MAKES 1 (12-CUP) BUNDT CAKE
People always ask us which recipe in a cookbook is our favorite, and that is a tough question. Each recipe is special, and we like them all (or they wouldn’t be in the book). But there is something about the combination of pumpkin, maple syrup, and cream that makes this cake especially good. In fact, it just might be Kathy’s favorite.
Nonstick baking spray with flour
1 (15.25- to 18-ounce) yellow cake mix
1 (15-ounce) can pure pumpkin puree
3 large eggs
⅓ cup canola or vegetable oil
1 teaspoon pumpkin pie spice
¾ cup maple syrup or maple-flavored pancake syrup
6 tablespoons heavy cream
1½ tablespoons unsalted butter
Confectioners’ sugar, for dusting
Preheat the oven to 350ºF. Spray a 12-cup Bundt pan with nonstick baking spray with flour.
In a large bowl using a handheld mixer on low speed, beat together the cake mix, pumpkin puree, eggs, oil, and pumpkin pie spice. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Pour the batter into the prepared baking pan.
Bake for 45 to 50 minutes, or until a wooden pick inserted into the center of the cake comes out clean. Place the cake on a wire rack to cool for 5 minutes.
In a small saucepan, combine the maple syrup, cream, and butter. Cook over medium-low heat, stirring frequently, until the butter has melted and the mixture is smooth and hot, about 5 minutes.
Using a skewer, poke holes evenly over the surface of the cake. Slowly drizzle about half the maple syrup mixture over the cake. Reserve the remaining syrup in the saucepan. Let the cake cool for 30 minutes.
Line a rimmed baking sheet with aluminum foil (to make cleanup easy). Place a wire rack on the foil-lined baking sheet. Invert the cake onto the wire rack and remove the pan. Poke holes evenly over the top of the baked cake using a skewer. Heat the remaining syrup in the saucepan over low heat, stirring continuously, just until the syrup is warm. Slowly pour the syrup over the cake. Let cool completely.
Carefully move the cake to a cake plate. Dust with the confectioners’ sugar just before serving.