Pumpkin Nut Cake With Maple Glaze Recipe

This Pumpkin Nut Cake With Maple Glaze Recipe is a moist and spicy recipe, which is made with pre-sweetened pumpkin pie mix and chopped walnuts. It’s a great choice for holiday parties, ready in about 2 hours and 20 minutes.

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Pumpkin 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

1. Prep Oven and Pan: Preheat your oven to 325 degrees F. Thoroughly oil a fluted tube pan (Bundt pan).
2. Combine Dry Ingredients: In a medium bowl, combine the cake flour, baking powder, baking soda, and salt. Toss with a fork to blend them thoroughly.
3. Combine 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 well combined.
4. Make the Batter: With the mixer on low speed, gradually beat the dry ingredients into the wet ingredients until the batter is homogenous. Use a spatula to fold in the chopped walnuts.
5. Bake the Cake: Transfer the batter to the prepared Bundt pan. Bake for 45 minutes, or until a cake tester inserted into the center comes out clean.
6. Cool the Cake: Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert the cake onto the rack to cool completely.
7. Make the Maple Glaze: In a small bowl, mix the powdered sugar, 4 teaspoons of the remaining evaporated milk, and the maple flavoring. Stir until smooth. The glaze should be thick but pourable.
8. Glaze and Garnish: Drop spoonfuls of the glaze evenly around the top of the cooled cake, allowing it to drip down the sides. Let the glaze set, then garnish with walnut halves.

Recipe Tips

• How to keep my Bundt cake from sticking? Proper pan preparation is crucial. Use oil or softened shortening and a pastry brush to coat every single detail and crevice of the pan. A light dusting of flour after oiling provides extra insurance.
• Can I use pumpkin puree instead of pumpkin pie mix? If you use 100% pure pumpkin puree, you will need to add your own spices (like cinnamon, ginger, nutmeg, and cloves) and potentially more sugar, as pumpkin pie mix is pre-sweetened and pre-spiced.
• How do I know when the cake is done? The most reliable method is the toothpick test. Insert a long wooden skewer or toothpick into the thickest part of the cake. It should come out clean, with no wet batter attached.
• How do I get the right glaze consistency? Start with the smaller amount of milk and stir until smooth. If the glaze is too thick to drizzle, add more milk just a half teaspoon at a time until it reaches a thick, honey-like consistency.

What To Serve With Pumpkin Nut Cake

This moist and flavorful cake is a perfect fall treat on its own.

• With a hot cup of coffee or a pumpkin spice latte
• A dollop of whipped cream
• A scoop of vanilla bean or butter pecan ice cream

How To Store Pumpkin Nut Gake

Room Temperature: Store the glazed cake in an airtight cake carrier or covered with plastic wrap at room temperature for up to 4 days. Freeze: For best results, freeze the cake without the glaze. Wrap the completely cooled, un-glazed cake tightly in a layer of plastic wrap and then foil. It can be frozen for up to 3 months. Thaw at room temperature and glaze before serving.

Pumpkin Nut Cake With Maple Glaze Nutrition Facts

• Serving: 1 slice (of 16)
• Calories: 360kcal
• Protein: 5g
• Fat: 18g
• Carbohydrates: 45g
• Sugar: 28g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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