Spiced Pumpkin Bundt Cake With Brown Sugar Icing

Pumpkin Bundt Cake - Spiced pumpkin bundt cake, with a moist and rich blend of fall spices, glazed with a brown sugar glaze. 

Last recipe for the pumpkin season! Giving you a delicious pumpkin bundt cake with brown sugar icing is a great way to say goodbye to fall, and hello to Christmas flavors. This pumpkin bundt cake recipe has a moist pumpkin cake with a brown sugar glaze. 

For more pumpkin desserts and bundt cake recipes, 

• Pumpkin Bread
• Easy Pumpkin Churro Bundt Cake
• Gooey Butter Pumpkin Cake Without A Box Mix

Why you should make this Pumpkin Bundt Cake 

I am not one to beg, but honestly, this easy Pumpkin Bundt Cake will be a perfect addition to end your fall season!

Best results - A bundt cake is easy to make with the best results!  Using a perfect blend of spices and the bundt pan's unique shape.

Pumpkin flavor -  Are we over all things pumpkin? This cake has a lot of spice to compliment the pumpkin. 

Bundt cake vs layer cakes - The simplicity with a bundt cake makes it easy to bake and beautifully presented

Perfect dessert- Make the perfect balance between comfort and beauty with this pumpkin bundt cake! This is what you should be bringing to thanksgiving! 

Brown sugar glaze - Made with butter and brown sugar, two things that make dessert taste great! 

What ingredients you need to make this Pumpkin Bundt Cake

Additionally, I have provided some key ingredients for Pumpkin Bundt Cake that you might not have on hand. For a full list of ingredients, check out the recipe card below!

• Large Eggs: Make sure these are room temperature! This will help make the batter to evenly rise in the oven! 
• Vegetable oil: Use a non flavored oil! I like vegetable oil, but feel free to use canola oil. 
• Pumpkin puree: (not pumpkin pie filling) Make sire it is pure pumpkin! 
• All-purpose flour: Remember to spoon and level for accurate measurement. 
• Baking powder: Make sure your baking powder is fresh. Old baking powder will result in a more dense cake. 
• Warm fall spices: Which include, Pumpkin pie spice, Cardamom, Ground cinnamon, Ground ginger, and Nutmeg
• Pam's Baking Spray - For greasing the bundt pan! (I will only have use Pam's, it will be my go to forever)
• Dark brown sugar: You can also use light brown sugar! Whatever you have on hand. 

Tips And Tricks To Make The Cake Batter

Next, I have given you some tips on how to successfully make this recipe! For the full instructions, check out the recipe card below.

• Ensure all your ingredients are at room temperature, especially the eggs. This helps with better incorporation and a smoother batter.
• Use measuring cups and spoons for accurate measurements, especially when it comes to baking powder and spices.
• In a bowl of a stand mixer, incorporate air by whipping the eggs and the sugar together.
• Sift the dry ingredients (flour, baking powder, spices) together. This helps in even distribution and a lighter texture in the final cake.
• Gradually add the dry ingredients to the wet ingredients, mixing on low speed. This prevents overmixing and ensures a tender crumb.
• Grease the bundt pan thoroughly with Pam's Baking Spray or another greasing agent. Although I highly recommend Pam's!
• Use the toothpick test to check for doneness. Insert a toothpick into the center, and it should come out with only a few moist crumbs, not wet batter.

Frequently Asked Questions 

Can I use a different type of oil?

You can substitute vegetable oil with canola oil or melted coconut oil for a slightly different flavor.

What if I don't have pumpkin pie spice?

You can make your own pumpkin pie spice by combining cinnamon, nutmeg, ginger, and cloves in the specified proportions.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure it's well-drained to achieve the right consistency.

What's the purpose of letting the cake cool in the pan before transferring it?

Allowing the cake to cool in the pan helps it set and makes it easier to release without breaking.

Storing And Freezing

To store the pumpkin bundt cake with brown sugar glaze, allow it to cool completely, then cover it tightly with plastic wrap or aluminum foil to prevent drying. Store at room temperature for up to 2 days or refrigerate for longer freshness, adding the glaze just before serving to maintain its optimal texture.

Freezing - Pumpkin Bundt Cake

To freeze the pumpkin bundt cake, wrap it tightly in plastic wrap or aluminum foil, ensuring it's well-sealed to prevent freezer burn. For longer storage, place the wrapped cake in an airtight container or a resealable freezer bag, and freeze for up to 2-3 months. Thaw in the refrigerator before adding the brown sugar glaze just before serving to maintain its freshness.

Remember LEAVE A 5 STAR EVIEW AND A COMMENT if you love the recipe or any questions. Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Pumpkin Bundt Cake With A Brown Sugar Glaze

Molly Murphy

Spiced pumpkin bundt cake, with a moist and rich blend of fall spices, glazed with a brown sugar glaze.

5 from 5 votes

Print Recipe Pin Recipe

Course cake

Cuisine American

Servings 12 slices

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pumpkin Cake:

• Pam's Baking Spray for greasing the pan
• 1 ¼ cups granulated sugar
• 1 cup light brown sugar packed
• 5 large eggs room temperature
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups pumpkin puree not pumpkin pie filling
• 3 cups all-purpose flour
• 2 tablespoons baking powder
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon cardamom
• 3 teaspoons ground cinnamon
• 1 ½ teaspoons ground ginger
• 1 teaspoon nutmeg
• 1 teaspoon salt

For the brown sugar glaze

• ½ cup butter unsalted
• ½ cup dark brown sugar sub light brown
• 1 ½ cup powdered sugar
• 2 teaspoons milk

Instructions

 

For the bundt

• Preheat your oven to 325 degrees F. Spray a 12-cup bundt pan with Pam's Baking Spray and set it aside.
• In a medium-sized bowl, combine the flour, baking powder, cardamom, ground cinnamon, pumpkin pie spice ginger, nutmeg, and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the granulated sugar, brown and eggs on medium speed until they are light and fluffy, about 4 minutes.
• Add the vegetable oil and vanilla extract, and beat on medium speed until fully incorporated, about 30 seconds. Then add the pumpkin puree and mix until combined, about 30 seconds.
• With the mixer on the lowest speed, gradually add the dry ingredients to the pumpkin/egg mixture.
• Pour the pumpkin batter into the prepared bundt pan. Bake for 50-55 minutes (or until a toothpick inserted in the center comes out with only a few moist crumbs). Mine took the whole 55 but my oven runs cooler.
• Allow the bundt cake to cool for 20 minutes before transferring it out of the bundt pan and to a cake plate or board. Let the cake cool for 30 minutes.

Make the icing

• When you are ready to serve, make the icing.
• In a small sauce pan over medium heat add the butter and let it completely melt.
• Using a whisk, whisk in the brown sugar, and stir until combined and smooth.
• Remove from the heat and add in the powdered sugar. Add in the milk and whisk to create a thick glaze. For a thicker glaze add more powder sugar and for a thinner glaze add more milk.
• Use immediately, as the glaze will harden as it thicks. If the glaze starts to harden, pop it in the microwave for 15 seconds to thin out!

Keyword cake, bundt, pumpkin, fall

Tried this recipe?Let us know how it was!