Cakes

Pumpkin Bundt Cake with Brown Sugar Glaze

4.88 from 8 votes
My Pumpkin Bundt Cake recipe has everything I want in a fall dessert: it's moist and full of warm spices and, of course, pumpkin.
A gorgeous pumpkin bundt cake with brown sugar glaze.

Hi Bold Bakers!

Fall is here, folks. This is not a drill! It’s time for pumpkin everything! There’s no better way to kick off pumpkin season than starting with this delicious pumpkin bundt cake with the most wonderful brown sugar glaze.

This homemade pumpkin bundt cake has everything I want in a fall dessert: it’s moist and full of warm spices and, of course, pumpkin. To round out those flavors, the glaze lends a wonderful caramel sweetness. It tastes a lot like pumpkin pie, but I have to say, it’s a lot easier to make.

Warning: baking this cake will fill your house with lovely fall smells. You might want to go apple picking next.

Bake this cake for a nice dessert after dinner, then enjoy it for breakfast the next day! 

A close up of the brown sugar glaze dripping down my pumpkin bundt cake recipe.

What Is Pumpkin Bundt Cake?

This bundt cake recipe gets its flavor from pumpkin puree and my homemade pumpkin pie spice — the perfect combination of sweet and savory spices. The secret ingredient though is sour cream. Seriously, don’t skip it! It’s what makes this cake moist and the slight tang really makes the cake come alive. 

What You Need To Make Pumpkin Bundt Cake With Brown Sugar Glaze

  • Measuring cups and spoons
  • 12-cup (2.8 liter) bundt pan
  • Mixing bowls (or bowl of a stand mixer)
  • Small saucepan

How To Make Pumpkin Bundt Cake With Brown Sugar Glaze

This cake comes together super easily; here’s how you make a pumpkin bundt cake (get the full recipe down below!):

  1. Preheat your oven to 350°F (180°C). Prepare a 12-cup (2.8 liters) bundt pan by buttering it and flouring it.
  2. Combine the brown sugar, butter, and oil in a medium mixing bowl or in the bowl of a stand mixer. Beat until they become light and fluffy.
  3. Add in the eggs and beat well, then add in the pumpkin puree and sour cream. Mix until fully combined.
  4. In a separate bowl, combine the flour, pumpkin pie spice, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until evenly mixed.
  5. Pour the batter into your bundt pan and back for about an hour, or until a wooden skewer inserted into the cake comes out clean.
  6. All the cake to cool for 10 minutes before inverting it onto a write rack. Allow it to cool completely before topping with glaze. 
  7. To make the glaze, combine the butter, brown sugar, cream, and vanilla in a small saucepan over medium-low heat. Cook until the sugar is dissolved and it no longer feels gritty to the touch.
  8. Allow the glaze to cool until it is slightly thickened but still pourable. Drizzle it over the cake and let it set before serving.

The interior of my pumpkin bundt cake, showing texture in the slices.

Gemma’s Pro Chef Tips For Making Pumpkin Bundt Cake With Brown Sugar Glaze

  • Always be sure your cake ingredients are at room temperature for the evenest mixing and best rise.
  • Make a batch of my homemade mixed spice and use it in place of the pumpkin pie spice if you’d like something different.
  • Go traditional by using my homemade pumpkin pie spice mix. 
  • Pumpkins and chocolate are a great combination – try adding 1 cup (6oz/170g) of semi-sweet chocolate chips into the batter just before you pour the cake into the pan to make a pumpkin chocolate chip cake.
  • Serve warmed slices of this cake with my homemade salted caramel gelato for a cozy treat.
  • This is a nice alternative to pumpkin pie for a Thanksgiving dessert!

How Do I Store Pumpkin Bundt Cake?

You can store leftover pumpkin bundt cake in an airtight container at room temperature for up to 3 days. 

Get More Pumpkin Recipes!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Pumpkin Bundt Cake with Brown Sugar Glaze

4.88 from 8 votes
Author: Gemma Stafford
Servings: 12 people
Prep Time 20 mins
Cook Time 1 hr
Author: Gemma Stafford
Servings: 12 people

Ingredients

For the Cake:

  • 2 ½ cups (15oz/425g) dark brown sugar
  • ½ cup (4oz/115g) butter, softened
  • ½ cup (4floz/120ml) vegetable oil
  • 2 large eggs , at room temperature
  • 1 can (15oz/425g) pumpkin puree
  • ½ cup (4oz/115g) sour cream, at room temperature
  • 3 cups (15oz/426g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt

For the Glaze:

  • 6 tablespoons (3oz/85g) butter
  • 2/3 cup (4oz/115g) 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.

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donnamurphy65

Cindy Graveline

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Tori Scoffield
18 days ago

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 🙂

Rose
Rose
18 days ago

Can this be made into mini bundts and if so how many

Sandee
Sandee
18 hours ago

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.

Sandee
Sandee
19 hours ago

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.?

9 days ago

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!

Vivienne
Vivienne
9 days ago

Is it possible to make the frosting without the heavy cream, so it would be like a glaze I guess? Will it still taste good or should I just leave the frosting off altogether? Thank you!

donnamurphy65
10 days ago

I made this as well for our Canadian Thanksgiving and it was fabulous! Will definitely make this again. Thank you for this amazing recipe!

Anne McCabe-Cairns
Anne McCabe-Cairns
11 days ago

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!

Sami
11 days ago

Hi Gemma, Another no-fail recipe. I made mini bundt cakes (as that’s the only pan I had)with full confidence for the first time on Sunday just before dinner and they were just too delicious and cute not to devour. Will you answer a few questions please: 1. Why does your recipe have that amount of sugar. I cut back on the amount. 2. Is your brown sugar sauce the same as a caramel sauce. 3. Also, I want to invest in a bundt cake pan but don’t know which one I should buy. Can you help me with that as… Read more »

Anjali
Anjali
12 days ago

Gemma, How to make pumpkin puree at home?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!