I’ve said it before…I am a maple syrup snob. Once you have the real thing…you just can’t go back to the old Aunt Jemima. And for some reason, nothing makes me want pancakes and real maple syrup more than a cold January day. This isn’t just a bundt cake? This is a little piece of maple frosted goodness that…in my opinion…would be good for breakfast or dessert. And if you’re still in love with Jemima…you could substitute…your house, your rules.
1 box of yellow cake mix
2 small boxes of instant vanilla pudding
1/2 cup of veggie oil
1 1/4 cups water
1 cup maple syrup, divided
4 cups powdered sugar
1 stick butter, softened
2-3 splashes milk
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, puddings, oil, water and eggs with electric mixer. Pour into prepared pan and bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert the cake onto a serving plate to finish cooling. While the cake is still warm, take the end of a wooden spoon and poke holes across the top of your cake (visualize each piece you’re cutting having one hole in it…so about 14 or so holes). Drizzle about 3/4 cup maple syrup down over the top of the cake and into the holes. Let the cake finish cooling.
To make the maple frosting, use an electric mixer and combine powdered sugar with butter, milk and remaining 1/4 cup of syrup until you reach your desired frosting consistency. Add more powdered sugar if it’s too thin and more milk if it’s too thick.
Frost cooled cake.
The syrup really makes the cake moist without it being too sweet. This cake was gone in seconds. Even my most honest taste-tester (Lori Eason!) who was skeptical of syrup in cake, ate every single bite…and then told me I was right. Cozy up this January and enjoy your cake.