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Maple Bundt Cake

KMarie
Make this easy maple Bundt cake with Betty Crocker Maple Cake Mix, sour cream, and a maple cream cheese glaze. Perfect for fall and holidays!
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Sweet Treat
Cuisine Southern
Servings 10 people

Equipment

  • 1 Large Mixing Bowl
  • 1 Large mixing spoon
  • 1 Bundt Cake Pan

Ingredients
  

  • 1 Maple Box Cake Mix Betty Crocker
  • 1 Small Box of Vanilla Pudding
  • 4 large Eggs
  • 1 cup of milk
  • ¼ cup of oil
  • 3-4 tbsp sour cream
  • 1 tbsp vanilla extract
  • 1 tbsp maple extract

Maple Cream Cheese Glaze

  • 1 8oz Block of Cream Cheese room temperature
  • 1 stick of butter room temperature
  • 3-4 cups confectioners sugar
  • 3-4 tbsp vanilla extract
  • 1 tsp maple extract

Instructions
 

  • Preheat: Preheat oven to 325°F. Grease and flour a Bundt pan well.
    Mix: Add cake mix, eggs, milk, oil, sour cream, vanilla, and optional maple flavoring to a large bowl. Mix until well combined. Fold in pecans if using.
    Bake: Pour batter into prepared Bundt pan. Bake at 325°F for 40–45 minutes, or until a toothpick inserted into the center comes out clean.
    Cool: Allow cake to cool in the pan for several minutes, then carefully turn onto a cooling rack. Cool completely before glazing.
    Make Glaze: Beat softened cream cheese and powdered sugar until smooth. Add milk or heavy cream, a little at a time, until you reach your desired consistency. Stir in maple flavoring.
    Glaze: Drizzle the maple cream cheese glaze over the completely cooled cake. Sprinkle with chopped pecans, if desired.

Maple Cream Cheese Glaze

  • Add cream cheese into mixer bowl and mix alone first.
    Then add butter and mix until mixed into cream cheese well.
    Add remaining ingredients and mix well.
    Chill for at least an hour before use.
    Add 1teaspoon maple extract flavor
    (I do love to melt my icing and make it pourable)

Notes

💡 KMarie Kitchen Tip: Maple and pecans are a perfect fall combination! Add pecans to the batter and sprinkle toasted pecans over the glaze for an extra-special holiday cake.
Storage: Store the glazed cake covered in the refrigerator.