White Chocolate Ribbon Pumpkin Cake With Maple Glaze

Preheat oven to 350 degrees F. Grease and flour a large bundt pan or spray with flour added baking spray.Prepare filling.

Place white chips in a microwave safe bowl and microwave on high for 1 1/2 minutes, stopping every 30 seconds to stir. Beat cream cheese, sugar and vanilla into melted chips. Set aside.In a medium bowl, combine flour, salt, baking powder, baking soda and cinnamon. Set aside.In a large bowl, beat butter and sugar until fluffy. Beat in Adams vanilla extract. Beat in eggs, one by one and continue beating on high speed of electric mixer for 1 minute or until mixture is light. Stir in pumpkin. By hand or using low speed of mixer, stir flour mixture.

Pour about one third of the pumpkin batter into bundt pan.

Pour white filling over pumpkin batter, keeping white batter away from sides of pan as much as possible.

Pour remaining pumpkin batter over white batter.

Bake for 55 minutes or until cake begins to pull away from sides of pan.

Let cool in pan for 10 minutes; Turn from pan.

Let cake cool completely before glazing.Prepare glaze. Stir together sifted powdered sugar, maple syrup, 2 tablespoons of cream and salt. Beat until smooth. If glaze is too thick, add remaining tablespoon of cream.

Drizzle over cooled cake; Store cake in refrigerator.