggs
1 (30-oz) can pre-sweetened pumpkin pie mix
1/2 cup light evaporated milk
1 cup chopped walnuts
1 cup powdered sugar
4-5 tsps. light evaporated milk (for glaze)
1/2 tsp. maple flavoring
6-12 walnut halves, for garnish
Directions
- Preheat oven to 325°F. Thoroughly oil a Bundt pan.
- Combine cake flour, baking powder, baking soda, and salt in a bowl.
- Beat olive oil, eggs, pumpkin pie mix, and 1/2 cup evaporated milk in a mixer.
- Gradually add dry ingredients to wet ingredients until blended.
- Fold in chopped walnuts.
- Pour batter into the pan and bake for 45 minutes.
- Cool in pan for 15 minutes, then invert onto a rack to cool completely.
- Mix powdered sugar, remaining milk, and maple flavoring for the glaze.
- Drizzle glaze over the cake and garnish with walnut halves.
Notes
- Ingredient Alert: Ensure you buy “Pumpkin Pie Mix” (which has sugar and spices) and not plain “Pumpkin Puree.”
- Oil Choice: Use “Extra Light” olive oil or vegetable oil to avoid a savory taste.
- Cooling: Do not try to invert the cake immediately; the 15-minute rest allows the structure to firm up.
