Who wouldn't want a piece of moist cake drizzled with the delicious cream cheese glaze?
Although I am enjoying the beautiful warm weather in southern hemisphere. I miss seeing the maple tree lined neighborhood, and the houses decorated with pumpkins and fall leaves. I have been craving the flavor of fall. Pumpkin is one of them. I purchased a dozen can of organic pumpkin puree and I had to make something that can satisfy my fall craving.
I baked the pumpkin bundt cake and drizzled with cream cheese maple glaze. My kitchen smelled like a fall haven...
There is something about staring the glaze dripping down the curve of the cake. I can stare at it for the entire day if I let myself into. I can almost hear him saying, "Here, eat me! I am just what you need...!"
This pumpkin bundt cake is one of the best pumpkin cake I've made. No doubt! It is moist and has just right amount of spice that is not too strong nor too weak. You can still taste pumpkin in the cake. The addition of maple syrup in the glaze is perfect to match the pumpkin, too.
No matter how good it looks, if the recipe seems to complicated, I probably won't have a desire to give it a try. The good news is that this recipe is very simple to put together. You don't even need a mixer. Just a couple of mixing bowls and a whisk is all you need.