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Hi Bold Bakers!
WHY YOU’LL LOVE THIS RECIPE: As a professional baker, I can tell you this Pumpkin Bundt Cake with Brown Sugar Glaze is fall season baking at its most irresistible. I created this recipe to be the ultimate fall dessert—moist, warmly spiced, and incredibly easy to make. It delivers the classic pumpkin flavor everyone craves, paired with a rich caramel-style glaze that makes each slice feel bakery-worthy. If you want a reliable, crowd-pleasing pumpkin cake for the season, this is the one to bake.
- Moist Pumpkin Texture: Pumpkin purée and sour cream keep the crumb soft, rich, and never dry.
- Warm Fall Spices: Balanced pumpkin pie spice gives every bite that classic autumn aroma.
- Brown Sugar Glaze: A glossy, caramel-sweet glaze adds shine, flavor, and a beautiful finish.
- Pro-Baker Reliability: Straightforward steps, consistent results, and big flavor with minimal effort.
I often bake a Bundt cake ahead of the holidays or special occasions, and one of my biggest time-savers is freezing it. Simply bake the cake, let it cool completely, wrap it well, and freeze for up to 8 weeks. When you’re ready to serve, unwrap it, wrap it again in foil, and warm it in a 325°F (165°C) oven for about 15 minutes. The cake returns to its soft, fluffy texture—and the flavor becomes even more developed after resting in the freezer.
Bold Bakers Loved This!
“I made this for a family Halloween party, and it was a huge hit. One of my sisters said she liked the balance between the spices and the pumpkin. And everyone loved the brown sugar sauce. I already have a request to make it again.” — FErrin
“I made this recipe with mini bundt pans. It made 12. They were awesome!! I found that I needed more caramel sauce because they were individual so I would make 1-1/2 times the sauce next time. And there will be a next time for sure!!” — TriciaElizabeth
“I made this for Thanksgiving in Canada this weekend and it was amazing.. all my guests raved about how delicious it was. Gemma, this is a keeper for sure!” — Anne
IMPORTANT NOTE: This recipe was improved and updated on 11/19/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Table of Contents
- Tools You Need
- Key Ingredients
- How to Make Pumpkin Bundt Cake With Brown Sugar Glaze
- Gemma’s Pro Chef Tips
- Make Ahead and Storage Instructions
- FAQs
- More Pumpkin Recipes
Tools You Need
- Measuring cups
- Measuring spoons
- Measuring jugs
- Stand mixer or hand mixer
- Mixing bowls
- Whisk
- Rubber spatula
- Saucepan
- 12-cup (2.8-liter) Bundt pan
- Wooden skewer or cake tester
- Wire rack
Key Ingredients
For the Cake:
Dark Brown Sugar
- Adds moisture and creates a deeper, more complex caramel flavor thanks to its higher molasses content.
- Helps the cake bake up with a naturally darker color and a softer crumb.
- Substitutes: Light brown sugar (milder flavor) or granulated sugar mixed with 1–2 tablespoons molasses per cup.
Butter
- Contributes richness and helps create a velvety, tender crumb.
- Creams with sugar to trap air, giving the cake a lighter lift.
- Substitutes: Margarine or coconut oil for a dairy-free option.
Vegetable Oil
- Provides long-lasting moisture that keeps the cake soft for several days.
- Ensures the crumb stays tender, even once the cake is fully cooled.
- Substitutes: Olive oil, avocado oil, or melted coconut oil will work well.
Eggs
- Bind the batter so each slice holds its shape without crumbling.
- Add structure, richness, and help control how the cake rises.
- Substitutes: ¼ cup (4 tablespoons/ 60ml) unsweetened applesauce, ½medium banana, 1 flax egg per egg.
Pumpkin Purée
- Supplies deep pumpkin flavor, moisture, and natural sweetness.
- Adds density in the best way—giving the cake that classic pumpkin texture without heaviness.
- Substitutes: If you don’t have canned pumpkin puree, make pumpkin puree using my recipe in no time.
Sour Cream
- Adds creaminess and a light tang that brightens the warm spices.
- Its acidity tenderizes gluten, creating a plush, almost velvety crumb.
- Substitutes: Greek yogurt, regular yogurt, or buttermilk (use slightly less).
All-Purpose Flour
- Gives the cake enough strength to rise without becoming dense.
- Balances moisture so the cake stays soft but slices cleanly.
- Substitutes: Switch to a 1:1 gluten-free flour blend or my Easy Almond Flour Baking Mix for a gluten-free option.
Pumpkin Pie Spice
- Delivers the signature fall flavor with a balanced mix of cinnamon, ginger, nutmeg, and allspice.
- Enhances the natural pumpkin sweetness and warmth.
- Substitutes: Try my Homemade Pumpkin Pie Spice.
Baking Powder
- Helps the cake rise up the sides of the bundt pan for a tall, even shape.
- Creates a fine, tender crumb when combined with baking soda.
Baking Soda
- Reacts with the sour cream and brown sugar to give the cake extra lift.
- Helps the crumb stay light despite the moisture-rich pumpkin purée.
Salt
- Balances sweetness and sharpens the flavors of the pumpkin and spices.
- Prevents the cake from tasting flat or overly sugary.
For the Glaze:
Butter
- Gives the glaze a glossy, smooth body and deep, buttery flavor.
- Helps the glaze set beautifully without becoming brittle.
- Substitutes: Margarine or coconut oil.
Dark Brown Sugar
- Melts into a caramel-like sauce with rich molasses undertones.
- Creates that signature sticky-sweet finish that coats the cake.
- Substitutes: Light brown sugar or coconut sugar.
Heavy Cream
- Adds creaminess and helps the glaze thicken while staying pourable.
- Prevents the glaze from crystallizing as it cools.
- Substitutes: Half-and-half, whole milk (thinner), or coconut cream.
Vanilla Extract
- Rounds out the sweetness and enhances the caramel notes in the glaze.
- Adds warmth that ties the pumpkin and spice flavors together.
- Substitutes: Use an equal amount of Vanilla Bean Paste.
How to Make Pumpkin Bundt Cake With Brown Sugar Glaze
- Prep the Oven and Pan: Preheat the oven to 350°F (180°C) and butter and flour a 12-cup (2.8-liter) Bundt pan. Set aside.
- Cream the Sugars and Fats: Combine the brown sugar, butter, and oil in a medium mixing bowl or the bowl of a stand mixer. Beat until light and fluffy.
- Add the Wet Ingredients: Add the eggs and beat well, then mix in the pumpkin purée and sour cream until fully combined.
- Combine the Dry Ingredients: In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Bring the Batter Together: Fold the flour mixture into the wet ingredients until evenly mixed and no dry streaks remain.
- Bake the Cake: Pour the batter into the prepared pan and bake for about 1 hour, or until a wooden skewer inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes before inverting onto a wire rack. Allow it to cool completely.
- Start the Glaze: In a small saucepan over medium-low heat, combine the butter, brown sugar, cream, and vanilla.
- Dissolve the Sugar: Cook until the sugar is fully dissolved and the mixture no longer feels gritty when rubbed between your fingers.
- Finish the Glaze: Let the glaze cool until slightly thickened but still pourable.
- Glaze the Cake: Drizzle the glaze over the cooled cake and let it set before serving.
- Store Properly: Keep leftovers in an airtight container at room temperature for up to 3 days.
FULL (PRINTABLE) RECIPE BELOW!
Gemma’s Pro Chef Tips
- Use Room-Temperature Ingredients: Make sure eggs and sour cream are at room temperature for even mixing and the best rise.
- Sift Dry Ingredients: Sifting flour and spices ensures an even distribution and a lighter crumb.
- Don’t Overmix: Fold dry ingredients gently into wet ingredients to avoid a dense cake.
- Prep Your Pan Well: Butter and flour the Bundt pan thoroughly to prevent sticking in the intricate ridges.
- Check for Doneness: Use a wooden skewer inserted in the center—if it comes out clean, the cake is ready.
- Customize Your Spice: Make a batch of homemade mixed spice if you want a unique twist on classic pumpkin pie spice.
- Add Mix-Ins Carefully: Chocolate chips, nuts, or dried fruit can be added to the batter, but fold them gently to avoid deflating the cake.
- Glaze While Slightly Warm: Drizzle the brown sugar glaze when it’s warm but pourable for the most even coating.
- Enhance Flavor: Let the baked cake rest for a few hours before glazing—this allows the flavors to fully develop.
- Pumpkin-Chocolate Combo: Add 1 cup (6 oz/170 g) of semi-sweet chocolate chips for a pumpkin-chocolate twist.
Make Ahead and Storage Instructions
- Make Ahead: The pumpkin Bundt cake can be baked a day in advance. Allow it to cool completely, then cover tightly with plastic wrap or store in an airtight container. Glaze just before serving for the freshest taste and appearance.
- Room Temperature Storage: Store the glazed or unglazed cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: If you prefer, you can refrigerate the cake for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: Wrap the cooled, unglazed cake tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving.
- Glaze Storage: If you’ve already made extra glaze, store it in an airtight container in the refrigerator for up to 1 week. Reheat gently before drizzling over the cake.
FAQs
What type of pumpkin works best for this cake?
Canned pumpkin purée is ideal for consistent moisture and flavor. Avoid pumpkin pie filling, which contains added sugar and spices.
Can I add flavors or mix-ins?
Yes! Fold in chocolate chips, chopped nuts, or dried fruit before baking for extra texture and flavor. Gently fold to avoid deflating the batter.
Why does my cake sometimes stick to the Bundt pan?
Make sure to thoroughly butter and flour the pan, reaching all the ridges. A nonstick spray designed for baking can help as well.
How do I get a smooth, glossy glaze?
Cook the brown sugar, butter, cream, and vanilla until fully dissolved, then let it cool slightly. Drizzle when pourable for an even coating.
How do I adjust the baking if I don’t have a 12-cup Bundt pan?
Smaller or larger pans work, but baking time will vary. Start checking for doneness 5–10 minutes early and test with a wooden skewer.
More Pumpkin Recipes
IMPORTANT NOTE: This recipe was improved and updated on 11/19/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frequently asked questions, and Pro Chef Tips.
Try These Recipes!
Pumpkin Bundt Cake with Brown Sugar Glaze
Ingredients
Pumpkin Bundt Cake Batter
- 2 ½ cups (15 oz/425 g) dark brown sugar
- ½ cup (4 oz/115 g) butter , softened
- ½ cup (4 fl oz/120 ml) vegetable oil
- 2 large eggs , at room temperature
- 1 can (15 oz/425 g) pumpkin puree
- ½ cup (4 oz/115 g) sour cream , at room temperature
- 3 cups (15 oz/426 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Brown Butter Glaze
- 6 tablespoons (3 oz/85 g) butter
- ⅔ cup (4 oz/115 g) dark brown sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (180°C) and butter and flour a 12-cup (2.8 liter) Bundt pan. Set aside.
- Combine the brown sugar, butter and oil in a medium mixing bowl or in the bowl of a stand mixer and beat until light and fluffy.
- Add the eggs and beat well, followed by the pumpkin puree and sour cream. Mix until fully combined.
- In a separate medium bowl, combine the flour, pumpkin pie spice, baking powder, baking soda and salt, and then fold into the wet ingredients until evenly mixed.
- Pour the batter into the prepared baking pan and bake for about an hour, until a wooden skewer inserted into the cake comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Once the cake has cooled, make the glaze: in a small saucepan over medium-low heat combine the butter, brown sugar, cream and vanilla and cook until the sugar is dissolved and no longer feels gritty to the touch.
- Let the glaze cool until thickened but still pourable. Drizzle over the cake and let set before serving. Store in an airtight container at room temperature for up to 3 days.
Recipe Notes
- Use Room-Temperature Ingredients: Make sure eggs and sour cream are at room temperature for even mixing and the best rise.
- Sift Dry Ingredients: Sifting flour and spices ensures an even distribution and a lighter crumb.
- Don’t Overmix: Fold dry ingredients gently into wet ingredients to avoid a dense cake.
- Prep Your Pan Well: Butter and flour the Bundt pan thoroughly to prevent sticking in the intricate ridges.
- Check for Doneness: Use a wooden skewer inserted in the center—if it comes out clean, the cake is ready.
- Customize Your Spice: Make a batch of homemade mixed spice if you want a unique twist on classic pumpkin pie spice.
- Add Mix-Ins Carefully: Chocolate chips, nuts, or dried fruit can be added to the batter but fold them gently to avoid deflating the cake.
- Glaze While Slightly Warm: Drizzle the brown sugarglaze when it’s warm but pourable for the most even coating.
- Enhance Flavor: Let the baked cake rest for a few hours before glazing—this allows the flavors to fully develop.
- Pumpkin-Chocolate Combo: Add 1 cup (6 oz/170 g) of semi-sweet chocolate chips for a pumpkin chocolate twist.
Can you make these as mini-bundt
cakes? I’ve been baking a lot for my work friends but it is easier to have individual cakes instead of a big Bundt. Thanks for your help 🙂
I made this for a family Halloween party and it was a huge hit. One if my sisters said she liked the balance between the spices and the pumpkin. And everyone loved the brown sugar sauce. I already have a request to make it again.
Can this be made into mini bundts and if so how many
Hi, the recipe says 2 1/2 cups brown sugar. I assume you mean flour.
I’d love to make this but I’m in France and I haven’t seen pumpkin puree in cans. May I use homemade pumpkin puree?
I made this cake yesterday for a dinner party. The cake turned out perfectly, however, I rushed the glaze, totally my fault. I was running a little late and although I thought I cooked it long enough, the sugar had not entirely dissolved so it was a little gritty. I also didn’t let it cool long enough so it didn’t really stick to the cake. The good news is, everyone loved it! I will definitely make it again but I will allow plenty of time so that the glaze will be as perfect as the cake! I still gave it… Read more »
Hi Gemma,what can i use instead of pumpkin pie spice?
Alexa says, according to Spruce.com, 1c all purpose flour weighs 128 grams but I’m finding lots of differences in this, depending upon the web site. Very confusing for sure.
Decided to try this cake but the flour amount is confusing. 1 cup of flour weighs 120 grams. The recipe says 3c. flour so that would be 360g. Why the reference to 426g.?
I made this today! It’s delicious! I think my brown sugar glaze was not thick enough, it was almost all absorbed by the cake a few minutes after I poured it lol. I added on top of the glaze a caramel spread I had in my pantry!