- Cook Time
- Prep Time
- 3 cups all-purpose flour
- 2 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 1/2 cups sugar
- 3/4 cup canola oil
- 4 eggs, room temperature
- 1 teaspoon vanilla
- 1 (14-ounce) can pumpkin puree
- 1/2 cup water
Maple cream cheese icing
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
For icing, beat together cream cheese, butter, and vanilla, scraping down sides of . Add maple syrup and beat until smooth. Cover and chill until ready to use.
Preheat oven to 350°F. Grease Bundt pan or 9-inch x 13-inch baking pan; set aside.
In a large bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and nutmeg. In another bowl, beat sugar and oil. Beat in eggs one at time; add vanilla, pumpkin puree, and water, and mix until well blended. Add dry ingredients to pumpkin mixture and mix until well blended. Pour batter into prepared pan. Bake for 50 to 60 minutes, or until a skewer inserted in centre comes out clean. Remove from oven and let cool. Turn out onto rack and turn right-side up.
Spread top of cooled cake completely with maple cream-cheese icing. Chill until ready to serve.
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