Pumpkin Cake with Maple Glaze

Packed with vitamin A and beta-carotene, pumpkins are great for eyesight and prevention of cancer in later years.

Serves: 16Hands-on: 25 minutesTotal: 1 hour 40 minutesDifficulty: Medium

Serves: 16


  • 1½ cups sugar
  • ½ cup canola oil
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 can (15 oz.) pumpkin
  • 3 cups cake flour, sifted
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • ½ tsp. salt
  • Nonstick cooking spray with flour added
  • ½ cup powdered sugar
  • ½ cup whipped cream cheese
  • ½ tsp. vanilla extract
  • 3 Tbsp. maple syrup


  • Preheat oven to 350°F.
  • In a large bowl, mix sugar and oil. Beat at medium speed until well blended, 3 to 5 minutes. Add eggs, vanilla, and pumpkin.
  • In a separate bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Stir carefully with a wire whisk. Fold flour mixture into pumpkin mixture.
  • Spray a Bundt pan with nonstick cooking spray with flour added. Pour batter into pan.
  • Bake for 50 to 60 minutes, until toothpick comes out clean and dry.
  • To prepare glaze, place powdered sugar and whipped cream cheese in a bowl. Beat at medium speed until well blended.
  • Add vanilla and maple syrup and beat well.
  • After cake is removed from oven and cooled for 15 minutes, drizzle cake with glaze.