Maple Bundt Cake with Cream Cheese Filling

4.96 from 67 votes

Maple Bundt Cake with Cream Cheese Filling

Move over pancakes and waffles. Maple syrup is for cake, too. This Maple Bundt Cake with Cream Cheese Filling is mighty tasty and takes advantage of maple syrup as a delicious fall flavor that provides the perfect sweetness and richness.

Prep Time30

Cook Time1 30

2 30

Total Time2

Course: Dessert, treats

Cuisine: American, german

Servings:

Calories: 780kcal

Author: Courtney Paige

Equipment

Mixing bowls
Measuring cups and spoons
Rubber Spatula
electric hand mixer
9 or 12 cup bundt cake pan

Ingredients

Cake

1 cup butter (2 sticks) softened
4 oz cream cheese softened
½ cup greek yogurt
1 cup cane sugar
½ cup brown sugar
½ cup maple syrup
½ tbsp maple extract
2 cups all purpose flour
3 tsp baking powder
pinch of salt
4 eggs
2 tbsp corn starch
crisco

Cinnamon Layer

¼ cup cane sugar
2 tbsp ground cinnamon

Cream Cheese Filling

8 oz cream cheese
¼ cup cane sugar
1 egg
1 tsp maple extract

Cream Cheese Frosting

8 oz cream cheese softened
½ cup butter
3 cups powdered sugar
1 tsp maple extract

Instructions

For the cake batter: In a large mixing bowl, add softened butter, brown, and white sugar. Beat until the butter is well combined.
Add in softened cream cheese, yogurt, maple syrup, and maple extract. Beat it again until everything is well mixed - there should be no clumps of butter or cream cheese
Add in one egg at a time and beat it until completely mixed. Repeat for the remaining eggs.
Add all of the dry ingredients in with the wet ingredients: flour, cornstarch, baking powder, and salt. Use a hand mixer to combine. Set batter aside.
For the cinnamon sugar layer: Then, in another small mixing bowl, mix together cane sugar and ground cinnamon. Set aside.
For the cream cheese filling: In a third mixing bowl, add all of the cream cheese filling ingredients. Beat on high with your hand mixer until all of the sugar is combined.
Take a paper towel and line the ISH outta that bundt pan with Crisco. I'm talking every nook and cranny needs to be slathered in Crisco, otherwise your cake will not come out of the pan. Preheat the oven to 350°F.
Now it’s time to assemble the cake. Pour half of the maple cake batter into the bundt cake pan.
Then sprinkle the cinnamon sugar mixture on top - in an even layer. Add the cream cheese filling on top of the cinnamon sugar layer. Then pour the remaining cake mixture on top of the filing layers.
Bake for 60-70 minutes. The top will rise and turn golden brown.
For the cream cheese frosting: While the cake is baking, allow cream cheese and butter to soften. Place cream cheese and butter into a mixing bowl and use a hand mixer to blend it. Slowly add powdered sugar into the mixture and continue to beat it. Add the maple extract at the end and beat again. Set aside until the cake is ready to be frosted.
Once the middle of your Maple Bundt Cake is completely cooked, allow it to cool in the pan for 15 minutes. Then, flip the bundt cake over onto a plate and allow it to cool upside down still in the pan (this will ensure that it doesn’t sink while cooling).
Remove from the cake pan by running a narrow rubber spatula around the edges then using a wiggling motion to carefully remove the pan.
Transfer the Maple Bundt Cake to a cake stand and pour frosting over the top, slowly, allowing it to drip down the sides. Garnish with more cinnamon sugar, slice, and serve. Enjoy!

Video

Notes

YOU MUST USE CRISCO. You’re Maple Bundt Cake NEEDS this to ensure it’ll slide out of the pan (I have tried butter and a floured cake pan and it does not work!).

Refrigerate for up to 5 days or freeze for up to 3 months.

Nutrition