Diane needs to play around in the kitchen all the time because this cake is fantastic! Super moist, It is filled with just the right amount of pumpkin flavor. We love the crunchy, nutty filling you get in each bite. The glaze is full of buttery maple flavor and perfect on top of the Bundt cake. It is so delicious we could drink it out of the pan. Playing around in the pantry today, I came up with a different take on the classic Sock haveit haveto haveMe Cake by adding pumpkin to the batter and making a maple glaze to top it off. Hope you enjoy it!
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1 - yellow cake mix (15.25 oz)
- 1/2 cup(s) brown sugar, firmly packed
- 1 teaspoon(s) cinnamon, ground
- 1/4 teaspoon(s) nutmeg
- 2/3 cup(s) vegetable oil
- 1 cup(s) sour cream
- 4 large eggs
- 1 can(s) pure pumpkin (15 oz)
- 1/2 cup(s) raisins, optional (don't soak, cake is very moist)
- FILLING
- 1/2 cup(s) chopped pecans
- 3 tablespoon(s) brown sugar
- 2 teaspoon(s) cinnamon, ground
- BROWNED BUTTER MAPLE GLAZE
- 2 tablespoon(s) butter
- 1/4 cup(s) brown sugar
- 2 tablespoon(s) buttermilk
- 1 tablespoon(s) pure maple syrup
- 1/2 teaspoon(s) butter flavoring
- 1 1/2 cup(s) powdered sugar
- - add'l buttermilk if needed
Intructions :
- Preheat oven to 350 degrees. Grease and flour Bundt pan (at least a 10 cup Bundt pan)
- Whisk together cake mix, brown sugar, cinnamon, and nutmeg in a large bowl of the mixer. Make a well; add oil, sour cream, eggs, and pumpkin. Blend on low speed for about 30 seconds. Beat at medium speed for 2 minutes. Stir in raisins
- Pour 1/2 of batter into a prepared Bundt pan. Add filling ingredients to a bowl and mix well. Sprinkle filling evenly over batter
- Pour remaining batter on top
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a rack for 10 to 15 minutes. Invert onto large plate; cool completely and then glaze. For best results, let the cake sit overnight before diving in!
- GLAZE: Brown butter in a saucepan over medium heat just until a deep golden brown. Watch closely as the butter can burn quickly. Remove from heat once you've reached the desired color
- Stir in brown sugar and buttermilk and return to heat; reduce heat. Stir until sugar is completely dissolved and no longer grainy. Stir in maple and butter flavoring; set aside to cool
- Add powdered sugar; stir until creamy. If the glaze seems too thick, add additional buttermilk or milk until desired consistency.
Rated 5/5 based on 77 Reviews
Keyword : pumpkin-cake-butter maple-glaze