Throwback Thursday, Maple Bundt Cake

the Painted Apron

2 years ago

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

Course Dessert

Cuisine American

Keyword Autumn dessert, bundt cake, butter pecan cake mix, Fall, lemon cake mix cake, maple cake, maple leaf cake

Prep Time 10

Cook Time 35

Icing 10

Servings 12

Equipment

Bundt cake

Ingredients

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

Instructions

Cake

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.