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Holiday Bundt Cake with Maple icing

Recipe by:
Yield: 10 servings


1.50 cup (c)
margarine, melted and cooled to room temperature
1.00 cup (c)
LACTAID® Lowfat Cottage Cheese, pureed
3.00 cup (c)
1.00 tablespoon (T)
1.00 teaspoon (t)
3.00 cup (c)
all purpose flour
1.00 cup (c)
powdered sugar
0.50 cup (c)
pure maple syrup


Heat oven to 350 degrees F. Lightly coat pan with bake spray and flour.

Place butter in a saucepan over low heat to melt; set aside. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside. Make sure cottage cheese puree is completely blended and with no lumps. Consistency will be similar to sour cream.

In a stand mixer, use the paddle attachment and add melted butter, cottage cheese and sugar into stand mixer bowl. Mix on medium-low for about 1 minute or until well combined. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.

Pour batter into prepared pan and bake at 350 degrees F until golden and a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 10 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before cutting.

In a small bowl combine powdered sugar, and maple syrup. Whisk ingredients together until combined. Drizzle on top of bundt cake and add your favorite holiday decorations to make this dessert a holiday party crowd pleaser.

Nutritional Facts

Serving Size: 1 slice

Amount Per Serving

Calories 736
Total Fat 86g
Saturated Fat 0g
Cholestrol 114mg
Sodium 357mg
Total Carbohydrate 205g
Dietary Fiber 0g
Sugars 55g
Protein 10g
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