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Downy Pumpkin Bundt With Maple Cream Recipe

Excerpted from ‘Bake Smart: Sweets and Secrets from My Oven to Yours’ by Samantha Seneviratne

spinner image pumpkin bundt with maple cream on dish
Johnny Miller

Serves 10

Confectioners’ sugar is pulverized granulated sugar. It’s about 10 times finer than granulated sugar, which is why we call it 10X in the biz. Cornstarch is usually added to the sugar as an anti-caking agent. In this recipe, it creates a soft and very finely textured cake.

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For the cake:

  • 32 tablespoons butter, at room temperature, plus more for the pan
  • 3 ¼ cups all-purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • ¼ teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt
  • 1 pound confectioners’ sugar
  • 4 large eggs, at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 15-ounce can pumpkin puree (about 2 cups)

For the maple cream:

  • ½ cup mascarpone
  • ¼ cup maple syrup
  • ¼ cup confectioners’ sugar
  • 1 tablespoon whole milk if necessary



spinner image book cover with words bake smart, sweets and secrets from my oven to yours, by samantha seneviratne; picture of cookies

Preheat the oven to 350°F. Butter a 12-cup Bundt pan. The best way to butter a Bundt pan is with a pastry brush and soft butter. Make sure to get into every ridge.

In a small bowl, whisk together the flour, baking powder, cinnamon, ginger, allspice, nutmeg and salt.

In a large bowl, with an electric mixer on medium speed, beat the butter and confectioners’ sugar until light and fluffy, about 5 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as necessary. Beat in the vanilla. Add the flour mixture and beat on low speed until just combined. Fold in the pumpkin. Tip the batter into the prepared pan and smooth the top. Rap the pan on the counter to knock out any air bubbles. Bake until a skewer inserted into the center of the cake comes out clean, 70 to 75 minutes. Transfer the cake to a rack and let cool in the pan for 15 minutes, then flip the cake out onto the rack and let cool completely.

In a small bowl, stir together the mascarpone, maple syrup and confectioners’ sugar. Stir in a little milk if necessary to adjust the consistency; the cream should be thin enough for drizzling. Drizzle the cream over the top of the cake to serve.


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