Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze

12
Diane Atherton

By
@DeeDee2011

Playing around in the pantry today, I came up with a different take on the classic Sock-it-to-Me Cake by adding pumpkin to the batter and making a maple glaze to top it off. Hope you enjoy it!

Blue Ribbon Recipe

Diane needs to play around in the kitchen all the time because this cake is fantastic! Super moist, it's filled with just the right amount of pumpkin flavor. We love the crunchy, nutty filling you get in each bite. The glaze is full of buttery maple flavor and perfect on top of the Bundt cake. It's so delicious we could drink it out of the pan. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 4 votes

Comments:
Prep:
15 Min
Cook:
1 Hr
Method:
Bake

Ingredients

  • 1
    yellow cake mix (15.25 oz)
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    cinnamon, ground
  • 1/4 tsp
    nutmeg
  • 2/3 c
    vegetable oil
  • 1 c
    sour cream
  • 4 large
    eggs
  • 1 can(s)
    pure pumpkin (15 oz)
  • 1/2 c
    raisins, optional (don't soak, cake is very moist)
  • FILLING

  • 1/2 c
    chopped pecans
  • 3 Tbsp
    brown sugar
  • 2 tsp
    cinnamon, ground
  • BROWNED BUTTER MAPLE GLAZE

  • 2 Tbsp
    butter
  • 1/4 c
    brown sugar
  • 2 Tbsp
    buttermilk
  • 1 Tbsp
    pure maple syrup
  • 1/2 tsp
    butter flavoring
  • 1 1/2 c
    powdered sugar
  • ·
    add'l buttermilk if needed

How to Make Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze

Step-by-Step

  1. Preheat oven to 350 degrees. Grease and flour Bundt pan (at least a 10 cup Bundt pan).
  2. Whisk together cake mix, brown sugar, cinnamon, and nutmeg in a large bowl of the mixer. Make a "well"; add oil, sour cream, eggs, and pumpkin. Blend on low speed for about 30 seconds. Beat at medium speed for 2 minutes. Stir in raisins.
  3. Pour 1/2 of batter into a prepared Bundt pan. Add filling ingredients to a bowl and mix well. Sprinkle filling evenly over batter.
  4. Pour remaining batter on top.
  5. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a rack for 10 to 15 minutes. Invert onto large plate; cool completely and then glaze. For best results, let the cake sit overnight before diving in!
  6. GLAZE: Brown butter in a saucepan over medium heat just until a deep golden brown. Watch closely as the butter can burn quickly. Remove from heat once you've reached the desired color.
  7. Stir in brown sugar and buttermilk and return to heat; reduce heat. Stir until sugar is completely dissolved and no longer grainy. Stir in maple and butter flavoring; set aside to cool.
  8. Add powdered sugar; stir until creamy. If the glaze seems too thick, add additional buttermilk or milk until desired consistency.

Printable Recipe Card

About Pumpkin Sock-It-To-Me Cake & Butter Maple Glaze

Course/Dish: Cakes Sweet Breads
Main Ingredient: Flour
Regional Style: American
Collections: Pumpkin Patch Fall Food
Other Tag: Quick & Easy



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