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White Chocolate Ribbon Pumpkin Cake With Maple Glaze

by on October 25, 2009 · 13 comments

I can’t believe I never posted this recipe! It won a prize in a local contest a few years back and it’s easy to make. The pumpkin makes it quite holidayish and it’s a great alternative for those who don’t like pumpkin pie. I am having trouble finding a picture of the original, but there’s a picture of it in the link above along with a cheeseball picture of me holding the cake.  And if that’s not enough to convince you it’s good, I just Googled the cake and found that someone posted it on Recipezaar.

As a side note, another reason I’m posting this is because today’s attempt to build a new recipe was a miserable failure. I had to throw away about $10.00 worth of fudge ingredients after attempting to make a clone of Disney’s S’mores fudge.

White Chocolate Ribbon Pumpkin Cake With Maple Glaze
 
Prep time
Cook time
Total time
 
A pumpkin Bundt cake with a tunnel of white chocolate flavored cheesecake running through the center
Author:
Recipe type: Dessert
Serves: 20
Ingredients
  • White Chocolate Ribbon Pumpkin Cake With Maple Glaze
Filling:
  • 3/4 cup white chocolate morsels or white chips or 4 oz white chocolate
  • 8 oz cream cheese, softened
  • 3 tablespoons granulated sugar
  • 3/4 teaspoon vanilla extract
Cake:
  • 3 cups all-purpose flour (13.5 oz)
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 2 sticks (8 oz) butter, softened
  • 2 cups granulated sugar
  • 1 1/2 teaspoons Adams vanilla extract
  • 4 eggs
  • 1 (15-16 oz) can pumpkin
Glaze:
  • 1 cup powdered sugar, sifted
  • 1 tablespoon maple syrup
  • 1/2 teaspoon maple extract (I use the imitation Ma*Pel)
  • 2-3 tablespoons heavy cream
  • 1/8 teaspoon salt
Instructions
  1. Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.
  2. Prepare filling. Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. Beat cream cheese, sugar and vanilla into melted chips. Set aside.
  3. In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.
  4. In a large bowl, beat butter and sugar until fluffy. Beat in Adams vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir flour mixture.
  5. Pour about one third of the pumpkin batter into bundt pan. Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible. Pour remaining pumpkin batter over white batter.
  6. Bake for 55 minutes or until cake begins to pull away from sides of pan. Let cool in pan for 10 minutes; Turn from pan. Let cake cool completely before glazing.
  7. Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream. Drizzle over cooled cake; Store cake in refrigerator.

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Published on October 25, 2009

{ 13 comments… read them below or add one }

snooky doodle October 25, 2009 at 3:24 pm

sounds delicious! wish to try it :)

snooky doodle October 25, 2009 at 3:25 pm

my blog changed name here’s the new link http://maltesebakes.blogspot.com

Gloria October 25, 2009 at 3:36 pm

I also have thrown away many $$ worth of ingredients over the years on failed attempts. Most have been experiments so I’m not usually shocked or anything. I trick my self into thinking it is only dessert, not healthy food so I don’t feel as bad!
I like that the Pumpkin cake part doesn’t seem too spicy. Cream cheese with pumpkin-a perfect marriage! And Congrats on the contest win!

VeggieGirl October 25, 2009 at 3:48 pm

Thanks for posting this!

Karen October 25, 2009 at 4:12 pm

Sorry about your fudge fiasco. Happens to all of us!
Keep the pumpkin recipes coming! I love, love, love them. This one sounds great, love the added twist of white chocolate in the filling, I hope to get around to making it soon.

Jasmine October 25, 2009 at 4:19 pm

Money spent on fudge kills me every christmas season! the only recipe i can make right is the one on the back of the marshmallow bag : ( do you happen to know any somewhat easy recipes that tastes like old fashion fudge you can buy?

Jessica @ How Sweet It Is October 25, 2009 at 5:38 pm

This sounds absolutely incredible!

Gina October 25, 2009 at 9:25 pm

What’s up with you and white chocolate of late? Not a judgement, just curious. Was there a sale and you stocked up?

Katrina October 25, 2009 at 9:35 pm

I was just looking at a pumpkin bread with cream cheese in the middle last week! This looks better than what I found. And well, since it’s a winner…..
Love the link to the recipes and your pic!

cookienurse October 25, 2009 at 10:39 pm

Anna, you are far too humble!! Congratulations on this winning recipe!
Can’t wait to try it out!

Sue October 26, 2009 at 1:59 pm

I finally found a few minutes to click over and look at the photos. The cake looks really yummy, and I don’t think your photo looked cheesy either. :-)

Heathers Cakes November 4, 2009 at 1:53 am

Could you post up some pics so I know what this is supposed to look like? I tried it out myself but I am not sure if it came out right lol. Anyway, I added cream to it and it tasted lovely, didn’t look to great though but I think that’s through fault of my own.

Anna November 4, 2009 at 7:30 am

Hello Heather’s Cakes,

I am going to email you some photos. For anyone else who needs a photo, click on the link that says “local contest” and scroll down to the third page.

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