Throwback Thursday, Maple Bundt Cake

The leaves are starting to color here now,

and I just love driving around and seeing Fall’s beauty

The temps are cooling down

and we are enjoying fall foods

This irresistible Maple Bundt Cake is one of my very favorites

The cake is made from a Butter Pecan boxed mix,

which I think is one of the best box cake mixes I’ve tried,

and doctored up with an extra egg,

cheesecake jello mix, buttermilk and butter,

no one would ever guess it wasn’t made from scratch

Put the batter into a well greased bundt pan

Bake for 35-40 minutes*

*everyone’s oven bakes a little differently, so check often near the end of baking time and err on the side of underdone because if you bake your cake too long it will be dry…

Make the maple icing while cake is baking

Cook the brown sugar and the sweetened condensed milk

over medium heat until it comes to a boil

Reduce heat and simmer, stirring constantly

for 5-8 minutes until thickened

Stir in butter and maple syrup

Let the icing cool for 15 minutes until it has thickened

Let cake cool for 1 hour, then invert onto a plate

Poke the cake all over with a long skewer

Slowly pour icing over the cake, letting it drip down the sides

I decorated the cake with leaf cupcake toppers from Hobby Lobby

Serve cake slices with an additional drizzle of maple icing if desired

Maple Leaf Bundt Cake

Prep Time 10 minutes
Cook Time 35 minutes
Icing 10 minutes
Course Dessert
Cuisine American
Servings 12


  • Bundt cake



  • 1 box Butter Pecan cake mix
  • 1 stick {8 T} unsalted butter, melted
  • 4 eggs
  • 1 box cheesecake pudding mix
  • 1 cup buttermilk or milk
  • 2 T real maple syrup

Maple Icing

  • 1 can 14 oz sweetened condensed milk
  • 1 cup brown sugar
  • 2 T butter
  • 2 T real maple syrup



  • Preheat oven to 350 degrees. Combine cake mix, pudding mix, eggs, butter, buttermilk and maple syrup.
  • Beat to combine, about 2 minutes.
  • Pour batter into a well greased and floured bundt pan.
  • Bake for 35-40 minutes until just done. Do not over bake or cake will be dry.
  • Cool on wire rack 1 hour.
  • Prepare icing. When icing has cooled and begun to thicken, slowly pour it over cake, letting it seep into the holes and drip down the sides. Repeat. Refrigerate remaining icing. Serve cake slices with additional icing drizzled on top if desired.
  • Turn out of pan onto a cake plate. Poke deep holes into cake all over with a long skewer.

Maple Icing

  • Place milk and brown sugar in a sauce pan and bring to boil over medium high heat, stirring often.
  • Once mixture boils, reduce heat to simmer and continue to cook for 8 minutes, stirring constantly.
  • Remove from heat and stir in butter and maple. Cool for 10-15 minutes then glaze or drizzle over cake. Makes about 1 1/2 cups. Store leftovers in a covered jar in refrigerator.
Keyword Autumn dessert, bundt cake, butter pecan cake mix, Fall, lemon cake mix cake, maple cake, maple leaf cake

Soooo good!

I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

36 Responses to “Throwback Thursday, Maple Bundt Cake”
  1. Mary says:

    Delicious Jenna! I’m craving cake for breakfast now with my morning coffee! Happy Thursday. ♥

  2. Jenna, the cake looks delicious. I agree with Mary, now I just need a slice to go with my morning coffee. Using a mix certainly makes baking easier. Happy Thursday!

  3. Judee says:

    The flavors in this cake sound exceptional with the pecans and the maple syrup. It looks delicious and so pretty!

  4. BERNADETTE says:

    Jenna, this cake looks great. Using a mix and doctoring up is one of my favorite ways to bake. Who makes the butter pecan cake mix and cheesecake instant pudding?

  5. I want it for the icing alone! Oh, my, doesn’t that look fabulous. That would be a gorgeous fall dessert!

  6. Shannon@Belle Bleu Interiors says:

    Jenna, I would love to have a slice of that delicious cake this morning with my tea. I love a Bundt cake. I always think they look so pretty. Thanks for sharing the recipe! Happy Thursday!

  7. The bundt cake looks magnificent! Wish I could have a slice too 🙂

  8. This is beautiful – and anything with JellO inside has to be delicious. Thanks – I may make this for my mother’s October birthday cake.

  9. This sounds really delicious Jenna! The icing is a great idea.

  10. Nancy says:

    Oh this is perfect for a Book Club meeting!I just pinned this.
    Thank you!

  11. Kitty says:

    Oh my gosh, Jenna, this would be a big hit at a ladies luncheon. It sounds fabulous! 🍁

  12. lghiggins says:

    Perfect for this season and thanks for the tip on the skewer.

  13. Looks delicious Jenna. I love maple flavoring. It sounds so special with adding the cheesecake pudding mix. Beautifully decorated too. Happy weekend.

  14. This looks so very mouthwatering! One of my sisters-in-law loves everything maple – I will be serving this recipe to her!

  15. thefrenchhutch says:

    Jenna, this cake looks delicious and I can’t wait to try it! Fall is here and time to bake this delicious cake……Sending hugs.

  16. Nicolle says:

    Oh I just got a new beautiful bundt pan and I can not wait to make this!
    I would love for you to stop by for my weekly link party I just started cohosting and share for a chance to be featured!

  17. debracommonground says:

    Looks sooooo yummy, my husband loves anything Butter Pecan. Love the leaf embellishments!

  18. Kim says:

    This looks delicious Jenna. Maple and caramel are two of my favorite flavors and the maple is perfect for fall. The icing sounds sooo good – I could probably just drink it up lol. Pinning and thanks for sharing. I hope all is well done there!

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