RECIPE: Maine Maple Walnut Pumpkin Cream Cake

Last Updated: April 27, 2024By
Maine Maple Walnut Cream Cake Recipe by New England Innkeeper

Sugaring season is the season when you tap the trees for sugar that turns into maple syrup. What is that? That’s just so beautiful.’ I like the idea, it’s the very, very first murmurings of spring.

— Beth Orton


Charlene M. Taubert

Most of us think of bright flowers, little chicks, sunshine, and warmer weather on the first day of spring.

For New England Innkeepers, on the first day of spring, our thoughts are on maple syrup and the sugaring season.

We love to attend and support statewide events, and plan maple-themed weekends (and recipes!) to help our guests celebrate sugaring time.

Syrup makers work around the clock once the spring run has started. Much of the sap is still gathered the old-fashioned way — in buckets hung from trees, and brought in to be boiled down to the syrup consistency over wood fires. While feeding the maple sap into the evaporator, dense, sweet-smelling clouds of steam fill the air as the heat causes the sap to reduce and become more and more concentrated. Did you know that 60 gallons of sap are reduced to just one-and-a-half gallons of syrup?

Maine Maple Sunday: A Connection to the Past

Maine Maple Sunday is always the fourth Sunday in March. Most Maine sugarhouses offer free maple syrup samples and demonstrations on how pure Maine maple syrup is made during the Maine Maple Sunday weekend. Many farms offer games, activities, treats, sugarbush tours, music, and so much more. Learning about the maple sugaring process can give you a deeper appreciation for the effort that goes into making maple syrup and the significance of this ingredient in Maine’s history.

If you happen to be visiting Maine during the festivities, I encourage you to take an active role in the old-fashioned production of Maple Syrup in New England this year by attending an event, sharing information, making a cake with maple syrup to share, or buying real Maple Syrup from your local producer.

If you are a baking enthusiast, visiting Maine Maple Sunday events can serve as a great source of inspiration for creating delicious and amazing sweets. Maple syrup is a versatile ingredient that can be used in various recipes to enhance the flavor and sweetness of baked goods.

The maple sugaring tradition in Maine dates back to the time of the Native Americans. The early settlers of Maine learned from the Native Americans about the sap collection process, and since then, it has become an integral part of Maine’s cultural heritage. By participating in Maine Maple Sunday events, you are immersing yourself in a tradition that has been passed down from generation to generation.

Maine Maple Sunday is an excellent opportunity to support local businesses. Many of the producers who open their doors during the event are small, family-run businesses that rely on the support of their community to survive. By attending the event, you are not only learning about the history of Maine but also supporting the local economy.

Understanding this “beautiful, first murmuring of spring”, gives us a deep sense of appreciation and love for good quality food and those who make it happen.

And there’s no better way to celebrate the beginning of spring than to visit a Maine sugarhouse, procure some real Maine Maple Syrup, and cook this delicious recipe for the New England Innkeeper’s Maine Maple Walnut Pumpkin Cream Cake! Plus it’s a perfect way to use up those errant cans of pumpkin that have been cluttering your cabinets since last November :-)

View a Video about Maine Maple Sunday

Here is the Full New England Innkeeper Recipe for…

Recipe: Maine Maple Walnut Cream Cake

Maine Maple Walnut Pumpkin Cream Cake

Charlene M. Taubert
There’s no better way to celebrate the beginning of spring than to visit a Maine sugarhouse, procure some real Maine Maple Syrup, and cook this delicious recipe for the New England Innkeeper’s Maine Maple Walnut Pumpkin Cream Cake!
Prep Time 25 minutes
Cook Time 23 minutes
Total Time 48 minutes
Course Dessert
Cuisine Cake
Servings 12


  • 1 1/2 cups Flour
  • 2 Tsp Pumpkin Pie Spice or All Spice
  • 1 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • 1 Tsp Salt
  • 1 1/4 Cups of Sugar
  • 1 Stick Unsalted Butter Melted and Cooled
  • 3 Large Eggs
  • 15 oz Can of Unsweetened Pumpkin Puree
  • 1 1/2 Cups Heavy Whipping Cream very cold
  • 1/4 Cup Real Maine Maple Syrup
  • 1/4 Cup Walnuts


Bake the Cake:

  • Preheat oven to 350°
  • Grease two 8″ Round Cake Pans, line with parchment paper, grease parchment and flour pans.
  • Combine flour, pumpkin spice, baking powder, baking soda, and salt in a bowl. Set aside.
  • In a standard mixer, beat sugar, melted butter and eggs on Med-High speed until fluffy (3-4 Minutes).
  • Reduce speed to low and add pumpkin puree until mixed in.
  • Add flour mixture slowly until fully incorporated.
  • Split batter evenly between cake pans.
  • Bake 20-23 minutes or until toothpick inserted in center comes out clean.
  • Cool completely.

Make the Maple Whipped Cream Frosting:

  • In a standard mixer with a whisk attachment, whip heavy cream and maple syrup on Medium speed until peaks form (3-4 minutes).

Assemble the Cake:

  • When cakes are completely cool, carefully slice through each cake to make 4 circles.
  • Place first piece on a cake plate and spread one fourth of whipped frosting evenly over top.
  • Continue layering until all 4 pieces are stacked and frosted.
  • Garnish with Walnuts.

Nutrition (per serving)

Calories: 369kcalCarbohydrates: 42gProtein: 5gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 95mgSodium: 348mgPotassium: 165mgFiber: 2gSugar: 27gVitamin A: 6249IUVitamin C: 2mgCalcium: 71mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Keyword Baking, Cake, Cream, Maple, Pumpkin, Spring, Walnut
Tried this recipe?Tag @newenglandinnkeeper on Instagram so we can see your finished dish!

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Disclaimer: Information is harvested (at time of publication) from publicly available sources and is deemed reliable at time of original publication, but not guaranteed – any editorial content is solely opinion-based – status of businesses, availability, prices, dates, times, details, and etc are subject to change or withdrawal at any time and for any reason. All dimensions are approximate and have not been verified. All data should be independently verified from official sources.

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