Pumpkin Maple Bundt Cake with Chocolate Ganache

Have a few ingredients on hand, will intuit the recipe based on a few other blogs:





My recipe below, proportions loosely  based on epicurious recipe above.


3.5 c all purpose flour
1.5 tsp baking powder
0.25 tsp baking soda
0.75 tsp salt
1 c oil
5 eggs
1/2 bottle (15.5 oz) E.D. Smith Pumpkin Maple Butter Spread (from Costco)(I don’t see the product on their website, they must have it as seasonal for Thanksgiving and Christmas)
grated orange peel (optional)


1. Preheat oven to 350 F.

2. Oil and flour bundt cake pan (I’m using Nordicware).

3. Mix egg and oil. Do not overmix.

4. Mix flour, baking powder, baking soda, and salt in second bowl.

5. Add flour mixture to egg mixture.

6. Add the E.D. Smith Pumpkin Maple Butter Spread to the egg mixture.

7. Add the grated orange peel.

8. Pour mixture into bundt pan.

9. Bake for 60-75 min. Top will crack. Insert cake tester (I use an ice pick) to check that the cake is done.

10. Let cake cool in pan for 20-25 min.

11. Insert spatula VERY CAREFULLY around edges of bundt pan. Take a DEEP breath. Take another one. With no fear (HA!) solidly whack your bundt pan onto a rack. Cross your fingers that it comes out in one piece.

12. When cake is cool, dribble top with chocolate ganache (I had some left over, just melted it and liquefied it (by adding a little milk to it) to use it up).

13. ENJOY!

NOTE: This is DELICIOUS! I had doubts about the pumpkin maple butter spread. Seriously, I had no idea what to do with the stuff or how this recipe would turn out. This recipe is PERFECT! Yum yum yum yum yum.

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