Well Made by Kiley

Preheat the oven to 350F. Grease a 10” bundt pan with butter, and then lightly dust with flour.
Prepare the pecan topping first. In a small bowl, combine the melted butter, chopped pecans, brown sugar, maple syrup, and cinnamon. Pour into the bottom of the prepared bundt pan and set aside.
Then make the gingerbread cake batter. In a large bowl, whisk together the flour, baking powder, baking soda, and spices. Set aside.
In a separate large bowl or stand mixer, cream together the butter and sugars until smooth and creamy.
Add in the eggs, and whisk until fully incorporated. Then, add in the greek yogurt, milk, and molasses. Beat again until the mixture is smooth.
Add the dry ingredient mixture into the wet, and then beat again until the batter is smooth.
Pour the batter into the bundt pan with the pecan topping on the bottom.
Bake for 40-45 minutes, or until golden and a toothpick inserted into the middle comes out clean.
Allow the cake to cool for 10-15 minutes, then run a knife along the edges and gently invert onto a wire cooling rack.
While cooling, beat together the ingredients for the cream cheese glaze in a medium bowl.
Once cooled, top the cake with the cream cheese glaze.
Enjoy!