Dr. Beth's Pumpkin Spice Bundt Cake
with Maple Cinnamon Glaze
Makes: 1 Bundt Cake
  • 1/2 cup virgin coconut oil melted
  • 7/8 cup honey
  • 7/8 cup raw turbinado sugar
  • 4 large eggs
  • 2-1/2 cups pumpkin puree
  • 2-1/2 cups all purpose flour ( I used gluten free)
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 2 teaspoons pumpkin spice
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon ginger

  • 4 ounces cream cheese (room temp) (I used reduced fat)
  • 2 to 3 tablespoons whole milk
  • 3 tablespoons pure maple syrup
  • 1/2 teaspoon cinnamon

  1. Place oven rack in center of oven and preheat to 350° F.
  2. In a large bowl, combine eggs, sugar, honey and oil. Beat together with a hand mixer or a stand­ mixer fitted with a whisk attachment on medium speed for 30-40 seconds, until fluffy.
  3. Add pumpkin puree, beating for 40 seconds. Stir dry ingredients into wet ingredients until well combined.
  4. Grease a bundt pan with butter. Pour batter into the bundt cake pan. Bake for 1 hour, until top is firm and golden.
  5. While the cake bakes, make the glaze. In a medium bowl, combine cream cheese, milk, maple syrup and cinnamon. blend until well combined, adding more milk if needed to reach desired consistency.
  6. Allow to cool for 10 minutes, then invert the cake on a rack. Allow to cool completely before pouring the glaze evenly over top.

Recipes for Life Cookbook
Dr. Beth's Weight Loss Solution
Dr. Beth's Phyto-Nutrients Book