White Chocolate Ribbon Pumpkin Cake With Maple Glaze Recipe

Name: White Chocolate Ribbon Pumpkin Cake With Maple Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup white chocolate chips; 8 ounces cream cheese, softened; 3 tablespoons sugar; ¾ teaspoon vanilla; 3 cups all-purpose flour; ¼ teaspoon salt; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup butter, softened; 2 cups sugar; 1 ½ teaspoons vanilla; 4 eggs; 1 (16 ounce) can pumpkin; 1 cup powdered sugar, sifted; 1 tablespoon maple syrup; ½ teaspoon maple extract; 2 -3 tablespoons heavy cream; ⅛ teaspoon salt

Servings: persons

¾ cup white chocolate chips
8 ounces cream cheese, softened
3 tablespoons sugar
¾ teaspoon vanilla
3 cups all-purpose flour
¼ teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
2 cups sugar
1 ½ teaspoons vanilla
4 eggs
1 (16 ounce) can pumpkin
1 cup powdered sugar, sifted
1 tablespoon maple syrup
½ teaspoon maple extract
2 -3 tablespoons heavy cream
⅛ teaspoon salt

1
Preheat oven to 350 degrees.
2
Grease and flour a large bundt pan.
3
To prepare filling, place white chips in microwave safe bowl and microwave on high for 30 seconds, stir and repeat until chips are melted.
4
Beat cream cheese, sugar and vanilla into melted chips.
5
Set aside.
6
In medium bowl, combine flour, salt, baking powder, baking soda and cinnamon.
7
Set aside.
8
In large bowl, beat butter and sugar until fluffy.
9
Beat in vanilla.
10
Beat in eggs, one at a time then continue beating for one minute until mixture is light.
11
Stir in pumpkin.
12
By hand or on low speed, stir in flour mixture.
13
Pour 1/3 of cake mixture into bundt pan.
14
Pour filling over that, keeping filling away from the sides of the pan.
15
Pour remaining batter over the filling.
16
Bake 55 minutes or until cake pulls away from sides of pan.
17
Let cake cool for 10 minutes before removing from pan.
18
Cake should cool completely before glazing.
19
To prepare glaze, stir together powdered sugar, maple syrup, maple extract and 2 tablespoons of cream and salt.
20
Beat until smooth.
21
If glaze is too thick, use remaining tablespoon of cream.
22
Drizzle over cooled cake.
23
Store cake in refridgerator.

1988

kcal

Calories

104

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: ¾ cup white chocolate chips, 8 ounces cream cheese, softened, 3 tablespoons sugar, ¾ teaspoon vanilla, and more.

Yes, White Chocolate Ribbon Pumpkin Cake With Maple Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

White Chocolate Ribbon Pumpkin Cake With Maple Glaze

How did you like this recipe?

Frequently Asked Questions