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4.86 from 14 votes
A gorgeous pumpkin bundt cake with brown sugar glaze.
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Pumpkin Bundt Cake with Brown Sugar Glaze
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
 

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.

Servings: 12 people
Author: Gemma Stafford
Ingredients
Pumpkin Bundt Cake Batter
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

  1. Preheat the oven to 350°F (180°C) and butter and flour a 12-cup (2.8 liter) Bundt pan. Set aside.

  2. 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.
  3. Add the eggs and beat well, followed by the pumpkin puree and sour cream. Mix until fully combined.

  4. 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.

  5. 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.
  6. Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
  7. 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.

  8. 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.